dinner

Chicken Tortilla Bake

15 Mins

8 Servings

Ingredients

3 cup , thawed, cut into bite-sized pieces

2 can Cream of Chicken soup

14-1/2 ounce diced tomatoes, undrained

1 cup whole kernel corn, thawed

12 corn tortillas, cut into strips

1 cup Mexican cheese blend, shredded

Bake Grilled & Ready® fajita chicken strips with a hearty blend of veggies and Mexican cheese for a taste of the Southwest. Just 300 calories per serving.

Directions

1. Preheat oven to 350 °F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.

2. Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready® Fajita Chicken Breast Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.

3. 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.