Recipes - print - Creamy Chicken Tortilla Bake

Creamy Chicken Tortilla Bake - Recipe

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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Creamy Chicken Tortilla Bake Recipe
  • 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.
Prep Time: 1 hour
Cook Time: 45 minutes
Container: 9 x 13 baking dish
Servings: 12
-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