No rolling tortillas up, this chicken tortilla bake is reminscent of enchiladas without all the hassle.
**PIC TO COME**
Before I begin...I apologize for being MIA for the last few days. Had an extremely busy weekend and then my lovely camera really didn't want to transfer photos last night. So FINALLY here are some recipes. I have 3 to share today :)
*Update 2/23/17: We used to eat this tortilla bake all the time. I, however, never got a better picture of it and I am formally here to remove the atrocities I called pictures back in the day. LOL! I hope to get some new pictures soon for this old family favorite. I know that what Americans call enchiladas is not really authentic, so when I refer to enchiladas...I'm talking those rolled up filled tortillas covered in sauce and cheese, NOT authentic enchiladas. This tortilla bake has always reminded me of Americanized enchiladas without the hassle of having to roll up all the tortillas. Honestly, it's not that hard to roll up tortillas, but this just skips that step. They are lazy enchiladas :)
What you need:
- 2 cans cream of chicken soup
- 1 cup chicken broth
- 1 (8 oz.) can green chilies, drained a little
- 1 1/2 to 2 lb. chicken, cooked and shredded
- 2 cups shredded cheddar cheese
- 6 to 10 flour tortillas
- Sour cream or salsa, for serving
- In a greased 9x13-inch pan, place 3 to 4 tortillas across the bottom, overlapping one another. I usually do 3.
- In a bowl, mix together cream of chicken soup, chicken broth, chilies, and cooked chicken.
- Spoon half of the mixture on top of the tortillas in the pan.
- Top with 1 cup cheese.
- Repeat layer starting with tortillas, other half chicken mixture, and remaining 1 cup of cheese.
- Cover pan with foil and bake in a preheated 350 degree oven for 20 minutes.
- Uncover the pan and bake for an additional 5 minutes.
- Cut into squares and serve topped with desired toppings.