Chicken Tortilla Bake
- Total Fat13 g
- Cholesterol55 mg
- Sodium1080 mg
- Total Carbohydrate30 g
- Protein19 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
3 cup Grilled & Ready® Fajita Chicken Breast Strips, thawed, cut into bite-sized pieces
2 can Cream of Chicken soup
14-1/2 ounce diced tomatoes, undrained
1 cup whole kernel corn, thawed
12 corn tortillas, cut into strips
1 cup Mexican cheese blend, shredded
- Preheat oven to 350°F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.
- 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.