Main Ingredients:

1 tablespoon vegetable oil 1 cup (1 small) chopped onion 1 3/4 cups (16-ounce jar) ORTEGA Thick amp; Chunky Salsa 1 1/4 cups (10-ounce can) ORTEGA Enchilada Sauce 1 package (12) ORTEGA Taco Shells, broken into pieces 1 1/2 cups (6 ounces) SARGENTO ChefStyle Mild Cheddar or Taco Blend Shredded Cheese, divided Garnish suggestions: sour cream, ORTEGA Pickled Jalapeño Slices, chopped avocados

Cooking Preparation of the Recipe:

DirectionsPREHEAT oven to 350° F.HEAT vegetable oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 3 to 4 minutes.LAYER half of taco shell pieces in ungreased 13 x 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers.BAKE for 10 to 15 minutes or until cheese is melted. Garnish with sour cream, jalapeños and avocado.

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