Chicken Chili Tortilla Bake

Campbell's Chicken Chili Tortilla Bake Recipe

One dish, one oven, one hour...and you've got a zesty baked chicken dish that your family will love!

At a glance


15 min.


1 hr.



Servings: about 2 cups each

Bake: 45 min.

Made With

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 1/2 cups cubed cooked chicken
12 flour tortillas (10-inch), torn into bite-sized pieces
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 jar (16 ounces) Pace® Picante Sauce
1 can (about 15 ounces) Dennison's Chili without beans
1 cup milk
2 cups shredded Cheddar cheese (about 8 ounces)

How to Make It

  • 1

    Heat the oven to 350°F.

  • 2

    Place the chicken into a 3-quart shallow baking dish. Top with the tortillas. Stir the soup, picante sauce, chili and milk in a medium bowl. Pour the soup mixture over the tortillas. Top with the cheese. Cover the baking dish.

  • 3

    Bake for 15 minutes. Uncover the baking dish and bake for 30 minutes or until the mixture is hot and bubbling.

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  • Easy Substitution: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
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