Chicken Tortilla Bake

Name: Chicken Tortilla Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 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 shredded cheddar cheese

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

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°.

Nutrition Facts

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

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

Reviews

My Review

Click stars to rate

Average Rating:

Wanda

Oct 24, 2018

I just love this simple recipe. And so does my husband.
BeeJay

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 ??????
parelius

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.
slocook805

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.
Tina

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?
Leslie

Oct 3, 2018

Good Grief....look at the sodium content !! And that amount is PER SERVING!!
Darelle

Jul 19, 2018

Yumm
cherylrein

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.
Catherine

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.
redgirl4634

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!