Creamy Chicken Tortilla Bake

Creamy Chicken Tortilla Bake

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"An easy recipe to make in the microwave or oven. Absolutely delicious."


30 m {{adjustedServings}} servings 508 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 34.8 g
  • 54%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 975 mg
  • 39%

Based on a 2,000 calorie diet

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  1. Melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. Mix in cream of chicken soup, sour cream, and cumin.
  2. Grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. Top with 1 can green chilies, half the chicken, half the soup mix, half the Cheddar cheese, and half the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.
  3. Cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.
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  1. 11 Ratings


Only modification I made was I baked at 350 degrees for 40 minutes and that was just to ensure the tortilla's were crispy. Easy, inexpensive and very tasty. My husband said to add it to our regu...

I put it in the oven at 350 for about 30mins instead of the microwave. I also added chopped jalepenos to the onion mix as we like things spicy. Turned out great!

It has all my favorite ingredients.