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Our Perfect Zesty Chicken Tortilla Bake

Our Perfect Zesty Chicken Tortilla Bake recipe
photo by:kraft
Mexican takeout, step aside. There's a new tortilla bake in town. With a cheesy outside and chicken with tangy sauce inside, this is destined to be a weeknight fave.
time
prep:
25 min
total:
50 min
servings
total:
8 servings
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posted:
8/8/2006
This was really tasty, I left out the parsley otherwise my kids wouldn't have eaten it and I'm glad I did because they devoured it. They even had seconds and thirds. I agree that the prep time was way off and also the cook time. It does not need to be in the oven that long. The ends of the tortilla that was not covered with sauce became hard and inedible, other than that it was very good.
posted:
8/7/2006
I've only made this once, exactly as the recipe recomends, and it was okay. I was not a big fan of the miracle whip flavor in the cheese sauce. Next time, I'm going to try either sour cream or cream of mushroom soup. I also may add a tsp. or so of taco seasoning to add a littl emore flavor. Also, it took about 30 minutes to prepare.
posted:
8/6/2006
Made this for my family for dinner, we all enjoyed, but the prep time is off. It took me a lot longer than anticipated. Also, needs a little kick from some salsa when you eat it, but otherwise, excellent!
posted:
7/8/2006
This is one of my favorite recipes ever!! My family is always excited when I make it. I usually use medium or hot salsa for more of a kick, and a little less parsley.
posted:
7/6/2006
My family loves this. The prep time is so far off as it takes longer than 10 minutes to make the sauce. Prep time should be 30 minutes or more.
posted:
7/2/2006
I followed the advice of others on here and added extra cheese (8 oz. in the sauce + 4 oz. as topping), garlic and onion powder, cumin, cayenne pepper, and cilantro flakes. I also added about a can of whole kernel corn to the filling. With this tweaking, I ended up with the perfect dish. My 4 year old devoured it and my 1 year old ate an entire serving! I did overstuff the tortillas a bit, so only needed 12. I used 8 inch tortillas and ended up with one 9X13 and one 9X9 (I don't have 2 11X7s). Great as leftovers too, as they reheat well. Definitely a keeper.
posted:
6/30/2006
Ewww...it tasted like parsley and flour.
posted:
6/29/2006
Fast, easy and DELICIOUS.
posted:
6/24/2006
WE ABSOLUTELY LOVED THIS RECIPE!!! I changed a few things. I used MIRACLE WHIP Fat Free Dressing, and added cumin, ground cayenne pepper, drained whole kernel corn, and drained black beans. I used whole wheat flour, whole wheat low-fat tortillas, and the 2% Milk Reduced Fat Sharp Cheddar Cheese. I WILL DEFINATLY MAKE THIS MANY MORE TIMES!!! THANK YOU!!
posted:
6/10/2006
MY SON HAD FRIENDS OVER AND THEY ATE THE WHOLE THING. MY MOM LOVED IT. IT WAS EASY AND GOOD. WILL MAKE AGAIN.
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