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

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.