Tortillia Chicken Bake
  • Cooking Time: 35
  • Servings: 10
  • Preparation Time: 20
  • 6 corn totillia, cut into 1/2-in cubes
  • 2 tbsp oil
  • 1 can cream of chicken soup
  • 1 can cream of zesty tomato soup
  • 4 cups cooked chicken, chopped
  • 1 can Rotel tomatoes with lime and cilantro, undrained
  • 2 cups cooked chopped broccoli
  • Salt and pepper
  • 4 cups shredded mexican blend cheese
  • Nonstick cooking spray
  1. In a large mixing bowl, add chicken, soups, Rotel, broccoli and a sprinkle of salt and pepper; stir to mix ingredients. Mix in 3 cups cheese;
  2. Fry the tortilla pieces in oil til crisp and set aside.
  3. Pour mixture into baking dish that has been sprayed with nonstick cooking spray.
  4. Put in a preheated oven at 375 degrees for 20-30 minutes or until hot. Sprinkle tortillias and remainder of cheese on top.
  5. Place back in oven about 5 minutes.