Tortilla Chicken Chili Food

TORTILLA CHIP CHILAQUILES

Steps:

• Heat the chile pepper and garlic in a dry 10-inch cast-iron skillet over medium-high heat, turning occasionally, until the chile is pliable and the garlic is browned in spots, about 5 minutes. Remove from the heat and let cool slightly; remove the stem from the chile and peel the garlic. Transfer the chile and garlic to a blender (reserve the skillet). Add the tomato sauce, chicken broth and cumin; puree until almost smooth.
• Heat 1 tablespoon vegetable oil in the reserved skillet over medium heat. Slowly add the tomato mixture (it will splatter) and cook, stirring occasionally, until slightly thickened and darkened, 8 to 10 minutes. Season with salt and black pepper.
• Meanwhile, heat the remaining 2 teaspoons vegetable oil in a medium nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and black pepper. Cook, without flipping, until the whites are set but the yolks are still runny, 3 to 4 minutes.
• Gently stir the tortilla chips into the tomato sauce in two batches until coated. Remove from the heat and top with the eggs, radishes, red onion, cilantro and/or Cotija cheese.

STACKED TORTILLA BAKE WITH CHICKEN CHILI

Steps:

• Preheat oven to 350°F (175°C).
• Brown ground chicken in a non-stick skillet using the back of a spoon to break into smaller pieces. Sprinkle in cinnamon, oregano, ground cumin, cayenne pepper, chili powder and cocoa powder (optional). Reduce heat and simmer for an additional 15 minutes or until chicken is cooked through.
• Stir in salsa, diced canned tomatoes with juice, drained black beans and frozen corn. Remove from heat. Bring to a boil and reduce heat to low. Simmer uncovered for 15 minutes to evaporate some of the juices. You should have approximately 8 cups (2 L) of chili.
• Grate cheese and set aside.
• Spray two 10 inch (25 cm) pie plates with vegetable cooking spray. Create the following layers in each of the two pie plates: spread 1⅓ cup (325 mL) chili over bottom followed by a whole wheat tortilla, 1⅓ cup (325 mL) more chili, 2 cups (500 mL) grated cheese, another tortilla, 1⅓ cup (325 mL) chili and finish with 2 cups (500 mL) of grated cheese. When you are spreading the chili go out to the edges so the tortillas don't become dry during baking.
• Bake uncovered in preheated oven until cheese is melted and bubbling, about 25-30 minutes. To serve, sprinkle with sliced green onion. Cut each pie into six equal servings. Serve with the minced cilantro and a dollop of sour cream (optional garnishes).

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.

TORTILLA CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 450°F with rack in middle. Oil a large 4-sided sheet pan.
• Pulse chips, 2 teaspoons chili powder, cumin, and 1/4 teaspoon salt in a food processor until coarsely ground, then transfer to a shallow dish.
• Whisk egg and remaining 2 teaspoon chili powder in a bowl.
• Season chicken with 1/2 teaspoon salt. Dip drumsticks in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Transfer to sheet pan.
• Bake, without turning, until cooked through, 40 to 45 minutes. Let stand, uncovered, 5 minutes.

CHILI TORTILLA BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. 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°.

ROTISSERIE CHICKEN CHILI

Steps:

• Heat oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Remove from heat. Add 1 can of beans and smash into the onion using a potato masher.
• Transfer onion mixture to the bottom of a slow cooker and add remaining beans, chicken broth, shredded chicken, tomatoes, chiles, garlic, cumin, oregano, and cayenne.
• Cover and cook on High until reduced and thickened, about 4 hours. Garnish with Monterey Jack cheese.

CHICKEN CHILI SHEET PAN QUESADILLA

Steps:

• Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter.
• Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered.
• Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese.
• Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly.
• Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes.
• Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.

TORTILLA CHICKEN CHILI

Steps:

• Heat a lightly oiled skillet over med-hi heat.
• Add chicken and cook until lightly browned, about 5 minutes.
• Stir in remaining ingredients and bring to a boil.
• Reduce heat to low, cover, and simmer, stirring occasionally, for about 20 minutes.
• Serve with your favorite garnishes (shredded cheese, sour cream, chopped green onions, etc.).

LIME CHICKEN CHILI

Steps:

• In a large saucepan, saute onion and peppers in oil for 7-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat for 8-9 minutes or until no longer pink. , Stir in the flour, cocoa and seasonings. Add the tomatoes, lime juice and lime zest. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring frequently. Stir in beans; heat through. , Meanwhile, place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips.

CHILI'S TORTILLA CRUNCH CHICKEN FINGERS

Steps:

• Preheat oven to 375 degrees. Coat a large baking sheet with vegetable cooking spray.
• Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside.
• Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness.
• Cut into 1/2-inch by 3-inch strips. Dip strips in egg then into tortilla chip/spice mixture, coating well.
• Arrange in a single layer on prepared baking dish; drizzle with butter.
• Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.