For the chicken you can use frozen, rotisserie, grilled or whatever you like, I decided to just grill a few breast portions for the added flavor.


Chicken Tortilla Bake
(Adapted from Homemaking Challenged)

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2 (10 3/4oz) cans of cream of chicken
1 (10oz) can of diced tomatoes and green chilies
12 6 inch 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. (I left it uncovered to get the tortilla strips on top really crispy so the whole casserole wouldn’t be one texture.)


Top with cheese and bake an additional 5 minutes until the cheese melts.


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