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Creamy Chicken Tortilla Bake Recipe

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This recipe for Creamy Chicken Tortilla Bake, by , is from Abhe & Svoboda, Inc. , 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!

Brenda Stocker


2 tablespoons butter
1 cup chopped onion
1 (10.75 oz) can cream of chicken soup
1 cup sour cream
teaspoon ground cumin
3 oz cream cheese
cup milk
9 (6 inch) flour or corn tortillas
2 (4 oz) can chopped green chiles, drained
4 cups shredded cooked chicken
8 oz shredded cheddar cheese
8 oz shredded monterey jack cheese (or your favorite cheeses)

Melt butter in a large skillet over medium heat; cook and stir onion until tender (about 5 min).
Mix together the following: chicken soup, sour cream, cumin, cream cheese, milk.
Blend together until smooth . . . add the shredded chicken and the green chilies.

In a greased pan, place a single layer of the tortillas in the bottom of your pan.
Then a layer of the chicken mixture
Then some cheese . . . more tortillas, chicken mixture and cheese . . .
If you have enough for three layers . . . then repeat.
Top layer is the cheese. (sprinkle with some jalapenos if you would like)
Bake 350 until heated through and cheese is melted. Cut into squares . . .




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