Ingredients
1
tablespoon vegetable oil
1
large onion, sliced
1
medium red bell pepper, cut into 1/4-inch strips
1
medium green bell pepper, cut into 1/4-inch strips
1
jalapeño chile, seeded, finely chopped
1
tablespoon Gold Medal™ all-purpose flour
1
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1
can (4.5 oz) Old El Paso™ chopped green chiles
3
cups shredded cooked chicken
2
cups shredded Cheddar cheese (8 oz)
2
cups sour cream
1
bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes
3
tablespoons chopped fresh cilantro leaves
1
cup Old El Paso™ Thick ’n Chunky medium salsa (from 16-oz jar)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 5-quart Dutch oven, heat oil over medium-high heat. Add onion, bell peppers and jalapeño chile; cook 3 to 4 minutes, stirring frequently, until vegetables are just crisp-tender. Add flour and taco seasoning mix. Cook 1 minute, stirring constantly. Stir in tomatoes and green chiles. Heat to simmering. Remove from heat; stir in chicken, 1 cup of the cheese and 1 cup of the sour cream.
Place half of the frozen potatoes in single layer in baking dish. Spoon chicken mixture on top. Top with remaining frozen potatoes, then remaining 1 cup cheese.
Bake 40 to 45 minutes or until casserole edges are bubbly and potatoes are lightly browned. Sprinkle with cilantro. Serve with salsa and remaining 1 cup sour cream.
