VT's Chicken Tortilla Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 1/2 c chicken breast, cooked, shredded (2 breasts, 12 oz)4 oz green chilies, chopped1 c chicken broth, low sodium10 3/4 oz can mushroom soup10 3/4 oz can cream of checken soup1 small onion, finely chopped8 tortillas1 1/2 c (6 oz) shredded monterey jack cheese
Thoroughy cook two large boneless, skinless, frozen chicken breasts.
In a large bowl, combine chicken, chiles, broth, soups, and onion.
In a 13 x 9 pan, layer four tortillas. Cut to fit.
Top with half of chicken mixture and half of cheese.
Repeat layers.
Bake at 350, uncovered, for 30 minutes (23 minutes in a convection oven.)
In a large bowl, combine chicken, chiles, broth, soups, and onion.
In a 13 x 9 pan, layer four tortillas. Cut to fit.
Top with half of chicken mixture and half of cheese.
Repeat layers.
Bake at 350, uncovered, for 30 minutes (23 minutes in a convection oven.)
Nutritional Info Amount Per Serving
- Calories: 285.5
- Total Fat: 12.0 g
- Cholesterol: 31.7 mg
- Sodium: 1,107.0 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 1.3 g
- Protein: 13.8 g
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