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Patio Picnic on a Paper Plate
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Chicken Taco Casserole
Zesty Mexican meals

Makes six servings 12 Ortega yellow corn or white corn taco shells 3 cups shredded cooked chicken 8 ounces shredded Monterey Jack cheese 2 cups chicken stock 1.25-ounce package Ortega 40 Percent Less Sodium Taco Seasoning Mix 16-ounce container sour cream 16-ounce jar Ortega Salsa, any variety Juice of 1 lime

Preheat oven to 350 degrees. Break taco shells into large chips. Combine taco chips, chicken, cheese, stock and taco seasoning in large mixing bowl. Spread mixture in 9-by-13-inch baking dish. Top with 1-1/2 cups sour cream; pour salsa over sour cream. Bake for 25 minutes, or until hot and bubbling. Meanwhile, stir lime juice into remaining sour cream. Remove casserole from oven, drizzle sour cream and lime mixture over top and serve at once.