Sandra Lee's Crunchy Salsa Chicken Bake

Ingredients

1 box(12 count) Ortega yellow corn or whole grain corn taco shells, broken into pieces
1 bag(20 oz.) cubed, cooked chicken
1 packagesOrtega taco seasoning
1 jar(16 oz.) Ortega thick & chunky medium salsa
1 cuplow-sodium chicken broth
1 cuplight sour cream
1 can(4 oz.) Ortega fire roasted diced green chiles
1 cuppimento stuffed olives, rinsed
1/2 cupchopped cilantro
4 cupMexican blend shredded cheese, divided use
1/4 cupOrtega thick & smooth medium taco sauce

1

Preheat oven to 350°F. Cover inside of a 9 x 13-inch baking pan with cooking spray.
2

Break up Taco shells in bottom of the pan and set aside.
3

In a large bowl, stir the chicken with the Taco seasoning until thoroughly coating all pieces of chicken.
4

In a medium bowl, combine the salsa, Taco sauce and sour cream. Pour over the chicken and mix together thoroughly.
5

Stir in the chiles, chicken broth, olives, cilantro, and 3 cups of the cheese.
6

Pour the chicken mixture into the baking pan over the broken Taco shells.
7

Sprinkle on the remaining cup of cheese. Bake for 20-30 minutes or until bubbly.