Creamy Chicken Tortilla Bake Recipe

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A creamy Mexican chicken casserole with a touch of heat. The tomatoes and green chilies add just the right spice to this chicken casserole. A great selection when you feel like adding a little heat to your meal.
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  • 1 tablespoon margarine
  • 2 green bell pepper - medium
  • 1/2 cup finely chopped onion
  • 2 cans cream of mushroom soup
  • 1 cup chicken broth
  • 2 cans Rotel tomatoes & green chilies, undrained
  • 4 cups shredded cooked chicken (rotisserie chicken works well)
  • 18 tortillas - 6-inch
  • 3 cups Mexican cheese - shredded
Container: 9 x 13 baking dish
1 hr
45 mins
  • Preheat the oven to 350° F. Grease the bottom and sides of a 9 x 13 baking dish.
  • In a medium skillet melt the margarine; when heated add the green peppers, and onion.
  • Cook the peppers and onions for about 5 minutes or until tender; stir occasionally while cooking.
  • Stir in broth, cream of mushroom soup, tomatoes and green chilies, and the shredded chicken. Stir together until evenly mixed.
  • Bring the mixture to a boil and remove from the heat.
  • Tear tortillas into bite-size pieces. Place one-third of the torn tortillas in the bottom of the greased baking dish. Then add one-third of the chicken mixture and one cup of cheese. Repeat the layers two more times, ending with cheese on the top.
  • Place in the preheated oven and bake for 45 minutes or until bubbly.
  • Serve with shredded lettuce and your favorite Mexican fixings.
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Creamy Chicken Tortilla Bake Recipe Reviews

creamy chicken tortilla bake

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SweetTooth User
Rating of 5 out of 5.0 stars
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"It was Mexican night last night for supper. I found three great recipes on this site. This one was really good and had a little bit of heat to it, which we all loved."
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