For a spicier kick, add a can of diced tomatoes and green chilies, or a pinch of red pepper flakes to the soup mixture. Feel free to substitute with different types of cheese, such as cheddar, Monterey Jack, or a combination of your favorites. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. To prevent tortillas from becoming soggy, lightly brush them with olive oil and bake them until they turn crisp before assembling the bake.
Chicken Tortilla Bake
-
PREP TIME15 mins
-
COOK TIME0 mins
-
TOTAL TIME1 hrs 10 mins
-
SERVING8 People
-
VIEWS42
A vibrant and comforting casserole featuring seasoned chicken and crisp tortilla strips baked in a luscious, creamy sauce bursting with the sweetness of tomatoes and corn, all crowned with a generous blanket of melted Mexican cheese.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate30 g
-
Cholesterol54 mg
-
Fiber3 g
-
Protein22 g
-
Saturated Fat6 g
-
Sodium850 mg
-
Sugar3 g
-
Fat12 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 5 mins In a medium bowl, combine the condensed cream of chicken soup, undrained diced tomatoes, and thawed corn. Mix well and set aside. (5 minutes)
03 Step
Recipe View 2 mins Spread one-third of the tortilla strips evenly over the bottom of an ungreased 3-quart rectangular baking dish. (2 minutes)
04 Step
Recipe View 3 mins Distribute half of the pre-cooked fajita chicken breast strips over the tortilla layer. (3 minutes)
05 Step
Recipe View 3 mins Spoon half of the soup mixture evenly over the chicken. (3 minutes)
06 Step
Recipe View 8 mins Repeat layers: another one-third of tortilla strips, the remaining chicken, and the remaining soup mixture. Top with the final one-third of tortilla strips. (8 minutes)
07 Step
Recipe View 40 mins Cover the baking dish with aluminum foil and bake for 40 minutes, or until the mixture is bubbly around the edges. (40 minutes)
08 Step
Recipe View 2 mins Remove the foil, sprinkle the shredded Mexican cheese blend evenly over the top. (2 minutes)
09 Step
Recipe View 5 mins Return the dish to the oven and bake uncovered for 5 minutes, or until the cheese is melted and bubbly. (5 minutes)
10 Step
Recipe View 10 mins Remove from oven and let stand for 10 minutes before serving. This allows the casserole to set slightly, making it easier to serve. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Bernita Mcglynn
Mar 14, 2025I found the tortillas got a little soggy, next time I'll try baking them a bit first as suggested in the tips.
Hollis Johns
Feb 28, 2025This recipe is a lifesaver on busy weeknights! Easy to throw together and always a crowd-pleaser.
Raina Baumbach
Jan 15, 2025I added a can of black beans and some green chilies for extra flavor and it was amazing!
Dallas Tromp
Dec 1, 2024My kids absolutely loved this! I used rotisserie chicken to make it even faster.