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.
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 SOUP III
Easy and delicious! Chicken, corn, cilantro, salsa - your favorite Mexican flavors served up hot. Viva Mexico!
Provided by Julie
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Yield 8
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
- Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.
Nutrition Facts : Calories 852.5 calories, Carbohydrate 65.7 g, Cholesterol 138.6 mg, Fat 48.9 g, Fiber 4.6 g, Protein 41.3 g, SaturatedFat 18.8 g, Sodium 2165.8 mg, Sugar 5.4 g
CHICKEN TORTILLA CHOWDER
Another recipe pulled from an old issue of Quick Cooking. This creamy, slightly spicy soup is unique because it uses flour tortillas cut into strips as noodles.
Provided by Laura O.
Categories Chowders
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a Dutch oven or soup kettle, combine broth, soups and milk.
- Add the chicken, corn, mushrooms, chilies and onions and mix well.
- Bring to a boil.
- Add the tortilla strips.
- Reduce heat and simmer uncovered for 8-10 minutes or until heated through.
- Add cheese and stir until melted.
Nutrition Facts : Calories 284.1, Fat 14.3, SaturatedFat 7.2, Cholesterol 46.7, Sodium 997.4, Carbohydrate 23.8, Fiber 1, Sugar 2.5, Protein 16.4
CHICKEN TORTILLA CHOWDER
As a student attending college full-time, I find my time in the kitchen is limited. This recipe helps me have a hot meal on the table when my husband gets home. He's a real meat-and-potatoes man, but he absolutely loves this thick, creamy chowder with tortilla strips that puff up like homemade noodles. -Jennifer Gouge Lubbock, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the broth, soups and milk. Stir in the chicken, corn, mushrooms, chilies and onions. Bring to a boil. Add the tortilla strips. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Add cheese; stir just until melted. Serve immediately.
Nutrition Facts : Calories 256 calories, Fat 12g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 1132mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
CHICKEN TORTILLA CHOWDER
Make and share this Chicken Tortilla Chowder recipe from Food.com.
Provided by ptgmc
Categories Chowders
Time 30m
Yield 2 1/2 quarts, 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat the soups, milk and broth stirring frequently. Add corn, chicken and chilies; bring to a boil. Cut tortillas into 2 inch x 1/2 inch strips. Stir in the tortilla strips. Reduce heat, summer uncovered for 5 minutes. Stir in the cheese until melted. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 274.3, Fat 12.7, SaturatedFat 5.5, Cholesterol 47.5, Sodium 1177, Carbohydrate 23.2, Fiber 0.5, Sugar 4.1, Protein 17.5
MEXICAN CHICKEN TORTILLA CHOWDER
A restaurant-style soup starting with a can? It's possible with this creamy, comforting soup. Dana Rood, Oreana, IL
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the soups, milk and broth. Heat through, stirring frequently. Add the corn, chicken and chilies; bring to a boil. Stir in tortilla strips. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cheese until melted. Sprinkle each serving with additional cheese if desired.
Nutrition Facts : Calories 280 calories, Fat 11g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 1569mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.
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