Taco Fiesta Chicken Casserole
- 2 (14 oz.) cans tomatoes with mild green chilies
- 1/4 c. taco sauce
- 3 c. cooked chicken breast, cubed
- 1 (16 oz.) can refried beans
- 1/2 c. sour cream
- 12 uncooked taco shells, cut into squares
- 3 c. shredded Colby-Jack cheese
- 1/2 c. green onion, chopped
- 1/4 c. ripe olives (if desired)
- 2 Tbsp. fresh cilantro, chopped
- Preheat oven to 350u0b0. Spray 13 x 9 baking dish with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce. Mix well. Stir in chicken. In medium bowl, combine refried beans and sour cream; mix well. Spread about 1 cup chicken mixture in bottom of dish. Top with taco shells. Spread with half bean
- mixture and half chicken mixture. Sprinkle with cheese, onion and olives. Layer 1 to 2 more times. Cheese on top with some more green onion. Bake, covered with foil for 50 minutes. Uncover and bake for 18 to 20 minutes. Garnish with cheese, onion and sour cream.
tomatoes, taco sauce, chicken, beans, sour cream, taco, cheese, green onion, ripe olives, fresh cilantro
Taken from www.cookbooks.com/Recipe-Details.aspx?id=85089 (may not work)