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
Ingredients
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)
Directions
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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