The Chips On Top Are Just The Tip Of The Iceberg! The Southwest Chicken Bake Is Loaded With Flavor

When life hands you tortillas, chicken and enchilada sauce it’s time to do something special. If you like Mexican food than it’s time to warm up that oven and start combining the following ingredients!

To Get Started You'll Need:

3 cups Tyson Grilled & Ready Chicken Breasts, thawed & cubed

1½ cups Birds Eye Southwest Protein Vegetables

½ tablespoon ground cumin

½ tablespoon chili powder

2 cans (4 ounces each) chopped green chilies

1 cup chicken broth

1 can (10-3/4 ounces) condensed cream of chicken soup

1 small red onion, chopped

¼ cup cilantro, chopped

¼ cup enchilada sauce, optional

21 corn tortillas, slightly toasted

2 cups shredded mexican cheddar cheese

garnish, sour cream, avocados, cilantro

Instructions To Follow:

1. Preheat oven to 350 degrees F. While you're preparing the meal, cut all but three corn tortillas in half. Place them on a few baking sheets and bake 15 minutes. This will allow them to crisp up a little, so you don't have soggy tortillas. Place to the side and allow to cool.

2. In a large bowl, combine the Tyson cubed chicken , ground cumin, chili powder, Birds Eye vegetables, chilies, broth, soup, onion and cilantro. Mix well until all ingredients are combined.

3. Layer six (12 halves) tortillas in a greased (you can add the enchilada sauce here) 13-in. x 9-in. baking dish. Spoon 1 cup of chicken mixture, spread out evenly. Sprinkle with ½ cup cheese. Repeat two more layers, stopping at the chicken mixture.

4. Cut remaining three tortillas into strips and evenly lay them over the chicken mixture. Top with remaining shredded cheese.

You will want to bake the above for about 17-20 minutes but make sure the cheese is bubbly and runny. Yum!

The creator really loves Tyson Grilled & Ready Chicken Breasts but we’re sure you can use any of your favorite chicken foodstuffs. We have a generic brand we love and will be using them.

Article Source: My Kitchen Craze