Mexican Chicken Bake

Serves: 18
Total Calories: 200


2 (10 3/4-ounce) cans cream of mushroom soup
2 (10 3/4-ounce) cans cream of chicken soup
3 1/2 cups milk
4 cups chicken, cooked, chopped
2 onions finely chopped
2 cups salsa
4 cups Cheddar cheese, shredded, divided
24 , corn tortillas kimmy, , cut into 8 wedges each


In a large bowl, combine the soup and milk. Whisk to blend well. Stir in the chicken, onion, salsa, and 3 cups shredded cheese. Coat three 8x8x2-inch pans with nonstick coating. Place a layer of tortilla wedges on bottom and top with chicken mixture. Repeat layers. Cover with foil label and freeze. Place 1/3 cup reserved cheese in a freezer bags and attach to each casserole with tape.

To serve, thaw casserole in refrigerator or microwave. Bake at 350° F. for 25-35 minutes. Sprinkle reserved cheese over top of casserole. Continue baking for 10 more minutes or until casserole is hot and bubbly and cheese is melted.

Nutritional Facts:

Serves: 18
Total Calories: 200
Calories from Fat: 109

This Mexican Chicken Bake recipe is from the Freezer Recipes Cookbook. Download this Cookbook today.

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