Chicken Tortilla Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Chicken Tortilla Bake calories by ingredient


Introduction

Great to prepare the night before and bake the next night for dinner or bring to a pot luck. Large portions for low calories! Great to prepare the night before and bake the next night for dinner or bring to a pot luck. Large portions for low calories!
Number of Servings: 6

Ingredients

    3 cups of cooked chicken breast (i cook in slow cooker)
    2 - 10 3/4 oz cans of creem of chicken soup
    1 - 10 oz can of rotel
    1-2 chopped jalepenos
    12 - 6 inch corn tortillas (cut into bite-sized pieces)
    1 cup colby/ moterey jack shredded cheese
    1 large rectangluar baking dish
    aluminum foil

Tips

If you don't like spicey you can leave out the jalepenos. You could also substitute for low fat soup and 2% cheese for less fat & calories. You could also add spices like cumin for a more taco taste.


Directions

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.