Chicken Tortilla Bake

Name: Chicken Tortilla Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 cups shredded cooked chicken; 2 cans (4 ounces each) chopped green chiles; 1 cup chicken broth; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1 small onion, finely chopped; 12 corn tortillas, warmed; 2 cups shredded cheddar cheese; Sour cream and green onions, optional

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 8

Cost: $2.37 /serving

Author : Taste of Home

Ingredients

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3 cups shredded cooked chicken2 cans (4 ounces each) chopped green chiles1 cup chicken broth1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 small onion, finely chopped12 corn tortillas, warmed2 cups shredded cheddar cheeseSour cream and green onions, optional

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Instructions

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In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. , Bake, uncovered, at 350° for 30 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with sour cream and green onions.