Chicken Tortilla Casserole Recipes

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CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Wonderful - and easy, easy, EASY!

Provided by Erin Clifton

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 9

2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
4 tablespoons chicken stock
9 (6 inch) corn tortillas, cut into strips
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 (16 ounce) jar salsa
1 onion, shredded
8 ounces shredded Cheddar cheese

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



Chicken Tortilla Casserole image

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

1 lb boneless skinless chicken breast, cut up
1 can diced green chilis
1 small onion, diced
3 cups shredded cheddar cheese
1 can cream of chicken soup
1/4 cup milk
1/4 teaspoon garlic powder
3/4 teaspoon chili powder
1/2 teaspoon cumin
8 flour tortillas
sour cream
salsa

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

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 18

4 boneless, skinless chicken breasts
Salt
Chicken Gravy, recipe follows
1 cup canned green chiles, chopped and drained
1 medium onion, finely chopped
1 clove garlic, minced
1 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Twenty-four 6-inch corn tortillas
3 cups shredded Cheddar
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
Salt and pepper

Steps:

  • Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)
  • Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
  • In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
  • Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
  • Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

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

1/2 cup chicken broth
1/2 cup chopped onion
1/4 cup chopped celery
3 cups cubed cooked chicken
10 flour tortillas (6 inches), torn into bite-size pieces
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded Monterey Jack cheese, divided
1/2 teaspoon white pepper
1 cup salsa

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.

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h30m

Yield 12 to 16 servings

Number Of Ingredients 32

1 1/2 cups rice
4 tablespoons olive oil
3 cups diced tomatoes (5 to 7 tomatoes, depending on size)
3 cloves garlic, minced
1 large onion, diced
4 teaspoons chili powder
2 teaspoons paprika
2 teaspoons cumin
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
One 15-ounce can pinto beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
One 16-ounce jar salsa verde
12 to 18 flour tortillas (or corn tortillas), depending on size
One 11-ounce can corn, drained
1 1/2 pounds grated Cheddar jack cheese
1 recipe Enchilada Sauce, recipe follows, or 2 cups store-bought red enchilada sauce
Sour cream, for serving
Chopped fresh cilantro, for serving
2 tablespoons olive oil
1/4 cup finely chopped red bell peppers
1/4 cup finely chopped onions
1 tablespoon finely chopped garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 beef, chicken or tomato bouillon cube
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1/2 cup chicken stock
One 15-ounce can tomato sauce

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



Skinny Chicken Tortilla Casserole image

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

1 can (10 1/2 oz) 98% fat free condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)

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 BAKE



Chicken Tortilla Bake image

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

3 cups shredded cooked chicken
2 cans (4 ounces each) chopped green chiles
1 cup chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas, warmed
2 cups shredded cheddar cheese
Sour cream and green onions, optional

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.

EASY CHICKEN TORTILLA CASSEROLE



Easy Chicken Tortilla Casserole image

My roomate in college used to make this all the time. She got the recipe from her mom. My husband requests this all the time. It is so easy and delicious...leftovers are always better the next day...if there are any!

Provided by LuckyMe

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts (Cooked and cubed or shredded...whatever you prefer)
1/2 small onion, chopped
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can rotel (I use mild.)
10 corn tortillas, cut into 1 inch squares
1 lb Velveeta cheese, cut into 1 inch chunks

Steps:

  • Preheat oven to 350.
  • Grease 13x9inch pan.
  • Fill bottom of pan with chicken.
  • Next layer- tortillas.
  • Then layer onions.
  • Mix soup and rotel together & pour mixture evenly over the top.
  • Then top with cheese.
  • Bake at 350 for 30 minute or until melted through.
  • (*hint*I usually add a few chunks of cheese throughout the layers. Just a personal preference, because we love cheese).

CREAMY CHICKEN TORTILLA BAKE



Creamy Chicken Tortilla Bake image

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

1 tablespoon butter
½ cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
¼ teaspoon ground cumin
8 (6 inch) corn tortillas
2 (4 ounce) cans chopped green chiles, drained
3 cups cubed, cooked chicken
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese

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

TORTILLA CHICKEN CASSEROLE



Tortilla Chicken Casserole image

Tortilla chips layered with chicken, cheese and veggies gives you a delicious casserole dinner - made using Gold Medal® all-purpose flour and Progresso® chicken broth.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 12

3 tablespoons vegetable oil
1 1/2 cups finely chopped red bell pepper
1 1/2 cups finely chopped onion
2 tablespoons finely chopped garlic
1/2 teaspoon salt
2 1/2 teaspoons ground cumin
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 container (8 oz) sour cream
5 cups chopped cooked chicken or turkey
12 soft corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)

Steps:

  • Heat oven to 350°F. Lightly spray 3-quart casserole with cooking spray.
  • In 12-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion, garlic and salt; cook 5 minutes, stirring occasionally, until vegetables are soft. Stir in cumin; cook 1 minute. Stir in flour; cook 3 minutes. Reduce heat to low. Add broth and sour cream; cook 5 minutes, stirring frequently. Add chicken; stir to blend. Remove from heat.
  • Place tortillas between damp microwavable paper towels. Microwave in batches on High 30 seconds to soften. Arrange 4 tortillas in casserole. Top with one-third of the chicken mixture (about 2 cups); sprinkle with 1 cup of the cheese. Repeat layers twice.
  • Bake uncovered 35 to 45 minutes or until bubbly and browned.

Nutrition Facts : Calories 542, Carbohydrate 29 g, Fat 2 1/2, Fiber 2 1/2 g, Protein 40 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 726 mg

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From tastykitchen.com


CHICKEN TORTILLA CASSEROLE - CAMPBELL SOUP COMPANY
2019-02-26 Sprinkle with the optional green onion before serving, if desired. Step 1. Set the oven to 350˚F. Stir the chicken, beans, corn, garlic, three-fourths of the green onions, the chili powder, soup and lime juice in a large bowl. Step 2. Spread about 1/4 cup chicken mixture the bottom of an 8x8x2-inch baking dish.
From campbells.com


CHICKEN TORTILLA CASSEROLE {FREEZER-FRIENDLY RECIPE} | LIFE MADE …
2020-08-19 Preheat oven to 375 degrees. Lightly spray the bottom of a 9x13-inch dish with oil or cooking spray, set aside. In a large skillet set over medium-low heat, add the oil. Once hot, add the onion and saute until tender, about 3 minutes. Add the …
From lifemadesimplebakes.com


CHICKEN TORTILLA CASSEROLE - PLAIN CHICKEN
2012-10-31 Preheat oven to 350ºF. Lightly grease a 9×13-inch pan. In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside. Tear 6 corn tortillas and put them in the bottom of the pan. Spread half of the chicken mixture over the tortillas. Top with 1 cup of cheese.
From plainchicken.com


10 BEST CHICKEN CORN TORTILLA CASSEROLE RECIPES | YUMMLY
2022-05-20 chicken, corn tortillas, chicken breast, corn, pepper, shredded cheese and 5 more Easy Green Enchilada Casserole The Happier Homemaker shredded cheese, corn tortillas, pinto beans, salt, chicken, pinto beans and 13 more
From yummly.com


TORTILLA-AND-CHICKEN CASSEROLE RECIPE | MYRECIPES
Reduce heat; simmer, uncovered, 15 minutes. Reserve 1 cup tomato sauce to serve with baked casserole. Set remaining tomato sauce aside. Step 4. Combine milk and sour cream in a bowl; stir with a whisk until blended. Step 5. Arrange 18 tortilla halves in a 13- x 9-inch baking dish coated with cooking spray; top with half of chicken, half of ...
From myrecipes.com


CHICKEN TORTILLA CASSEROLE - ONE POT MEAL!
2020-05-20 Instructions. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring often, until softened, about 3 minutes. Add the garlic, cumin, paprika, oregano and cayenne pepper and stir for 30 seconds. Stir in …
From kristineskitchenblog.com


CHICKEN TORTILLA CASSEROLE - NORINE'S NEST
2016-08-30 In a large bowl combine the soup, chopped onion, sour cream, green chili peppers and milk. Mix till well blended and creamy. In a 9 x 13 casserole dish layer tortillas, chicken, cheese and liquid mixture. Do a second layering but ending with cheese on top. Cover loosely with foil, bake for 1 hour at 350 degrees.
From norinesnest.com


CHICKEN TORTILLA CASSEROLE - HOME. MADE. INTEREST.
2020-09-30 Preheat the oven to 375 degrees F. Grease a 9×13-inch casserole dish. Heat the olive oil in skillet over medium high heat and add onion, sauteing until softened. Add chili powder, cumin, garlic powder, salt, black beans, corn, Rotel, …
From homemadeinterest.com


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