Chicken Tortilla Bake

  Dinner

Mother frequently made this comforting chicken tortilla casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chiles are a mouthwatering mix.

Chicken Tortilla Bake

Average Rating: 4.349206

TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 8 servings.

Ingredients

  • 3 cups shredded cooked chicken
  • 2 cans (4 ounces each) chopped green chiles
  • 1 cup chicken broth
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 small onion, finely chopped
  • 12 corn tortillas, warmed
  • 2 cups shredded cheddar cheese
  • Sour cream and green onions, optional

Instructions

  • 1. In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers.
  • 2. Bake, uncovered, at 350° for 30 minutes or until heated through.
    Freeze option:
    Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with sour cream and green onions.

Nutrition Facts

1 piece: 359 calories, 17g fat (8g saturated fat), 81mg cholesterol, 1007mg sodium, 26g carbohydrate (2g sugars, 3g fiber), 25g protein.

Tags