Chicken Tortilla Casserole A Tex Mex Speciality Recipes

CHICKEN TORTILLA CASSEROLE: A TEX MEX SPECIALITY

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!

TEX-MEX CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
• Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
• Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
• Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

MEXICAN TORTILLA CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Coat chicken breasts with 1 tablespoon olive oil, salt, red pepper flakes, and garlic. Place in an 8x8-inch baking pan.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Chop chicken into cubes. Leave oven on.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add bell pepper and onion and cook until tender, 4 to 5 minutes.
• Mix onion mixture, cream of chicken soup, 1 cup cheese, 3/4 cup salsa, sour cream, and cumin together in a bowl. Mix in chicken and use some of the chicken drippings to moisten the mixture.
• Layer chicken mixture and crushed tortilla chips until baking pan is full. Top with remaining cheese. Bake until golden brown and bubbly, about 30 minutes. Top with remaining salsa.