Crunchy Salsa Chicken Bake Recipe

A quick and easy Mexican casserole full of flavor.


| April 30, 2012



Mexican Casserole

The flavor of tacos in a simple casserole.

Courtesy Ortega

MAIN ARTICLE: 

Celebrate the Flavors of Mexico

Crunchy Salsa Chicken Bake

1 box (12 shells)yellow corn taco shells or whole grain taco shells, broken into pieces
1 bag (20 ounces) cubed, cooked chicken
1 packet (1.25 ounces) reduced-sodium taco seasoning
1 jar (16 ounces) thick and chunky medium salsa
1/4 cup thick and smooth taco sauce (mild, medium or hot)
1 cup light sour cream
1 can (4 ounces) fire-roasted diced green chiles
1 cup pimiento-stuffed olives, rinsed
1/2 cup chopped cilantro
4 cups Mexican blend shredded cheese, divided
1 cup low-sodium chicken broth

Heat oven to 350°F. Coat 9-by-13-inch baking pan with cooking spray. Pour broken shells into baking dish and set aside.

In large bowl, toss chicken with taco seasoning, rubbing chicken cubes with your fingers to thoroughly distribute seasoning.

In medium bowl, combine salsa, taco sauce and sour cream. Stir in chiles, olives and cilantro. Stir mixture into chicken and combine thoroughly. Blend in 3 cups cheese and chicken broth.





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