Thursday, June 7, 2012

Chicken Tortilla Bake

(Ugh, casserole photos are the bane of my existence. It's so hard to get it to look as appetizing as it tastes!)

I have to have Mexican at least once a week, and this Chicken Tortilla Bake looked like it would fit the bill perfectly, as a new addition to the rotation. It was a great weeknight meal...easy prep, just a few ingredients.

There's one thing I would do differently (and I came *this close* to doing it last night). The recipe has you cover the casserole to bake it, but there's a layer of tortilla bites on top, and I think it you cooked it uncovered, they would crisp up a little bit and add some crunch/texture.

A testament to the success...a scuffle broke out among my three work "food husbands" (as they call themselves) when one of them felt he didn't get enough. :)

Printable recipe

2 cans cream of chicken soup
1 can Rotel
1 package 6-inch flour tortillas (10 count), cut into bite-sized pieces
3 cups chopped, cooked chicken
1 cup shredded Cheddar cheese

Mix soup and Rotel in a bowl. In a greased 3-quart dish, spread 1/3 of tortilla bites evenly along bottom of pan. Top with half of chicken and half of soup mixture. Repeat layers, ending with final 1/3 of tortilla bites. Cover and bake at 350 degrees for 40 minutes. Remove foil, add cheese, and cook an additional 5 minutes.

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