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Spicy Chicken Tortilla Casserole




Source of Recipe


Source: Ortega®


List of Ingredients




1 tablespoon vegetable oil

1 cup chopped green bell pepper

1 cup chopped onion

2 cloves garlic, finely chopped

1 pound 4 boneless, skinless chicken breast halves, 4-oz each cut into bite-sized pieces

1 (24-oz) jar Ortega Salsa - Thick & Chunky (Medium)

1 can (2.25-oz) sliced ripe olives

6 corn tortillas, cut into halves, divided

2 cups shredded Monterey Jack cheese, divided

1 cup sour cream, (optional)



Recipe



Preheat oven to 350 degrees F.


Heat vegetable oil in large skillet over medium-high heat. Add bell pepper, onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until vegetables are tender.


Add chicken; cook, stirring frequently, for 3 to 5 minutes or until chicken is no longer pink. Stir in salsa and olives.


Place half of tortillas onto bottom of 9-inch-square baking dish. Top with half of chicken mixture and 1 cup cheese; repeat layers. Cover.


Bake for 20 to 25 minutes or until bubbly and cheese is melted. Serve with sour cream.