1 tablespoon vegetable oil
1 cup (1 small) chopped onion
1 3/4 cups (16-ounce jar) ORTEGA® Thick & 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 Jalapeņo Slices, chopped avocados


PREHEAT 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, jalapeņos and avocado.

Makes 8 servings

This recipe used with permission from Ortega and www.ortega.com.