Quick Chicken Tortilla Bake
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- 2 can(s)
- 10.75 oz. cans of cream of chicken soup
- 1 can(s)
- 10oz. can of diced tomatoes with green chilies, undrained
- 6 to7 inch corn tortillas, cut into thin bite-size strips
- 3 c
- cooked, cubed chicken
- 1 c
- shreaded mexican blend cheese
- black olives
- black beans
- light spour cream
~Combine in a bowl both cans of soup and the can of tomatoes and set aside.
***This is where I also added corn, black beans and black olives
~Place 1/3 of the tortilla strips on the bottom of a 9X13 pan.
~Layer half of the chicken on top of the strips.
~Pour half of the soup mixture on the chicken.
~Place the rest of the tortilla strips on top.
~Cover with foil and bake for 40 minutes.
~Sprinkle with cheese and
~Bake for another 5 minutes (with no foil) until cheese is melted.
I served this with light sour cream, cilantro, and chives.