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Wednesday, April 9, 2014

Wednesday Eats and Treats: Quick Chicken Tortilla Bake

This recipe is quick to put together and can be table-ready in less than an hour if you've pre-cooked your chicken.

Quick Chicken Tortilla Bake

2 10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 10 ounce can diced tomatoes with green chiles, undrained (like Ro-tel)
12 6-inch corn tortillas, cut into thin bite-size strips
3 cups cubed cooked chicken (about 1 pound)
1 cup shredded taco cheese (4 ounces)

  Preheat oven to 350 degrees F. In a medium bowl combine soup and undrained tomatoes; set aside. Sprinkle one-third of the tortilla strips over the bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over the tortilla strips; spoon half of the soup mixture evenly over top. Repeat layers. Sprinkle with the remaining tortilla strips.

1.  Bake, covered, about 40 minutes or until bubbly around edges and center is hot. Uncover; sprinkle with cheese. Bake about 5 minutes more or until cheese is melted.

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