Chicken Tortilla Bake
Total TimePrep: 20 min. Bake: 30 min.
- 3 cups shredded cooked chicken
- 2 cans (4 ounces each) chopped green chiles
- 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
- Sour cream and green onions, optional
- In a large bowl, combine the chicken, chiles, 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°. If desired, serve with sour cream and green onions.
Test Kitchen Tips
Nutrition Facts1 piece: 359 calories, 17g fat (8g saturated fat), 81mg cholesterol, 1007mg sodium, 26g carbohydrate (2g sugars, 3g fiber), 25g protein.
Oct 19, 2019
I have read the ingredients and instructions over and over since making this thinking surely I messed up somewhere. I am completely confused. I followed everything 100% and it created a sloppy mess of a casserole. It was more soupy than casserole. I ended up tearing up corn tortillas and mixing them into my bowl of goop. The flavor was just ok. Kind of bland. I won't make this again but I'm still really really weirded out at what came out of this recipe. I have to assume I messed something up somewhere despite not seeing any possible explanation.
Jun 24, 2019
I have made this recipe for over 20 years. It is a family fave. I half the recipe and make it in an 8X8 pan. I always make 2 changes to the recipe by adding a can of black beans rinsed and drained and 1 can of either fiesta nacho cheese or cheddar cheese soup, depending on the what the store has in stock. Delish!
May 11, 2019
Easy to make and very good! I sauteed the onion first and added the soups and green chiles and heated through. I also added a little cream cheese to the soup mixture. Family really enjoyed this. We topped ours with sour cream and salsa. Will definitely keep this recipe handy!
Mar 30, 2019
Excellent and Easy to make--and in advance. Definitely recommend.
Jan 20, 2019
Wonderful!! I made this as written and it was so good I'm making it again next week.
Oct 24, 2018
I just love this simple recipe. And so does my husband.
Oct 9, 2018
Good dish, instead of all that condensed soup and sodium I made my own cream soup substitute with sautéed Mushrooms. It’s just basically a white sauce without all the sodium using 1/2 cup chicken broth and 1/2 cup milk, I added some cream too, butter, and flour, salt and pepper to taste. It worked ??????
Oct 8, 2018
Flavor was OK, but even with putting less chicken broth in it as some suggested, it was a real mess to look at. I'm glad I did not fix it for company.
Oct 3, 2018
This is a good base recipe. I added my own fire roasted chilies instead of canned and a couple of minced serrano peppers for some heat. Also 2 cloves of minced garlic and 1/4 cup of chopped cilantro. We prefer pepper Jack so I used that instead of cheddar. I served this spicy refried beans. I like that this can be made so quickly and there is enough for left overs the next day.
Oct 3, 2018
I bet you could prepare all ingredients, (except tortillas and cheese), leaving chicken raw, in the Instant Pot, layer then place in the oven for just a bit to thicken, and lightly brown the cheese. Thoughts?