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.




  • 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.

  • 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; 64 mg cholesterol; 658 mg sodium. 28 g carbohydrates; 22 g protein;

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
So easy to make and so delicious!
Rating: 2 stars
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.