Chicken Tortilla Bake Recipe

Thanks so much to Melissa for letting me guest post on her fabulous and inspiring blog. Today I wanted to share a favorite recipe for family dinner-time, the Chicken Tortilla Bake. Casseroles like this are the perfect comfort food for winter – especially here in Chicago, the Windy City, where I’m writing from. It’s a great way to stretch a few ingredients into an impressive meal for hungry kids, and can be completely customized to use whatever leftovers you happen to have crowding the fridge. The recipe calls for chicken, but you can use turkey, ground beef, or any other leftover meat or even black beans to make it vegetArian. I’m a bit of a wimp when it comes to spice but if you can handle the heat, feel free to use the HOT Ro*Tel tomatoes instead of the Original.

Add whatever color peppers you like, or any other veggies that are lying around.

A Pan Full of Peppers and Onionsc.


This dish takes a full 40 minutes to bake, but I promise your home will smell delicious in the meantime! It also doubles easily if you use a larger baking dish and a slightly longer cooking time.

Finished Chicken Tortilla Bake

Chicken Tortilla Bake


Prep Time: 20 minutes

Total Time: 60 minutes

Serves: 6 servings (1 cup each)


PAM® Original No-Stick Cooking Spray

1 medium green bell pepper, chopped (or red, orange or yellow peppers – whatever you like)

1/2 cup chopped yellow onion

1/2 cup reduced-sodium chicken broth

1 can (10-3/4 oz each) condensed reduced-fat cream of mushroom soup

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, un-drained

2 cups shredded cooked chicken (or any leftover meat, or black beans for vegetArian)

9 corn tortillas (6 inch), torn into bite-size pieces

1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz)


  1. Preheat the oven to 325°F. Spray an 8×8-inch baking dish and a medium skillet with cooking spray.
  2. Heat your skillet over medium-high heat. When it’s hot, add the bell pepper and onion. Cook 5 minutes or until tender, stirring several times.
  3. Stir in the broth, soup, un-drained tomatoes and chicken. Bring to a boil, and then remove from heat.
  4. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more.
  5. Bake uncovered 40 minutes or until hot and bubbly. Enjoy!

Photo credits from © Hemeroskopion and © beyond_a_snapshot –

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