Submitted By: FreakyFairy
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8 ounces small-size pasta
1 tbsp. vegetable oil
2 cloves garlic, minced
1 medium red onion, chopped 1 cup
1 medium green bell pepper chopped 1 cup
2 cups shredded cooked chicken
1 can (11 ounces) corn kernels, drained
1 can (4 1/2 ounce) chopped green chilies, drained
1 cup whole milk ricotta cheese
1 cup Monterey jack cheese, divided
1/2 tsp chili powder
1 1/2 cups salsa, divided
3 flour tortillas
2 tbsp vegetable oil
chopped green onions
Preheat oven to 375F.
Cook pasta, drain.
Heat oil in a skillet over medium heat; add garlic, onion and bell pepper.
Cook, stirring frequently, until tender, about 5 minutes.
In a large bowl, combine pasta, vegetable mixture, chicken, corn, chilies, ricotta, 1/2 cup Monterey Jack and chili powder.
Spoon some salsa in the bottom of a medium casserole dish.
Spoon chicken mixture over salsa.
Top with more salsa and sprinkle evenly with remaining cheese.
Bake casserole until mixture is heated through, about 20 minutes.
Stack tortillas and slice them into 1/2 inch strips.
Heat oil in a large skillet over medium heat.
Cook the tortilla strips until lightly golden, about 5 minutes.
Transfer to a paper towel to drain.
Spoon any remaining salsa in center of casserole.
Top with tortilla strips and sprinkle with chopped green onions.