'Chicken Tortilla Bake'
Source: Adapted from Thirty Handmade Days
1 can cream of chicken soup
1 can diced tomatoes with green chiles, undrained (10 oz)
12 small corn (or flour) tortillas, cut into thin bite-size strips
3 cups cooked shredded chicken
1 cup shredded cheddar cheese
1/2 cup milk
1. Heat oven to 350. In a medium bowl combine soup, milk and undrained tomatoes; set aside.
2. Sprinkle one-third of the tortilla strips over the bottom of a greased 9x13 baking dish. Top with half of the chicken and spoon half of the soup mixture evenly over top. Repeat layers, ending with tortilla stips on top. Top with cheddar cheese
3. Bake, COVERED for 40 minutes or until bubbly. Uncover and bake another 5 minutes.
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