quick chicken tortilla bake
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!
prep time
15 Min
cook time
45 Min
method
---
yield
Ingredients
- 2 cans 10.75 oz. cans of cream of chicken soup
- 1 can 10oz. can of diced tomatoes with green chilies, undrained
- 12 - 6 to7 inch corn tortillas, cut into thin bite-size strips
- 3 cups cooked, cubed chicken
- 1 cup shreaded mexican blend cheese
- - black olives
- can corn
- can black beans
- - cliantro
- - chives
- - light spour cream
How To Make quick chicken tortilla bake
-
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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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