Chicken Tortilla Bake

Chicken Tortilla Bake

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"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

1 h 10 m servings 306 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 850 mg
  • 34%

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.

Directions

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  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(R) 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.

Footnotes

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

Reviews

8
  1. 10 Ratings

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Most helpful positive review

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

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 cor...

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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.

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 cor...

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 oli...

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 c...

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!

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...

I added a can of enchilada sauce, it was great!!

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