Chicken Tortilla Bake is fun dish full of creamy flavor. This is a family favorite and a great pot luck dish too!
Back when I first started blogging, Chicken Tortilla Bake was one of the very first recipes I ever posted. When I posted it, my son Jack had helped me out in the kitchen.
I have since altered the ingredients of the recipe to make it healthier (no more canned creamy soups!) but I simply had to keep the original pictures of him doing the prep work. After all, this little guy isn’t a kid any more!
Ready for the oven!
Watch this recipe being made:
Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts!
Chicken Tortilla Bake
Chicken Tortilla Bake is fun dish full of creamy flavor. This is a family favorite and a great pot luck dish too!
Ingredients
- ¼ c butter
- ¼ c flour
- 1 c half & half
- 1½ c chicken broth
- ½ tsp salt
- ½ tsp pepper
- 3 – 4 cups diced or shredded cooked chicken
- 1 (4 oz) can chopped green chilies
- ¼ c onion, finely chopped
- 8 large flour tortillas
- 2 c grated Colby-Jack or sharp cheddar cheese
Instructions
- To begin, in a small saucepan, melt butter over medium heat.
- Whisk in the flour. Cook it for just a minute, until bubbly, and then whisk in half & half and chicken broth.
- Stir in the salt & pepper.
- Bring it to a gentle boil, and the mixture will thicken to a nice gravy.
- Remove it from the heat.
- In a good-sized bowl, combine the green chilies, onion, chicken and the sauce, stir together. Cut tortillas in half, and then cut those halves cross-wise into 2 inch wide strips.
- In a greased 9×13 baking dish, spread about ⅓ of a cup of the mixture over the bottom, then layer half of the tortilla strips.
- Spread half of the meat mixture over the tortillas,.
- Sprinkle with a cup or so of shredded colby-jack or cheddar cheese.
- Top it with the other half of the tortillas.
- Spread the remaining meat mixture over that, and then sprinkle with another cup of cheese. Ready for the oven!
- Bake it at 375 for 20-25 minutes or until bubbly and golden around the edges.
- Allow it to cool for a few minutes before serving.
- Enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 838Total Fat: 49gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 247mgSodium: 954mgCarbohydrates: 34gFiber: 2gSugar: 2gProtein: 62g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.
This recipe was shared in Meal Plan Monday
Awe! Beautiful pics and it was really yummy. Thank you for sharing and I wouldn’t change those pics either. They grow up way too fast.
God bless!
Hi Constance,
I’m trying this out tonight. ? in the video, you show sauteing the onions in the melted butter, but the directions you don’t mention this step, but rather mix the onions with the chicken, chilli’s etc. I’m going by the video steps.
When I originally wrote the recipe, I did not sauté them. That is something that I started doing later on. It will work either way :)
You must have been a Pampered Chef consultant too! I still love PC, but it doesn't fit my lifestyle anymore. Sigh. Sure miss all the awesome products!