Description
A delicious and easy-to-make cheesy chicken tortilla bake that’s perfect for family dinners.
Ingredients
Scale
- 1/2 cup onion, diced
- 1/2 cup green bell pepper, diced
- 4 cups cooked and shredded chicken
- 1 (10 ounce) can condensed cream of mushroom soup, not diluted
- 1 (10 ounce) can condensed cream of chicken soup, not diluted
- 1 (10 ounce) can diced tomatoes with green chilies (undrained Rotel tomatoes)
- 14 corn tortillas, torn into 1-inch pieces
- 3 and 1/4 cups shredded cheddar cheese
Instructions
- Preheat oven to 375°F.
- Spray a 9×13-inch baking dish with non-stick cooking spray, or grease lightly with melted butter.
- In a large skillet over medium-high heat, sauté onion and green pepper until tender (4 to 5 minutes). Turn off heat.
- To the skillet, add the shredded cooked chicken, both cans of soup (undiluted) and the canned tomatoes. Stir well to combine.
- Arrange 1/3 of the corn tortillas in an even layer in the bottom of the prepared casserole dish, followed by 1/3 of the chicken mixture and 1/3 of the shredded cheddar cheese.
- Repeat with two more layers, finishing with the shredded cheddar.
- Bake in the 375°F oven for 25 to 30 minutes, until heated through and bubbly.
Notes
- Make sure to use undiluted soup for the best consistency.
- This dish can be made ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg