Crunchy Salsa Chicken Bake

By á-47

Ingredients

• 1 box (12 count) Oretga yellow corn taco shells, broken into pieces
• 1 bag (20 oz) cubed, cooked chicken
• 1 packet taco seasoning
• 1 jar (16 oz) thick and chunky ,medium salsa
• 1 cup chicken broth
• 1/4 cup Ortega thick and smooth medium taco sauce
• 1 cup sour cream
• 1 can (4 oz) diced green chiles
• 1 cup pimento stuffed olives, rinsed
• 1/2 cup chopped cilantro
• 4 cups Mexican blend shredded cheese, divided

Preparation

Step 1

Preheat oven to 350 degrees. Spray 9x13 baking pan with cooking spray.

Break up taco shells in bottom of the pan and set aside.

In a large bowl, stir the chicken with the taco seasoning until thoroughly coated all pieces of chicken. In a medium bowl, combine the salsa, taco sauce and sour cream. Pour over the chicken and mix together thoroughly. Stir in the chiles, chicken broth, olives, cilantro and 3 cups of the cheese. Pour the chicken mixture into the baking pan over the broken taco shells. Sprinkle on the remaining cup of cheese. Bake for 20-30 minutes or until bubbly.