Chicken Tortilla Bake Recipe

By dette

Mother frequently made this comforting casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chilies are a mouthwatering mix.—Jerri Moror, Rio Rancho, New Mexico

Ingredients

• 3 cups shredded cooked chicken
• 2 cans (4 ounces each) chopped green chilies
• 1 cup chicken broth
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 small onion, finely chopped
• 12 corn tortillas, warmed
• 2 cups (8 ounces) shredded cheddar cheese, divided

Preparation

Step 1

In a large bowl, combine the chicken, chilies, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13-in. x 9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers.
Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6-8 servings.'

Nutritional Facts
1 serving (1 piece) equals 359 calories, 17 g fat (8 g saturated fat), 81 mg cholesterol, 1,007 mg sodium, 26 g carbohydrate, 3 g fiber, 25 g protein.