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
CREAMY CHICKEN TORTILLA BAKE
An easy recipe to make in the microwave or oven. Absolutely delicious.
Provided by Shay
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. Mix in cream of chicken soup, sour cream, and cumin.
- Grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. Top with 1 can green chilies, half the chicken, half the soup mix, half the Cheddar cheese, and half the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.
- Cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 18.5 g, Cholesterol 114.8 mg, Fat 34.8 g, Fiber 2.2 g, Protein 30.5 g, SaturatedFat 18.5 g, Sodium 975 mg, Sugar 2.1 g
CHICKEN AND TORTILLA ENCHILADA BAKE
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat the oven to 350 degrees F. Spread 1/4 cup enchilada sauce in the bottom of a 9-inch pie plate.
- Pour the remaining enchilada sauce into a shallow dish. Dip 3 tortillas into the enchilada sauce and turn to coat. Line the pie plate with the coated tortillas, overlapping as needed. Top with half the chicken and 1/2 cup cheese. Repeat the layers. Coat the remaining tortillas with the enchilada sauce and place on top. Spread with the remaining enchilada sauce.
- Bake for 25 minutes or until the filling is hot and bubbling. Top with the remaining cheese and bake until the cheese is melted.
CHICKEN IN PASILLA SAUCE WITH CHEESY TORTILLAS
This skillet dish, made with chicken, is inspired by a Pueblan traditional dish "dobladitas poblanas."
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium heat. Add chiles; cook 1 min., turning after 30 sec. Place in blender. Add tomatoes and bouillon cube; blend until smooth.
- Cook chicken in large skillet on medium heat 2 min. on each side or until evenly browned on both sides. Add 2/3 of the onions; cook 2 min. Top with tomato sauce; bring to boil. Cover; simmer on low heat 25 min. or until chicken is done (165ºF). Meanwhile, fold each tortilla into quarters; stuff each pocket with 1 Tbsp. cheese.
- Top chicken with tortillas; cook, covered, 5 min. or until cheese is melted and tortillas are warmed. Top with remaining onions and cilantro.
Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 20 g
CHEESY TORTILLA WRAP
A low fat sandwich alternative for lunch or a snack
Provided by Good Food team
Categories Buffet, Dinner, Main course, Side dish, Snack, Supper
Time 10m
Yield Easily halved
Number Of Ingredients 5
Steps:
- Lay 2 tortillas side-by-side on a grill pan. Scatter over all of the ingredients, then top with remaining tortillas. Cook under a medium grill for 3 mins until slightly crisp and golden. Turn, then cook the other side for 3 mins until the cheese has melted. Cut into wedges to serve. Great with guacamole or salsa.
Nutrition Facts : Calories 248 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.03 milligram of sodium
MEXICAN CHICKEN TORTILLAS
Pefect for busy mums - or you could try the adult version with salsa
Provided by Liz Franklin
Categories Dinner, Lunch, Main course
Time 30m
Yield Makes enough for 2 children and 2 adults
Number Of Ingredients 9
Steps:
- Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.
- Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another child's portion.
- For the adults' version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning.
- Make the tortillas as before, adding a little chopped coriander. Serve two each and cut into halves rather than quarters. Serve with the guacamole and soured cream, scattered with a little more coriander.
Nutrition Facts : Calories 689 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 53 grams carbohydrates, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.47 milligram of sodium
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CHEESY CHICKEN TORTILLA CASSEROLE - THE CHUNKY CHEF
From thechunkychef.com
Ratings 21Calories 784 per servingCategory Entree, Main Course
- Preheat oven to 400 degrees F. Spray a 3 qt. baking dish (like a 9x13 pan) with nonstick spray and set aside.
- Add butter to a deep pot (I like to use my enameled dutch oven), over MED heat. Add onions and cook until softened and fragrant, about 3 minutes. Add garlic and cook about a minute more, stirring frequently.
- Add flour, cumin, oregano, cayenne and salt and pepper to taste and stir to combine. Slowly pour in chicken stock and cream, stirring as you pour, until combined. Bring to a simmer and cook until slightly thickened (enough that it coats the back of a wooden spoon).
- Add 1 cup of the cheese to the cream sauce, stirring in until melted. Remove from heat and add shredded chicken, white beans, green chiles, salsa verde and cilantro and stir to combine.
CHEESY CHICKEN TORTILLA BAKE - EASY CHICKEN DINNER
From frugalmomeh.com
4/5 (1)Total Time 50 minsCategory Main DishesCalories 780 per serving
- In a medium saucepan place Miracle Whip, flour gradually stirring in milk. (CAUTION: mixture will lump if not whisked quickly while adding milk) Once thickened (approx. 5 mins) add 1.5 cups of cheese, cook until melted. Take 1 cup of sauce out and set aside. Add cilantro, chicken and salsa to saucepan.
- Fill each tortilla with mixture - fold in ends and roll. Place in baking dish seam side down. Once all are filled and rolled pour reserved 1 cup of sauce over tortillas, top with 1/2 cup shredded cheese.
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