Chicken Tortilla Bake Recipe

4.5 23 28
Chicken Tortilla Bake Recipe
Chicken Tortilla Bake Recipe photo by Taste of Home
Publisher Photo

Chicken Tortilla Bake Recipe

Read Reviews
4.5 23 28
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL 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 shredded cheddar cheese

Directions

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.
Originally published as Chicken Tortilla Bake in Taste of Home April/May 1997, p35

Nutritional Facts

1 piece: 359 calories, 17g fat (8g saturated fat), 81mg cholesterol, 1007mg sodium, 26g carbohydrate (2g sugars, 3g fiber), 25g protein.

  • 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 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.
  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.
Originally published as Chicken Tortilla Bake in Taste of Home April/May 1997, p35

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Reviews forChicken Tortilla Bake

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cindiak User ID: 221828 271752
Reviewed Aug. 14, 2017

"This was a very good casserole. I omitted the chiles since my husband doesn't care for them, and used 2 cans of cream of chicken soup instead of the mushroom. I added some chopped cilantro to the top after it was finished baking."

MY REVIEW
HBcook User ID: 2966570 267763
Reviewed Jun. 8, 2017

"I made half this recipe for 2 of us and it would have served 5. REALLY good! I used a can of rotel because i didn 't have canned chiles (not typical) and used more cheese than called for."

MY REVIEW
Lucy User ID: 9026175 259442
Reviewed Jan. 9, 2017

"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."

MY REVIEW
kfnb User ID: 8771061 257774
Reviewed Dec. 6, 2016

"I made this tonight and it was a really tasty casserole. I only used about 1/4 cup chicken stock to thin it a bit and I'm glad I did or it would have been way too runny."

MY REVIEW
Loverboy52878 User ID: 8875604 249117
Reviewed Jun. 5, 2016

"Loved it and so did the party. Will definitely put this on the list again of repeat recipes."

MY REVIEW
Becky1979 User ID: 8683850 240907
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
casitia User ID: 5724376 18717
Reviewed Jul. 7, 2014

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

MY REVIEW
kgodwin68 User ID: 5325885 45926
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
Janadele User ID: 7087902 201966
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
RedHeadedTexan User ID: 7449126 39907
Reviewed Oct. 17, 2013

"null"

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