Chicken Tortilla Bake Recipe

4.5 36 38
Chicken Tortilla Bake Recipe
Chicken Tortilla Bake Recipe photo by Taste of Home
Publisher Photo

Chicken Tortilla Bake Recipe

Read Reviews
4.5 36 38
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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Tortilla Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
chsmoak User ID: 8272977 278156
Reviewed Nov. 22, 2017

"I have made this several times exactly as written. Only changes I have made to the original recipe is to use Mexican cheese blend or mix in some pepper jack cheese. Our family thinks it is very good. I have never experienced soggy tortillas or watery sauce. Sometimes I make it spicier, sometimes just as wtitten. Depends on our mood."

MY REVIEW
TXMountainMom User ID: 7212591 277098
Reviewed Nov. 1, 2017

"Yuck. This is probably the worst rendition of this combination of ingredients I've ever had. Do not use the broth, it waters everything down and makes both the filling and the tortillas soggy like they've been laying in water. Needs more flavor layers. Add some cumin and other spices and mix a large can of green enchilada sauce with the 2 soups, it's a start to improvement. As written - very bland. A big N-O."

MY REVIEW
MaggieWB User ID: 4951050 276849
Reviewed Oct. 27, 2017

"I made it as written, and my husband and I both thought it wonderful. Thank you for sharing!"

MY REVIEW
Loiscooks User ID: 3656565 276591
Reviewed Oct. 22, 2017

"I made one half recipe and baked it in an 8-inch pan. I used cream of mushroom soup, as that is what I had on hand. I used sour cream instead of the chicken soup. I used pepper-jack cheese. This was quite good."

MY REVIEW
Clduff User ID: 8421897 276507
Reviewed Oct. 19, 2017

"My family was not big fans of this. It was just ok for me, kind of bland. I’ll just make real enchiladas next time."

MY REVIEW
Penny User ID: 4223708 274914
Reviewed Oct. 5, 2017

"instead of using tortilla shells, try with crunchy taco shells broken in half, or tortilla chips....also use sour cream instead of mushroom soup"

MY REVIEW
Jean User ID: 9168950 274886
Reviewed Oct. 5, 2017

"Jean Scraggs"

MY REVIEW
dollno5 User ID: 8231540 274878
Reviewed Oct. 4, 2017

"Perfection! I grew up in Los Alamos and my mom served this casserole (minus the onion) at least once a month. I love the addition of the onion! Great recipe!"

MY REVIEW
Ozarkagirl User ID: 5881259 274867
Reviewed Oct. 4, 2017

"This recipe is a favorite in our house and is easy to make with grandkids. It can also be changed based on what you have on hand but please make it like it is written first before submitting a review. It's really good! I've also used corn tortillas, flour tortillas, substituted sour cream for one of the soups, added cilantro if I had it and used different cheeses. Cooked rotisserie chicken from the store makes it easier yet to put together on a busy night."

MY REVIEW
mjdescoteau User ID: 2194668 274866
Reviewed Oct. 4, 2017

"We call this, Viva La chicken!!"

Loading Image