Time: 50 minutes
Yield: 8 servings
Step aside, tacos: Chicken Tortilla Bake is about to steal the show! Layer upon layer of classic Tex-Mex flavors come together to build towering helpings of tantalizing taste: crisp tortillas, savory chicken, spicy chiles, and sharp cheese in every bite draws you back for more. Chicken Tortilla Bake invites you to melt into its melty, creamy flavor and relax after a long day. This is an invitation you can't turn down!
Ingredients• 3 cups chicken, shredded and cooked • 2 (4-ounce) cans of green chiles, chopped • 1 cup chicken broth • 1 (10.75-ounce) can of condensed cream of mushroom soup, undiluted • 1 (10.75-ounce) can of condensed cream of chicken soup, undiluted • 1 small onion, finely chopped • 12 corn tortillas, warmed • 2 cups cheddar cheese, shredded • sour cream, optional, to taste, for serving • green onions, optional, to taste, for serving
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
In a large bowl, combine the chicken, chiles, broth, cream of mushroom soup, cream of chicken soup, and onion. Set aside.
Layer half of the tortillas in the prepared baking dish, cutting the tortillas to fit the pan as needed.
Top the tortillas in the baking dish with 1/2 of the chicken mixture and 1/2 of the cheese. Repeat the layers.
Bake uncovered until heated through and the cheese is melty, for about 30 minutes.
Serve with sour cream and green onions.