Chicken Tortilla Bake

This Lightened-Up Chicken Tortilla Bake recipe was inspired by the very yummy recipe from 30 days.

When I was getting ready to have our little girl…who is now 2….I binged on food porn on Pinterest, and eventually got up enough energy to actually make some of those recipes before I actually went into labor.

This was one of the best recipes I had made in a long time.  It’s one of my hubs’ favorites, and even the kiddos will eat it, so it makes an appearance on our meal plan at least a couple times a month.

But, now that I’m a Trim Healthy Mama convert, I had to make a couple of changes to the original recipe, which I thought I would share with you here.  The recipe is still awesome, but much more dieter-friendly, regardless of whether or not you’re on THM, Paleo, etc.  Whatever diet plan you’re on, this plan will fit it.

Are you going gluten-free?  Swap out regular tortillas for gluten-free versions.

Going low-carb?  They make low-carb tortillas!

However you slice it, this casserole is dang good, and it warms up well for lunches too!

Did I mention it takes about 3 minutes to throw this dish together?  That’s honestly one of the best things about it!

Lightened Up Chicken Tortilla Bake

Print Recipe

• CourseMain Dish
• CuisineLightened Up

Servings	Prep Time
6 servings	10 minutes

Cook Time

40 minutes

Servings Prep Time 6 servings 10 minutes

Cook Time 40 minutes

Lightened Up Chicken Tortilla Bake Print Recipe CourseMain Dish CuisineLightened Up Servings Prep Time 6 servings 10 minutes Cook Time 40 minutes Servings Prep Time 6 servings 10 minutes Cook Time 40 minutes

Ingredients

• 1 can Fat-Free Cream of Chicken Soup
• 1 10 oz can tomatoes with chiles
• 12 small Corn Tortillas (or gluten-free, or low-carb, cut into thin strips)
• 3 cups Cubed, Cooked Chicken
• 1 cup Fat Free Shredded Cheeese
• 1/2 cup skim milk

Servings: servings

Instructions

1. Preheat oven to 350 degrees.
2. Combine the soup and tomatoes in a separate bowl. Then, in the bottom of a square baking dish, sprinkle 1/3 of the tortilla strips evenly along the bottom.
3. Lay half of the chicken over the tortilla stips, and then spoon half of the soup & tomato mixture over the chicken.
4. Repeat the layers once more, and sprinkle the top with the leftover tortilla strips, and top with the fat free cheddar cheese. You may not need to use the whole cup of cheese, just use however much you think is best.
5. Baked, covered, at 350 degrees for 40 minutes or until the cheese on top is bubbly. Then, uncover the casserole and cook for 5 more minutes.

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