Monday, February 13, 2017
Chicken Tortilla Bake
Chicken Tortilla Bake 2 10 ¾ oz cans of cream of chicken. 1 10 oz can of dice tomatoes and green chilies. 12 6in corn tortillas. 3 cups of cooked chicken. 1 cup of shredded Mexican cheese blend. Mix together the cream of chicken and tomatoes and green chilies and set aside. Chop up the tortillas into bite sized pieces then layer ⅓ of them in a 3 quart pan. Add on half of the chicken, then spoon half of the soup mixture all over. Repeat the layers. Bake covered for 40 minutes in a preheated oven to 350°. Sprinkle the cheese all over the top and bake for 5 more minutes.