Chicken Tortilla Bake
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
chicken
cooked, shredded |
|
| 8 | ounces |
green chili peppers
chopped |
|
| 1 | cup |
chicken broth
|
|
| 10 ¾ | ounces |
cream of mushroom soup
canned, undiluted |
|
| 10 ¾ | ounces |
soup, cream of chicken
canned, undiluted |
|
| 1 | small |
onions
finely chopped |
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 2 | cups |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
chicken
cooked, shredded |
|
| 231.2 | ml/g |
green chili peppers
chopped |
|
| 237 | ml |
chicken broth
|
|
| 310.7 | ml/g |
cream of mushroom soup
canned, undiluted |
|
| 310.7 | ml/g |
soup, cream of chicken
canned, undiluted |
|
| 1 | small |
onions
finely chopped |
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 473 | ml |
cheddar cheese
shredded |
|
Directions
In a bowl, combine the chicken, chilies, broth, soups and onion; set aside.
Warm tortillas in the microwave according to package driections.
Layer half of the tortillas on the bottom of a greased 13x9x2 inch baking pan, cutting to fit pan if desired.
Top with half the chicken mixture and half of the cheese.
Repeat layers.
Bake, uncovered, at 350? for 30 minutes.
