Best Quick Chicken Tortilla Bake Recipes

Quick and Easy Chicken Tortilla Chip Bake image

Provided by Recipe Junkie

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) soup cans water
1 onion, chopped
1 tomatoes, chopped
salsa, to thin soups so mixture pours easy
2 chicken breasts, cooked and cut into bite-sized pieces
1 -1 1/2 cup colby-monterey jack cheese
0.5 (11 ounce) bag tortilla chips

Steps:

Quick Chicken Tortilla Bake Recipe - (4.4/5) image

Provided by CarolineNGa

Number Of Ingredients 5

2 - 10 3/4ounce can reduced fat and reduced sodium condensed cream of chicken soup
1 10 ounce can diced tomatoes with green chiles, undrained
12 (6 or 7 inch) corn tortillas, cut into thin bite-size strips
3 cups cubed cooked chicken (about 1 pound)
1 cup shredded taco cheese (4 ounces)

Steps:

1. Preheat oven to 350°F In a medium bowl combine soup and tomatoes; set aside. Sprinkle one-third of the tortilla strips over the bottom of an un-greased 3-quart rectangular baking dish. Layer half of the chicken over the tortilla strips; spoon half of the soup mixture evenly over top. Repeat layers. Sprinkle with the remaining tortilla strips. Bake, covered, about 40 minutes or until bubbly around edges and center is hot. Uncover; sprinkle with cheese. Bake about 5 minutes more or until cheese is melted.

Quick Chicken Tortilla Bake image

Provided by Stacey R @staceybug

Categories Chicken

Number Of Ingredients 11

2 can(s) 10.75 oz. cans of cream of chicken soup
1 can(s) 10oz. can of diced tomatoes with green chilies, undrained
12 - 6 to7 inch corn tortillas, cut into thin bite-size strips
3 cup(s) cooked, cubed chicken
1 cup(s) shreaded mexican blend cheese
- black olives
can(s) corn
can(s) black beans
- cliantro
- chives
- light spour cream

Steps:

~Preheat oven to 350F. ~Combine in a bowl both cans of soup and the can of tomatoes and set aside. ***This is where I also added corn, black beans and black olives ~Place 1/3 of the tortilla strips on the bottom of a 9X13 pan. ~Layer half of the chicken on top of the strips. ~Pour half of the soup mixture on the chicken. ~Repeat layers ~Place the rest of the tortilla strips on top. ~Cover with foil and bake for 40 minutes. ~Sprinkle with cheese and ~Bake for another 5 minutes (with no foil) until cheese is melted. I served this with light sour cream, cilantro, and chives.