Recipe by Shay
"An easy recipe to make in the microwave or oven. Absolutely delicious."
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1 (10.75 ounce) can
condensed cream of chicken soup
8 (6 inch)
2 (4 ounce) cans
chopped green chiles, drained
cubed, cooked chicken
1 (8 ounce) package
shredded Cheddar cheese
1 (8 ounce) package
shredded Monterey Jack cheese
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 regular rotation.
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 forgot to purchase those at e store. Used a store brand raspberry jalapeño salsa; the little hint of sweet was awesome. I would recommend that the tortillas be chopped up before layering into the pan, just because it was a little difficult to serve out of the pan with large pieces of tortilla, especially if they overlap. Had to use a steak knife to make serving sizes and then on the plate it was a little difficult to cut up. We just had to take big mouthfuls, which wasn't such a bad thing considering how tasty it came out!
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 cream or serve on the side. I baked in the oven for 30 minutes...it was enjoyed by all.
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 whole family liked it. It was definitely a hit. I will be making this again for sure.
I chose to make this because I don't have the use of an oven or stove right now. I made a couple of changes using ingredients on hand, and my husband and I really enjoyed it. I omitted the butter and onions (no stove). Instead, I substituted hot salsa for the green chiles to get the flavor and some added heat. I also used ranch-flavored sour cream dip instead of plain sour cream and mixed it in a bowl with the cream of chicken soup. It was very easy, flavorful, and filling!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Chicken Tortilla Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 313
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