Best 11 Creamy Chicken Tortilla Bake Recipes

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Whether you’re looking for a quick and easy weeknight meal or a hearty dish to feed a crowd, creamy chicken tortilla bake is a delicious and versatile dish that is sure to please everyone. Comforting and flavorful with a creamy sauce, tender chicken, and a crispy tortilla chip topping, this casserole is a perfect combination of textures and tastes. With endless possibilities for variations and personal touches, let's embark on a culinary journey to discover the best creamy chicken tortilla bake recipe that will elevate your taste buds and become a staple in your kitchen.

Let's cook with our recipes!

CHICKEN TORTILLA BAKE



Chicken Tortilla Bake image

A creamy chicken and cheese casserole with bell pepper, onion and spicy tomatoes

Provided by Food Network

Time 1h

Yield 6 servings (1 cup each)

Number Of Ingredients 9

PAM® Original No-Stick Cooking Spray
1 medium green bell pepper, chopped
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, undrained
2 cups shredded cooked chicken
9 corn tortillas (6 inch), torn into bite-size pieces
1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz)

Steps:

  • 1. Preheat oven to 325 degrees F. Spray 8x8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
  • 2. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
  • 3. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.

CHICKEN TORTILLA BAKE



Chicken Tortilla Bake image

Seasoned chicken breast strips layered with tortilla strips are baked in a creamy sauce with tomatoes and corn and topped with shredded Mexican cheese blend.

Provided by Tyson Chicken

Categories     Trusted Brands: Recipes and Tips     Tyson® Grilled & Ready®

Time 1h10m

Yield 8

Number Of Ingredients 6

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

Steps:

  • 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® 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.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 29.9 g, Cholesterol 54.4 mg, Fat 11.9 g, Fiber 3.4 g, Protein 21.7 g, SaturatedFat 5.5 g, Sodium 849.8 mg, Sugar 2.7 g

CREAMY CHICKEN TORTILLA BAKE



Creamy Chicken Tortilla Bake image

An easy recipe to make in the microwave or oven. Absolutely delicious.

Provided by Shay

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 8

Number Of Ingredients 10

1 tablespoon butter
½ cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
¼ teaspoon ground cumin
8 (6 inch) corn tortillas
2 (4 ounce) cans chopped green chiles, drained
3 cups cubed, cooked chicken
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

  • Melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. Mix in cream of chicken soup, sour cream, and cumin.
  • Grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. Top with 1 can green chilies, half the chicken, half the soup mix, half the Cheddar cheese, and half the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.
  • Cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.

Nutrition Facts : Calories 507.6 calories, Carbohydrate 18.5 g, Cholesterol 114.8 mg, Fat 34.8 g, Fiber 2.2 g, Protein 30.5 g, SaturatedFat 18.5 g, Sodium 975 mg, Sugar 2.1 g

CHICKEN TORTILLA BAKE



Chicken Tortilla Bake image

Mother frequently made this comforting chicken tortilla casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chiles are a mouthwatering mix.-Jerri Moror, Rio Rancho, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

3 cups shredded cooked chicken
2 cans (4 ounces each) chopped green chiles
1 cup chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas, warmed
2 cups shredded cheddar cheese
Sour cream and green onions, optional

Steps:

  • In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. , Bake, uncovered, at 350° for 30 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with sour cream and green onions.

Nutrition Facts : Calories 359 calories, Fat 17g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1007mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 18

4 boneless, skinless chicken breasts
Salt
Chicken Gravy, recipe follows
1 cup canned green chiles, chopped and drained
1 medium onion, finely chopped
1 clove garlic, minced
1 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Twenty-four 6-inch corn tortillas
3 cups shredded Cheddar
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
Salt and pepper

Steps:

  • Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)
  • Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
  • In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
  • Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
  • Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

SKINNY CHICKEN TORTILLA CASSEROLE



Skinny Chicken Tortilla Casserole image

For anyone looking for an easy, satisfying dinner that's low on ingredients and effort, this casserole, packed with Southwest flavor, fits the bill!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 9

1 can (10 1/2 oz) 98% fat free condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
  • Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

Nutrition Facts : Calories 270, Carbohydrate 22 g, Cholesterol 60 mg, Fiber 2 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

I started making this delicious dish about 15 years ago, after my husband and I were married.- Pamela Hoekstra, Hudsonville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup chicken broth
1/2 cup chopped onion
1/4 cup chopped celery
3 cups cubed cooked chicken
10 flour tortillas (6 inches), torn into bite-size pieces
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded Monterey Jack cheese, divided
1/2 teaspoon white pepper
1 cup salsa

Steps:

  • In a saucepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken, tortillas, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and pepper., Transfer to a greased 11x7-in. baking dish. Top with salsa and remaining cheeses. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 456 calories, Fat 21g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 1323mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 33g protein.

CREAMY CHICKEN TORTILLA BAKE



Creamy Chicken Tortilla Bake image

With just 40 minutes and 9 other ingredients, your leftover chicken breasts can star in this creamy, cheesy tortilla bake.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings

Number Of Ingredients 10

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
3 Tbsp. milk
2 Tbsp. (1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
3 cups shredded cooked chicken breasts
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (15 oz.) pinto beans, rinsed
1/2 cup chopped onions
3 flour tortillas (8 inch)
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
1/4 cup chopped fresh cilantro

Steps:

  • Heat oven to 375ºF.
  • Mix first 3 ingredients until blended. Spoon 3/4 cup Neufchatel mixture into large bowl. Add chicken, salsa, beans and onions; mix lightly.
  • Spread 1/3 of the chicken mixture onto bottom of 9-inch square baking dish sprayed with cooking spray; top with 1 tortilla, half of the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup of the remaining shredded cheese and remaining tortilla. Top with remaining Neufchatel mixture and remaining shredded cheese; cover.
  • Bake 25 min. or until heated through, uncovering for the last 5 min. Sprinkle with cilantro.

Nutrition Facts : Calories 440, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1510 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g

OUR PERFECT ZESTY CHICKEN TORTILLA BAKE



Our Perfect Zesty Chicken Tortilla Bake image

Ditch the Mexican takeout menu for Our Perfect Zesty Chicken Tortilla Bake! With a tasty tangy sauce, this chicken tortilla bake is ready in 50 minutes.

Provided by My Food and Family

Categories     Cheese

Time 50m

Yield 8 servings

Number Of Ingredients 8

1/2 cup MIRACLE WHIP Dressing
1/2 cup flour
3 cups milk
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1-1/2 lb. boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup chopped fresh parsley
16 flour tortillas (6 inch)

Steps:

  • Heat oven to 375°F.
  • Whisk dressing and flour in medium saucepan until blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir 2 to 3 min. or until thickened. Add 1 cup cheese; cook 5 min. or until melted, stirring constantly. Reserve 1 cup sauce.
  • Stir chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
  • Bake 25 min. or until heated through.

Nutrition Facts : Calories 500, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 85 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g

CHICKEN TORTILLA BAKE



Chicken Tortilla Bake image

This dish is even better reheated. You can jazz it up with salsa or peppers depending on your taste. It's mild enough that even "non-Mexican eaters" will like it.

Provided by Ouisey

Categories     One Dish Meal

Time 1h

Yield 10 serving(s)

Number Of Ingredients 8

12 flour tortillas
3 cups chopped cooked chicken
1 medium onion, finely chopped
2 (4 ounce) cans chopped green chilies
1 cup chicken broth
2 cups shredded cheddar cheese
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted

Steps:

  • In a bowl, combine chicken, chilies, broth, soups& onion; set aside.
  • Cut or tear tortillas into 3-4 inch pieces and layer half on the bottom of a greased 13X9 inch pan.
  • Top with half the chicken mixture and half the cheese.
  • Repeat layers.
  • Bake, uncovered 30-40 minutes at 350 degrees.

Nutrition Facts : Calories 344.2, Fat 16.8, SaturatedFat 7.2, Cholesterol 57.7, Sodium 904.3, Carbohydrate 26.3, Fiber 1.6, Sugar 3.1, Protein 21.4

CHICKEN TORTILLA BAKE



Chicken Tortilla Bake image

This is a dish everyone will love, as it has tender chicken, creamy cheese, and a little zip from the green chilies.

Provided by Tearanii

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

3 cups shredded cooked chicken
1 (4 ounce) can chopped green chilies
1 (2 1/4 ounce) can sliced black olives, divided
1 cup chicken broth
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas
2 cups shredded monterey jack cheese, divided (8 ounces)

Steps:

  • In a bowl, combine the chicken, chilies, half of the olives, broth, soups and onion; set aside.
  • Warm tortillas in the microwave according to package directions.
  • Layer half of the tortillas on the bottom of a greased 13x9-inch baking dish (they will slightly overlap).
  • Top with half of the chicken mixture and half of the cheese.
  • Repeat layers.
  • Bake, uncovered, at 350º for 30 minutes.
  • Garnish with remaining olives.

Nutrition Facts : Calories 481.6, Fat 24.8, SaturatedFat 10.4, Cholesterol 90.1, Sodium 1158.1, Carbohydrate 32.5, Fiber 3.8, Sugar 3.2, Protein 32.9

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything.
  • Use Fresh Ingredients: Fresh ingredients will give your Creamy Chicken Tortilla Bake the best flavor. If possible, use organic or locally sourced ingredients.
  • Don't Overcook the Chicken: The chicken should be cooked through, but not overcooked. Otherwise, it will be dry and tough.
  • Use a Good Quality Salsa: The salsa is one of the most important ingredients in this recipe. Choose a salsa that has a good flavor and heat level.
  • Don't Skimp on the Cheese: The cheese is what makes this dish so creamy and delicious. Use a good quality cheese that melts well.
  • Serve with your Favorite Toppings: This dish is delicious on its own, but it can also be served with your favorite toppings, such as sour cream, guacamole, pico de gallo, or sliced avocado.

Conclusion:

Creamy Chicken Tortilla Bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great dish to make for a potluck or party. With its creamy sauce, tender chicken, and flavorful tortillas, this dish is sure to be a hit with everyone who tries it.

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