CHICKEN AND CORN TORTILLA BAKE

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Chicken and Corn Tortilla Bake image

From our church cookbook. No refrigeration needed before baking as with many other chicken corn tortilla bakes!

Provided by Recipe Junkie

Categories     < 60 Mins

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 cups shredded cooked chicken
1 (4 ounce) can chopped green chilies
1 cup chicken broth
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 small onion, finely chopped
12 corn tortillas
2 cups shredded cheddar cheese

Steps:

  • In bowl, combine chicken, chilies, broth, soups and onion.
  • Set aside.
  • Layer half of the tortillas on the bottom of a greased 9x13 baking pan, cutting to fit pan if desired.
  • Top with half of the chicken mixture and half of the cheese.
  • Repeat layers.
  • Bake uncovered at 350 for 30 minutes.

Nutrition Facts : Calories 355.9, Fat 18.2, SaturatedFat 8.2, Cholesterol 71.9, Sodium 788.5, Carbohydrate 23.7, Fiber 2.6, Sugar 2.4, Protein 24.6

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