Chicken Tortilla Bake recipe

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Ingredients

2 (10.75 ounce) cans condensed cream of chicken soup
1 (14.5 ounce) can diced tomatoes, undrained
1 cup frozen whole kernel corn, thawed
12 (6 inch) corn tortillas, cut into strips
3 cups Tyson® Grilled & Ready® Frozen Fajita Chicken Breast Strips
1 cup shredded Mexican cheese blend

Nutrition Info

305.7 calories
carbohydrate: 29.9 g
cholesterol: 54.4 mg
fat: 11.9 g
fiber: 3.4 g
protein: 21.7 g
saturatedFat: 5.5 g
servingSize: -
sodium: 849.8 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn, set aside.

  2. Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready® Fajita Chicken Strips over tortilla strips, spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.

  3. Bake, covered, 40 minutes or until bubbly around the edges. Uncover, sprinkle with cheese. Bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

Recipe Yield

8 servings

Recipe Note

Seasoned chicken breast strips layered with tortilla strips are baked in a creamy sauce with tomatoes and corn and topped with shredded Mexican cheese blend.

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