Chicken Tortilla Bake Recipe

4.5 31 34
Chicken Tortilla Bake Recipe
Chicken Tortilla Bake Recipe photo by Taste of Home
Publisher Photo

Chicken Tortilla Bake Recipe

Read Reviews
4.5 31 34
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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°.
Yield: 6-8 servings.
Originally published as Chicken Tortilla Bake in Taste of Home April/May 1997, p35

Nutritional Facts

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

  • 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.
Originally published as Chicken Tortilla Bake in Taste of Home April/May 1997, p35

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Reviews forChicken Tortilla Bake

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Penny User ID: 4223708 274914
Reviewed 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"

MY REVIEW
Jean User ID: 9168950 274886
Reviewed Oct. 5, 2017

"Jean Scraggs"

MY REVIEW
dollno5 User ID: 8231540 274878
Reviewed Oct. 4, 2017

"Perfection! I grew up in Los Alamos and my mom served this casserole (minus the onion) at least once a month. I love the addition of the onion! Great recipe!"

MY REVIEW
Ozarkagirl User ID: 5881259 274867
Reviewed Oct. 4, 2017

"This recipe is a favorite in our house and is easy to make with grandkids. It can also be changed based on what you have on hand but please make it like it is written first before submitting a review. It's really good! I've also used corn tortillas, flour tortillas, substituted sour cream for one of the soups, added cilantro if I had it and used different cheeses. Cooked rotisserie chicken from the store makes it easier yet to put together on a busy night."

MY REVIEW
mjdescoteau User ID: 2194668 274866
Reviewed Oct. 4, 2017

"We call this, Viva La chicken!!"

MY REVIEW
KookieB User ID: 8859340 274865
Reviewed Oct. 4, 2017

"Recipe seemed ok til it got to the canned soup...yuck Use a cheesy bechamel sauce instead!"

MY REVIEW
Annie-bo User ID: 8894855 274863
Reviewed Oct. 4, 2017

"I am no longer able to save recipes or find my previously saved recipes! Help!!"

MY REVIEW
pfitzger50 User ID: 7381635 274462
Reviewed Sep. 24, 2017

"Very tasty especially good when accompanied by Trader Joes chimmichurri rice."

MY REVIEW
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."

MY REVIEW
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."

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