South of the Border Chicken Bake

This comforting, cheesy South of the Border Chicken Bake is a simple and flavorful casserole layered with tender chicken, creamy sauce, and melty cheddar cheese. It's a quick dish that delivers bold Tex-Mex flavors. This recipe can be found in our Simply Six cookbook.

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SOUTH OF THE BORDER CHICKEN BAKE

Author: Annie McDaniel

This comforting, cheesy South of the Border Chicken Bake is a simple and flavorful casserole layered with tender chicken, creamy sauce, and melty cheddar cheese. It's a quick dish that delivers bold Tex-Mex flavors.

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Ingredients

• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cheddar cheese soup
• 1 (10.5 oz) can cream of mushroom soup
• 1 (10 oz) can Rotel (diced tomatoes with green chilies)
• 4 cups cooked chicken, chopped
• 10 count soft flour tortillas, cut in half
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350°.
2. In a large bowl, mix the cream of chicken soup, mushroom soup, cheddar cheese soup and Rotel tomatoes. Stir in the chopped chicken until well combined.
3. In a greased 9x13-inch baking dish, layer tortilla halves to cover the bottom.
4. Spread a portion of the chicken mixture over the tortillas. Repeat layers, ending with the chicken mixture on top.
5. Sprinkle the shredded cheddar cheese evenly over the top layer.
6. Bake for 30 minutes, or until the cheese is melted and bubbly.
7. Let cool for a few minutes before serving. Top with sour cream, green onions and tomatoes if desired.

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