Chicken Tortilla Bake
The perfect recipe to try when you're tired of your usual weekday dinners. Add extra cheese if you want for extra cheese-y goodness!
- 2 (10 3/4-ounce) cans of cream of chicken
- 1 (10-ounce) can of dice tomatoes and green chilies
- 12 (6-inch) corn tortillas
- 3 cups of cooked chicken
- 1 cup shredded Mexican cheese blend
Preparation time 15mins
Cooking time 60mins
Preheat oven to 350°F.
Combine the 3 cans and mix them up, then set aside.
Chop up the tortillas into bite sized pieces.
Layer 1/3 of the tortillas onto the bottom of a 3 quart pan. Place half of the chicken on top of the tortillas, then spoon 1/2 the soup mixture on top of the chicken. Repeat layers and top with the rest of the tortilla strips.
Cover and bake for 40 minutes.
Top with cheese and bake an additional 5 minutes until the cheese melts.