Smoked Chicken Mexican Casserole

• Produce

  • 1 package Birdseye fajita peppers and onions
  • 1 package Birdseye sour cream and onion potatoes

• Baking & Spices

  • 1 dash Paprika, smoked

• Bread & Baked Goods

  • 1 Tri colored tortilla strips

• Dairy

  • 1 1/2 cup Mexican-style cheese

• Prepared

  • 1 cup Enchilada sauce

• Other

  • 1 package Of birdseye® southwest style protein blend
  • 1 package Of farm rich® smokehouse dry rubbed smoked chicken

Found on penneylane.com

Description

Ingredients

• 1 package of Farm Rich® Smokehouse Dry Rubbed Smoked Chicken
• 1 package of Birdseye® Sour Cream and Onion Potatoes
• 1 package of Birdseye® Fajita Peppers and Onions
• 1 package of Birdseye® Southwest Style Protein Blend
• 1 Cup Enchilada Sauce
• 1 dash smoked paprika
• 1½ cup shredded Mexican style cheese
• Tri colored tortilla strips for garnish

Directions

• Cook the Smoked Chicken according to package instructions in the oven.
• While the chicken is cooking in the oven, cook the Sour Cream and Onion Potatoes in the oven according to package instructions.
• While the chicken and potatoes are cooking, heat up the onions and peppers in a skillet.
• Spray a 9x13 casserole dish with non stick cooking spray.
• When the chicken is done turn the oven to 350 degrees Farenheit.
• Set the potatoes aside and then microwave the Protein Blend according to package instructions.
• Add the chicken, potatoes, Protein Blend, and peppers and onions to the casserole dish.
• Pour the enchilada sauce over the mixture and add 1 cup of the cheese.
• Add the dash of smoked paprika.
• Stir well to blend.
• Sprinkle the remaining cheese on top and garnish with the tri color tortilla strips.
• Bake for about 10 minutes until the cheese is melted the sauce is bubbling.
• Serve with salsa, guacamole, or sour cream.