QUICK CHICKEN TORTILLA BAKE
Looking for a way to make your quick baked chicken dishes even easier? Look no further. Store-bought or leftover chicken and canned soup make this quick tortilla recipe a breeze.
Provided by BHG Test Kitchen
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. In a medium bowl combine soup and undrained tomatoes; set aside. Sprinkle one-third of the tortilla strips over the bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over the tortilla strips; spoon half of the soup mixture evenly over top. Repeat layers. Sprinkle with the remaining tortilla strips.
- Bake, covered, about 40 minutes or until bubbly around edges and center is hot. Uncover; sprinkle with cheese. Bake about 5 minutes more or until cheese is melted.
Nutrition Facts : Calories 291 kcal, Carbohydrate 28 g, Cholesterol 64 mg, Protein 22 g, SaturatedFat 4 g, Sodium 658 mg, Sugar 2 g, Fat 10 g, UnsaturatedFat 3 g
CHICKEN TORTILLA BAKE
Seasoned chicken breast strips layered with tortilla strips are baked in a creamy sauce with tomatoes and corn and topped with shredded Mexican cheese blend.
Provided by Tyson Chicken
Categories Trusted Brands: Recipes and Tips Tyson® Grilled & Ready®
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.
- Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready® Fajita Chicken Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.
- Bake, covered, 40 minutes or until bubbly around the edges. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 29.9 g, Cholesterol 54.4 mg, Fat 11.9 g, Fiber 3.4 g, Protein 21.7 g, SaturatedFat 5.5 g, Sodium 849.8 mg, Sugar 2.7 g
CHICKEN TORTILLA BAKE
A creamy chicken and cheese casserole with bell pepper, onion and spicy tomatoes
Provided by Food Network
Time 1h
Yield 6 servings (1 cup each)
Number Of Ingredients 9
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 BAKE RECIPE - (4.5/5)
Provided by Julee
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Combine the 3 cans and mix them up, then set aside. Chop up the tortillas into bite sized pieces. Layer 1/3 of the tortillas onto the bottom of a 3 quart pan. Place half of the chicken on top of the tortillas, then spoon 1/2 the soup mixture on top of the chicken. Repeat layers and top with the rest of the tortilla strips. Cover and bake for 40 minutes. Top with cheese and bake an additional 5 minutes until the cheese melts.
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
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.
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
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
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.
QUICK CHICKEN TORTILLA BAKE RECIPE - (4.4/5)
Provided by CarolineNGa
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350°F In a medium bowl combine soup and tomatoes; set aside. Sprinkle one-third of the tortilla strips over the bottom of an un-greased 3-quart rectangular baking dish. Layer half of the chicken over the tortilla strips; spoon half of the soup mixture evenly over top. Repeat layers. Sprinkle with the remaining tortilla strips. Bake, covered, about 40 minutes or until bubbly around edges and center is hot. Uncover; sprinkle with cheese. Bake about 5 minutes more or until cheese is melted.
CREAMY CHICKEN TORTILLA BAKE
With just 40 minutes and 9 other ingredients, your leftover chicken breasts can star in this creamy, cheesy tortilla bake.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Mix first 3 ingredients until blended. Spoon 3/4 cup Neufchatel mixture into large bowl. Add chicken, salsa, beans and onions; mix lightly.
- Spread 1/3 of the chicken mixture onto bottom of 9-inch square baking dish sprayed with cooking spray; top with 1 tortilla, half of the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup of the remaining shredded cheese and remaining tortilla. Top with remaining Neufchatel mixture and remaining shredded cheese; cover.
- Bake 25 min. or until heated through, uncovering for the last 5 min. Sprinkle with cilantro.
Nutrition Facts : Calories 440, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1510 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g
CHICKEN TORTILLA BAKE
This dish is even better reheated. You can jazz it up with salsa or peppers depending on your taste. It's mild enough that even "non-Mexican eaters" will like it.
Provided by Ouisey
Categories One Dish Meal
Time 1h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine chicken, chilies, broth, soups& onion; set aside.
- Cut or tear tortillas into 3-4 inch pieces and layer half on the bottom of a greased 13X9 inch pan.
- Top with half the chicken mixture and half the cheese.
- Repeat layers.
- Bake, uncovered 30-40 minutes at 350 degrees.
Nutrition Facts : Calories 344.2, Fat 16.8, SaturatedFat 7.2, Cholesterol 57.7, Sodium 904.3, Carbohydrate 26.3, Fiber 1.6, Sugar 3.1, Protein 21.4
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
ZESTY CHICKEN TORTILLA BAKE RECIPE
Try this Zesty Chicken Tortilla Bake Recipe for a better-for-you version of a crowd favorite. Our Healthy Living chicken tortilla bake recipe uses chicken breasts seasoned with reduced fat cheese, salsa and fresh parsley to make a delicious dish that's perfect for your upcoming brunch.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Whisk dressing and flour in medium saucepan until blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
- Stir chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
- Bake 25 min. or until heated through.
Nutrition Facts : Calories 420, Fat 12 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g
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