Chicken Tortilla Casserole
Source of Recipe
Unknown
List of Ingredients
1 tablespoon of veg. oil
1 cup chopped green bell pepper
1 cup chopped onion
1 cloves of garlic; finely chopped
1 lb. 4 boneless, skinless chicken breasts cut into
bite sized pieces
1 (24 oz) thick and chunky salsa
1 can (2.25 oz) sliced ripe olives
6 corn tortillas, cut into halves, divided
2 cups of shredded Monterey Jack* cheese; divided
1 cup sour cream
Recipe
Preheat oven to 350.
Heat veg. oil in large skillet over medium-high heat. Add bell peppers, onion and garlic; cook, stirring occasionally, for 2 or 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 the tortillas onto the bottom of a lightly sprayed 9 inch square baking dish. Top with half of the chicken mixture and 1 cup of cheese; repeat layers, cover.
Bake for 20 to 25 minutes or until bubbly and cheese is melted. Serve with sour cream.
Makes 6 servings
*Cheddar or Mexican blend cheese can be substituted.
|
|
member logon
