Ingredients
2
tablespoons butter or margarine
1 1/4
cups frozen diced celery, onion, and red and green bell peppers (from 10-oz bag)
2
cans (103/4 oz each) condensed cream of chicken soup
2
cans (10 oz each) diced tomatoes with green chiles, undrained
1
package (12.5 oz) Old El Paso™ Soft Taco Dinner Kit
3
cups shredded deli rotisserie chicken (from 2-lb chicken)
3
cups shredded sharp Cheddar cheese (12 oz)
Chopped fresh cilantro, sour cream and lime wedges, if desired
Preparation
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch skillet, melt butter over medium-high heat. Cook frozen vegetables in butter 4 to 5 minutes, stirring occasionally, until tender. In medium bowl, mix cooked vegetables, soup, tomatoes and 1 teaspoon taco seasoning mix (from dinner kit).
Break taco shells (from dinner kit) into pieces. Layer 1 1/2 cups of the chicken in baking dish. Top with half of the soup mixture and 1 cup of the cheese. Top with half of the tortilla pieces. Repeat layers once. Top with remaining 1 cup cheese.
Bake uncovered 25 to 30 minutes or until hot and bubbly. Let stand 10 minutes before serving. Garnish with cilantro, sour cream and lime wedges.
