Del Sol Chicken Tortilla Bake
Franchise : El Pollo Loco
Category : Main Dish
No-Stick Cooking Spray 3 to 5 pieces (about 2 cups) El Pollo Loco® Flame-Grilled Chicken, skinned, de-boned and cubed 3/4 cup each: shredded Pepper Jack and Cheddar cheeses, blended
1 (14.5-oz.) can diced tomatoes with mild green chiles, drained
1 (10 3/4-oz.) can condensed Pepper Jack Cheese Soup or Cream of Chicken Soup
3/4 cup sliced green onions, divide
1 dozen (6 1/2) corn tortillas, cut each tortilla into six wedges
Preheat oven to 375°F.
Spray a 2-1/2 quart or an 11x7x2 baking dish with cooking spray; set aside.
In a large bowl, combine El Pollo Loco® Chicken, 1 cup cheese blend, soup, tomatoes and 2/3 cup green onions; blend well.
Set aside 9 to 12 tortilla wedges.
Fold in remaining tortilla wedges into chicken mixture; spoon into baking dish.
Bake, uncovered, 30 minutes or until heated through.
Tuck remaining tortilla wedges around the edges of the baked dish; top with remaining cheese. Bake 5 minutes longer.
Garnish with remaining green onions.
Makes 6 to 8 servings.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Any leftover El Pollo Loco® Pinto Beans, Rice or vegetables?
Not a problem! Just add them into the casserole, bake and eat!