SPICY MEXICAN CHICKEN SCALLOPED POTATOES

Spicy Mexican Chicken Scalloped Potatoes image

This main dish casserole will be a hit with the family, and a great alternative to taco night!

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 10

Number Of Ingredients 8

Ingredients

2 boxes (4.7 oz each) Betty Crocker™ scalloped potatoes
1 1/3 cups milk
2 tablespoons butter
3 cups Mexican tortilla chicken stock
1 can (14.5 oz) stewed Mexican style tomatoes, drained, juices reserved, tomatoes chopped
2 cups cubed cooked chicken
1 1/2 teaspoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
3 cups crushed nacho-flavored tortilla chips

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
Make potatoes as directed on box for stove-top directions, substituting tortilla chicken stock and reserved tomato juices for the water. Stir in chicken and chiles; pour into baking dish. Top with tomatoes; sprinkle with tortilla chips.
Bake 12 to 15 minutes or until sauce is bubbling. Let stand 5 minutes before serving (sauce will thicken as it stands).

Nutrition Facts : Calories 320, Carbohydrate 41 g, Cholesterol 35 mg, Fat 2, Fiber 2 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 6 g, TransFat 0 g