Creamy Chicken Tortilla Bake Recipe
A creamy Mexican chicken casserole with a touch of heat. The tomatoes and green chilies add just the right spice to this chicken casserole. A great selection when you feel like adding a little heat to your meal.
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1 tablespoon margarine
2 green bell pepper - medium
1/2 cup finely chopped onion
2 cans cream of mushroom soup
1 cup chicken broth
2 cans Rotel tomatoes & green chilies, undrained
4 cups shredded cooked chicken (rotisserie chicken works well)
18 tortillas - 6-inch
3 cups Mexican cheese - shredded
:9 x 13 baking dish
Preheat the oven to 350° F. Grease the bottom and sides of a 9 x 13 baking dish.
In a medium skillet melt the margarine; when heated add the green peppers, and onion.
Cook the peppers and onions for about 5 minutes or until tender; stir occasionally while cooking.
Stir in broth, cream of mushroom soup, tomatoes and green chilies, and the shredded chicken. Stir together until evenly mixed.
Bring the mixture to a boil and remove from the heat.
Tear tortillas into bite-size pieces. Place one-third of the torn tortillas in the bottom of the greased baking dish. Then add one-third of the chicken mixture and one cup of cheese. Repeat the layers two more times, ending with cheese on the top.
Place in the preheated oven and bake for 45 minutes or until bubbly.
Serve with shredded lettuce and your favorite Mexican fixings.
Layered Mexican Chicken Casserole
chopped green chilies
Beef Enchiladas Layered
Light Cheese Enchilada Casserole
Colby Monterey Jack cheese
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creamy chicken tortilla bake
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"It was Mexican night last night for supper. I found three great recipes on this site. This one was really good and had a little bit of heat to it, which we all loved."
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