Chicken And Corn Tortilla Bake Food

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CHICKEN TORTILLA BAKE



Chicken Tortilla Bake image

Mother frequently made this comforting chicken tortilla casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chiles are a mouthwatering mix.-Jerri Moror, Rio Rancho, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

3 cups shredded cooked chicken
2 cans (4 ounces each) chopped green chiles
1 cup chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas, warmed
2 cups shredded cheddar cheese
Sour cream and green onions, optional

Steps:

  • In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. , Bake, uncovered, at 350° for 30 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with sour cream and green onions.

Nutrition Facts : Calories 359 calories, Fat 17g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1007mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.

CHICKEN AND CORN TORTILLA BAKE



Chicken and Corn Tortilla Bake image

From our church cookbook. No refrigeration needed before baking as with many other chicken corn tortilla bakes!

Provided by Recipe Junkie

Categories     < 60 Mins

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 cups shredded cooked chicken
1 (4 ounce) can chopped green chilies
1 cup chicken broth
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 small onion, finely chopped
12 corn tortillas
2 cups shredded cheddar cheese

Steps:

  • In bowl, combine chicken, chilies, broth, soups and onion.
  • Set aside.
  • Layer half of the tortillas on the bottom of a greased 9x13 baking pan, cutting to fit pan if desired.
  • Top with half of the chicken mixture and half of the cheese.
  • Repeat layers.
  • Bake uncovered at 350 for 30 minutes.

Nutrition Facts : Calories 355.9, Fat 18.2, SaturatedFat 8.2, Cholesterol 71.9, Sodium 788.5, Carbohydrate 23.7, Fiber 2.6, Sugar 2.4, Protein 24.6

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h30m

Yield 12 to 16 servings

Number Of Ingredients 32

1 1/2 cups rice
4 tablespoons olive oil
3 cups diced tomatoes (5 to 7 tomatoes, depending on size)
3 cloves garlic, minced
1 large onion, diced
4 teaspoons chili powder
2 teaspoons paprika
2 teaspoons cumin
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
One 15-ounce can pinto beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
One 16-ounce jar salsa verde
12 to 18 flour tortillas (or corn tortillas), depending on size
One 11-ounce can corn, drained
1 1/2 pounds grated Cheddar jack cheese
1 recipe Enchilada Sauce, recipe follows, or 2 cups store-bought red enchilada sauce
Sour cream, for serving
Chopped fresh cilantro, for serving
2 tablespoons olive oil
1/4 cup finely chopped red bell peppers
1/4 cup finely chopped onions
1 tablespoon finely chopped garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 beef, chicken or tomato bouillon cube
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1/2 cup chicken stock
One 15-ounce can tomato sauce

Steps:

  • Cook the rice according to the package directions. Set aside.
  • Preheat the oven to 375 degrees F.
  • In a large skillet over medium-high heat, heat 2 tablespoons of the oil and add the tomatoes, garlic and onions. Stir and cook for a minute or 2. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or 2 in order to release the flavors. Transfer the mixture to a bowl and set aside.
  • In the same skillet, heat the remaining 2 tablespoons oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and some salt and pepper and cook until the chicken is deep golden brown and done in the middle, 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Allow the sauce to boil until reduced by half, about 2 minutes. Stir in the pinto and kidney beans and set aside.
  • To assemble, pour half of the jar of salsa verde (about a cup) in the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Layer half of the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the Enchilada Sauce. Next, add the remaining tortillas in a layer, pour on the rest of the salsa verde and Enchilada Sauce and sprinkle on the rest of the cheese.
  • Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until hot and bubbly, 15 to 20 minutes. Allow the casserole to sit for a few minutes before serving up to ensure it holds together. Serve with sour cream and cilantro for topping.
  • Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
  • Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
  • The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 18

4 boneless, skinless chicken breasts
Salt
Chicken Gravy, recipe follows
1 cup canned green chiles, chopped and drained
1 medium onion, finely chopped
1 clove garlic, minced
1 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Twenty-four 6-inch corn tortillas
3 cups shredded Cheddar
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
Salt and pepper

Steps:

  • Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)
  • Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
  • In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
  • Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
  • Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

CHICKEN TORTILLA BAKE



Chicken Tortilla Bake image

A creamy chicken and cheese casserole with bell pepper, onion and spicy tomatoes

Provided by Food Network

Time 1h

Yield 6 servings (1 cup each)

Number Of Ingredients 9

PAM® Original No-Stick Cooking Spray
1 medium green bell pepper, chopped
1/2 cup chopped yellow onion
1/2 cup reduced-sodium chicken broth
1 can (10-3/4 oz each) condensed reduced-fat cream of mushroom soup
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 cups shredded cooked chicken
9 corn tortillas (6 inch), torn into bite-size pieces
1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz)

Steps:

  • 1. Preheat oven to 325 degrees F. Spray 8x8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
  • 2. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
  • 3. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

I started making this delicious dish about 15 years ago, after my husband and I were married.- Pamela Hoekstra, Hudsonville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup chicken broth
1/2 cup chopped onion
1/4 cup chopped celery
3 cups cubed cooked chicken
10 flour tortillas (6 inches), torn into bite-size pieces
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded Monterey Jack cheese, divided
1/2 teaspoon white pepper
1 cup salsa

Steps:

  • In a saucepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken, tortillas, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and pepper., Transfer to a greased 11x7-in. baking dish. Top with salsa and remaining cheeses. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 456 calories, Fat 21g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 1323mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 33g protein.

CREAMY CHICKEN TORTILLA BAKE



Creamy Chicken Tortilla Bake image

An easy recipe to make in the microwave or oven. Absolutely delicious.

Provided by Shay

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 8

Number Of Ingredients 10

1 tablespoon butter
½ cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
¼ teaspoon ground cumin
8 (6 inch) corn tortillas
2 (4 ounce) cans chopped green chiles, drained
3 cups cubed, cooked chicken
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

  • Melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. Mix in cream of chicken soup, sour cream, and cumin.
  • Grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. Top with 1 can green chilies, half the chicken, half the soup mix, half the Cheddar cheese, and half the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.
  • Cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.

Nutrition Facts : Calories 507.6 calories, Carbohydrate 18.5 g, Cholesterol 114.8 mg, Fat 34.8 g, Fiber 2.2 g, Protein 30.5 g, SaturatedFat 18.5 g, Sodium 975 mg, Sugar 2.1 g

CORN TORTILLA CHICKEN LASAGNA



Corn Tortilla Chicken Lasagna image

This Southwest-style lasagna will satisfy a hungry crowd. It can be "stretched" with extra beans, and it's super-easy to put together. People love it! -Susan Seymar, Valatie, New York

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 casseroles (12 servings each).

Number Of Ingredients 9

36 corn tortillas (6 inches)
6 cups shredded or cubed cooked chicken breast
2 cans (one 28 ounces, one 16 ounces) kidney beans, rinsed and drained
3 jars (16 ounces each) salsa
3 cups sour cream
3 large green peppers, chopped
3 cans (3.8 ounces each) sliced ripe olives, drained
3 cups shredded Monterey Jack cheese
3 cups shredded cheddar cheese

Steps:

  • In each of two greased 13x9-in. baking dishes, arrange six tortillas. Layer each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green pepper, about 1/3 cup olives, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers twice. , Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 341 calories, Fat 17g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 600mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.

SKINNY CHICKEN TORTILLA CASSEROLE



Skinny Chicken Tortilla Casserole image

For anyone looking for an easy, satisfying dinner that's low on ingredients and effort, this casserole, packed with Southwest flavor, fits the bill!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 9

1 can (10 1/2 oz) 98% fat free condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
  • Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

Nutrition Facts : Calories 270, Carbohydrate 22 g, Cholesterol 60 mg, Fiber 2 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

CHICKEN TORTILLA BAKE



Chicken Tortilla Bake image

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.

Provided by Tyson Chicken

Categories     Trusted Brands: Recipes and Tips     Tyson® Grilled & Ready®

Time 1h10m

Yield 8

Number Of Ingredients 6

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

Steps:

  • 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® 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.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 29.9 g, Cholesterol 54.4 mg, Fat 11.9 g, Fiber 3.4 g, Protein 21.7 g, SaturatedFat 5.5 g, Sodium 849.8 mg, Sugar 2.7 g

CHICKEN, BLACK BEAN, AND TORTILLA CASSEROLE



Chicken, Black Bean, and Tortilla Casserole image

Make and share this Chicken, Black Bean, and Tortilla Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon vegetable oil
1 large yellow onion, chopped
1/2 green bell pepper, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can tomatoes, including juice, slightly pureed
1/2 cup prepared salsa
1 teaspoon ground cumin
3/4 teaspoon salt (to taste)
fresh ground black pepper
1/2 teaspoon dried oregano
2 (15 ounce) cans black beans, drained and rinsed
2 -3 cups cubed cooked chicken breasts
8 corn tortillas
4 cups grated monterey jack cheese
plain nonfat yogurt
sour cream
avocado, slices
sliced green onion
chopped black olives

Steps:

  • In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft.
  • Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.
  • Stir in beans and chicken.
  • Preheat oven to 350°.
  • In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.
  • Top with 4 tortillas and sprinkle with 1 cup cheese.
  • Add another 1/3 of the bean-chicken mixture and 1 cup cheese.
  • Top with 4 tortillas and 1 cup cheese.
  • Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.
  • Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.

CHICKEN AND CORN ENCHILADAS



Chicken and Corn Enchiladas image

From Bon Appetit The Christmas Season cookbook. This makes a lot and sounds like it would work well for a buffet and you can make them one day ahead.

Provided by lazyme

Categories     Chicken Breast

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 10

3 cups cooked chicken, shredded
1 1/2 cups red onions, sliced
1 1/2 cups frozen corn kernels, thawed
1/4 cup sour cream
1/2 cup fresh cilantro, chopped
1 teaspoon ground cumin
2 cups monterey jack pepper cheese, hot and grated (about 8 ounces)
3 cups salsa, purchased thick and chunky mild
3 cups red enchilada sauce
16 (6 inch) corn tortillas

Steps:

  • Lightly oil 15x10x2-inch glass baking dish.
  • Mix first 6 ingredients and 1 cup cheese in medium bowl.
  • Season chicken filling to taste with salt and pepper.
  • Mix salsa and enchilada sauce in large bowl.
  • Heat heavy medium skillet over high heat.
  • Add 1 tortilla and cook until heated through, about 10 seconds per side.
  • Brush tortilla with some of sauce mixture.
  • Spoon 1/3 cup chicken filling into center of tortilla.
  • Roll up.
  • Place seam side down in prepared baking dish.
  • Repeat with remaining tortillas, some sauce and remaining filling.
  • (Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
  • Preheat oven to 350ºF.
  • Spoon remaining sauce over enchiladas.
  • Sprinkle with remaining 1 cup cheese.
  • Cover with foil.
  • Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).

EASY CHICKEN TORTILLA CASSEROLE



Easy Chicken Tortilla Casserole image

My roomate in college used to make this all the time. She got the recipe from her mom. My husband requests this all the time. It is so easy and delicious...leftovers are always better the next day...if there are any!

Provided by LuckyMe

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts (Cooked and cubed or shredded...whatever you prefer)
1/2 small onion, chopped
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can rotel (I use mild.)
10 corn tortillas, cut into 1 inch squares
1 lb Velveeta cheese, cut into 1 inch chunks

Steps:

  • Preheat oven to 350.
  • Grease 13x9inch pan.
  • Fill bottom of pan with chicken.
  • Next layer- tortillas.
  • Then layer onions.
  • Mix soup and rotel together & pour mixture evenly over the top.
  • Then top with cheese.
  • Bake at 350 for 30 minute or until melted through.
  • (*hint*I usually add a few chunks of cheese throughout the layers. Just a personal preference, because we love cheese).

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Wonderful - and easy, easy, EASY!

Provided by Erin Clifton

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 9

2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
4 tablespoons chicken stock
9 (6 inch) corn tortillas, cut into strips
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 (16 ounce) jar salsa
1 onion, shredded
8 ounces shredded Cheddar cheese

Steps:

  • In a bowl, mix soups, milk, salsa, and onion.
  • Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas. Continue to layer in this order until dish is full. Top with cheese. Cover and refrigerate for 24 hours.
  • Bake at 300 degrees F (150 degrees C) for 1 to 1 1/2 hours.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 25 g, Cholesterol 66.1 mg, Fat 20.2 g, Fiber 3 g, Protein 21.8 g, SaturatedFat 9 g, Sodium 1082.8 mg, Sugar 4.9 g

HEALTHY CHICKEN TORTILLA CASSEROLE



Healthy Chicken Tortilla Casserole image

Make and share this Healthy Chicken Tortilla Casserole recipe from Food.com.

Provided by 859355

Categories     One Dish Meal

Time 1h5m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 12

1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
8 ounces nonfat sour cream
1/2 cup skim milk
2 teaspoons chili powder
1 teaspoon cumin
2 chicken breasts
1 (15 ounce) can diced tomatoes with green chilies
12 corn tortillas
7 ounces black beans
7 ounces corn
1/2 red bell pepper
1 1/2 cups 2% cheddar cheese

Steps:

  • Preheat oven to 375 degrees and spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, mix soup, sour cream, milk, chili powder, and cumin until blended.
  • Stir in chicken (cooked and shredded), tomatoes with chilies, 1/2 of tortillas (cut into strips), beans, corn, and bell pepper. Stir in 1/2 of the cheese. Spoon and spread mixture in baking dish.
  • Sprinkle with remaining tortilla strips (cut into strips).
  • Bake for 40 minutes. Sprinkle with remaining cheese and let stand 5 minutes.

SUPERB CHICKEN & CORN TORTILLA CASSEROLE



Superb Chicken & Corn Tortilla Casserole image

My family was thrilled with this casserole...I hope you try it as well...it's delicious!

Provided by Cassie *

Categories     Casseroles

Time 1h25m

Number Of Ingredients 10

6 - 7 boneless, skinless chicken breast, cooked and chopped
8 oz each - monterey jack cheese & cheddar cheese
12 corn tortilla's - cut into pieces
1 - 10 1/2 oz can of each - cream of chicken and cream of mushroom soup
3/4 c chicken broth
4 oz can geen chiles - chopped
1 - 15 oz can, chili with or without beans
1 medium onion, chopped
3/4 c salsa
can garnish with chopped tomatoes.,more cheese, onions, sour cream

Steps:

  • 1. Preheat oven 350 degree F. Spray a 9 x 13 baking dish with nonstick cooking spray.
  • 2. Cut your corn tortilla's into squares.
  • 3. In a saucepan, add broth, soups, onions, chili, chiles and salsa...Heat until warmed throughout.
  • 4. In a bowl, add the chicken and tortilla's.
  • 5. Pour warmed soup mixture over the chicken. Stir until well combined. Pour evenly into prepared dish. Sprinkle with cheeses.
  • 6. Cover and bake for 25- 30 minutes. Remove cover and bake another 40 - 45 minutes. Cut into squares and serve with favorite toppings.

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From therecipes.info


BEST CHICKEN TAQUITOS RECIPE - HOW TO MAKE CHICKEN TAQUITOS
Repeat with the remaining chicken mixture and tortillas. Preheat the oven to 250°. Heat 1/2-inch of oil in a large cast iron skillet over medium heat until it registers 375°. Fry 4 taquitos, turning occasionally, until golden brown on all sides, 1 to 2 minutes. Transfer to a paper towel lined baking sheet; keep warm in oven.
From thepioneerwoman.com


ONE PAN CHICKEN TORTILLA BAKE - THE GIRL WHO ATE EVERYTHING
Spray a 10-12 inch oven-proof skillet or baking dish with cooking spray. Layer 5 tortillas on the bottom overlapping to cover the bottom. Layer half of the chicken, salsa verde, black beans, corn, and cheese. Repeat the layers. Make sure the salsa verde is covering all of the tortillas. Bake in the oven for 20-30 minutes.
From the-girl-who-ate-everything.com


10 BEST CHICKEN ENCHILADA CASSEROLE WITH CORN TORTILLAS ...
black olives, corn tortillas, black olives, tortilla strips, chicken breasts and 12 more Green Chili Chicken Enchilada Casserole Hot Rod's Recipes jalapenos, pepper, green chilies, chicken, mexican blend cheese and 9 more
From yummly.com


CHEESE QUESADILLA OVEN BAKED RECIPE - ALL INFORMATION ...
For the baked bean and cheese quesadillas. In a microwave: Place a corn tortilla on a plate. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese, and top with the remaining tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into ...
From therecipes.info


CHICKEN TORTILLA CASSEROLE: A DELICIOUS TEX MEX RECIPE
Mexican chicken casserole with corn tortillas is excellent for anyone who has a wheat intolerance! ... You can add vegetables and meat - making it one of the best recipes with corn tortillas and chicken! Cheese quesadillas are a delicious and easy snack - all you need is cheese, tortillas, and a sauce of your choosing! Or, use your leftover tortillas as a pizza …
From unocasa.com


CHICKEN TORTILLA BAKE - A GOOD LIFE FARM
Remove it from the heat. In a good-sized bowl, combine the green chilies, onion, chicken and the sauce, stir together. Cut tortillas in half, and then cut those halves cross-wise into 2 inch wide strips. In a greased 9×13 baking dish, spread about ⅓ of a cup of the mixture over the bottom, then layer half of the tortilla strips.
From cosmopolitancornbread.com


SALSA VERDE CHICKEN TORTILLA CASSEROLE - SIMPLY SCRATCH
Place 4 toasted tortillas into the bottom of a 10x2 square metal pan (an 8x8 pan can be used if in a pinch, just overlap more). Spread half of the chicken/onion mixture on top of the tortillas, then 1/2 cup of salsa, 1/3 cup sour cream, 2 tablespoons cotija and 1/3 of the Monterey Jack cheese.
From simplyscratch.com


BEEF ENCHILADA CASSEROLE - CASSEROLE RECIPES
1⁄2 cup chicken stock: Use homemade stock or buy the best you can find from the store. 1 can red beans: Pour the beans into a colander and rinse before adding them to the casserole. 1 can corn: Pour out the excess liquid from the corn after opening it. 1 pound (500 g) ground beef: Use 90% lean ground beef in this recipe.
From casserolerecipes.com


CHICKEN CHILI CASSEROLE CORN TORTILLAS RECIPES
Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas. Continue to layer in this order until dish is full. Top with cheese. Cover and refrigerate for 24 hours. Bake at 300 degrees F (150 degrees C) for 1 to 1 1/2 hours.
From tfrecipes.com


41 WAYS TO USE UP A PACKAGE OF CORN TORTILLAS - TASTE OF …
Chicken Tortilla Bake Mother frequently made this comforting chicken tortilla casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chiles are a mouthwatering mix.—Jerri Moror, Rio Rancho, New Mexico
From tasteofhome.com


E-Z CHICKEN TORTILLA BAKE - PACE FOODS
Tips Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve fresh sliced pineapple. Step 1 Heat the oven to 400°F. Stir the soup, salsa, milk, chicken, tortillas and half the cheese in a 2-quart …
From campbells.com


CHICKEN TORTILLA CASSEROLE {FREEZER-FRIENDLY RECIPE ...
This Chicken Tortilla Casserole has earned the glowing endorsement of one of the most important food critics of our time: a toddler. Layers of juicy shredded chicken, stretchy cheese, fluffy corn tortillas, and a flavorful Tex-Mex-spiced tomato sauce, all stacked together then baked to gooey perfection, this chicken tortilla casserole was awarded second-helpings …
From wellplated.com


GREEN CHICKEN ENCHILADAS | FARMERS MARKET HK
Gooey, melty mozzarella and Jack cheese, taco-seasoned shredded chicken, sour cream and corn tortillas, all slathered in mildly tangy green enchilada sauce and baked until your house smells like your favorite Mexican restaurant (in the very best way). Oh yes, this is the chicken enchilada recipe you’ve been looking for. Prep Time • Prep time: 20 minutes • Cook …
From farmersmarket.com.hk


MEXICAN CHICKEN CASSEROLE - JOYOUS APRON
This easy and delicious Mexican Chicken Casserole makes a satisfying dinner any day! Chicken, black beans, corn, tomatoes, cheese and tortilla chips are layered in a casserole, infused with Mexican inspired spices, then oven baked until the cheese melts and the flavors merge together.
From joyousapron.com


BETTY CROCKER BAKED CORN RECIPE - ALL INFORMATION ABOUT ...
Classic Baked Corn Pudding Recipe - BettyCrocker.com trend www.bettycrocker.com. In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture. 4 Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.
From therecipes.info


CHICKEN TORTILLA CASSEROLE - HOME. MADE. INTEREST.
Preheat the oven to 375 degrees F. Grease a 9×13-inch casserole dish. Heat the olive oil in skillet over medium high heat and add onion, sauteing until softened. Add chili powder, cumin, garlic powder, salt, black beans, corn, Rotel, tomato sauce, and chicken broth. Simmer for 10-12 minutes.
From homemadeinterest.com


CHICKEN TORTILLA CASSEROLE - SAVOR THE BEST
When you’re ready to bake the chicken tortilla casserole thaw it overnight in the refrigerator and let it sit at room temperature for about 30 minutes prior to baking. Bake the casserole according to the recipe instructions – that’s 30 minutes covered with foil and an additional 10 minutes without the foil until the top is golden brown and the edges bubble.
From savorthebest.com


HOMEMADE TOSTADA BOWL - ALL INFORMATION ABOUT HEALTHY ...
Preheat oven to 375 degrees F. Coat the inside of oven safe bowls with cooking spray. Gently press tortilla inside bowl. Place bowls on two large baking sheets. Bake for 14-16 minutes or until evenly browned. If using cheese, remove tortilla bowls from oven 2-3 minutes before they are done baking. Sprinkle with cheese and return to oven.
From therecipes.info


BEST CHICKEN TORTILLA CASSEROLE RECIPES | THE PIONEER ...
Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and some salt and pepper and cook until the chicken is deep golden brown and done in the middle, 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Allow the sauce to boil until reduced by half, about 2 minutes. Stir in the pinto and kidney beans and …
From foodnetwork.ca


10 BEST MEXICAN CHICKEN TORTILLA CASSEROLE RECIPES | YUMMLY
salt, black beans, chicken, diced tomatoes, salsa, frozen corn and 7 more Mexican Chicken Tortilla Casserole Melissa's Southern Style Kitchen shredded lettuce, taco seasoning, flavored tortilla chips, poblano pepper and 15 more
From yummly.com


CHICKEN TORTILLA CASSEROLE - THE SPRUCE EATS
Top the sauce with 1/3 of the tortilla strips, 1/3 of the chicken, 1/3 of the remaining sauce, and about 1/3 of the cheese. Repeat the layers (tortilla strips-chicken-sauce-cheese) twice, ending with the cheese. Bake in the preheated oven for 40 to 50 minutes, or until the casserole is hot and the sauce is bubbling around the edges.
From thespruceeats.com


CHICKEN AND CORN ENCHILADA CASSEROLE - BOWL OF DELICIOUS
Instructions. Preheat oven to 375 degrees. In a casserole dish, spread 1/3 of the enchilada sauce. Top with 1/2 of the corn tortillas evenly. Add 1/2 of the frozen corn, topped with 1/3 of the scallions, then 1/2 of the chicken, and 1/2 of the cheese. Repeat layers starting with the remaining tortillas, and ending with the remaining cheese.
From bowlofdelicious.com


BAKED CHICKEN TORTILLAS RECIPE | MYRECIPES
The chicken breast for another recipe had been seasoned with cumin and chili powder which added to the flavor. I used Trader Joes lite sharp celtic cheddar, which has amazing flavor and melts well. I served with corn on the cob, but actually adding corn to the tortillas would be good. Adding the black beans was a winner. Easy to make.
From myrecipes.com


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