One of our local grocery stores sometimes has deals where if you buy X item, you get Y item free. If I need to purchase X item, I always get the Y item, even if I don’t have an immediate need for it. I’m not going to turn down free food!
Because of one of these deals, last month I got a free bag of corn tortillas. I didn’t have anything on my menu that required them, so I popped them into the freezer and planned to use them this month. I decided to use them in a dish that was new to us. It ended up being easy to prepare, flavorful, and filling.
Ingredients
(Adapted from this recipe.)
- 1 can (10.5 oz.) condensed cream of chicken soup
- 1 can (10 oz.) diced tomatoes with green chilies
- 8 oz. sour cream
- ½ cup milk
- 2 cups cooked, shredded chicken breast
- 1 ¾ cups shredded cheddar cheese, divided
- 8 yellow corn tortillas (6 or 7 inch diameter), torn or cut into bite-size pieces
- Avocado slices (optional)
Instructions
Heat the oven to 350°F. Lightly grease a 3-quart casserole dish. In large bowl, stir together the soup, tomatoes with green chilies, sour cream, milk, chicken, and 1 cup of the cheese.
Place half of the tortilla pieces into the prepared baking dish. Spoon half of the chicken mixture on top of the tortilla pieces. Top the chicken mixture with the remaining tortilla pieces and spoon the remaining chicken mixture onto these tortilla pieces.
Cover and bake for 35 minutes. Remove from the oven, uncover, and sprinkle with the remaining cheese. Return to the oven for 5 minutes, or until the cheese is melted. Let stand for 5 minutes. If desired, top with avocado slices before serving. Yield: 8 servings.
Notes
I really enjoyed the flavor of this dish! It had a savory flavor accompanied by just enough spice to be interesting. In fact, my kids (who aren’t fans of spicy foods) said the level of spice was good. It was easy to prepare, and the leftovers reheated very well. I’ll definitely make it again!
I topped my Chicken Tortilla Bake with avocado slices, but the rest of my family had their portions plain. It is good either way, and it would also be tasty to top it with diced tomato and a dollop of sour cream. Next time I prepare it, I may add a can of black beans, which will add additional nutrients and some color variation to the dish.
What tasty new recipes have you tried recently?
Shared at the following:
Weekend Potluck, Encouraging Hearts and Home, and Busy Monday.
This looks delicious! We go through phases where we eat corn tortillas all the time, followed by months where we won’t touch them haha. Looks like it’s time for me to buy some corn tortillas! 😉
Next time you have them this would be a great way to use them, AnneMarie!
This looks so tasty, I would love to try 🙂
I hope you get a chance to try it, Claire.
What a lovely meal and although I am not a chili person, I think I will be able to handle this one.
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This might be a good one to try, Esmé, because it is so mild.
Thanks for stopping by and for the invitation to the link party.
Looks delicious!
You’re most welcome to join me in a cuppa at Tea With Jennifer,
Jennifer
Hi Jennifer,
We definitely enjoyed it! Thanks for the invitation.
I can’t wait to try this. I may add a can of Rogelio tomatoes with green chilies and some light red kidney beans. I love avocado too! Thanks for sharing
Sounds great, Nancy! I hope you enjoy it.
Looks delish! Can you substitute flour tortillas for corn tortillas!
You can use flour tortillas, Lisa. I prefer using corn tortillas in a dish like this because they are firmer and hold up better when moist. Flour tortillas tend to get really soft when baked in a sauce. They taste fine, though. If you don’t mind the softer texture, then feel free to use them!
That looks delicious! We rarely turn down any sort of free food either.
Thank you! Yes, free food is quite welcome!
I’m saving this recipe to try out soon. It looks delicious! (I’ll leave off the avocado slices myself. lol) Thanks for sharing it.
My husband doesn’t like avocado either. I hope you enjoy the rest of the bake!