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Chicken Tortilla Bake


Great, mild Mexican flavor. Phase 2

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  • 1 medium green pepper, chopped
  • 1/2 yellow onion, chopped
  • 1/2 c. chicken broth
  • 1 can cream of mushroom soup
  • 1 can diced tomatoes, undrained
  • 2 c. shredded cooked chicken
  • 6-7 whole wheat tortillas, torn into bite-size pieces
  • 2 c. shredded cheese (I used Mexican 4-cheese blend.)



Step 1

Preheat oven to 325. Spray 9x13 baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add pepper and onion; cook 5 minutes or until tender, stirring several times. Stir in broth, soup, undrained tomatoes, and chicken; blend well. Bring to a boil; remove from heat. layer 1/3 of each of the tortilla pieces, chicken mixture, and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.


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