Yield: 24 1-cup servings. 2 Tbsp. vegetable oil 3 cups green bell peppers, cut into strips 1 lb. onions, cut into half slices 2 cups corn, canned, drained 1 Tbsp. cumin, ground 6 cups chicken, mesquite-grilled, shredded 1 cup prepared salsa (medium to spicy, as desired) 2 qts. hot water (125°F to 145°F) 1 carton Regional Recipe™ Chipotle Cheddar Potato Bake 3 Tbsp. butter 3 cups sour cream 2 Tbsp. chipotles in adobo sauce, minced 3 cups queso cotija (añejo), crumbled (or Parmesan cheese, ...
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