Creamy Chicken Tortilla Bake

Creamy Chicken Tortilla Bake

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"An easy recipe to make in the microwave or oven. Absolutely delicious."
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30 m servings 508 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 34.8 g
  • 54%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 975 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. Mix in cream of chicken soup, sour cream, and cumin.
  2. Grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. Top with 1 can green chilies, half the chicken, half the soup mix, half the Cheddar cheese, and half the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.
  3. Cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.



Only modification I made was I baked at 350 degrees for 40 minutes and that was just to ensure the tortilla's were crispy. Easy, inexpensive and very tasty. My husband said to add it to our regu...

I put it in the oven at 350 for about 30mins instead of the microwave. I also added chopped jalepenos to the onion mix as we like things spicy. Turned out great!

It has all my favorite ingredients.

This was ridiculously easy and pretty good for how easy it was. I followed the other recommendations to try baking it; I also substituted a thin layer of salsa for the green chilies since I for...

I only used one can of chiles as that is what I had. I also sliced up the tortillas for easy cutting after cooking. It was VERY saucy...if any one likes drier enchiladas then omit the sour cre...

I thought it was good but not great. It needs more zestiness iness. I'm not a chef, and I don't know what to add to it. I didn't need to chop up the tortillas, we could cut it up with a fork. My...

My family loved this dish.... The flavor is uniquely outstanding. I followed the ingredients exactly but baked it at 350 for 30 minutes. My husband wants me to make this every week ( which is f...

Wow! My family loved it. Its so easy. I doubled the recipe because I used a slightly larger pan and wanted it tall like lasagna. I also split the corn tortillas in half and then layered them sea...

This is really good doesn't look like the picture that was already on here and my kids love it

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