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.

Recipe Summary

prep:
15 mins
additional:
55 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.

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  • Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready® Fajita Chicken Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.

  • 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.

Serving Suggestion:

Sprinkle with sliced ripe black olives and¿or sliced green onions and serve with sour cream.

Nutrition Facts

306 calories; protein 21.7g 43% DV; carbohydrates 29.9g 10% DV; fat 11.9g 18% DV; cholesterol 54.4mg 18% DV; sodium 849.8mg 34% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/03/2015
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 chopped onions and bell peppers to the soup mix for a little more flavor. I took another user's suggestion and used corn chips instead of corn tortillas. The crunch was great. Read More
(3)

Most helpful critical review

Rating: 3 stars
04/22/2014
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 corn tortillas. Can also add guacamole and sour cream after cooking and it's good wrapped up in a flour tortilla. Here at 6000ft elevation I increase the temperature to at least 375. Read More
(4)
13 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
04/22/2014
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 corn tortillas. Can also add guacamole and sour cream after cooking and it's good wrapped up in a flour tortilla. Here at 6000ft elevation I increase the temperature to at least 375. Read More
(4)
Rating: 4 stars
11/14/2014
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. Read More
(3)
Rating: 4 stars
01/02/2015
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 chopped onions and bell peppers to the soup mix for a little more flavor. I took another user's suggestion and used corn chips instead of corn tortillas. The crunch was great. Read More
(3)
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Rating: 4 stars
02/02/2015
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 olives and green chiles with the cheese after taking off the foil. Read More
(2)
Rating: 5 stars
07/30/2014
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! Read More
(1)
Rating: 5 stars
03/29/2014
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! Read More
(1)
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Rating: 4 stars
01/29/2014
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 to increase the cooking temp. to 375. All in all tasted great and easy to make. Read More
(1)
Rating: 2 stars
04/06/2017
This recipe is really bland. I won't make it again Read More
Rating: 4 stars
09/26/2016
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. Read More