Our take on this classic Southern comfort dish is amped up with a bright, zesty blend of Pace® Picante Sauce and Pace® Cilantro Jalapeño Lime Signature Sauce, for the perfect mix of savory, spicy, and creamy in every bite.
Ingredients
- 1 tablespoon canola oil
- 1 medium (6 ounces) green bell pepper, chopped (about 1 cup)
- 1 medium (6 ounces) yellow onion, chopped (about 1 cup)
- 1 teaspoon paprika
- 1 can (10 1/2 ounces) (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup
- 1 cup Pace® Picante Sauce
- 1/2 cup Pace® Signature Sauces Cilantro Jalapeño Lime Sauce
- 1/2 cup sour cream
- 3 1/2 cups shredded cooked chicken (about 1 pound / 1 whole rotisserie chicken)
- 12 (6-inch) corn tortilla, torn into 1-inch pieces
- 8 ounces (1 package) shredded Cheddar cheese (about 2 cups)
Instructions
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Tips
- This recipe is perfect for meal prep. Try freezing it before baking, then defrost it completely to bake.
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Step 1
Preheat oven to 350°F. Grease a 9- x 13-inch baking dish with cooking spray.
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Step 2
Heat oil in a large skillet over medium. Add bell pepper, onion, and paprika; cook, stirring occasionally, until tender, about 5 minutes. Remove from heat.
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Step 3
Stir together Campbell’s® Condensed Cream of Chicken Soup, Pace® Picante Sauce, Pace® Cilantro Jalapeño Lime Signature Sauce, and sour cream in a large bowl until combined. Fold in chicken and cooked vegetable mixture until fully combined.
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Step 4
Arrange one-third (about 1 packed cup) of the tortillas in bottom of prepared baking dish. Top with one-third (about 2 cups) of the chicken mixture and 1/2 cup of the cheese. Repeat layers twice more, ending with remaining 1 cup cheese.
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Step 5
Bake in preheated oven until bubbly, 30 to 35 minutes. Sprinkle with scallions before serving.
