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Source: Nestle® Very Best Meals

Spicy Chicken Tortilla Casserole
Spicy chicken with sautéed vegetables and salsa gets layered between flour tortillas for a south-of-the-border casserole, sometimes called 'chilaquiles.'
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Serves: 8
Prep Time: 20 minutes
Cook Time: 30 minutes
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1 tablespoon Vegetable Oil
1 cup chopped green bell pepper
1 cup chopped onion
2 cloves garlic, finely chopped
1 pound d (4)boneless, skinless chicken breast halves, about 4-oz. each cut into bite-size pieces
1 jar (24 oz.) ORTEGA® Thick & Chunky Salsa
1 can ripe olives, (2.25 oz.) sliced
6 corn tortillas, cut into halves, divided
2 cups Monterey Jack cheese, shredded and divided
1 cup sour cream, (optional)




PREHEAT oven to 350º 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.

*Cheddar cheese can be substituted for Monterey Jack cheese.






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