Chicken Alfredo Taco Bake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ready, Set, Cook! Special Edition Contest Entry: This a fusion of Italian and Mexican Flavors, something a little different to serve your family to get over the supper doldrums.This is a great use for those inexpensive chicken leg quarters, and there are packages of julienned sundried tomatoes available at the grocery store. Ingredients:
1 (15 ounce) package simply potatoes diced potatoes with onion |
1 (15 ounce) jar alfredo sauce, with mushroom |
2 cups dark chicken meat, shredded |
1/2 teaspoon taco seasoning |
1 cup red bell pepper, diced |
1 cup sun-dried tomato, julienned |
2 tablespoons capers, drained |
12 corn tortillas, warmed |
Directions:
1. Preheat Oven to 350.
2. Line a 9x13 pan with 6 corn tortillas.
3. Dice red peppers and set aside.
4. Add Julienned tomatoes.
5. Place alfredo sauce, seasonings, capers, peppers and tomatoes in a medium bowl and set aside.
6. Place potatoes over corn tortillas, pour sauce on top.
7. Top with chicken and cover with remaining tortilla shells.
8. Cover pan with foil and bake 45 minutes to 1 hour. 5 minutes before removing from over, take foil off the top to let it brown. a little.
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