Chicken Ortega Casserole Food

ORTEGA CHICKEN TACOS

Steps:

• HEAT vegetable oil in large skillet over medium-high heat. Add chicken; cook, stirring occasionally, for 4 to 5 minutes or until chicken is no longer pink. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 4 to 5 minutes or until mixture is thickened.
• Fill warmed taco shells with chicken mixture. Top with lettuce, tomatoes, cheese and taco sauce.
• Note: Toppings: shredded lettuce, chopped tomatoes, shredded cheese, Thick & Smooth Taco Sauce. (The toppings have not been included in the nutritional analysis.).

MONTEREY CHICKEN CASSEROLE

Steps:

• Preheat oven to 375.
• In a large bowl combine chicken cubes, taco sauce, onion, chilies, corn, rice, water and olives.
• Spoon into ungreased 13x9-inch baking dish.
• In a medium bowl, combine taco shell pieces and cheese.
• Sprinkle over chicken mixture.
• Bake 40-45 minutes, or until top is golden brown.

ORTEGA TACO BAKE

Steps:

• Preheat oven to 375*.
• Grease 11 x 7 inch baking dish.
• Cook beef and onion until beef is browned; drain.
• Stir in taco sauce, water, chiles and seasoning mix.
• Cook over low heat for 3 to 4 minutes.
• Layer half of broken shells on bottom of baking dish.
• Cover with half of meat mixture; sprinkle with 1 cup of cheese.
• Repeat with remaining ingredients.
• Bake for 20 to 25 minutes or until bubbly.

MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
• Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
• Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
• Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
• Repeat the layers (ENDING with the cheese).
• Spread the remaining soup mixture over the cheese.
• Bake uncovered for about 25 minutes or until hot and bubbly.

ORTEGA CHILI CHEESE CASSEROLE

Steps:

• Mix all ingredients in a casserole dish. Bake at 350 for 35 minutes or until cheese starts to brown.