Prep Time
15
minutes
Cook Time
35
minutes
Makes
4
servings
FEATURED PRODUCT
INGREDIENTS
-
4
cups coarsely crushed Mission Strips Tortilla Chips -
1
tsp vegetable oil -
½
cup chopped onion -
½
cup chopped roasted red bell pepper -
1
can (4.5 oz) can chopped green chiles -
2
cups shredded rotisserie chicken -
½
cup sour cream -
2
cups shredded Monterey Jack cheese, divided -
can (10 oz) green chile enchilada sauce
-
chopped green onions
-
chopped tomato
-
sour cream
INSTRUCTIONS
-
Step 1
Heat oven to 350ºF. Spray 8-inch glass baking dish with nonstick cooking spray.
-
Step 2
In large skillet, heat oil over medium-high heat. Sauté onions 2 minutes or until crisp-tender. Add red bell pepper, chiles, chicken, sour cream and 1 ½ cup of the cheese. Cook and stir 1 minute; remove from heat.
-
Step 3
Place crushed chips in sprayed pan. Top with chicken mixture, enchilada sauce and remaining ½ cup cheese. Bake 20 minutes or until mixture is hot and cheese is melted. Serve with toppings, if desired
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