Crunchy Salsa Chicken Bake Recipe

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.