Chicken Tortilla Bake
Chicken Tortilla Bake is an moderately easy dinner. Made with 3 c. shredded cooked chicken, 2 cans (4 oz. each) chopped green chiles, 1 c. chicken broth, 1 can (10 3/4 oz.) cream of mushroom soup, undiluted and 1 can (10 3/4 oz.) cream of chicken soup, undiluted, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
In a bowl, combine the chicken, chiles, broth, soups and onion; set aside.
Warm tortillas in microwave according to package directions.
Layer half of the tortillas on the bottom of a greased 13 x 9 x 2 inch baking dish or pan, cutting to fit pan if desired.
Top with half of the chicken mixture and half of the cheese.
Repeat layers.
Bake, uncovered, at 350Β° for 30 minutes. Yield: 6 to 8 servings.
π· Perfect Pairings
Complete your meal with these
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