Chicken Tortilla Bake
This chicken tortilla bake casserole with cream of chicken soup is amazing!! My kids favorite cheesy casserole packed with diced tomatoes, chiles, and quick to throw together!
Servings: 10
Equipment
- 1 9x13 casserole dish
- 1 Bowl
Ingredients
- 1 1/2 - 2 lbs Chicken Breasts Boneless Skinless, cut into strips
- 1/3 cup Italian Dressing
- 6 Flour Tortillas TortillaLand we used, cook before adding to mix
- 1 can cream of chicken soup
- 4 oz diced chilies
- 1/2 cup milk
- 1 cup sour cream
- 1/2 bell pepper diced
- 1 cup diced tomatoes
- 1 1/2 c cheddar cheese
- Chives - optional
Instructions
- Cut chicken breasts into strips.
- Add to a bowl with your Italian dressing and coat all pieces. (can let sit and marinate in fridge for an hour for a stronger flavor) Drain residual dressing and add contents to pan on stovetop.
- Cook until chicken is no longer pink, dice into smaller bite size pieces.
- Cook tortillas on stove top until they puff up signaling they are cooked, cut into long strips.
- Add diced chicken and tortillas into a bowl, then add all other ingredients except 1/2 cup of cheddar cheese. Stir so everything is coated.
- Add to a 9x12 casserole dish that has been sprayed so your food won't stick.
- Cover with foil and bake for 40 minutes at 350 degrees, take foil off and sprinkle remaining cheese on top.
- Cook uncovered for another 10 minutes. Allow to sit when you take it out for at least 5 minutes to solidify a bit. Add chives to the top and serve!
Video
Nutrition
Serving: 4oz | Calories: 233kcal | Carbohydrates: 16g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 550mg | Potassium: 246mg | Fiber: 1g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 13.7mg | Calcium: 205mg | Iron: 1.7mg