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.
Nov 4, 2019
Not rating because I haven't tried it yet. To boncie who seems to want the author to accommodate her need for a scratch recipe, if you don't think the recipe sounds good, look elsewhere.
Oct 27, 2019
You lost me at two cans of condensed soups. Can you post something similar using from scratch ingredients please? Thanks.
Oct 27, 2019
I’ve made this several times over the years however I add Mexican seasonings for more flavor (cumin, garlic salt, oregano, chili powder and hot pepper flakes, ground black pepper)
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 ??????