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!

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

Directions

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
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.