PCC Chicken Corn Tortilla Casserole

PCC Chicken Corn Tortilla Casserole

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  • 1 tablespoon olive oil
  • 2 large red bell peppers, diced
  • 1 small green bell pepper, diced
  • 1/2 onion, diced
  • 1 tablespoon minced garlic
  • 1 1/4 pounds cooked chicken meat, pulled
  • 1 (12-ounce) can sliced black olives, rinsed and drained
  • 2 cups sour cream
  • 1/2 cup canned diced green chiles
  • 1/2 cup salsa
  • 6 corn tortillas, cut into 1/8-inch strips
  • 1/2 cup shredded cheddar cheese


Preheat oven to 350º F.

Heat oil in a pan over medium heat. Add bell peppers, onions and garlic; sauté until vegetables are soft, about 8 minutes. Cool.

Combine sautéed vegetables with chicken meat, olives, sour cream, green chiles, salsa and corn tortilla strips.

Place mixture in a casserole dish, top with cheese and cover. Bake for 30 minutes or until it reaches an internal temperature of 165° F.

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