Chicken Tortilla Bake

Chicken Tortilla Bake

7

"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

1 h 10 m {{adjustedServings}} servings 306 cals
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Original recipe yields 8 servings

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Nutrition

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

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Directions

  • Prep

  • Ready In

  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.

Footnotes

  • Serving Suggestion:
  • Sprinkle with sliced ripe black olives and¿or sliced green onions and serve with sour cream.
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Reviews

7
  1. 8 Ratings

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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 cor...

Yummy overall, but more a soup than a casserole. I had loads of chicken left over from a fiesta birthday party as a substitution. I'll probably use more tortillas if I make it again, and add oli...