Dairy Free Chicken Tortilla Casserole Recipe Recipe For Shrimp

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CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

The best healthy chicken tortilla casserole from scratch! This easy layered casserole is loaded with cheese, veggies, and juicy chicken.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h15m

Number Of Ingredients 17

1 1/2 pounds boneless skinless chicken breasts*
2 teaspoons extra-virgin olive oil
1 large onion (chopped)
1 medium green bell pepper (cored and chopped)
1 medium red bell pepper (cored and chopped)
1 medium jalapeno (cored and diced)
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 can tomato sauce ((28 ounces))
1 1/2 cups chicken stock
3 tablespoons jalapeno hot sauce (such as Tabasco, plus additional for serving)
18 (6-inch) corn tortillas
2 cups freshly grated Monterey Jack cheese ((8 ounces))
Optional for serving: (salsa, sliced avocados, lime juice, plain Greek yogurt (or sour cream), chopped fresh cilantro)

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

SHRIMP ENCHILADA (CASSEROLE)



Shrimp Enchilada (Casserole) image

A favorite in my house, plates are licked clean! its best with my homemade enchilada sauce, by far! but can be made with 2 cans enchilada sauce with 1/8 tsp cinnamon, 2 tbs cilantro, and 1 tsp onion powder, added.

Provided by Laurenhanna

Categories     Meat

Time 45m

Yield 5 serving(s)

Number Of Ingredients 9

10 (6 inch) corn tortillas
1 (16 ounce) can refried beans
1 lb shrimp (I use cooked frozen, defrosted)
2 cups enchilada sauce
1 (4 1/2 ounce) can green chilies
1 cup mushroom (chopped) (optional)
1 1/2 cups red peppers (half green half red, sliced, you can use frozen)
1 1/2 cups cheddar cheese (shredded)
1/2 cup green onion (sperated in half)

Steps:

  • Heat oven to 425, spray oil in 9x13in pan.
  • In med sauce pan, heat and mix shrimp, 3/4 cup enchilada sauce, green chiles, mushrooms, and peppers over med-high for about 5 minutes or until pretty hot, stirring occationally. if you dont use my encilada sauce recipe, add spiceyness to taste. (red pepper flakes, jalapenos ect.).
  • while shrimp mix is heating, place 1/2 cup enchilada sauce in bottom of baking pan and place 4 tortillas (I cut a couple in half and place against edges to cover more of the surface area!) spread the can of beans over the tortillas.
  • spoon 1/2 of the shrimp mix over the beans in the baking dish, sprinkle half of the green onion over the shrimp mix, cover with or 4 more torillas (they will overlap) and spoon rest of the shrimp mix over the tortillas.
  • top with remaining tortillas (I cut them into quarters and just lay them out evenly) and pour remaining enchilada sauce over entire dish! cover with foil and bake 20 minute.
  • after 20 min, uncover, top with cheese and sprinkle remaining onion over cheese and bake 5 more minute Enjoy!

Nutrition Facts : Calories 449.3, Fat 15.3, SaturatedFat 8.1, Cholesterol 219.5, Sodium 868.6, Carbohydrate 42.9, Fiber 9.5, Sugar 4.5, Protein 36.3

CRUNCHY CHILI LIME SHRIMP



Crunchy Chili Lime Shrimp image

Easy, quick and family friendly, this chili lime shrimp recipe is dairy free and comes together in about 30 minutes. The secret is the bright, flavor-packed sauce. Serve over greens, store-bought slaw or cauliflower rice. -Julie Peterson Crofton, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon ground ancho chile pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium lime
1 cup crushed tortilla chips
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 cup cherry tomatoes, halved
1 medium ripe avocado, peeled and cubed
Optional: Additional lime wedges and cilantro

Steps:

  • Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat., In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.

Nutrition Facts : Calories 230 calories, Fat 13g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 315mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

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