Chicken Tortilla Bake
Submitted by delldann
Layered chicken tortilla bake with corn tortillas, shredded chicken, green chilies, and melted cheddar in a creamy broth sauce. Easy assembly, one dish, 30 minutes in the oven.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minThink of this as Mexican lasagna with a shortcut soul.
Corn tortillas layer up with shredded chicken, green chilies, and a creamy sauce made from chicken broth blended with cream of mushroom and cream of chicken soups.
Two cups of shredded cheddar melt between the layers and bubble golden on top.
No rolling, no folding, no fuss. Just stack, bake, and serve.
Kitchen Tips
- Warm the tortillas in the microwave before layering so they stay flexible and don’t crack
- Cut tortillas to fit the pan edges for even layers with no gaps
- Let it rest 5 minutes after baking so the layers set up and slice cleanly
Ingredients
Directions
In a bowl, combine the chicken, chilies, broth, soups and onion; set aside.
Warm tortillas in the microwave according to package driections.
Layer half of the tortillas on the bottom of a greased 13×9×2 inch baking pan, cutting to fit pan if desired.
Top with half the chicken mixture and half of the cheese.
Repeat layers.
Bake, uncovered, at 350? for 30 minutes.
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