Chicken Tortilla Bake
Total TimePrep: 20 min. Bake: 30 min.
- 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
- 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°.
Nutrition Facts1 piece: 359 calories, 17g fat (8g saturated fat), 81mg cholesterol, 1007mg sodium, 26g carbohydrate (2g sugars, 3g fiber), 25g protein.
Jul 11, 2018
I make this a lot. Like everybody else, I did make some changes over time. First, we only like one can of chopped green chilies (mild only), we don't use much of the chicken broth because it makes it too runny and I use more cheese because you can never have too much cheese, right? Everyone loves this recipe.
Jun 5, 2018
Delicious! I screwed up and bought tortilla pkg that only had 8 so it was a little runny but that was me, not the recipe. I made only one change - Tex Mex cheese instead of cheddar. Will definitely make again - and again. If you chop the onion fine enough you don't get a separate taste. The chiles give it just the tiniest bite. Even my husband, who is scared of anything new, loved it.
May 15, 2018
This was great but I took it in a different direction. I put everything but the tortillas and cheese in a Crock-Pot with raw chicken. I also added some cumin and Mrs. Dash Extra Spicy. I cooked on low for 6 hours while I went about my day. I then pulled the chicken out and shredded it. I took out half the liquid and set aside then added the shredded chicken back in and placed it on warm for about 30 minutes to an hour. When ready to finish I preheated the oven to 350 put some liquid in the bottom of a greased glass dish, filled whole wheat flour tortillas with the chicken mixture and rolled them up like enchiladas. Then I ladled some more liquid on top and sprinkled cheese and baked as directed. Put some sour cream and green salsa out for garnish. We loved them!
Feb 13, 2018
Made as directed. Didn't care for this recipe. Too much onion, too much green chiles and the corn tortillas didn't soften up as much as I hoped they would. Were I to make this again, I'd cut the onion and green chiles in half and add another 15 minutes to the bake time.
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.
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.
Oct 27, 2017
I made it as written, and my husband and I both thought it wonderful. Thank you for sharing!
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.
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.
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
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