CHICKEN FAJITA TATER TOTS™ CASSEROLE

Chicken Fajita Tater Tots™ Casserole image

This cheesy, creamy, South-of-the-border casserole is packed with chicken, peppers and onions and topped with everybody's favorite: Tater Tots™ frozen potatoes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 8

Number Of Ingredients 15

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 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (4.5 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 Old El Paso™ Thick 'n Chunky medium salsa (from 16-oz jar)

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 5-quart Dutch oven, heat oil over medium-high heat. Add onion, bell peppers and jalapeño chile; cook 3 to 4 minutes, stirring frequently, until vegetables are just crisp-tender. Add flour and taco seasoning mix. Cook 1 minute, stirring constantly. Stir in tomatoes and green chiles. Heat to simmering. Remove from heat; stir in chicken, 1 cup of the cheese and 1 cup of the sour cream.
Place half of the frozen potatoes in single layer in baking dish. Spoon chicken mixture on top. Top with remaining frozen potatoes, then remaining 1 cup cheese.
Bake 40 to 45 minutes or until casserole edges are bubbly and potatoes are lightly browned. Sprinkle with cilantro. Serve with salsa and remaining 1 cup sour cream.

Nutrition Facts : Calories 600, Carbohydrate 40 g, Cholesterol 105 mg, Fat 5 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 8 g, TransFat 1 g