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Quick Chicken Tortilla Bake

Makes: 8 servings
Prep 15 mins Bake 350°F 45 mins
Quick Chicken Tortilla Bake
Ingredients
  • 2 10 3/4 ounce can  reduced-fat and reduced-sodium condensed cream of chicken soup
  • 1 10  ounce can  diced tomatoes with green chiles, undrained
  • 12  6- or 7-inch corn tortillas, cut into thin bite-size strips
  • 3  cups  cubed cooked chicken (about 1 pound)
  • 1  cup  shredded taco cheese (4 ounces)
Directions

1. Preheat oven to 350 degrees F. In a medium bowl combine soup and tomatoes; set aside. Sprinkle one-third of the tortilla strips over the bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over the tortilla strips; spoon half of the soup mixture evenly over top. Repeat layers. Sprinkle with the remaining tortilla strips.

2. Bake, covered, about 40 minutes or until bubbly around edges and center is hot. Uncover; sprinkle with cheese. Bake about 5 minutes more or until cheese is melted.

Nutrition Facts (Quick Chicken Tortilla Bake)
  • Servings Per Recipe 8,
  • cal. (kcal) 291,
  • Fat, total (g) 10,
  • chol. (mg) 64,
  • sat. fat (g) 4,
  • carb. (g) 28,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 22,
  • vit. A (RE) 0,
  • vit. A (IU) 680,
  • vit. C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 658,
  • Potassium (mg) 188,
  • calcium (mg) 162,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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