Chicken Tortilla Bake Recipe -
Chicken Tortilla Bake Recipe

Chicken Tortilla Bake

Recipe by  

"Seasoned chicken breast strips layered with tortilla strips are baked in a creamy sauce with tomatoes and corn and topped with shredded Mexican cheese blend."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.
  2. Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready® Fajita Chicken Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.
  3. Bake, covered, 40 minutes or until bubbly around the edges. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.
Kitchen-Friendly View


  • Serving Suggestion:
  • Sprinkle with sliced ripe black olives and¿or sliced green onions and serve with sour cream.

Reviews More Reviews

Most Helpful Positive Review
Nov 14, 2014

Great recipe family enjoyed it . I did make a substitution and added a can of mild green chilies instead of corn giving it a little kick.

Most Helpful Critical Review
Apr 22, 2014

To give it more southwestern flavor, I add green chiles or jalepenos and sprinkle with chipotle chili pepper, and sometimes throw in black beans. Have also used crushed corn chips instead of corn tortillas. Can also add guacamole and sour cream after cooking, and it's good wrapped up in a flour tortilla. Here at 6000ft elevation, I increase the temperature to at least 375.


8 Ratings

Feb 02, 2015

Yummy overall, but more a soup than a casserole. I had loads of chicken left over from a fiesta birthday party as a substitution. I'll probably use more tortillas if I make it again, and add olives and green chiles with the cheese after taking off the foil.

Jan 02, 2015

This meal was delicious. I made a few adaptations to it though. Instead of the frozen fajita chicken, I used chicken tenderloins, seasoned them to my liking, and cut them up. I also added chopped onions and bell peppers to the soup mix for a little more flavor. I took another user's suggestion and used corn chips instead of corn tortillas. The crunch was great.

Jul 30, 2014

I used Rotel tomatoes to make sure it had a Mexican flavor. I had to increase the baking time because the frozen chicken wasn't warm. BUT I will definitely make this again! So yummy!

Mar 29, 2014

Loved it! Only difference was I used canned corn and diced tomatoes with green chiles for a little kick and tortilla chips for a crunch! Sooo yummy!

Jan 29, 2014

Expected a Hispanic taste, but this tasted just like "Kings Ranch Chicken" with the addition of corn. I doubled the "Soup Mixture" and used 1 can of diced tomatoes and 1 can of Rotel. I also had to increase the cooking temp. to 375. All in all, tasted great and easy to make.


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  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 21.7 g
  • 43%
  • Sodium
  • 850 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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