Recipe by Tyson® Grilled & Ready®
"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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2 (10.75 ounce) cans
condensed cream of chicken soup
1 (14.5 ounce) can
diced tomatoes, undrained
frozen whole kernel corn, thawed
12 (6 inch)
corn tortillas, cut into strips
Tyson® Grilled & Ready® Frozen Fajita Chicken Breast Strips
shredded Mexican cheese blend
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Tortilla Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 107
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