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Chicken Tortilla Bake Recipe

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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

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Chicken Tortilla Bake (2)

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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.