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Healthy Chicken Tortilla Bake

An image of prepared Healthy Chicken Tortilla Bake made with chicken, black beans, corn, garlic, green onion, Campbell's® Heart Healthy Condensed Cream of Chicken Soup, lime juice, corn tortillas and Cheddar cheese.
  • prep time: 10 min
  • total time: 45 min
  • serves: 6 people
  • calories: 241 1 serving

Looking to spice up your comfort food routine? Dive into our hearty Healthy Chicken Tortilla Bake, a delicious ensemble of flavors that comes together effortlessly. Built on the goodness of Campbell’s® Healthy Request® Condensed Cream of Chicken Soup, this dish is a perfect answer to your weeknight dinners. Whether you’re repurposing your leftover chicken or taking a shortcut with a store-bought rotisserie, this bake mixes wholesome ingredients with a zesty twist of chili and lime. Layered with corn tortillas and topped with melty cheese, it’s delightfully easy - so much so that you might want to double the batch and freeze one for later. Discover how to make this crowd-pleaser your next freezer favorite with our simple steps below.


  • 2 cups diced cooked boneless, skinless chicken breast
  • 1 can (about 15 ounces) black beans or pinto beans, rinsed and drained
  • 1 can (15 ounces) whole kernel corn, drained (or about 1 3/4 cups fresh or frozen corn)
  • 2 cloves garlic, minced
  • 4 green onion, chopped (about 1/2 cup)
  • 2 tablespoons chili powder
  • 1 can (10.5 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
  • 2 tablespoons lime juice
  • 4 corn tortilla (6-inch), cut in half
  • 1/3 cup shredded reduced fat Cheddar cheese


  • Tips

    • Make Ahead Freezer Meals: Omit or reserve ¼ chopped green onions as an optional topping.  Assemble as directed (including topping with the cheese), wrap tightly (add a layer of parchment on top under the foil so the cheese won’t stick) and freeze.  From frozen, bake, covered, at 350°F for 1 hour and 10 minutes or until hot.  Or thaw in refrigerator and bake for 55 minutes or until hot.  Sprinkle with the optional green onions before serving, if desired.
    • Serving Suggestion: For a lighter alternative to sour cream, try serving each portion with a dollop of plain Greek yogurt.
  • Step 1

    Set the oven to 350˚F.  Stir the chicken, beans, corn, garlic, three-fourths of the green onions, the chili powder, soup and lime juice in a large bowl.

  • Step 2

    Spread about 1/4 cup chicken mixture the bottom of an 8x8x2-inch baking dish. Arrange 4 tortilla halves on the chicken mixture, straight edges facing out against the edges of the dish.  Top with half the remaining chicken mixture. Repeat with the remaining tortilla halves and the remaining chicken mixture. Cover the baking dish.

  • Step 3

    Bake for 30 minutes or until hot.  Uncover the baking dish.  Sprinkle with the cheese.

  • Step 4

    Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the remaining green onions and dollop with sour cream, if desired, before serving.

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Calories 241
Total Fat 5 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 428 mg
Total Carb 28 g
Dietary Fiber 6 g
Sugar 2 g
Protein 22 g
Vitamin D 0 %DV
Calcium 10 %DV
Iron 13 %DV
Potassium 14 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.