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:

Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole. Top with the olives and cheese. Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.

***I simply grilled the chicken (2#)(1 ), red pepper and (1) , onion first. To serve 10 people, I added to the crock pot these canned products: 3 cans creamed corn, 1 can corn with red peppers, 2 cans black beans ; southwest style with cumin and other spices, 1 (16 oz) prepared salsa; medium flavor. Add chicken and peppers too. I let these sit overnight unheated and heated on low for 3 hours in the crock pot. Topped with fresh cilantro and shredded hot pepper cheese. Served over rice.

Source: Easy Recipes