I don't know that this lady is talking about. There wasn't much flavor to this dish, I'm just not sure what it's missing. It's called tortilla bake...but there were way TOO many tortilla's. The main ingredient in this dish the the cream of chicken mixed with the "Rotel," which is good, but not the greatest. I am really upset that this "Pinterest" didn't work out...
Here it is...
The best thing about this recipe is you can make it all the night before (or morning before you go to work) and then just toss it in the oven when you are ready for dinner, which is what I usually do. I also usually add extra cheese into the soup mixture as I LOVE cheese! I hope that you enjoy, this, and if you are a "copy and paste" type person, just look below for the entirety of the recipe.
Chicken Tortilla Bake
Ingredients
2 10 3/4oz cans of cream of chicken
1 10oz can of dice tomatoes and green chilies
12 6in corn tortillas
3 cups of cooked chicken
1 cup shredded Mexican cheese blend
Preheat oven to 350 degrees
Combine the 3 cans and mix them up, then set aside
Chop up the tortillas into bite sized pieces.
Layer 1/3 of the tortillas onto the bottom of a 3 quart pan
Place half of the chicken on top of the tortillas
Then spoon 1/2 the soup mixture on top of the chicken
Repeat layers and top with the rest of the tortilla strips.
Cover and bake for 40 minutes
Top with cheese and bake an additional 5 minutes until the cheese melts
ENJOY!
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