Creamy Chicken and Tortilla Bake
This comforting Creamy Chicken and Tortilla Bake features tender chicken, creamy soup, and melted cheddar and Monterey Jack cheeses, all baked together with crunchy tortilla pieces for a satisfying Tex-Mex inspired dish.
Instructions
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1
Preheat oven to 350°F. In a saucepan, bring the broth, onion and celery to a boil. Reduce heat, cover and simmer for 5-7 minutes until vegetables are tender. Transfer to a large bowl and add the chicken, torn tortillas, cream of chicken soup, green chiles, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, and white pepper. Stir to combine.
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2
Transfer the mixture to a greased 11x7-inch baking dish. Top with salsa and the remaining cheddar and Monterey Jack cheeses. Bake uncovered for 30-35 minutes, until heated through and the cheese is melted and bubbly.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
