Mexican Chicken Tortilla Bake

Lisa 'Gayle' Goff


This is SOOOOOOO easy and a great way to use leftover chicken.

★★★★★ 2 votes
10 Min
35 Min


1 1/2 lb
grilled chicken (i buy the frozen bags and just defrost what i need but i also use leftovers if i have them)
tortillas, flour (amount depends on the size of your baking dish and the size of the tortillas)
1 c
knudsen sour cream (if ou find it's too thick add a little more before constructing)
1 pkg
taco seasoning mix
2 c
mexican blend shredded cheese
jalapenos, fresh, ribs and seeds removed
1 medium
onion, diced
salt and pepper to taste
2 Tbsp
olive oil
1/4 c


1pre heat oven to 350

remove seeds and ribs from jalepenos, slice them into rings, dice chicken and set these items aside
2in a hot skillet cook onions in 2 Tbls of olive oil until translucent then add chicken and cook until the chicken is just warm through
3turn off stove and add taco seasoning and 1/4C water, mix well and then add sour cream
4I made this in 2 personal size baking dishes but I would use an 8X8 glass baking dish to make these portions best. If you use 1 dish it is a bit messy to serve so it's best to let it rest a few minutes so the cheese helps hold it together.You will also want to cut and trim your tortillas to get the most coverage possible not just a round one in the middle although this might work if you use a rond cake decide, I have the dishes in the pictures I use specifically so I just always do it the same.
5spray your baking dish with non-stick spray and place 1 layer of flour tortilla, add 1/2 the chicken mixture, 1/3 the cheese and 1/2 the jalepenos, then place 2 tortillas in dish, the rest of the chicken mixture and 1/3 cheese, place one more tortilla on top and the rest of the cheese to cover place remaining jalepenos on top. (Think mexican lasagna)

About Mexican Chicken Tortilla Bake

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