- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup frozen whole kernel corn, thawed
- 12 (6 inch) corn tortillas, cut into strips
- 3 cups Tyson® Grilled & Ready® Frozen Fajita Chicken Breast Strips
- 1 cup shredded Mexican cheese blend
- Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.
- Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready(R) Fajita Chicken Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.
- Bake, covered, 40 minutes or until bubbly around the edges. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.
05/07/2018
recipepes.com
Chicken Tortilla Bake, recipe
PT15M
PT1H
5
455 calories
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