Tuesday, January 6, 2015

Chicken Tortilla Bake

  • 2 10 3/4oz cans of cream of chicken
  • 1 10oz can of dice tomatoes and green chilies
  • 12 6in corn tortillas
  • 3 cups of cooked chicken
  • 1 cup shredded Mexican cheese blend
  • Preheat oven to 350 degrees
  • Combine the 3 cans and mix them up, then set aside
  • Chop up the tortillas into bite sized pieces.
  • Layer 1/3 of the tortillas onto the bottom of a 3 quart pan
  • Place half of the chicken on top of the tortillas
  • Then spoon 1/2 the soup mixture on top of the chicken
  • Repeat layers and top with the rest of the tortilla strips.
  • Cover and bake for 40 minutes
  • Top with cheese and bake an additional 5 minutes until the cheese melts

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