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Chicken Tortilla Bake Recipe

Chicken Tortilla Bake Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:6-8 servings


  • 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.

Nutritional Facts

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

Reviews for Chicken Tortilla Bake

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cindiak User ID: 221828 271752
Reviewed Aug. 14, 2017

"This was a very good casserole. I omitted the chiles since my husband doesn't care for them, and used 2 cans of cream of chicken soup instead of the mushroom. I added some chopped cilantro to the top after it was finished baking."

HBcook User ID: 2966570 267763
Reviewed Jun. 8, 2017

"I made half this recipe for 2 of us and it would have served 5. REALLY good! I used a can of rotel because i didn 't have canned chiles (not typical) and used more cheese than called for."

Lucy User ID: 9026175 259442
Reviewed Jan. 9, 2017

"I really Liked this. Only made one small addition and one change up. I added 1 cup of Bush's Cocina Latina Frijoles Cubanos drained not rinsed. I also used 2 cans of cream of chicken soup to change up the cream of mushroom. I like cream of mushroom but I dont like the grey color it gives some foods."

kfnb User ID: 8771061 257774
Reviewed Dec. 6, 2016

"I made this tonight and it was a really tasty casserole. I only used about 1/4 cup chicken stock to thin it a bit and I'm glad I did or it would have been way too runny."

Loverboy52878 User ID: 8875604 249117
Reviewed Jun. 5, 2016

"Loved it and so did the party. Will definitely put this on the list again of repeat recipes."

Becky1979 User ID: 8683850 240907
Reviewed Jan. 2, 2016

"This recipe was definitely a flop. I followed the recipe exactly and it turned out soupy and bland. Super disappointing."

casitia User ID: 5724376 18717
Reviewed Jul. 7, 2014

"RedHeaded Texan..yours was a totally different recipe. You should just have submitted it ."

kgodwin68 User ID: 5325885 45926
Reviewed Jan. 22, 2014

"This is one of my go-to recipes when I need to make dinner in a,short amount time. I use flour tortillas instead of the corn tortillas. I also add a cup of corn to make it a one dish meal.I set out any toppings I have on hand- sour cream, pickled jalapenos, etc & serve with a big salad."

Janadele User ID: 7087902 201966
Reviewed Jan. 20, 2014

"Enjoyed the recipe but would add in lieu of green chiles chopped jalapenos to spice it up even more."

RedHeadedTexan User ID: 7449126 39907
Reviewed Oct. 17, 2013


RedHeadedTexan User ID: 7449126 18009
Reviewed Oct. 17, 2013

"My kids (14 & 17 year old boys) & husband loved it! Made the following revisions: Sprayed 13x9 with Pam and layered w/6 flour tortillas. No need to cut, just placed them in the bottom going up the sides. To the mix took another reviewers suggestion w/2 cans cream of chicken, 1 can cream of mushroom, 1 cup sour cream, 1 can drained miled Rotel (in lieu of green chilis) and a little milk to desired consistency. Added about a tablespoon or two of my homemade taco mix (packaged would work too) to taste, season salt and dried minced onions since kids won't eat anything if they know there are onions. Layered it as instructed but on top after the cheese I sprinkled a snack bag of Doritos that had been crushed. DELISH! Everyone one loved it!"

wmssquad User ID: 2540812 39878
Reviewed Nov. 10, 2012

"Since I didn't have all the posted ingredients, I had to make some substitutions: 1 can of chilies, no mushroom soup, but 2 cans of cream of chicken, added sliced olives and sprinkled some Cotija on the tortillas before adding the chicken mixture. It was yummy."

debbiemayers User ID: 2840558 43218
Reviewed Jul. 10, 2011

"Delicious, everyone loved it! Thought it would be too spicy with the green chilies but not at all. Can't wait to make it again"

vewebber58 User ID: 998755 43217
Reviewed Apr. 21, 2011

"We all loved this dish! It's a lot like a recipe I made years ago that included sour cream, and I wasn't sure we'd like this one as well, but I actually like it better. We did add a small dollop of sour cream to our servings. The recipe seemed so proves that a dish doesn't have to have a long list of ingredients and steps to produce big flavor!"

Kristihuggs User ID: 1287937 43214
Reviewed Nov. 8, 2009

"Love this dish. I use flour tortillas instead of corn and add crushed tortilla chips to the top."

charity741 User ID: 4395762 42116
Reviewed Oct. 15, 2009

"I can tell you the kid really love this one."

lizarder User ID: 1491072 18008
Reviewed Oct. 13, 2009

"I remember my mother making this one day when I was young (following the recipe exactly) and it has been a favorite since. Now I make this dish and we have decided we prefer flour tortillas as opposed to the corn the recipe calls for. Typically, I add corn, black beans, chopped jalapeno peppers, red peppers and a little bit of ground cumin to the filling mix to, we love the combination of peppers, beans, corn, etc; the Southwest mix! We also like it just as the recipe is written! If I am in a big hurry, I will use all white meat caned chicken; still turns out delicious! Great dish!"

Bouncy Sue User ID: 3763868 16810
Reviewed Jul. 21, 2009

"This recipe is what I've grown up to know as Green chili chicken Enchiladas.  I end up using 3 cans of the condensed cream of soups, about 1 cup of sour cream or less milk instead of the chicken broth.  I use at least 24 corn tortillas, (best flavor and texture for me is quickly fried in oil until softened, draining excess oil on a paper towel) and more cheese!  A can of Ro-tel can be used instead of the green chile."

eligra48 User ID: 1687084 18007
Reviewed Jul. 21, 2009

"My family loved this recipe. I lost it and was very glad to find it on the site. I couldn't remember the name but new it had chicken and tortillas"

barhoo01 User ID: 1970638 42115
Reviewed Mar. 22, 2009

"We thought this was really good. Makes a very filling casserole"

kathirob User ID: 3432655 43264
Reviewed Jan. 31, 2009

"I made it just as posted and it was delish! I didn't understand the other comments about RF beans and flour tortillas. I didn't see those in the ingredients."

cbefort User ID: 3333363 39876
Reviewed Aug. 15, 2008

"My husband is not a fan of refried beans, but liked this. I used my Pizza cutter to cut the tortillas and it made it much easier."

mapanda User ID: 274298 39873
Reviewed Apr. 8, 2008

"I think this recipe is very good, however, I think I would like it better if corn chips were used in place of the flour tortillas. I had a hard time cutting the tortillas with a fork. Maybe they could be cut up in smaller pieces or strips. The recipe had a good flavor."

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