Chicken Tortilla Bake Best Dishes

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Chicken Tortilla Bake

"Seasoned fowl breast strips layered with tortilla strips are baked in a creamy sauce with tomatoes and corn and topped with shredded Mexican cheese combo."

Ingredients :

2 (10.75 ounce) cans condensed cream of chook soup
1 (14.5 ounce) can diced tomatoes, undrained
1 cup frozen whole kernel corn, thawed
12 (6 inch) corn tortillas, reduce into strips
3 cups Tyson® Grilled & Ready® Frozen Fajita Chicken Breast Strips
1 cup shredded Mexican cheese blend

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H10M

Preheat oven to 350 tiers F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.
Sprinkle one-third of tortilla strips over backside of an ungreased three-quart square baking dish. Spread 1/2 of the Grilled & Ready(R) Fajita Chicken Strips over tortilla strips; spoon 1/2 of the soup mixture on pinnacle. Repeat layers, ending with a layer of tortilla strips.
Bake, blanketed, 40 minutes or till bubbly round the edges. Uncover; sprinkle with cheese. Bake five minutes or till cheese is melted. Let stand 10 mins earlier than serving.

Notes :

Sprinkle with sliced ripe black olives and¿or sliced inexperienced onions and serve with bitter cream.

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