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.

Prep Time:
15 mins
Bake Time:
45 mins
Total Time:
1 hr
Quick Chicken Tortilla Bake
Andy Lyons


  • 2 10.75 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup

  • 1 10 ounce can diced tomatoes with green chiles, undrained

  • 12 6-7 inch corn tortillas, cut into thin bite-size strips

  • 3 cup cubed cooked chicken (about 1 pound)

  • 1 cup shredded taco cheese (4 ounces)


  1. 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.

  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 (per serving)

291 Calories
10g Fat
28g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 291
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 20%
Cholesterol 64mg 21%
Sodium 658mg 29%
Total Carbohydrate 28g 10%
Total Sugars 2g
Protein 22g
Vitamin C 18.9mg 95%
Calcium 161.5mg 12%
Iron 1.4mg 8%
Potassium 188mg 4%
Folate, total 48.4mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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