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Chicken Tortilla Bake Recipe

Chicken Tortilla Bake Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:6-8 servings

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

Directions

  • 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.
  • 2. 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.

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.

Reviews for Chicken Tortilla Bake

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MY REVIEW
Reviewed Jan. 2, 2016

"This recipe was definitely a flop. I followed the recipe exactly and it turned out soupy and bland. Super disappointing."

MY REVIEW
Reviewed Jul. 7, 2014

"RedHeaded Texan..yours was a totally different recipe. You should just have submitted it ."

MY REVIEW
Reviewed Jan. 22, 2014

"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."

MY REVIEW
Reviewed Jan. 20, 2014

"Enjoyed the recipe but would add in lieu of green chiles chopped jalapenos to spice it up even more."

MY REVIEW
Reviewed Oct. 17, 2013

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MY REVIEW
Reviewed Oct. 17, 2013

"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!"

MY REVIEW
Reviewed Nov. 10, 2012

"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."

MY REVIEW
Reviewed Jul. 10, 2011

"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"

MY REVIEW
Reviewed Apr. 21, 2011

"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!"

MY REVIEW
Reviewed Nov. 8, 2009

"Love this dish. I use flour tortillas instead of corn and add crushed tortilla chips to the top."

MY REVIEW
Reviewed Oct. 15, 2009

"I can tell you the kid really love this one."

MY REVIEW
Reviewed Oct. 13, 2009

"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!"

MY REVIEW
Reviewed Jul. 21, 2009

"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 REVIEW
Reviewed Jul. 21, 2009

"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"

MY REVIEW
Reviewed Mar. 22, 2009

"We thought this was really good. Makes a very filling casserole"

MY REVIEW
Reviewed Jan. 31, 2009

"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 REVIEW
Reviewed Aug. 15, 2008

"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."

MY REVIEW
Reviewed Apr. 8, 2008

"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."

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Wine Pairings

Sweet White Wine

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