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    Chicken Tortilla And Salsa Casserole


    Source of Recipe


    Aunt Saunny
    6 lg. flour tortillas, cut into 1" strips
    1-1/2 lb.. boneless chicken breast, cut into 1" cubes
    1-1/2 c. salsa
    2 c. corn (canned, frozen, or fresh)
    1-1/2 c. shredded Monterey Jack cheese
    1/2 c. sliced black olives

    Preheat oven to 375° F. Spread a light coating of salsa on the bottom of a 9x13" 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. Cover with aluminum foil and bake for 30 min.; uncover
    and bake 15 more min. Let sit 10 min. before serving.

    Serves 6
 

 

 

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