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Chicken Tortilla Bake

 Chicken Tortilla Bake
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
6-8 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.