- Serves: 4 to 6
- Ingredient Notes: Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 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
Directions
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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