Chicken Tortilla Bake
Description
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
Directions
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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.