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Chicken Fajita Tater Tots™ Casserole
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Prep Time:
35 minutes
Total Time:
1 hour 15 minutes
Cheesy chicken casserole with peppers, onions, and Tater Tots™ - a creamy and delightful twist on a South-of-the-border classic.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 1 medium red bell pepper, cut into 1/4-inch strips
  • 1 medium green bell pepper, cut into 1/4-inch strips
  • 1 jalapeño chile, seeded, finely chopped
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 3 cups shredded cooked chicken
  • 2 cups shredded Cheddar cheese (8 oz)
  • 2 cups sour cream
  • 1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 cup thick & chunky medium salsa
Instructions:
  • Preheat the oven to 350°F and generously coat a 13x9-inch (3-quart) baking dish with cooking spray.
  • In a 5-quart Dutch oven, heat oil over medium-high heat. Sauté onion, bell peppers, and jalapeño chile for 3 to 4 minutes until just tender. Add flour and taco seasoning mix, cook for 1 minute while stirring constantly. Add tomatoes and green chiles, bring to a simmer. Remove from heat and stir in chicken, 1 cup of cheese, and 1 cup of sour cream.
  • Layer half of the frozen potatoes in a baking dish. Spread the chicken mixture on top. Add the rest of the frozen potatoes and sprinkle with the remaining cup of cheese.
  • Bake for 40 to 45 minutes until casserole edges bubble and potatoes lightly brown. Sprinkle with cilantro and serve with salsa and remaining 1 cup sour cream.

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