It's no secret that I am always trolling the internet for easy one dish recipes. Hey, I work hard (I'm sure you do too) and when dinner time comes around sometimes I need something quick and simple, no shame, no guilt. Well, the one pot recipe I have to share with you today is so unbelievably simple I cannot believe I didn't come up with it on my own. This recipe for Monterey chicken tortilla casserole is like an easy version of chilaquiles that you can pretty much make with leftovers and it's so full of cheesy goodness, it's bound to be a hit. Serve it with a simpe side salad and buen provecho!
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Before I get to the actual recipe I want to tell you that I found it on the Campbell's Kitchen website. Why do I want to tell you this? Because you'd be surprised at how many great recipes you can find on brand websites so don't forget to take a peek at them for ideas and also remember that most recipes can be used as a guideline and you can make substitutions to suit your preferences. For example in the recipe below, you could substitute steak or ground beef for the chicken and I guarantee it will still taste yummers.
Monterey Chicken Tortilla Casserole
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 olives
2 ounces shredded Cheddar cheese (about 1/2 cup)
Chopped green or red pepper
Tortilla chips
Directions
Get the full recipe directions at Campbell's Kitchen.
Image via Campbell's Kitchen
