Chicken Tortilla Bake

A creamy chicken and cheese casserole with bell pepper, onion and spicy tomatoes
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  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 6 servings (1 cup each)
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PAM® Original No-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 each) condensed reduced-fat cream of mushroom soup

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained

2 cups shredded cooked chicken

9 corn tortillas (6 inch), torn into bite-size pieces

1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz)


  1. 1. Preheat oven to 325 degrees F. Spray 8x8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
  2. 2. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
  3. 3. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.