Chicken Tortilla Bake

Name: Chicken Tortilla Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 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; Optional: sliced green onions, sour cream, salsa

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

Mother frequently made this comforting chicken tortilla casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chiles are a mouthwatering mix. —Jerri Moror, Rio Rancho, New Mexico

Ingredients

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
Optional: sliced green onions, sour cream, salsa

Directions

1. In a large bowl, combine the chicken, chiles, broth, soups and onion. 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. If desired, top with green onions and serve with sour cream and salsa.

Nutrition Facts

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

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