Chicken Tortilla Bake
This Chicken Tortilla Casserole is super easy to make and full of flavor - definitely one the whole family will enjoy!
Servings: 6 servings
- 10.5 oz cream of chicken soup
- 10 oz diced tomatoes with green chiles undrained or 1 c salsa
- 12 corn tortillas small, cut into thin bite-size strips
- 3 c chicken cooked, cubed
- 1 c cheddar cheese shredded
- 1/2 c milk
Preheat oven to 350 degrees F.
In a bowl combine soup, milk and undrained tomatoes or salsa and set aside.
Sprinkle one-third of the tortilla strips over the bottom of an ungreased rectangular baking dish.
Layer half of the chicken over the tortilla strips.
Spoon half of the soup mixture evenly over top.
Sprinkle with the remaining tortilla strips and top with cheddar cheese.
Bake, covered, about 40 minutes or until bubbly.
Uncover; bake about 5 minutes more or until cheese is melted.
Calories: 312kcal | Carbohydrates: 29g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 521mg | Potassium: 306mg | Fiber: 3g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 4.9mg | Calcium: 225mg | Iron: 2mg