Tuesday, June 26, 2012

Crunchy Salsa Chicken Bake

I made this meal tonight. I found it in a magazine & it was really good. My hubby said for me to definetely make it again.

Crunchy Salsa Chicken Bake

1 (12 count) box ORTEGA Yellow Corn Taco Shells or Whole Grain Taco Shells, each shell broken into pieces
1 bag (20 oz) cubed, cooked chicken
1 packet (1.25 oz) ORTEGA Taco Seasoning (or 40% Less Sodium Taco Seasoning)
1 jar (16 oz) ORTEGA Thick & Chunky Medium Salsa
1/4 cup ORTEGA Thick & Smooth Taco Sauce (mild, medium or hot)
1 cup light sour cream
1 can (4 oz) ORTEGA Fire Roasted Diced Green Chiles
1 cup pimiento stuffed olives, rinsed
1/2 cup chopped cilantro
4 cups Mexican blend shredded cheese, divided use
1 cup low-sodium chicken broth


Preheat oven to 350 F. Coat a 9x13-inch baking pan with cooking spray. Pour the broken chips into the baking dish and set aside. In a large bowl, toss the chicken with the taco seasoning. Rub the chicken cubes with your fingers to thoroughly distribute the seasoning. In a medium bowl, combine the salsa, taco sauce, and sour cream. Stir in the chiles, olives, and cilantro. Pour over the chicken and combine thoroughly. Stir in 3 cups of the cheese and the chicken broth. Pour the chicken mixture into the 9x13-inch baking pan over the broken taco shells. yields: 6 - preparation time: 20 min - cooking time: 30 min


Nichole said...

sounds yummy!

misssrobin said...

Sounds great. Thanks for sharing.

Stopping by from SITS.