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Quick Chicken Tortilla Bake
Ingredients:
- 2 - 10 3/4ounce can condensed cream of chicken soup
- 1-10 ounce can diced tomatoes with green Chiles, undrained
- 12- 6 or 7-inch corn tortillas, cut into thin bite-size strips
- 3 cups cubed cooked chicken (about 1 pound)
- 1 cup (4 oz.) shredded taco cheese
Directions:
- Preheat oven to 350° F.
- Combine soup and tomatoes; set aside.
- Sprinkle one-third of the tortilla strips over the bottom of an ungreased 3-quart rectangular baking dish.
- Layer half of the chicken over the tortilla strips; spoon half of the soup mixture evenly over top.
- Repeat layers.
- Sprinkle with the remaining tortilla strips.
- Bake, covered, about 40 minutes until hot.
- Uncover; sprinkle with cheese.
- Bake about 5 minutes until cheese melts.