Chicken Tortilla Bake Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 cup chicken broth
- 1 small onion finely chopped
- 2 cans (4 ounces each) chopped green chilies
- 2 cups (8 ounces) shredded cheddar cheese divided
- 3 cups shredded cooked chicken
- 1 can (10-3/4 ounces) condensed cream of chicken soup undiluted
- 1 can (10-3/4 ounces) condensed cream of mushroom soup undiluted
- 12 corn tortillas warmed
- Carbohydrate 171.4176 g
- Cholesterol 153.333333333333 mg
- Fat 41.7333333333333 g
- Fiber 24.1920007324219 g
- Protein 59.9146666666667 g
- Saturated Fat 10.5510755555556 g
- Serving Size 1 1 -8 serving (588g)
- Sodium 315.911111111111 mg
- Sugar 147.225599267578 g
- Trans Fat 3.71512888888889 g
- Calories 1277 calories
Directions 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 350degrees for 30 minutes or until heated through. Yield: 6-8 servings. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350degrees. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165degrees. Originally published as Chicken Tortilla Bake in Taste of Home April/May 1997, p35 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. Print Add to Recipe Box Email a Friend
