An easy version of a south-of-the-border classic "chilaquiles" this dish uses leftover tortilla chips layered with chicken, Pace® Picante, corn, olives and cheese.
- 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 olives
- 2 ounces shredded Cheddar cheese (about 1/2 cup)
- Chopped green or red pepper
- Tortilla chips
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.
Recipe reprinted by permission of Campbellskitchen.com. All rights reserved.
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