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Chicken Tortilla Bake

Rated as 4 out of 5 Stars
50

"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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Ingredients

1 h 10 m servings 306
Original recipe yields 8 servings

Directions

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  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(R) 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.

Footnotes

  • Serving Suggestion:
  • Sprinkle with sliced ripe black olives and¿or sliced green onions and serve with sour cream.

Nutrition Facts


Per Serving: 306 calories; 11.9 29.9 21.7 54 850 Full nutrition

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Reviews

Read all reviews 10
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This meal was delicious. I made a few adaptations to it though. Instead of the frozen fajita chicken, I used chicken tenderloins, seasoned them to my liking, and cut them up. I also added c...

Most helpful critical review

To give it more southwestern flavor, I add green chiles or jalepenos and sprinkle with chipotle chili pepper, and sometimes throw in black beans. Have also used crushed corn chips instead of cor...

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To give it more southwestern flavor, I add green chiles or jalepenos and sprinkle with chipotle chili pepper, and sometimes throw in black beans. Have also used crushed corn chips instead of cor...

This meal was delicious. I made a few adaptations to it though. Instead of the frozen fajita chicken, I used chicken tenderloins, seasoned them to my liking, and cut them up. I also added c...

Great recipe family enjoyed it . I did make a substitution and added a can of mild green chilies instead of corn giving it a little kick.

Yummy overall, but more a soup than a casserole. I had loads of chicken left over from a fiesta birthday party as a substitution. I'll probably use more tortillas if I make it again, and add oli...

I used Rotel tomatoes to make sure it had a Mexican flavor. I had to increase the baking time because the frozen chicken wasn't warm. BUT I will definitely make this again! So yummy!

Loved it! Only difference was I used canned corn and diced tomatoes with green chiles for a little kick and tortilla chips for a crunch! Sooo yummy!

Expected a Hispanic taste, but this tasted just like "Kings Ranch Chicken" with the addition of corn. I doubled the "Soup Mixture" and used 1 can of diced tomatoes and 1 can of Rotel. I also had...

This recipe is really bland. I won't make it again

I added a can of Rotel instead of the diced tomatoes and added about a teaspoon of cumin and garlic salt to the soup mixture. Topped with diced avocados and a dash of taco sauce,.