Chicken Tortilla Casserole A Tex Mex Speciality Food

CHICKEN TORTILLA CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
• In a large skillet, saute onion and garlic until soft and translucent. Add the cumin, oregano and black pepper and cook for about 1 minute, stirring constantly. Add chilies, including the juice, both soups, and chicken broth and whisk until mixture is combined and smooth.
• Pour 1/2 cup of the sauce on the bottom of the baking dish. Spread 1/3 flat of tortillas in a flat layer on top, 1/3 of the remaining sauce, 1/2 the chicken, 1/3 of the cheese.
• Continue with the second layer of 1/3 of tortillas, 1/3 of the sauce, the remainder of the chicken, 1/3 of the cheese.
• Finish with the third and last layer with the remaining the tortillas, the sauce, and the cheese.
• Bake in the preheated oven, uncovered, for 35-45 minutes or until heated through the center and sauce is bubbly.

CHICKEN TORTILLA CASSEROLE

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 DUMP DINNER

Steps:

• Preheat the oven to 375 degrees F. Brush a 9-by-13-inch casserole dish with the oil.
• Stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin and salt in a large bowl. Add the black beans, frozen corn, chicken, tortilla wedges and half the cheese and stir to evenly distribute and moisten all of the ingredients. Transfer to the prepared casserole dish and spread into an even layer. Loosely cover with aluminum foil and bake for 25 minutes.
• Raise the oven temperature to 400 degrees F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream and sprinkle with the red onion and cilantro. Serve hot.

CHICKEN TORTILLA CASSEROLE: A TEX MEX SPECIALITY

Steps:

• Preheat the oven to 375° F. Spray your casserole dish liberally with baking spray.
• Heat up your olive oil over medium-high heat.
• Put the sliced vegetables into the skillet, and cook them for about 10 min.
• Add all of your spices and stir thoroughly.
• Stir in tomato sauce, chicken stock, and tabasco jalapeno sauce in the mix. Simmer for 12 min.
• Once the sauce is heated, spread a thin layer of it on the bottom of the dish.
• Then, place six tortillas on top so that they cover the sauce. Ensure that there are no gaps with the tortillas.
• Top the tortillas with ⅓ of the chicken, ½ cup of cheese, and ⅓ of the remaining sauce.
• Do this two more times, and once you have a full oven tray, sprinkle some cheese over the top.
• Cover the dish with foil and put it in the oven for 35 min.
• After 35 min, remove the foil and bake uncovered for 10 min, until the cheese is melted and golden.
• Once out of the oven, leave the chicken tortilla bake to rest for around 5 min.
• Serve while still hot and add whatever toppings you desire!

CHICKEN TORTILLA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Coat a 9x13-inch casserole dish with baking spray.
• If needed, cook and shred chicken according to these easy steps.
• Heat the olive oil in a large, deep skillet over medium-high, then add the onion, green bell pepper, red bell pepper, and jalapeno. Saute until the veggies are tender, about 10 minutes.
• Add the garlic, cumin, oregano, salt, and pepper and cook until fragrant, about 30 seconds.
• Add the tomato sauce, chicken stock, and jalapeno hot sauce, then stir to combine. Let the sauce simmer for 12 minutes.
• To assemble the casserole, spread a thin layer of the sauce on the bottom of the prepared baking dish. Arrange 6 tortillas on top to cover the sauce, overlapping as needed.
• Top with 1/3 of the chicken and 1/2 cup of cheese.
• Spread 1/3 of the remaining sauce over the top, then repeat the process twice more.
• Finish by sprinkling the last 1/2 cup of the cheese over the top then cover the pan with foil.
• Bake for 35 minutes. Remove the foil, return the pan to the oven, then bake for 10 additional minutes, until the casserole is hot and bubbly and the cheese is melted. Let rest 5 minutes. Serve hot with desired toppings.

TEX-MEX CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
• Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
• Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
• Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

MEXICAN TORTILLA CASSEROLE

Steps:

• In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. 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 two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
• In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
• To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half 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 rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
• If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

TEX-MEX CASSEROLE

Steps:

• Preheat oven to 350.
• Grease a 13x9 baking dish Scatter crushed chips on the bottom of the prepared pan Combine the chicken, beans, corn, tomato sauce, salsa, onion, pepper, garlic, salt/pepper in a bowl.
• Place half the mixture on the crushed chips Cover with half the cheese Cover with the remaining chicken mixture and sprinkle with the remaining cheese Bake for 30-40 minutes.
• Let stand for 3-5 minutes before serving.
• Cut into 8 servings.
• Recipe can be successfully reduced in half and baked in an 8x8 baking dish.

CHICKEN TORTILLA CASSEROLE

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.

TEX-MEX TORTILLA CASSEROLE FOR A CROWD

Steps:

• Set oven to 350 degrees F.
• Grease two 13 x 9-inch baking pans.
• In a large Dutch oven, cook the first 4 ingredients, stirring often until the ground beef is browned and cooked; drain fat.
• Add in fresh garlic, season with salt and pepper and stir for 2-3 minutes.
• Line the 2 baking dishes with 6 tortillas.
• Divide the beef mixture between the two dishes on top of the tortillas.
• Top the ground beef with 1 can of beans, then sprinkle with 2 cup cheese.
• Top with the remaining tortillas.
• Spread two jars salsa over each casserole (one on each one).
• Sprinkle with remaining cheese.
• Cover casseroles with foil.
• Bake for 45 minutes.
• Remove foil, bake 10-15 minutes more, or until cheese is golden.

CHICKEN TORTILLA CASSEROLE

Steps:

• Heat oven to 350ºF.
• Mix cream cheese spread, chiles, milk and garlic powder in medium bowl until blended. Add chicken; mix lightly.
• Spray 13x9-inch baking dish with cooking spray. Cover bottom with 4 tortillas, cutting as necessary to fit; top with layers of half each of the chicken mixture and cheddar. Repeat layers.
• Bake 25 min. or until heated through.