Quick Chicken Tortilla Bake

1
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!

Rating:

★★★★★ 1 vote

Comments:
Prep:
15 Min
Cook:
45 Min

Ingredients

Add to Grocery List

  • 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

How to Make Quick Chicken Tortilla Bake

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.

Printable Recipe Card

About Quick Chicken Tortilla Bake

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




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