Chicken Tortilla Bake
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 mouth-watering mix. —Jerri Moror, Rio Rancho, New Mexico
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 30 min.
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. Yield: 6-8 servings.