SKINNY CHICKEN TORTILLA CASSEROLE
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
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
TORTILLA CHICKEN CASSEROLE
Easy tasty casserole just right for lunch or dinner. Serve with a green salad and perhaps some refried beans. If you wish you may skip the center layer of tortillas and only use 6 tortillas (personally I like the center layer). If you skip the center layer still put in half of the cheese after you have poured in half of the chicken mixture.
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
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.
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
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
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 TORTILLA CASSEROLE
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
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.
GREEN CHILE CHICKEN TORTILLA CASSEROLE
This hearty chicken tortilla casserole has tons of green chile flavor -- without being too hot -- and makes a delicious weeknight dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Spray 3-quart oval or rectangular baking dish (13x9-inch) with cooking spray.
- In 8-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Reduce heat to medium-low; stir in condensed soup, enchilada sauce, milk, green chiles, chili powder, cumin and salt. Cook 2 to 3 minutes, stirring occasionally, until heated through.
- Spread 1 cup sauce mixture in bottom of baking dish. Arrange 6 tortillas on top of sauce mixture. Top with 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Repeat with another layer of 6 tortillas, 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Top with remaining 6 tortillas, 1 cup chicken, 1/2 cup beans, 1 cup sauce and 1 cup cheese.
- Bake 35 to 40 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.
- If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Allow sauce mixture to cool completely, covered, 30 to 45 minutes in refrigerator before assembling casserole. Assemble casserole in dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.
Nutrition Facts : Calories 450, Carbohydrate 41 g, Cholesterol 75 mg, Fat 1, Fiber 5 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 4 g, TransFat 0 g
CHICKEN TORTILLA CASSEROLE
Wonderful - and easy, easy, EASY!
Provided by Erin Clifton
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 9
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
MEXICAN TORTILLA CASSEROLE
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 12 to 16 servings
Number Of Ingredients 18
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).
SPICY CHICKEN-TORTILLA CHIP CASSEROLE
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Position a rack in the upper third of the oven; preheat to 400 degrees F. Melt the butter in a large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour, cumin, oregano and cayenne and stir until coated. Add the chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from the heat. Stir in the chicken, white beans and 1 cup cilantro.
- Butter a 3-quart baking dish. Spread one-third of the crushed tortilla chips in the bottom. Top with half of the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 minutes. Uncover and bake until lightly browned and bubbling, about 10 minutes. Top with more cilantro.
CHICKEN TORTILLA CASSEROLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 12 to 16 servings
Number Of Ingredients 32
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
An easy chicken tortilla casserole weeknight dinner with chicken and tortillas layered with cheese and tomato sauce. This is a one pan dish that the family will love!
Provided by foodnessgracious
Categories Main Course
Time 1h3m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. prepare a 13x9 inch baking pan or dish by spraying with non stick spray.
- In a large sauté pan, 10-12inches wide, heat the oil and add the onions and garlic. Cook for about 8 minutes over a medium heat and the onions turn soft.
- Add the tomato sauce, stock, and all of the spices. Stir thoroughly and simmer for 10 minutes.
- In the 13 x 9 inch oven proof baking dish, lay 6 of the tortillas on the bottom. Spread some of the chicken on top, followed by some sauce and then sprinkle some cheese on top.
- Lay another 6 tortillas on top of the cheese and repeat the process two more times, ending with cheese on top, ready for the oven.
- Bake in the oven, covered with foil for 35 minutes. Take the foil off and bake for a further 10 minutes and the cheese has melted and the sauce is bubbling around the edges.
- Serve at once with guacamole and fresh salsa.
CHICKEN TORTILLA CASSEROLE
This Chicken Tortilla Casserole is a one pot meal that you can have on your dinner table in no time.
Provided by Kristine Rosenblatt
Categories Main Dish
Time 30m
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring often, until softened, about 3 minutes. Add the garlic, cumin, paprika, oregano and cayenne pepper and stir for 30 seconds.
- Stir in the chicken broth and salsa. Add the cooked shredded chicken, corn, black beans and half of the tortilla chips. Stir. Cover, reduce heat to low, and cook at a low simmer for 8 to 10 minutes, stirring occasionally, until almost all of the liquid has been absorbed. Remove pan from the heat.
- Stir in 1 cup of the cheese. Add the remaining tortilla chips and stir them in just a little, leaving some on top of the casserole. Sprinkle the remaining ½ cup of cheese on top.
- Cover the casserole and let it rest for a few minutes to allow the cheese to melt. Garnish with fresh cilantro and serve.
Nutrition Facts : ServingSize 1 /6 recipe, Calories 476 kcal, Carbohydrate 45 g, Protein 29 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 60 mg, Sodium 908 mg, Fiber 9 g, Sugar 4 g
CHICKEN TORTILLA CASSEROLE
The best healthy chicken tortilla casserole without cream soup. Instead, this easy casserole is loaded with veggies and tons of spices.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h15m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 (of 6), without toppings, Calories 526 kcal, Carbohydrate 49 g, Protein 42 g, Fat 19 g, SaturatedFat 9 g, TransFat 0.01 g, Cholesterol 108 mg, Fiber 8 g, Sugar 8 g, UnsaturatedFat 8 g
CHICKEN TORTILLA CASSEROLE
Chicken Tortilla Casserole is an easy Tex-Mex recipe made with layers of flour tortillas and a flavorful filling of chicken, spicy tomatoes, black beans, corn, and cheese. It is an easy dinner casserole that everyone will love.
Provided by Kat Jeter & Melinda Caldwell
Categories Main
Time 1h7m
Number Of Ingredients 14
Steps:
- 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.
- Scoop out some of the sauce and spread a bit on the bottom of a casserole dish and then line the bottom with tortillas (about 6).
- Spread a layer of the chicken over the tortillas then top with a layer of the sauce and a layer of cheese.
- Top with 6 more tortillas and repeat the layers adding chicken, sauce, and cheese.
- Top with the last of the tortillas and a layer of cheese.
- Cover with foil and place in oven and bake at 375 degrees F. for 30 minutes. Remove foil and continue to bake for 10 minutes, until cheese is melted and bubbling. Let rest for 10 minutes and serve.
Nutrition Facts : Calories 510 kcal, Carbohydrate 44 g, Protein 39 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 104 mg, Sodium 1509 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
CHICKEN TORTILLA CASSEROLE
This quick microwave casserole is based on Mexican chilaquiles, which uses broken tortilla chips for added texture.
Yield 6 servings
Number Of Ingredients 9
Steps:
- Remove stem and seeds from poblano pepper using Utility Knife; slice into thin strips. Arrange poblano strips evenly over bottom of Deep Dish Baker. Thinly slice chicken using Utility Knife. Combine chicken, seasoning mix and salt in Classic Batter Bowl. Arrange chicken over poblano strips. Cover baker with 15-in. square of Parchment Paper, tucking corners of paper under baker. Microwave on HIGH 4 minutes; stir using Mix 'N Scraper® to separate chicken strips. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.Drain and rinse black beans using small Stainless Mesh Colander. Stir beans and salsa into chicken mixture. Gently stir in tortilla chips with Small Mix 'N Scraper®. Grate cheese over baker using Rotary Grater. Microwave, uncovered, on HIGH 2-3 minutes or until cheese is melted. If desired, snip cilantro using Professional Shears; sprinkle over casserole.
Nutrition Facts : U.S. Nutrients per serving Calories 360, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 115 mg, Carbohydrate 26 g, Protein 31 g, Sodium 1120 mg, Fiber 6 g
CHICKEN TORTILLA CASSEROLE: A TEX MEX SPECIALITY
Provided by Claudia Gomez
Time 1h
Yield 6
Number Of Ingredients 17
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!
Nutrition Facts : ServingSize 6
HEALTHY CHICKEN TORTILLA CASSEROLE
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
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.
EASY CHICKEN-TORTILLA CASSEROLE
We love this casserole! It uses items from my food storage like canned chicken, cream of chicken and mushroom soups, jar salsa and dehydrated onions.
Provided by Valerie Albrechtsen
Categories Main Course
Time 1h20m
Number Of Ingredients 8
Steps:
- Grease 9x13 casserole dish with cooking spray. Open chicken, anddrain liquid into casserole dish.
- In a medium-sized bowl, break up chicken with fork. Add cream of chicken soup, cream of mushroom soup, milk, jar salsa, and dehydrated onion. Mix well.
- Cut flour tortillas into small bite-sized pieces with cooking scissors.
- Layer 1/3 of the tortillas onto the bottom of the casserole dish.
- Spread 1/3 soup mixture on tortillas and sprinkle 1/3 shredded cheese on soup mixture. Repeat 2 more times. Cover and chill for a few hours. Bake uncovered at 300 degrees for 1 hour or until bubbly. Let sit for 5 minutes and serve.
CHICKEN TORTILLA CASSEROLE
Make and share this Chicken Tortilla Casserole recipe from Food.com.
Provided by Lori Bailey
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 497.7, Fat 27.2, SaturatedFat 14.2, Cholesterol 113.2, Sodium 1061.2, Carbohydrate 26.8, Fiber 1.6, Sugar 1.9, Protein 35.2
25 CHICKEN CASSEROLES YOUR FAMILY WILL LOVE
Need some new dinner ideas? Try these chicken casserole recipes! From chicken pot pie to hash brown chicken to chicken enchilada, these foolproof meals will delight everyone at the table.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chicken casserole in 30 minutes or less!
Nutrition Facts :
EASY CHICKEN TORTILLA CASSEROLE
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
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
Provided by Trisha Yearwood
Categories main-dish
Time 1h45m
Yield 12 servings
Number Of Ingredients 18
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
Provided by Trisha Yearwood
Categories main-dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 19
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.
TORTILLA CHICKEN CASSEROLE
As a lover of all food Mexican, just could not pass this recipe up, which I found while perusing the net. Tweaked it a bit and find it quite satisfying and an easy way to feed a lot of people. I used left-over rotiserie chicken.
Provided by Ed Mayfield
Categories Casseroles
Time 1h
Number Of Ingredients 14
Steps:
- 1. Pre-heat oven to 350 degrees. Spray a large casserole dish with oil.
- 2. Saute the onions and green pepper in olive oil until softened. Mix in chili powder and remove from heat. Add the beans, corn, chopped green chilies and mix well.
- 3. In another bowl, mix sour cream and salsa.
- 4. In casserole dish layer in this order, ending with cheese. Tortilla (tear to fit, if necessary), salsa mixture, chicken, tortilla, vegetables, cheese. Top final cheese with chopped black olives.
- 5. Cover and bake for 30 minutes. Uncover and bake an additional 10 minutes until cheese is bubbly. Sprinkle top with cilantro. Let stand 5 minutes, slice, serve and enjoy.
CHICKEN TORTILLA CASSEROLE
Make and share this Chicken Tortilla Casserole recipe from Food.com.
Provided by kzbhansen
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pour broth in baking pan 9x13-inch pan.
- Make the first layer with torn tortillas to completely cover the bottom of the pan well.
- Make the next layer with 1/2 the meat; cover that layer with 1/2 the cottage cheese, followed by 1/2 the soup.
- Repeat these layers: tortillas, meat, cottage cheese, and soup.
- Make the top layer with the cheese.
- Cover with foil.
- Bake at 350° for 1 hour.
- Remove foil and bake 10 minutes longer.
Nutrition Facts : Calories 236.8, Fat 17.1, SaturatedFat 9.8, Cholesterol 49, Sodium 772.8, Carbohydrate 5.1, Sugar 0.6, Protein 15.4
CHICKEN TORTILLA CASSEROLE
Layer green chiles, chicken, tortillas and cheddar cheese in this Chicken Tortilla Casserole. What makes this Tex-Mex-inspired Chicken Tortilla Casserole creamy? Cream cheese!
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 105 mg, Sodium 680 mg, Carbohydrate 15 g, Fiber 3 g, Sugar 3 g, Protein 31 g
CHICKEN TORTILLA CASSEROLE RECIPE
This chicken tortilla casserole is delicious and packed full of flavor. It's easy to prep, easy to customize, and easy to devour!
Provided by Natalie Dicks
Categories Main Dishes
Time 1h10m
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees. Lightly spray the bottom of a 9x13-inch dish with oil or cooking spray, set aside.
- In a large skillet set over medium-low heat, add the oil. Once hot, add the onion and saute until tender, about 3 minutes. Add the garlic and saute until fragrant, about 1 minute.
- Pour in chicken broth, add chili powder, oregano, cumin, coriander, salt, and pepper. Bring broth to a simmer and add the chicken. Simmer for 5 minutes, then remove from the heat and set aside.
- Pour 1/4 cup of enchilada sauce into the bottom of the baking dish, spread into an even layer. Layer the bottom of the dish with six tortillas. Spread 1/3 cup of the sour cream over top, followed by half of the chicken mixture, 1/4 cup of cheese, and a 1/4 cup of enchilada sauce. Repeat by layering six tortillas, spread 1/3 cup of the sour cream over top, followed by the remaining chicken mixture, 1/4 cup of cheese, and a 1/4 cup of enchilada sauce.
- Layer the remaining 6 tortillas on top, followed by the remaining enchilada sauce and remaining cheese. Sprinkle green onions over top and cover with foil.
- Place in the oven and bake for 30 minutes, then remove the foil and continue baking for an additional 10 minutes.
- Remove from the oven and allow to sit for 10 minutes before serving. Garnish with cilantro, if desired.
Nutrition Facts : Calories 650 kcal, Carbohydrate 45 g, Protein 41 g, Fat 33 g, SaturatedFat 16 g, Cholesterol 133 mg, Sodium 3514 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving
CHICKEN TORTILLA CASSEROLE
Serve this warming casserole with reduced-fat sour cream, salsa and hot sauce alongside - and save 15 grams of fat and 484 mg of sodium in the process.
Provided by Julie O'Hara
Categories Classics Made Clean, Dinner, Dinner Tonight
Time 1h45m
Yield 8
Number Of Ingredients 19
Steps:
- Poach chicken breasts: Fill a large saucepan about two-thirds full with water and bring to a boil. (: When you add chicken, water should cover chicken breasts by about 1 inch.) Add chicken and as soon as water starts to bubble again, cover and reduce heat to medium-low. Cook at a low simmer, adjusting heat if necessary, until chicken is no longer pink in thickest part and registers 165°F on an instant-read thermometer, 22 to 25 minutes. When cool enough to handle, pull chicken off bones and tear into bite-size pieces. Set aside. (MAKE AHEAD: Complete Step One up to 2 days ahead; cover and refrigerate.) Preheat oven to 350°F. In a large skillet on medium-high, heat oil. Add onion, bell pepper, 1/8 tsp salt and 1/4 tsp black pepper. Cook for 12 to 15 minutes, stirring occasionally, until soft and lightly browned. Add cumin, chile powder and oregano and stir to combine. Add garlic and jalapeno and cook until garlic softens, stirring frequently, about 1 minute. Add tomatoes and bring to a simmer. Stir in corn and cook until heated through, about 1 minute. Reduce heat to medium-low. In a small bowl, stir together about 2 tbsp milk and potato starch until combined; stir in remaining milk. Add to skillet and bring to a simmer, stirring constantly until slightly thickened, about 1 minute. Stir in chicken and cook until heated through, about 1 minute. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat. Mist a 9 x 13-inch baking dish with cooking spray. Arrange half of tortillas over bottom of dish, overlapping slightly. Top with half of chicken mixture, then sprinkle with half of cheese. Add a second layer of tortillas, chicken and cheese. Cover with foil and bake until liquid is bubbling and cheese is melted, 35 to 45 minutes. Rest for 5 minutes. Sprinkle with scallions.
Nutrition Facts : Calories 369 calories
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