Monterey Chicken Tortilla Casserole

Campbell's Monterey Chicken Tortilla Casserole Recipe

An easy version of a south-of-the-border classic “chilaquiles”—this dish uses leftover tortilla chips layered with chicken, Pace® Picante, corn, olives and cheese.

At a glance


15 min.


55 min.



Servings: about 1 cup each

Bake: 40 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

3 ounces tortilla chips, crumbled (about 1 cup)
2 cups cubed cooked chicken or turkey
1 can (about 15 ounces) cream style corn
3/4 cup Pace® Picante Sauce
1/2 cup sliced, pitted black olives
1/2 cup shredded Cheddar cheese
1/4 cup chopped green bell pepper

How to Make It

  • 1

    Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole. Top with the olives and cheese.

  • 2

    Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Top with the pepper.

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  • Serving Suggestion:  Serve with tortilla chips on the side for dipping!
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