Mexican

Mango Salsa Chicken Bake is for Dinner.

Mango Salsa Chicken Bake takes several minutes to prepare.

Mango Salsa Chicken Bake takes several minutes to cook.

Mango Salsa Chicken Bake makes 12 servings.

The ingredients for Mango Salsa Chicken Bake are:

1 1/2 cups chopped celery
16 white button mushrooms
1 medium onion, chopped
1 large green bell pepper
4 garlic cloves
4 cups rotisserie chicken, I used my recipe for garlic and herb chicken
1 1/2 cups reg sour cream
1 1/2 cups fage greek yogurt
6 la banderita whole wheat flour tortillas (2 tortillas as a serving)
8 oz. cabot 50 % reduced fat sharp cheddar cheese
2 cups santa barbara mango salsa with peach costco brand
2 tbsp taco seasoning
4 packets taco bell mild salsa
4 packets taco bell hot salsa

Here is how you make Mango Salsa Chicken Bake:

Preheat oven to 350 degrees. Spray 13 x9 inch baking dish with spray.In large pot spray bottom, add chopped vegetables and cook until softened. Add chicken and heat through.In seperate bowl mix sour cream, yogurt, salsa, taco seasoning and sauces. Add to large pot and stir to combine well.Line bottom of baking dish with half of the tortillas cutting them to fit bottom of pan. Layer half the chicken mixture, about 4 cups and sprinkle half the cheese. Repeat with remaining tortillas and chicken mixture. Ending with cheese. Spray top with cooking spray and bake about 30 minutes or until cheese has melted and heated through.To serve, let casserole stand about 10 minutes, cut into 12 portions.Serving Size: Makes 12 servings.Number of Servings: 12Recipe submitted by SparkPeople user ALANSBUTTERBEAN.

The nutritional information for Mango Salsa Chicken Bake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 283.8

• Total Fat: 21.0 g
• Cholesterol: 61.5 mg
• Sodium: 605.6 mg
• Total Carbs: 39.5 g
• Dietary Fiber: 1.7 g
• Protein: 20.0 g

Mango Salsa Chicken Bake is Mexican cuisine.