Tasty Tuesday…Chicken Tortilla Bake YUM!

Another Brown family favorite is Chicken Tortilla Bake. It is VERY easy to make and a lot of the ingredients are things you probably have in your pantry already. It is a little on the spicy side, but I’ll give you one simple substitution that will turn the heat down a bit.

Chicken Tortilla Bake


What you will need:
Non 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) reduced fat cream of mushroom soup
1 can (10 oz) diced tomatoes with green chilies, undrained (to turn down the heat, just use diced tomatoes)
2 cups cooked shredded chicken (store bought rotisserie makes it even easier)
9 corn tortillas (6 inch) torn into bite size pieces
1 cup shredded reduced fat Colby Jack cheese

Directions:
1)Preheat oven to 325. Spray 8×8 baking dish with cooking spray. Heat a large skillet over medium high heat. When hot, add bell pepper and onion, cooking until tender (about 5 min.).
2) Stir in broth, soup, undrained tomatoes and chicken, blend well. Bring to a boil, remove from heat.
3) Layer 1/3 each of tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered for 40 minutes or until hot and bubbly.

This recipe makes about six 1 cup servings.

Make this dish with a side salad and some corn bread for a yummy week night meal.

I’m always looking for new and different things to make for the boys, so send me your delicious week night recipes. Either comment here or email me at MyLifeInMommyland@me.com.

Have a Happy Election Day!