Rating: 3.5 stars
52 Ratings
  • 5 star values: 18
  • 4 star values: 13
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 4

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.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
15 mins
bake:
45 mins
total:
1 hr
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 10g; cholesterol 64mg; saturated fat 4g; carbohydrates 28g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 2g; protein 22g; vitamin a 680.3IU; vitamin c 18.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 5.5mg; vitamin b6 0.3mg; folate 48.4mcg; vitamin b12 0.2mcg; sodium 658mg; potassium 188mg; calcium 161.5mg; iron 1.4mg.
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