Chicken Tortilla Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
3 cups of cooked chicken breast (i cook in slow cooker)2 - 10 3/4 oz cans of creem of chicken soup1 - 10 oz can of rotel1-2 chopped jalepenos12 - 6 inch corn tortillas (cut into bite-sized pieces)1 cup colby/ moterey jack shredded cheese1 large rectangluar baking dishaluminum foil
Preheat oven for 350 degrees
Chop the jalepenos. Combine the cream of chicken, can of rotel and jalepenos in a bowl. Place to the side. Cut into squares the corn tortillas into bite sized pieces. I layer all 12 tortillas and use a large knife to cut them all at one time. Layer the 1/2 of tortilla pieces in the bottom of the baking dish. Spoon 1/2 of the soup/rotel mixture of ther top. Spoon 1/2 of the shredded chicken over the top. Repeat the layers one more time. Cover with aluminum foil and back at 350 degrees for 40 minutes. Top with cheese and bake an additional 5 minutes until cheese melts. Serves 6
Serving Size: 6 servicing of 1 large retangular baking dish.
Number of Servings: 6
Recipe submitted by SparkPeople user JMBARRAGAN.
Chop the jalepenos. Combine the cream of chicken, can of rotel and jalepenos in a bowl. Place to the side. Cut into squares the corn tortillas into bite sized pieces. I layer all 12 tortillas and use a large knife to cut them all at one time. Layer the 1/2 of tortilla pieces in the bottom of the baking dish. Spoon 1/2 of the soup/rotel mixture of ther top. Spoon 1/2 of the shredded chicken over the top. Repeat the layers one more time. Cover with aluminum foil and back at 350 degrees for 40 minutes. Top with cheese and bake an additional 5 minutes until cheese melts. Serves 6
Serving Size: 6 servicing of 1 large retangular baking dish.
Number of Servings: 6
Recipe submitted by SparkPeople user JMBARRAGAN.
Nutritional Info Amount Per Serving
- Calories: 352.8
- Total Fat: 14.6 g
- Cholesterol: 66.6 mg
- Sodium: 880.3 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 3.2 g
- Protein: 24.6 g
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