Fall Meal Solutions #11: Chicken Tortilla Bake

This was delicious and easy to make…my the time my oven was pre-heated I had it ready to go…I did use chicken breast that I cubed and cooked and only added the chips and cheese on the very top…I omitted the Simply Salsa because we do not do spicy and there was still so much flavor (and I cannot wait to have the leftovers for lunch tomorrow)…Enjoy!

Chicken Tortilla Bake

1 deli rotisserie chicken, skinned, deboned and shredded or chopped (3-4 cups)
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can petite diced tomatoes, undrained
1 package Chicken Tortilla Soup Mix**
1½ teaspoons Simply Salsa™ Mix **
1 cup sour cream
5 cups yellow tortilla chips, slightly broken
2 cups shredded Mexican blend cheese, divided

Preheat oven to 350°F. In large bowl, combine first 6 ingredients.
In greased 13×9-inch baking pan, layer half the chicken mixture, 3 cups tortilla chips and half the cheese. Layer remaining chicken mixture and tortilla chips.
Bake, covered, 35 minutes. Uncover; sprinkle with remaining cheese. Continue baking 10 minutes or until hot, bubbly and cheese is melted.
Makes 6 servings. Serve with fresh fruit.

Make ahead & freeze: Combine first 5 ingredients in a gallon freezer bag. Place Mexican cheese in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 350°F, stir sour cream into chicken mixture and continue with step 2.



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