Quick Chicken Tortilla Bake

Stacey R

By
@staceybug

This was my Sunday "Cook a meal for the week" dish. It turned out SO SO GOOD. It's a basic recipe my cousin shared and I added my own twist on it and boy it turned out GREAT! You could even make this with out meat!


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Prep:

15 Min

Cook:

45 Min

Ingredients

2 can(s)
10.75 oz. cans of cream of chicken soup
1 can(s)
10oz. can of diced tomatoes with green chilies, undrained
12
6 to7 inch corn tortillas, cut into thin bite-size strips
3 c
cooked, cubed chicken
1 c
shreaded mexican blend cheese
black olives
can(s)
corn
can(s)
black beans
cliantro
chives
light spour cream

Directions Step-By-Step

1
~Preheat oven to 350F.
~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.
~Repeat layers
~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.

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids