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.

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Ingredients

Directions

  • 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

291 calories; 10 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 64 mg cholesterol; 658 mg sodium. 188 mg potassium; 28 g carbohydrates; 2 g fiber; 2 g sugar; 22 g protein; 0 RE vitamin a; 680 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 162 mg calcium; 1 mg iron;

Reviews (2)

54 Ratings
  • 5 star values: 19
  • 4 star values: 13
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 4
Rating: 5 stars
02/15/2017
So easy to make and so delicious!
Rating: 2 stars
10/27/2017
This was very easy to make, just doesn't have enough flavor as is, very bland. Next time I'll add extra seasoning ; cumin, coriander or taco seasoning ,and serve with a good salsa on top.