Chicken Alfredo Taco Bake
"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."
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
6
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
- Preheat Oven to 350.
- Line a 9x13 pan with 6 corn tortillas.
- Dice red peppers and set aside.
- Add Julienned tomatoes.
- Place alfredo sauce, seasonings, capers, peppers and tomatoes in a medium bowl and set aside.
- Place potatoes over corn tortillas, pour sauce on top.
- Top with chicken and cover with remaining tortilla shells.
- 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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RECIPE SUBMITTED BY
Carla S.
Chillicothe, MO
<p>I live in the Home of Sliced Bread. My little town in Missouri is where the first loaf of bread was sliced by machine, many years ago. <br /><br /><br />My favorite cookbook is recipezaar. I used to collect cookbooks, but I've given away all but my most cherished ones which belonged to my Grandma. I shop at an Amish community for my dry goods as much as possible. Right now, I'm in a canning phase and I probably will be until I'm too old to cut the mustard.</p>
