Recipe: Chicken Tortilla Bake

Chicken Tortilla Bake

I made this recently and found it to be very good!  I cut this recipe in half and it was plenty.  Top with guacamole, sour cream, salsa, and jalapenos for a tasty February dinner.

 3 cups shredded cooked chicken

2 cans (4 ounces each) chopped green chiles

1 cup chicken broth

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 small onion, finely chopped

12 corn tortillas, warmed

2 cups shredded cheddar cheese

Sour cream and green onions, optional

In a large bowl, combine the chicken, chiles, broth, soups, and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, 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 or until heated through.

Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the center to read 165°. If desired, serve with toppings.