Dewillias Chicken Tortilla Spinach Casserole Recipes

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MEXICAN TORTILLA CHICKEN CASSEROLE



Mexican Tortilla Chicken Casserole image

Great Mexican chicken casserole with comfort in every bite.

Provided by sbmclemore

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 6

Number Of Ingredients 13

3 frozen chicken breast halves, thawed
2 tablespoons olive oil, divided
½ teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon minced garlic
½ green bell pepper, chopped
½ onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 ½ cups Mexican-style shredded four-cheese blend, divided
1 cup salsa, divided
½ cup sour cream
1 tablespoon ground cumin
1 (14.5 ounce) package tortilla chips (such as On The Border®)

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.

Nutrition Facts : Calories 642.3 calories, Carbohydrate 54.5 g, Cholesterol 69.8 mg, Fat 38 g, Fiber 4.8 g, Protein 25.9 g, SaturatedFat 11.3 g, Sodium 1301.5 mg, Sugar 3 g

SPICY SOUTHWEST CHICKEN CASSEROLE



Spicy Southwest Chicken Casserole image

This is a recipe I developed after tweaking many other recipes. It has become a real favorite in my household! Easily adjustable to your preference of spiciness as well. Also easy to change to your liking by adding other veggies or peppers. Save time by cooking extra chicken ahead of time when making other chicken dishes. Serve with your choice of toppings, like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like!

Provided by Lisa F.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 10

Number Of Ingredients 14

1 pound skinless, boneless chicken breast halves
½ cup water, or as needed
1 large onion, chopped
1 red bell pepper, chopped
1 (15 ounce) can black beans, partially drained
1 (14 ounce) can whole kernel corn, drained
¾ cup picante sauce
1 (4 ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon ground cumin
4 (8 inch) flour tortillas
1 (10.75 ounce) can condensed fiesta-style nacho cheese soup
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 cup shredded Mexican cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
  • Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
  • Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
  • Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 35.9 g, Cholesterol 36.3 mg, Fat 7.7 g, Fiber 6.3 g, Protein 18.6 g, SaturatedFat 3.8 g, Sodium 1127.7 mg, Sugar 5.3 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

TORTILLA CHICKEN CASSEROLE



Tortilla Chicken Casserole image

Easy tasty casserole just right for lunch or dinner. Serve with a green salad and perhaps some refried beans. If you wish you may skip the center layer of tortillas and only use 6 tortillas (personally I like the center layer). If you skip the center layer still put in half of the cheese after you have poured in half of the chicken mixture.

Provided by Bergy

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb boneless skinless chicken breast, cut into 1 1/2" pieces
3 cloves garlic, minced
3/4 cup onion, chopped
vegetable oil cooking spray
1 (7 ounce) can sweet kernel corn
1 (19 ounce) can tomato sauce
1 cup red pepper, chopped
2 jalapeno peppers, finely chopped (optional)
1 teaspoon ground cumin
2 tablespoons hot chili sauce (Use more or less it's up to you)
1/4 teaspoon allspice
1 tablespoon fresh cilantro, chopped
salt and pepper
3 roma tomatoes, chopped
1 1/2 cups monterey jack cheese or 1 1/2 cups mozzarella cheese, grated
9 tortillas (I use corn but use your favorite, the number of tortillas depends on the size of your tortillas, you)

Steps:

  • Lightly grease 8'x11 1/2' casserole dish
  • Spray a non stick skillet with vegetable oil and brown the chicken along with the garlic & onions.
  • Remove from skillet.
  • Add corn, red pepper, jalapenos and warm through.
  • Add Tomato sauce, cumin, cilantro, hot sauce, all spice, salt & pepper, bring to a simmer.
  • Add tomatoe & return the chicken to the skillet, stir, bring to a simmer.
  • Line the greased pie plate with 3 tortillas.
  • Pour in half the chicken mixture & top with half the cheese.
  • Cover with 3 more tortillas.
  • Pour in the remaining sauce, top with 3 more tortillas.
  • Sprinkle the top with the remaining cheese.
  • Bake in 350F oven for apprx 25 minutes or until the casserole is heated through the cheese has melted and is nicely browned.
  • Let it rest 5 minutes, Slice & serve.

Nutrition Facts : Calories 889.5, Fat 28.8, SaturatedFat 11.8, Cholesterol 110.3, Sodium 2386, Carbohydrate 106.2, Fiber 10.1, Sugar 14.7, Protein 52.1

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

I got this recipe many years ago from a friend under the name of Viva La Chicken, but that's never what we call it. Regardless of the name, it is one of the favorites in my family and very easy to make. Times do not include letting it sit in the refrigerator overnight.

Provided by Donna Matthews

Categories     Chicken Breast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

4 chicken breasts, cooked and diced
12 corn tortillas
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup (or other creamed soup of your choice)
1 cup milk
1/2 cup salsa
1 lb cheddar cheese, grated
1 small onion, finely chopped (optional)

Steps:

  • Cut tortillas into strips or squares.
  • In a large bowl, combine canned soups, salsa, and milk to form a sauce.
  • Add grated cheese, chicken cubes, tortilla pieces, and chopped onions.
  • Toss all ingredients until well mixed.
  • Put into greased casserole dish.
  • Cover and let sit in refrigerator overnight.
  • Bake, covered, at 350 degrees for about 45 minutes (or until hot and bubbly).

Nutrition Facts : Calories 521.9, Fat 32.1, SaturatedFat 15.9, Cholesterol 113.2, Sodium 1021.5, Carbohydrate 24.5, Fiber 2.5, Sugar 1.9, Protein 34.1

SPINACH AND CORN TORTILLA BAKE



Spinach and Corn Tortilla Bake image

This casserole is like baking large nachos topped with cilantro, spinach, beans and cheese, spiced with your favorite salsa.

Provided by Geema

Categories     Beans

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup fresh cilantro leaves
4 scallions, chopped
salt and pepper
10 ounces fresh Baby Spinach
4 (12 inch) corn tortillas
2 cups pinto beans or 2 cups black beans, cooked
1 cup prepared salsa
8 ounces monterey jack pepper cheese
1 tablespoon butter or 1 tablespoon oil

Steps:

  • Preheat the oven to 425°F.
  • In a food processor, combine cilantro, scallions, salt and pepper with as much spinach as will fit.
  • Pulse, adding the rest of the spinach in batches, until all is coarsely chopped.
  • Coat an 8-9 inch square baking dish with butter or oil.
  • Lay 4 tortillas in the bottom of dish, overlapping slightly.
  • Layer with half of beans, salsa, spinach mixture and cheese.
  • Repeat with remaining ingredients, ending with cheese and pressing in gently.
  • Cover dish with foil, place on a rimmed baking sheet.
  • Bake until bubbling, 25-30 minutes.
  • Remove foil, and continue baking until golden, 15-20 minutes more.
  • Cool for 10 minutes before serving.

Nutrition Facts : Calories 486.1, Fat 22.6, SaturatedFat 13, Cholesterol 58.1, Sodium 1173.7, Carbohydrate 48.2, Fiber 11.6, Sugar 5.7, Protein 26.7

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.

SPINACH AND CHICKEN ENCHILADAS



Spinach and Chicken Enchiladas image

If you like spinach and Mexican food, you'll love these easy chicken enchiladas made with ricotta cheese and spinach.

Provided by duboo

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 5

Number Of Ingredients 14

1 tablespoon butter
½ cup sliced green onions
2 cloves garlic, minced
2 large cooked chicken breast halves, diced
1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
½ teaspoon chili powder
¼ teaspoon ground black pepper
⅛ teaspoon salt
1 cup ricotta cheese
½ cup sour cream
1 ½ cups shredded Monterey Jack cheese, divided
1 ½ cups shredded mozzarella cheese, divided
5 (10 inch) flour tortillas
2 (10 ounce) cans enchilada sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a saucepan over medium heat; cook and stir green onions and garlic in butter until fragrant and softened, about 2 minutes. Stir chicken, spinach, chili powder, black pepper, and salt into the green onion mixture and cook until heated through, about 5 minutes. Remove from heat. Mix ricotta cheese, sour cream, 1 cup Monterey Jack cheese, and 1 cup of mozzarella cheese into chicken mixture until thoroughly combined. Reserve remaining Monterey Jack and mozzarella cheeses for topping.
  • Place tortillas into a plastic bag, seal bag, and microwave on high until warm and soft, 30 to 45 seconds. Spoon about 3/4 cup of chicken filling down the center of each tortilla in a line. Roll tortillas around filling and place with seam sides down into a 9x13-inch baking dish.
  • Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.
  • Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.

Nutrition Facts : Calories 687.7 calories, Carbohydrate 49.4 g, Cholesterol 112.3 mg, Fat 35.2 g, Fiber 5.4 g, Protein 43.2 g, SaturatedFat 17.3 g, Sodium 1295.6 mg, Sugar 3.2 g

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

My family really loves this recipe. It is a good home-cooked meal that has great flavor. We tried it at a friends house and thank goodness she let us have the recipe. We have it at least once a month.

Provided by ChristyEsp

Categories     One Dish Meal

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 whole chicken breasts
10 -12 corn tortillas
1/2 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 (5 3/4 ounce) can evaporated milk
1 (10 1/2 ounce) can enchilada sauce (mild or hot)
1 tablespoon of chopped parsley
1 lb sharp cheddar cheese, shredded

Steps:

  • Boil chicken until completely cooked.
  • Let cool.
  • Cut into bite size pieces.
  • In large bowl combine onion, soups, evaporated milk, enchilada sauce and parsley.
  • Mix well.
  • Set aside.
  • Cut tortillas into 3/4 in. strips
  • Spray bottom of 13 x 9 baking dish with cooking spray and place half of the tortillas in bottom.
  • Repeat this process one more time and cook in the microwave for 10-12 minutes until bubbly.
  • *Can also be cooked in oven-- top with alum.foil and bake at 375 for 20-25 minutes.

Nutrition Facts : Calories 1307.4, Fat 79.2, SaturatedFat 36.1, Cholesterol 322.6, Sodium 2443, Carbohydrate 48.5, Fiber 4.6, Sugar 4.3, Protein 98.4

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DEWILLIA'S CHICKEN TORTILLA SPINACH CASSEROLE
1 can(s) cream of chicken soup 1 7oz can(s) chopped green chili peppers 1 8oz c sour cream 1/2 c milk 2 1/2 c boneless chicken 1 md bell pepper, chopped 1 lg tomato, chopped (1 cup) 1 1/2 c cheddar cheese or mexican cheese blend 2 bx chopped spinach, unthaw & squeeze out water 8 (6 or 7 in) corn tortillas, cut in bite size pieces
From keeprecipes.com


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