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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Velveeta Chicken Tortilla Bake Recipe

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This recipe for Velveeta Chicken Tortilla Bake is from 2016 Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 boneless skinless chicken breasts, cut in to 1" strips
18 flour tortillas
1 cup white onion, diced
1 cup green bell pepper, diced
1 can Ro*Tel, undrained
1 can cream of mushroom soup
1 can cream of chicken soup
¾ lb (12oz) Velveeta, cut in to 1" cubes
1 tbsp butter
Directions:
Directions:
Preheat oven to 350 degrees.
Saute onion and bell pepper with butter. Add chicken and cook until no longer pink.
Combine Velveeta, cream of mushroom, cream of chicken and Ro*Tel in a large pot on low heat, stirring frequently.
Prepare a 9"x13" baking dish with butter and line the bottom of the dish with 6 flour tortillas, making sure to overlap.
Add a layer of chicken onto the tortillas and then a layer of the cheese sauce. Repeat one more time (tortilla, chicken, cheese sauce).
The last layer should be flour tortillas topped with the remaining cheese sauce.
Bake for 40 minutes.

 

 

 

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