Ingredients for Chicken And Corn Tortilla Bake
- Cooked Chicken
- Green Chilies
- Chicken Broth
- Cream Of Mushroom Soup
- Cream Of Chicken Soup
- 1/2 cup chopped onion
- Corn Tortillas
- Cheddar Cheese
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How to Make Chicken And Corn Tortilla Bake
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 2 cups cooked chicken (shredded or diced), 1 (15-ounce) can corn, drained, 1 (4-ounce) can diced green chilies, 1 cup chicken broth, 1 (10.75 ounce) can condensed cream of chicken soup, 1 (10.75 ounce) can condensed cream of corn soup, and 1/2 cup chopped onion.
- Grease a 9x13 inch baking pan.
- Layer half of 10-12 corn tortillas (6-inch size) on the bottom of the prepared baking pan, slightly overlapping if necessary. Trim edges to fit if needed.
- Top with half of the chicken mixture and half of 2 cups shredded cheddar cheese.
- Repeat layers with remaining tortillas, chicken mixture, and cheese.
- Bake uncovered for 30-45 minutes, or until heated through and bubbly. Cheese should be melted and golden brown.
- Let stand for 10 minutes before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
9g
Fat
40g
Carbs
7g
