Spicy Chicken Tortilla Casserole is what I call a Mexican Lasagna. It is spicy chicken with sautéed vegetables and salsa that gets layered between corn tortillas. This is a lovely south of the border casserole. It is sometimes called chilaquiles. This is one of my favourite recipes to cook. This is so easy to make and is filling enough to satisfy hefty appetites after a hard days work. This recipe is normally served on its own as it needs no side dishes. However, a friend always makes a light salad to go with this main dish. All in all a superb recipe ready in 30 minutes.
Spicy Chicken Tortilla Casserole
A superb Mexican dish that will have your friends queueing round the block for a slice of the action.
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Servings: 8 people
Calories: 334kcal
Ingredients
- 1 tbsp vegetable oil
- 1 cup green bell pepper chopped
- 1 cup onion chopped
- 2 clove garlic finely chopped
- 4 large Chicken Breasts bite size chunks
- 24 oz salsa chunky
- 1 can olives
- 6 large corn tortillas halved
- 2 cups Monterey jack shredded
- 1 cup sour cream
Instructions
- 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.1 tbsp vegetable oil, 1 cup green bell pepper, 1 cup onion, 2 clove garlic
- Add chicken; cook, stirring frequently, for 3 to 5 minutes or until chicken is no longer pink. Stir in salsa and olives.4 large Chicken Breasts, 24 oz salsa, 1 can 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.2 cups Monterey jack, 6 large corn tortillas
- BAKE for 20 to 25 minutes or until bubbly and cheese is melted. Serve with sour cream.1 cup sour cream
Nutrition
Calories: 334kcal | Carbohydrates: 15g | Protein: 17g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 635mg | Potassium: 108mg | Fiber: 2g | Sugar: 6g