Creamy Chicken Tortilla Bake

Creamy, simple, easy… flavor was just right.

Creamy, cheesy, good! Only change I made was used 1 can of green chiles and 1 can of diced jalapenos for a litle spice. My girls loved it. Quick dish to make. We used oven method at 35 minutes.

Thay ate it! Adjusted a little, added some heat and rotel but stayed true, mostly. Caint go wrong here specially with leftover rotisserie chicken. Fire it up!

I made this following the recipe exactly. I thought it was a good “start”, but needs a few changes. First, I LOVE cheese, but I thought this was way too much at 4 cups! You could cut this down to 2-3 and it would still be creamy and delicious. Second, this needs something more substantive like beans or even just more tortillas. I liked the flavor, but thought it was kind of a sloppy mess. Overall, good flavor, will just make these changes if I make it again!

Very good and easy to make.

I also baked it at 350° for about 45 minutes. It is just me and the roommate, so I took the leftovers to work and It was a big hit. Haha Everyone was very impressed!

Delicious and easy! Thanks!

Well I baked in oven as well, just preference & I also added salsa & it was awesome! Really enjoyed it, it could work for steak or ground beef as well. Next time I believe I will use tortilla strips out of the bag just to give it more crunch. Overall loved the recipe!

I added a can of Campbell’s fiesta nacho cheese , and a diced jalepeno . Cooked at 350 for 35 Min- perfect!!

My family loves this! I use rotisserie chicken and mix it along with the green chiles into the onions after they cook, then add the soup and sour cream. I layer the tortillas, creamy chicken/onion mix, and cheese. so easy and yummy!

I made this casserole and it turned out wonderful! The only change I made was using fresh poblano chilis (which I just happened to have on hand instead of canned). I diced the chilis and sautéed them with the onions. We like spicy so I also added 1/2 teaspoon of cayenne pepper. This was easy and delicious.

My husband and I thought it was just okay as written. If I ever were to make it again, I’d add a lot of spice to give it more depth.

I couldn’t bring myself to cook it in the microwave. I cooked the tortillas in oil before assembling and then baked it in the oven, so what I am rating here is the flavor. Which was ok. I think I’ll go with a more traditional/authentic recipe next time tho.

My family loved this dish…. The flavor is uniquely outstanding. I followed the ingredients exactly but baked it at 350 for 30 minutes. My husband wants me to make this every week ( which is fine by me as it is exceptionally easy and does not require exotic ingredients!)

Wow! My family loved it. Its so easy. I doubled the recipe because I used a slightly larger pan and wanted it tall like lasagna. I also split the corn tortillas in half and then layered them seams against the pan for a nice complete layering. I also cooked the chicken and onion, and then added all the other ingredients to it to warm it up before layering. Baked at 375 degrees for 30 minutes. A keeper! Thank you

This is really good doesn’t look like the picture that was already on here and my kids love it

This was a DE-licious recipe! The only things I did differently was use flour tortillas and omitted the green chiles. Yummy!

I chose to make this because I don’t have the use of an oven or stove right now. I made a couple of changes using ingredients on hand, and my husband and I really enjoyed it. I omitted the butter and onions (no stove). Instead, I substituted hot salsa for the green chiles to get the flavor and some added heat. I also used ranch-flavored sour cream dip instead of plain sour cream and mixed it in a bowl with the cream of chicken soup. It was very easy, flavorful, and filling!

I only used one can of chiles as that is what I had. I also sliced up the tortillas for easy cutting after cooking. It was VERY saucy…if any one likes drier enchiladas then omit the sour cream or serve on the side. I baked in the oven for 30 minutes…it was enjoyed by all.

I thought it was good but not great. It needs more zestiness iness. I’m not a chef, and I don’t know what to add to it. I didn’t need to chop up the tortillas, we could cut it up with a fork. My whole family liked it. It was definitely a hit. I will be making this again for sure.

This was ridiculously easy and pretty good for how easy it was. I followed the other recommendations to try baking it; I also substituted a thin layer of salsa for the green chilies since I forgot to purchase those at e store. Used a store brand raspberry jalapeño salsa; the little hint of sweet was awesome. I would recommend that the tortillas be chopped up before layering into the pan, just because it was a little difficult to serve out of the pan with large pieces of tortilla, especially if they overlap. Had to use a steak knife to make serving sizes and then on the plate it was a little difficult to cut up. We just had to take big mouthfuls, which wasn’t such a bad thing considering how tasty it came out!