Crunchy Salsa Chicken Bake Recipe

Published: September 20, 2012
Source: Ortega.com

YIELD: 6 servings
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PREP TIME: 20 min
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COOK TIME: 30 min

Spice up your next chicken bake with this fun and easy crunchy salsa Mexican chicken bake recipe!

Ingredients

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
¼	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
½	cup chopped cilantro
4	cups Mexican blend shredded cheese, divided use
1	cup low-sodium chicken broth

Directions

Preheat oven to 350 F. Coat a 9×13-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 9×13-inch baking pan over the broken taco shells. Sprinkle on the remaining cup of cheese. Bake for 20-30 minutes or until bubbly.