Yields: 6 Servings Prep: 20 Mins Cook: 30 Mins

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

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

Crunchy Salsa Chicken Bake

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
1/2 cup chopped cilantro
4 cups Mexican blend shredded cheese, divided use
1 cup low-sodium chicken broth
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
1/2 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 9x13-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 9x13-inch baking pan over the broken taco shells. Bake for 30 minutes.
Preheat oven to 350 F. Coat a 9x13-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 9x13-inch baking pan over the broken taco shells. Bake for 30 minutes.
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