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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Spicy chicken with sauteed vegetables and salsa gets layered between corn tortillas for a south-of-the-border casserole. Amazingly easy and fast to put together. Ingredients:
1 tablespoon vegetable oil |
1 cup green bell pepper, chopped |
1 cup onion, chopped |
2 cloves garlic, finely chopped |
1 lb boneless skinless chicken breast half, cut into bite-sized pieces |
1 (24 ounce) jar thick & chunky salsa (your favorite heat) |
1 (2 1/4 ounce) can sliced ripe olives |
6 corn tortillas, cut into halves,divided |
2 cups shredded monterey jack cheese or 2 cups cheddar cheese, divided |
1 cup sour cream, optional |
Directions:
1. Preheat oven to 350ยบ F.
2. Heat vegetable oil in large skillet over medium-high heat.
3. Add bell pepper, onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until vegetables are tender.
4. Add chicken; cook, stirring frequently, for 3 to 5 minutes or until chicken is no longer pink.
5. Stir in salsa and olives.
6. Place half of tortillas onto bottom of 9 square baking dish.
7. Top with half of chicken mixture and 1 cup cheese; repeat layers.
8. Cover.
9. Bake for 20-25 minutes or until bubbly and cheese is melted.
10. Serve with sour cream.
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