MONTERY JACK CHICKEN CASSEROLE

Ingredients

• 3 cups coarsely crumbled tortilla chips
• 4 boneless chicken breasts or thighs
• Salt and pepper
• 2 (15 ounce) cans cream-style whole kernel corn
• 1 1/2 cups chunky medium hot picante sauce
• 1/2 cup sliced pitted ripe olives
• 1 cup shredded colby-jack cheese
• 1 cup onion
• 1 large green pepper
• 1/4 cup chopped fresh cilantro
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Instructions

1. Preheat the oven to 350F
2. Oil a 13 x 9 inch pan
3. Cut the chicken into uniform sized chunks
4. Chop the onion and green pepper
5. Season the chicken with salt and pepper
6. Saute the chicken in a hot pan with a little olive oil
7. Add the onion and green pepper after about 5 minutes
8. Saute until chicken is done and vegetables are tender
9. Put half of the crumbled chips on the bottom of the casserole dish
10. Add the chicken and vegetables
11. Sprinkle with cilantro
12. Pour the creamed corn over
13. Sprinkle the half the cheese and the olives over the corn
14. Spoon the picante sauce over
15. Add another layer of crumbled chips and top with cheese.
16. Bake for 20 to 30 minutes, or until cheese is melted and casserole is bubbly
17. Layer the crumbled chips, turkey, corn and picante sauce in 1-quart casserole. Top with the olives and cheese