Sandra Lee for Ortega Crunchy Salsa Chicken Bake

By ninebirch

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
• 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 (I omitted)
• 1/2 cup chopped cilantro
• 4 cups Mexican blend shredded cheese, divided use
• 1 cup low-sodium chicken broth

Preparation

Step 1

•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.
•Add remaining cup of cheese to the top
•Bake for 20-30 minutes or until the top is brown and bubbly.