Chicken Tortilla Bake Recipe
- 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
- 1. In a large bowl, combine the chicken, chilies, 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.
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°. Yield: 6-8 servings.
1 piece: 359 calories, 17g fat (8g saturated fat), 81mg cholesterol, 1007mg sodium, 26g carbohydrate (2g sugars, 3g fiber), 25g protein.
Reviews for Chicken Tortilla Bake
"I really Liked this. Only made one small addition and one change up. I added 1 cup of Bush's Cocina Latina Frijoles Cubanos drained not rinsed. I also used 2 cans of cream of chicken soup to change up the cream of mushroom. I like cream of mushroom but I dont like the grey color it gives some foods."
"Loved it and so did the party. Will definitely put this on the list again of repeat recipes."
"This recipe was definitely a flop. I followed the recipe exactly and it turned out soupy and bland. Super disappointing."
"RedHeaded Texan..yours was a totally different recipe. You should just have submitted it ."
"This is one of my go-to recipes when I need to make dinner in a,short amount time. I use flour tortillas instead of the corn tortillas. I also add a cup of corn to make it a one dish meal.I set out any toppings I have on hand- sour cream, pickled jalapenos, etc & serve with a big salad."
"Enjoyed the recipe but would add in lieu of green chiles chopped jalapenos to spice it up even more."
"My kids (14 & 17 year old boys) & husband loved it! Made the following revisions: Sprayed 13x9 with Pam and layered w/6 flour tortillas. No need to cut, just placed them in the bottom going up the sides. To the mix took another reviewers suggestion w/2 cans cream of chicken, 1 can cream of mushroom, 1 cup sour cream, 1 can drained miled Rotel (in lieu of green chilis) and a little milk to desired consistency. Added about a tablespoon or two of my homemade taco mix (packaged would work too) to taste, season salt and dried minced onions since kids won't eat anything if they know there are onions. Layered it as instructed but on top after the cheese I sprinkled a snack bag of Doritos that had been crushed. DELISH! Everyone one loved it!"
"Delicious, everyone loved it! Thought it would be too spicy with the green chilies but not at all. Can't wait to make it again"
"We all loved this dish! It's a lot like a recipe I made years ago that included sour cream, and I wasn't sure we'd like this one as well, but I actually like it better. We did add a small dollop of sour cream to our servings. The recipe seemed so simplistic.......it proves that a dish doesn't have to have a long list of ingredients and steps to produce big flavor!"
"Love this dish. I use flour tortillas instead of corn and add crushed tortilla chips to the top."
"I can tell you the kid really love this one."
"I remember my mother making this one day when I was young (following the recipe exactly) and it has been a favorite since. Now I make this dish and we have decided we prefer flour tortillas as opposed to the corn the recipe calls for. Typically, I add corn, black beans, chopped jalapeno peppers, red peppers and a little bit of ground cumin to the filling mix to, we love the combination of peppers, beans, corn, etc; the Southwest mix! We also like it just as the recipe is written! If I am in a big hurry, I will use all white meat caned chicken; still turns out delicious! Great dish!"
"This recipe is what I've grown up to know as Green chili chicken Enchiladas. I end up using 3 cans of the condensed cream of soups, about 1 cup of sour cream or less milk instead of the chicken broth. I use at least 24 corn tortillas, (best flavor and texture for me is quickly fried in oil until softened, draining excess oil on a paper towel) and more cheese! A can of Ro-tel can be used instead of the green chile."
"My family loved this recipe. I lost it and was very glad to find it on the site. I couldn't remember the name but new it had chicken and tortillas"
"We thought this was really good. Makes a very filling casserole"
"I made it just as posted and it was delish! I didn't understand the other comments about RF beans and flour tortillas. I didn't see those in the ingredients."
"My husband is not a fan of refried beans, but liked this. I used my Pizza cutter to cut the tortillas and it made it much easier."
"I think this recipe is very good, however, I think I would like it better if corn chips were used in place of the flour tortillas. I had a hard time cutting the tortillas with a fork. Maybe they could be cut up in smaller pieces or strips. The recipe had a good flavor."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.