Monday, July 11, 2011

Quick Chicken Tortilla Bake


2 10.75 oz cans condensed cream of chicken soup
1 10 oz can diced tomatoes with green chiles, undrained
12 6-7 inch corn tortillas cut into bit size strips
3 cups cooked cubed chicken
1 cup shredded mexican-blend cheese

1) preheat oven to 350 F. in a medium bowl combine cream of chicken soup and undrained tomatoes; set aside.
2) sprinkle 1/3 of the tortilla strips on a lightly grease 9*13 inch baking dish. layer half of the chicken over tortilla strips; spoon half of the soup mixture on top. repeat layers. sprinkle with remaining tortilla strips.
3) cover w/ foil and bake for about 40 minutes or until bubbly around edges and hot in the center. sprinkle with cheese, bake uncovered for 5 minutes, then serve.

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