Name: Creamy Chicken Tortilla Bake
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Butter - 1 tablespoon; Chopped onion - ½ cup; Condensed cream of chicken soup - 1 (10.75 ounce) can; Sour cream - 1 cup; Ground cumin - ¼ teaspoon; Corn tortillas - 8 (6 inch); Chopped green chiles, drained - 2 (4 ounce) cans; Cubed, cooked chicken - 3 cups; Shredded Cheddar cheese - 1 (8 ounce) package; Shredded Monterey Jack cheese - 1 (8 ounce) package

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Chicken Tortilla Bake

1. Butter - 1 tablespoon

2. Chopped onion - ½ cup

3. Condensed cream of chicken soup - 1 (10.75 ounce) can

4. Sour cream - 1 cup

5. Ground cumin - ¼ teaspoon

6. Corn tortillas - 8 (6 inch)

7. Chopped green chiles, drained - 2 (4 ounce) cans

8. Cubed, cooked chicken - 3 cups

9. Shredded Cheddar cheese - 1 (8 ounce) package

10. Shredded Monterey Jack cheese - 1 (8 ounce) package

How to cook deliciously - Creamy Chicken Tortilla Bake

1. Stage

Melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. Mix in cream of chicken soup, sour cream, and cumin.

2. Stage

Grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. Top with 1 can green chilies, half the chicken, half the soup mix, half the Cheddar cheese, and half the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.

3. Stage

Cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.