Mexi Chicken Or Turkey Spinach Jalapeno Tortilla Casserole Food

MEXICAN TORTILLA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Spray an 8x11 or 9x9 inch baking dish (or a similar sized pan) with cooking spray.
• Heat the olive oil in a large skillet over medium low heat and add the onion, garlic, cumin and chili powder. Stir for a few minutes until the onions are soft and the spices are fragrant, about 3-5 minutes. Add the tomatoes, reserved tomato juice, tomato paste, beans, corn and spinach. Stir and cook for another minute or two until the spinach has wilted and the corn has thawed. Season with salt and pepper to taste.
• Place two corn tortillas in the bottom of the prepared pan and top with 1/4 of the bean mixture, spreading the mixture evenly. Sprinkle evenly with 1/2 cup of the cheese. Repeat until all of the ingredients have been used up, finishing with the cheese.
• Bake until the tortilla casserole has cooked through, approximately 20 minutes. Allow to cool for 5 minutes before cutting.
• Serve with garnishes, if desired (I highly recommend them!).

JALAPENO CHICKEN CASSEROLE

Steps:

• 1. Boil chicken for about 30 minutes. Once done, chop or shred. You can also use leftover roasted chicken.
• 2. Drain spinach of water. If you don't want your casserole to be really spicy, drain the jalapenos as well.
• 3. In a large pan, melt butter. Sauté onions and jalapeños until tender, about 5-7 minutes.
• 4. Add your seasonings and cream soup. Stir well.
• 5. Add chicken and spinach; mix well.
• 6. Add in cream cheese; mix well.
• 7. Put a thin layer of the mixture in the bottom of a 13x9 casserole dish.
• 8. Next, layer it with crushed chips of your choice.
• 9. Then top with cheese. Repeat this until the dish is filled, ending with chips and topped with cheese.
• 10. Bake in preheated oven for 15-20 minutes or until casserole is heated thoroughly. Enjoy!

CHICKEN & SPINACH CHEESE TORTELLINI RECIPE - (3.9/5)

Steps:

• In a large, oven proof skillet over medium heat, simmer the cream cheese with chicken broth for 7-8 minutes, whisking constantly until well blended. Season with salt, pepper, and creole seasoning. Meanwhile, cook the tortellini as directed on package then drain in a colander. Preheat oven to 400°F. Add spinach to the cream cheese sauce and simmer for another 4-5 minutes. Stir in the tortellini and chicken. Pour into a 11 x 17" casserole dish or an oven proof skillet. Sprinkle the shredded cheese on top. Place the casserole dish in the oven and bake for about 7-8 minutes, just until the cheese melts. Serve immediately and enjoy!

JALAPENO SPINACH CASSEROLE

Steps:

• butter a casserole dish and preheat to 350 -- melt the butter in a sauce pan and lightly saute the mushrooms.onion.and jalapeno until soft.
• place the spinach on top of this mixture.and cook for a few minutes to wilt the spinach.
• stir the soup into the spinach mix.stir the cheese in -- add to the casserole dish and top it with your crumbs.
• you can add more jalapeno juice if desired for extra zip !
• bakes for 25 minutes or until nice and bubbly -- great warm or cold !

JALAPENO CHICKEN CASSEROLE

Steps:

• Cook chicken breasts until done.
• In a large skillet saute onions in margarine.
• Drain spinach by using several paper towels to squeeze all water out of spinach.
• Add spinach, jalapenos, sour cream, chicken soup, salt, and ground cumin to onions and mix well.
• In a greased 9x13 inch baking dish, layer half of tortilla chips, half of chicken, half spinach soup mixture, and 1/2 cheese.
• Repeat layers again , but without the cheese.
• Bake covered at 350 degrees for 40 minutes.
• Uncover and sprinkle remaining cheese over top and return to oven for 4 minutes or until the cheese melts.

DEWILLIA'S CHICKEN TORTILLA SPINACH CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large bowl, add cream of chicken soup, sour cream, chopped chilies, milk, green pepper, tomato, corn tortillas, salt, pepper, 1 cup of cheese, and chopped chicken. The chicken you buy already baked at the grocery store works well. Stir together.
• 3. Pour half in a 9X13 pan that has been sprayed with cooking spray.
• 4. Then layer the spinach over the top of the mixture. Add remaining mixture on top of the spinach. I always add more cheese than the recipe calls for.
• 5. Bake at 350 degrees for 45 to 50 minutes.
• 6. Take out and top with remaining cheese. Put back in the oven until the cheese melts and the casserole is bubbly.
• 7. Makes approx. 8 servings.

MEXI CHICKEN OR TURKEY-SPINACH JALAPENO TORTILLA CASSEROLE

Steps:

• Set oven to 375 degrees.
• Grease a 13 x 9-inch baking dish.
• In a skillet melt butter over medium heat; add in chopped yellow onion, green onion, red bell pepper, garlic, jalapeno and chili flakes (if using) saute for about 5-6 minutes or until tender.
• Add in the spinach, undiluted cream chicken soup, sour cream and cumin; mix to combine, then season with salt and pepper; bring to just a simmer then remove from heat (the chicken soup mixture must be hot).
• Sprinkle HALF of the tortilla chips into the bottom of the baking dish.
• Then sprinkle HALF EACH cooked chopped chicken, HOT chicken soup/spinach mixture, then half of the shredded cheese (use as much cheese as desired).
• Repeat the layers ending up with the spinach mixture on top.
• Bake for about 15 minutes uncovered.
• Remove from oven then sprinkle with remaining cheddar cheese; return to oven and continue to bake for another 8 minutes or until the cheese is melted.
• Sprinkle the top with more chopped green onions before serving if desired.