Even though I am currently stuck in a soup-only diet, it doesn’t mean that my family is. While flipping through this month’s issue of All You (seriously – the coupons are crazy good), I came across Sandra Lee’s recipe for Crunchy Salsa Chicken Bake in an Ortega ad.
I bought all the ingredients this weekend (after the hospital trip – I am wonder mom after all) at the Super Target on Roberts, and after taking some time today assembling them, I’ve found that the smell of chopped cilantro gives me a headache. Yay.
I painstakingly cut out the recipe which I promptly (and almost immediately) lost… only to find it again today after I put it in the oven. Turns out, I stuck a magnet to it on the fridge – pain medication will make anyone loopy.
I did end up finding the recipe online at the Ortega website (Sandra Lee also has a similar version to this one on her website) which leads us to… right now.
I realized when I took this picture that I made entirely too much – even more than what Rob can take to work for lunch, so I offered up the leftovers to our next door neighbors.
Sandra Lee for Ortega Crunchy Salsa Chicken Bake
- 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 (I omitted)
- 1/2 cup chopped cilantro
- 4 cups Mexican blend shredded cheese, divided use
- 1 cup low-sodium chicken broth
- Preheat oven to 350 F. Coat a 9×13-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 9×13-inch baking pan over the broken taco shells.
- Add remaining cup of cheese to the top
- Bake for 20-30 minutes or until the top is brown and bubbly.