Chicken Tortilla Bake

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Ingredients

• 2 (10 3/4-ounce) cans of cream of chicken
• 1 (10-ounce) can of dice tomatoes and green chilies
• 12 (6-inch) corn tortillas
• 3 cups of cooked chicken
• 1 cup shredded Mexican cheese blend

Details

Servings 8
Prepare Cooking time 60mins

Preparation

Step 1

Preheat oven to 350°F.

Combine the 3 cans and mix them up, then set aside.

Chop up the tortillas into bite sized pieces.

Layer 1/3 of the tortillas onto the bottom of a 3 quart pan. Place half of the chicken on top of the tortillas, then spoon 1/2 the soup mixture on top of the chicken. Repeat layers and top with the rest of the tortilla strips.

Cover and bake for 40 minutes.

Top with cheese and bake an additional 5 minutes until the cheese melts.

Wendy's Copy Cat Chili Recipe

• 2 pounds lean ground beef
• 2 stalks celery (diced)
• 1 onion (diced)
• 1 green bell pepper (diced)
• 3 (14 ounce) cans stewed tomatoes (undrained)
• 1 (10 ounce) can diced tomatoes with green chiles (undrained)
• 1 (14 ounce) can tomato sauce
• 1 cup water
• 2 (1.25 ounce) packages chili seasoning (such as McCormick Mild Chili Seasoning Mix)
• 1 (14 ounce) can kidney beans (do not drain)
• 1 (14 ounce) can pinto beans (do not drain)
• salt and pepper, to taste
• 1 Tablespoon white vinegar (more or less to taste)

Instructions

1. Place ground beef in a large pot over medium-high heat. Stir and break the ground beef into crumbles and cook until no longer pink.
2. Drain beef of excess grease.
3. Return beef to pot, stir in celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes.
4. Pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large pieces of stewed tomatoes.
5. Stir in chili seasoning.
6. Add kidney beans, pinto beans and season with salt and black pepper; bring to a boil. 
7. Reduce heat to low and simmer for 1 hour.
8. Mix vinegar into chili.
9. Ladle into bowls and serve.