Prep: 10 Mins Cook: 25 Mins

Chicken Taco Casserole


12 ORTEGA Yellow Corn or White Corn Taco Shells
3 cups shredded cooked chicken
8 oz. shredded Monterey Jack cheese
2 cups chicken stock
1 package (1.25 oz.) ORTEGA 40% Less Sodium Taco Seasoning Mix
1 container (16 oz.) sour cream
1 jar (16 oz.) ORTEGA Salsa (any variety)
Juice of 1 lime


1. Preheat the oven to 350F. Break taco shells into large chips. Combine taco chips, chicken, cheese, stock and taco seasoning in a large mixing bowl.
2. Spread the mixture in greased 9x13 inch baking dish. Spoon 1 1/2 cups sour cream mixture on top, then pour salsa over sour cream.
3. Bake for 25 minutes, or until hot and bubbling.
4. Meanwhile, stir lime juice into remaining sour cream. Remove casserole from the oven, drizzle sour cream and lime mixture over the top and serve at once.

Makes 6 servings.
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