| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 4 servings |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 cup coarsely crumbled tortilla chips
- 2 cups cubed cooked chicken OR turkey
- 1 can (about 15 ounces) cream-style corn
- 3/4 cup Pace® Picante Sauce
- 1/2 cup sliced pitted ripe olive
- 2 ounces shredded Cheddar cheese (about 1/2 cup)
- Chopped green or red pepper
- Tortilla chips
Instructions
- Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole. Top with the olives and cheese.
- Bake at 350 degrees F for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.
Reviews
It was good, but dry. I probably would not make it again.
Read the above review, so I sautéed sweet onion with a red pepper. Added green chili’s. It’s an ok recipe. I will add seasoning if I cook again.
I gave this three stars because it seemed to be needing a little extra something. I seasoned the chicken with mrs. dash, a teaspoon of chile powder & fresh garlic& I cut up red, orange and yellow pepper to add some crunch, baked everything together instead of adding the peppers at the end. I found that the cheese seemed to burn instead of mix in, i think next time i’ll use about half can of cheddar soup (i think it was missing the cheesiness that most mexican dishes employ) and it would make the consistency a bit thicker. My brother and dad treated this dish more like a dip rather than a main dish; I served with baked tortilla’s, they loved it as is, but next time I’ll put the cheese on after baking/add maybe half can of cheddar soup.