Quick Chicken Tortilla Bake
2 can(s)10.75 oz. cans of cream of chicken soup
1 can(s)10oz. can of diced tomatoes with green chilies, undrained
126 to7 inch corn tortillas, cut into thin bite-size strips
3 ccooked, cubed chicken
1 cshreaded mexican blend cheese
·light spour cream
How to Make Quick Chicken Tortilla Bake
- ~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.
~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.