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Chicken Tortilla Bake Recipe

Chicken Tortilla Bake Recipe photo by Taste of Home

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Mother frequently made this comforting casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chilies are a mouthwatering mix.—Jerri Moror, Rio Rancho, New Mexico

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Chicken Tortilla Bake Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6-8 Servings

20 30 50

Ingredients

3 cups shredded cooked chicken
2 cans (4 ounces each) chopped green chilies
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 (8 ounces) shredded cheddar cheese, divided

Directions

In a large bowl, combine the chicken, chilies, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13-in. x 9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers.
Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 359 calories, 17 g fat (8 g saturated fat), 81 mg cholesterol, 1,007 mg sodium, 26 g carbohydrate, 3 g fiber, 25 g protein.

Originally published as Chicken Tortilla Bake in Taste of Home April/May 1997, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Chicken Tortilla Bake

Chicken Tortilla Bake

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Reviewed on Nov. 10, 2012 by wmssquad

Since I didn't have all the posted ingredients, I had to make some substitutions: 1 can of chilies, no mushroom soup, but 2 cans of cream of chicken, added sliced olives and sprinkled some Cotija on the tortillas before adding the chicken mixture. It was yummy.

Reviewed on Jan. 30, 2012 by mishfish

My family wasn't impressed by this recipe. It wasn't bad, maybe a bit bland and if I made it again I would use flour tortillas. My family just didn't like the corn tortillas.