Friday, August 26, 2016

Raider Country Kitchen: Frying Friday's Meal Suggestion August 26, 2016

Chicken Tortilla Bake

 recipe image  


  • PAM® Original No-Stick Cooking Spray
  • 1 medium green bell pepper, chopped
  • 1/2 cup chopped yellow onion
  • 1/2 cup reduced-sodium chicken broth
  • 1 can (10-3/4 oz each) condensed reduced-fat cream of mushroom soup
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 2 cups shredded cooked chicken
  • 9 corn tortillas (6 inch), torn into bite-size pieces
  • 1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz)


  1. Preheat oven to 325°F. Spray 8x8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
  2. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
  3. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.



  • Calories: 276
  • Serving Size: 6 servings (1 cup each)

No comments:

Post a Comment