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Cheesy Chicken Tortilla Bake.

  • ½ (8 oz) block
    cheddar cheese
  • 1 ½ lb
    chicken breasts, boneless skinless
  • 1 small bunch
  • 2 (14.5 oz) cans
    diced tomatoes
  • 2 cloves
  • 1 small bunch
    green onions (scallions)
  • 1
    jalapeño pepper
  • 4
    large flour tortillas
  • ¾ cup
    plain Greek yogurt
  • 1
    red bell pepper
  • 2 medium
    yellow onions
    all-purpose flour
    chili powder
    extra virgin olive oil
  • 1
    Preheat oven to broil and position rack under the broiler.
  • 2
    Add chicken and salt to a medium saucepan. Cover with water and bring to a boil.
    1 ½ lb chicken breasts, boneless skinless
    2 tsp salt
    8 cup water
  • 3
    Turn heat down to medium and simmer until chicken is cooked through, about 10 minutes.
  • 4
    Meanwhile, heat oil in a second saucepan over medium heat.
    1 tsp extra virgin olive oil
  • 5
    Peel and small dice onion. Peel and mince garlic. Add both to second preheated pan.
    2 medium yellow onions
    2 cloves garlic
  • 6
    Wash and dry bell pepper and jalapeno. Seed and remove ribs with a spoon. Be careful, with jalapenos, not to touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.
    1 red bell pepper
    1 jalapeño pepper
  • 7
    Small dice all peppers and add to the pan.
  • 8
    Season with chili powder, cumin, and salt. Cook until vegetables are softened, about 5 minutes.
    1 tsp chili powder
    1 tsp cumin
    1 tsp salt
  • 9
    Drain diced tomatoes; discard juice and add tomatoes to the pan.
    2 (14.5 oz) cans diced tomatoes
  • 10
    Add yogurt, mayo, and flour to the pan, stirring to combine. Bring mixture to a boil and then reduce heat to minimum.
    2 tbsp mayonnaise
    2 tbsp all-purpose flour
    ½ cup plain Greek yogurt
  • 11
    When chicken is done, drain and shred with a fork. Add to vegetable and yogurt mixture.
  • 12
    To assemble, place two tortillas on the bottom of a baking dish. Cover with half of the chicken mixture. Top with more tortillas and remainder of the chicken mixture.
    4 large flour tortillas
  • 13
    Top with cheese. Broil for 3 minutes until cheese on top melts and becomes golden brown.
    ½ (8 oz) block cheddar cheese
  • 14
    Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle.
    1 small bunch green onions (scallions)
  • 15
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves.
    1 small bunch cilantro
  • 16
    To serve, divide the tortilla between plates, top with green onions, cilantro, and a drizzle of yogurt. Enjoy!
    ¼ cup plain Greek yogurt