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Chicken Tortilla Bake

Chicken Tortilla Bake

  • Prep

  • Ready In

Tyson(R) Grilled & Ready(R)

Seasoned chicken breast strips layered with tortilla strips are baked in a creamy sauce with tomatoes and corn and topped with shredded Mexican cheese blend.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 850 mg
  • 34%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.
  2. Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready(R) Fajita Chicken Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.
  3. Bake, covered, 40 minutes or until bubbly around the edges. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.
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Great recipe family enjoyed it . I did make a substitution and added a can of mild green chilies instead of corn giving it a little kick.


To give it more southwestern flavor, I add green chiles or jalepenos and sprinkle with chipotle chili pepper, and sometimes throw in black beans. Have also used crushed corn chips instead of corn tortillas. Can also add guacamole and sour cream after cooking, and it's good wrapped up in a flour tortilla. Here at 6000ft elevation, I increase the temperature to at least 375.

Marla B

I used Rotel tomatoes to make sure it had a Mexican flavor. I had to increase the baking time because the frozen chicken wasn't warm. BUT I will definitely make this again! So yummy!