Quick Chicken Tortilla Bake

Name: Quick Chicken Tortilla Bake
Prep time: 15 min
Total time: 1 min
Ingredients: 2 10.75 ounce cans reduced-fat and reduced-sodium condensed cream of chicken soup; 1 10 ounce can diced tomatoes with green chiles, undrained; 12 6-7 inches corn tortillas, cut into thin bite-size strips; 3 cups cubed cooked chicken (about 1 pound); 1 cup shredded taco cheese (4 ounces)

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Prep Time: 15 minutes

Total: 1 hours

Author : Better Homes & Gardens

Ingredients

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2 10.75 ounce cans reduced-fat and reduced-sodium condensed cream of chicken soup1 10 ounce can diced tomatoes with green chiles, undrained12 6-7 inches corn tortillas, cut into thin bite-size strips3 cups cubed cooked chicken (about 1 pound)1 cup shredded taco cheese (4 ounces)

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Instructions

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Step 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.

Step 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.