Chicken Tortilla Bake
Shared by Janet Urciuoli
- Prep
- 20 min
- Total
- 50 min
- Ingredients
- 6
- Steps
- 9
Bake your chicken ahead of time, perhaps earlier in the week so you can prepare this recipe in under an hour. This is a mild recipe, but you can spice it up with hotter salsa if you wish. To cut your tortilla strips straight and even, use a pizza cutter.
Ingredients
- 1 can cream of chicken soup
- 1 10 oz. can diced tomatoes with green chiles, undrained or 1 c. salsa
- 12 small corn tortillas, cut into thin bite-size strips
- 3 cu. cubed cooked chicken
- 1 cu. shredded cheddar cheese
- 1/2 cu. milk
Steps
- Preheat oven to 350 degrees F.
- Combine soup, milk and undrained tomatoes or salsa in a bowl and set aside.
- Sprinkle one-third of the tortilla strips over the bottom of an ungreased rectangular baking dish.
- Layer half of the chicken over the tortilla strips.
- Spoon half of the soup mixture evenly over top.
- Repeat layers.
- Sprinkle with remaining tortilla strips, top with cheddar cheese.
- Bake, covered, about 40 minutes or until bubbly.
- Uncover; bake about 5 minutes more or until cheese is melted.
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