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Chicken Mexicana Casserole

Source of Recipe


Unknown






List of Ingredients



• 6 large flour tortillas, cut into 1-inch strips
  
• 1-1/2 lbs. boneless chicken breast, cut into 1-inch cubes
  
• 1-1/2 cups hot salsa
  
• 2 cups corn kernels (canned, frozen, or fresh)
  
• 1-1/2 cups shredded Monterey Jack cheese
  
• 1/2 cup sliced black olives
  






Instructions



1. Preheat oven to 375 degrees (F).
   
   
2. Spread a light coating of salsa on the bottom of a 9x13-inch baking pan, then line it with 4 of the cut-up tortillas. Mix the chicken, salsa, and corn in the pan and top with the remaining tortilla strips. Sprinkle the cheese and olives on top of the casserole.
   
   
3. Cover with aluminum foil and bake for 30 minutes; uncover and bake 15 minutes longer.
   
   Let set 10 minutes before serving.
   
   Serves 6 to 8