This spicy Texas-style casserole is yummy good, and is ready to put on the table in less than an hour, start to finish!


4 boneless, skinless chicken breasts, shredded or cut into small pieces

1 tablespoon olive oil

1/2 cup chopped green pepper

1/2 cup chopped red pepper

1 cup chopped onion

2 teaspoons garlic powder

2 cups habanero salsa

1/2 cup Apple Habanero Pepper Jelly

1/2 cup sliced ripe olives

6 tortillas, cut into halves

2 cups shredded Cheddar or Monterey Jack cheese

What to do:

Heat the olive oil in a large skillet or wok; add the peppers, onions, and garlic powder. Stir for a few minutes, then add the chicken. Cook, stirring constantly, for about 4 minutes. Stir in the salsa, Pepper Jelly, and olives. Remove from heat.

In a large baking pan, place the tortilla halves and top with the chicken mixture and cheese. Cover and bake in 350­° F oven for 20 minutes or until cheese is melted. Serve with sour cream, if desired.

There won’t be any leftovers.  My family loves this casserole especially when it’s raining outside. No particular reason; they just do. So will yours.

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