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Easy Cheesy Chicken Tortilla Bake

A close-up view of a serving being lifted from a Cheesy Chicken Tortilla Bake, showing shredded chicken and melted cheese topping.
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Make this simple, layered chicken and tortilla casserole for a fast and satisfying weeknight dinner.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 (10 ounce) can red enchilada sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 12 small flour tortillas, cut into quarters
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, enchilada sauce, chili powder, and cumin until combined.
  3. Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish.
  4. Layer one-third of the cut tortillas over the chicken mixture.
  5. Spoon half of the remaining chicken mixture over the tortillas.
  6. Sprinkle with one-third of the Monterey Jack cheese and one-third of the cheddar cheese.
  7. Repeat the layers: tortillas, remaining chicken mixture, tortillas.
  8. Top with the remaining Monterey Jack and cheddar cheeses.
  9. Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  10. Let the bake rest for 5 minutes before cutting and serving.

Notes

  • Use rotisserie chicken to save preparation time.
  • If you prefer a spicier flavor, add a dash of hot sauce to the chicken mixture.
  • You can substitute cream of mushroom soup if you do not have cream of chicken soup.

Nutrition

Find it online: https://cookerycourier.com/cheesy-chicken-tortilla-bake-easy-dinner/