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Chicken Tortilla Bake

"Seasoned chicken breast strips layered with tortilla strips are baked in a creamy sauce with tomatoes and corn and topped with shredded Mexican cheese blend."

Ingredients :

• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup frozen whole kernel corn, thawed
• 12 (6 inch) corn tortillas, cut into strips
• 3 cups Tyson® Grilled & Ready® Frozen Fajita Chicken Breast Strips
• 1 cup shredded Mexican cheese blend

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H10M

• Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.
• Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready(R) Fajita Chicken Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.
• Bake, covered, 40 minutes or until bubbly around the edges. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

Notes :

• Sprinkle with sliced ripe black olives and¿or sliced green onions and serve with sour cream.

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