Chicken Tortilla Bake
Total TimePrep: 20 min. Bake: 30 min.
- 3 cups shredded cooked chicken
- 2 cans (4 ounces each) chopped green chiles
- 1 cup chicken broth
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 small onion, finely chopped
- 12 corn tortillas, warmed
- 2 cups shredded cheddar cheese
- Sour cream and green onions, optional
- In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers.
- Bake, uncovered, at 350° for 30 minutes or until heated through.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with sour cream and green onions.
Test Kitchen Tips
Nutrition Facts1 piece: 359 calories, 17g fat (8g saturated fat), 81mg cholesterol, 1007mg sodium, 26g carbohydrate (2g sugars, 3g fiber), 25g protein.
Jun 25, 2020
This is one of the first dishes I learned to make, but I've been cooking it for more 35 yrs now. I've made every version and have experimented with more. This is a great base version to start exploring with. Here's my staple version: ground beef or shredded chicken, chicken and mushroom cream style soups, picante salsa, canned green chilis, onion, cheddar, and NACHO DORITOS. Brown the onion, the meat (optional add taco seasoning for more flavor according to pkg directions), combine all, except for nacho chips, and set aside. Later your chips around and on bottom of a 13x9 baking dish. Spread your soup mixture over the chips, top with some grated cheddar, and bake at 350 for about 30 to 35 minutes. Don't have the soup, the salsa, or chips? No problemo - try sour cream, Greek yogurt, cream cheese, mayo, Velveeta, cheez whiz, corn tortillas, tortilla chips, flour tortillas, or leave off and layer seeded, sliced jalapenos for a jalapeno poppers version. I ALWAYS use green chilies no matter what else I add or sub. This can be layered with the chips or tortillas for a a layered enchilada type dish, or use it as a dip instead by covering the top with bacon bits, and a combination of parmesan, chicharrones, and bread crumbs (use a zip lock to crumble the pork rinds or place in a bullet and give a couple of pulses with the cheese/crumbs). For example, tonight I'm making a jalapeno popper x enchilada casserole, no soups involved and will serve with a side of room temp strawberry preserves. Absolutely delicious.
May 21, 2020
I added a can of San Marcos peppers in brim, I had to diced them up because they are canned long ways. It gave this recipe a kick of flavor, and its an easy recipe. I loved it.
Apr 29, 2020
Why does the picture of this dish show rolled, as in burrito style,
Apr 26, 2020
I add a little more salt
Mar 11, 2020
I grew up on this,we used flour tortillas. As for the chicken broth... itand#039;s too view Adam. If itand#039;s to soupy, cut back.
Mar 7, 2020
Easy and everyone loved it. Crowd pleaser.
Mar 7, 2020
This was my favorite recipe as a child, my kidsand#039; favorite recipe, and my grandkidsand#039; favorite recipe. You can make it even easier by making two layers of the ingredients instead of rolling them up. Itand#039;s easier to fix.
Mar 6, 2020
Not bad for an occasional meal.
Feb 18, 2020
Great quick meal. Been making this for years. I have also rolled each one and made smaller servings. Even made this recipe using Fritos the large dippers. Layer as you would the tortilla.
Oct 27, 2019
I’ve made this several times over the years however I add Mexican seasonings for more flavor (cumin, garlic salt, oregano, chili powder and hot pepper flakes, ground black pepper)