Quick Chicken Tortilla Bake
Looking for a way to make your quick baked chicken dishes even easier? Look no further. Store-bought or leftover chicken and canned soup make this quick tortilla recipe a breeze.
Ingredients
Directions
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Preheat oven to 350°F. In a medium bowl combine soup and undrained 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.
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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
Per Serving:
291 calories,
(4 g saturated fat,
1 g polyunsaturated fat,
2 g monounsaturated fat),
64 mg cholesterol,
658 mg sodium,
28 g carbohydrates,
2 g fiber,
2 g sugar,
22 g protein.
