Chicken Tortilla Bake

Chicken Tortilla Bake
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 259.8
  • Total Fat: 6.5 g
  • Cholesterol: 49.6 mg
  • Sodium: 593.7 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 26.3 g

View full nutritional breakdown of Chicken Tortilla Bake calories by ingredient
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Number of Servings: 6


    PAM Original No-Stick Cooking Spray
    1 medium green bell pepper, chopped
    1/2 cup chopped yellow onion
    1/2 cup reduced-sodium chicken broth
    1 can (10-3/4 oz each) condensed reduced-fat cream of mushroom soup
    1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
    2 cups shredded cooked chicken
    9 corn tortillas (6 inch), torn into bite-size pieces
    1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz)



1. Preheat oven to 325F. Spray 8x8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
2. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
3. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.

Number of Servings: 6

Recipe submitted by SparkPeople user ITSJUSTCMC.

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