Chicken Tortilla Bake

By Potterfan1029

Ingredients

• 2 10.75-ounce cans reduced-sodium condensed cream of chicken soup
• 1 10-ounce can diced tomatoes with green chilies, undrained
• 12 6- or 7-inch corn tortillas, cut into thin bite-size strips
• 3 cups cubed cooked chicken (1 pound)
• 1 cup shredded taco cheese (4 ounces)

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350°F. In a medium bowl, combine soup and undrained tomatoes; set aside.

2. Sprinkle one-third of the tortilla strips in the bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over tortilla strips; spoon half of the soup mixture over chicken. Repeat layers. Sprinkle with remaining tortilla strips.

3. Bake, covered, about 40 minutes or until bubbly around edges and center is hot. Uncover and sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese melts.