Chicken Tortilla Casserole California Style Food

CHICKEN TORTILLA CASSEROLE

Steps:

• Brown chicken, set aside.
• Saute onions in butter until transparent.
• Mix soup, milk and spices.
• Starting with flour tortillas, layer ingredients (tortillas, soup mixture, chicken, onions, chilies, then cheese. Repeat layers, ending with cheese) in a round 2 qt size casserole dish -- I have tried it in a square pan and it does not come out as well.
• Bake at 350 oven for 45 minutes.
• Serve with salsa and sour cream.

MONTEREY CHICKEN TORTILLA CASSEROLE

Steps:

• Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole. Top with the olives and cheese.
• Bake at 350 degrees F for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.

CHICKEN TORTILLA CASSEROLE

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 CASSEROLE CALIFORNIA-STYLE

Steps:

• Microwave (or otherwise cook) chicken until tender.
• Bone and lay in chunks in a greased large shallow baking dish.
• Break up 1 dozen flour tortillas and lay them on top of the chicken.
• Mix together the soups, onion, chili, milk and salsa.
• Spread this mixture evenly over the top of the chicken and tortillas.
• Sprinkle both cheeses on top of the casserole.
• You can freeze the casserole at this point if you wish.
• Bake the thawed casserole at 350F for 45 minutes.
• This also freezes well after it has been cooked.

TORTILLA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Place tortillas in a pie plate with 1 cup broth. Turn once in awhile to ensure all tortillas are soaked, set aside.
• Place a large nonstick skillet over medium-high heat and add olive oil. Saute onions, peppers, garlic and mushrooms for 5 minutes until slightly browned. Add turkey and cook until turkey is cooked through, about 7 to 9 minutes. Add remaining 1/4 cup chicken stock and remaining ingredients, except cheese and tortilla chips. Stir thoroughly and bring to a boil. Reduce heat and simmer for 5 minutes.
• Place 4 soaked tortillas in the bottom of prepared baking dish, tearing to fit. Layer half of turkey mixture and half of cheese. Repeat layers. Top with crushed tortilla chips. Place in oven and bake for 30 minutes.

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 BAKE

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

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 CASSEROLE

Steps:

• Boil chicken until completely cooked.
• Let cool.
• Cut into bite size pieces.
• In large bowl combine onion, soups, evaporated milk, enchilada sauce and parsley.
• Mix well.
• Set aside.
• Cut tortillas into 3/4 in. strips
• Spray bottom of 13 x 9 baking dish with cooking spray and place half of the tortillas in bottom.
• Repeat this process one more time and cook in the microwave for 10-12 minutes until bubbly.
• *Can also be cooked in oven-- top with alum.foil and bake at 375 for 20-25 minutes.

CHICKEN TORTILLA BAKE

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.

CHICKEN TORTILLA CASSEROLE

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.

CHICKEN TORTILLA CASSEROLE

Steps:

• Cut tortillas into strips or squares.
• In a large bowl, combine canned soups, salsa, and milk to form a sauce.
• Add grated cheese, chicken cubes, tortilla pieces, and chopped onions.
• Toss all ingredients until well mixed.
• Put into greased casserole dish.
• Cover and let sit in refrigerator overnight.
• Bake, covered, at 350 degrees for about 45 minutes (or until hot and bubbly).

CALIFORNIA CHICKEN CASSEROLE

Steps:

• In a large bowl, combine soup and milk. Stir in the vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish. , Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve with rice.

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.

CALIFORNIA CHICKEN CASSEROLE

Steps:

• Preheat oven to 350'F.
• In greased 9"x13" glass dish, mix together the soup, mayonnaise, spices, onion and lemon juice.Spread evenly in bottom of pan.
• Spread chicken over the soup mixture. Do not stir. Sprinkle the vegetables over top of the chicken. Again, do not stir.
• Lay cheese slices over top of the vegetables breaking several slices in half to cover entire surface.
• Stir together the corn flake crumbs and butter until well blended. Spread the crumb mixture over the cheese, leveling to make an even top.
• Bake uncovered for 30 minutes until heated through and the soup mixture has formed a custard with the chicken and vegetables.

CALIFORNIA (MEXICAN) TORTILLA CASSEROLE

Steps:

• Preheat oven to 350°; Grease (or spray with non-stick pan spray) a 3qt casserole dish; set aside.
• In large skillet, saute beef with onion and garlic over medium heat (in batches if necessary) and drain; sprinkle chili powder over meat and mix well.
• Add tomato sauce, sugar, salt, olives, and green chiles; simmer over very low heat for 15 minutes.
• Beat cottage cheese and egg together until blended.
• In bottom of 3qt casserole dish, spread 1/3 of meat; layer with half of jack cheese, half cottage cheese& egg, half tortillas, then next 3rd of meat.
• Continue layering with remaining jack cheese, c/c, remaining tortillas, ending with remaining 1/3 meat; sprinkle top with cheddar cheese.
• Bake, uncovered, at 350° until thoroughly heated and cheese is melted; serve with sour cream, sliced black olives and green onion if desired (recommended).

TORTILLA CHICKEN CASSEROLE

Steps:

• Lightly grease 8'x11 1/2' casserole dish
• Spray a non stick skillet with vegetable oil and brown the chicken along with the garlic & onions.
• Remove from skillet.
• Add corn, red pepper, jalapenos and warm through.
• Add Tomato sauce, cumin, cilantro, hot sauce, all spice, salt & pepper, bring to a simmer.
• Add tomatoe & return the chicken to the skillet, stir, bring to a simmer.
• Line the greased pie plate with 3 tortillas.
• Pour in half the chicken mixture & top with half the cheese.
• Cover with 3 more tortillas.
• Pour in the remaining sauce, top with 3 more tortillas.
• Sprinkle the top with the remaining cheese.
• Bake in 350F oven for apprx 25 minutes or until the casserole is heated through the cheese has melted and is nicely browned.
• Let it rest 5 minutes, Slice & serve.