Thursday, December 12, 2013

Chicken Tortilla Bake

'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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1 comment:

  1. Corn tortillas are made from corn meal and water while flour tortillas are made from flour, water, bakingsoda, lard and salt

    Corn and flour tortillas are like the Mexican equivalent of cornbread verses buscuits, do they taste the same or have the same texture?

    Corn and flour tortillas have drastically different textures and tastes in recipes.... ever had a good enchilada made from a flour tortillas or a burrito with a corn tortilla?


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife