Mexi Chicken Or Turkey Spinach Jalapeno Tortilla Casserole Recipes

CHICKEN TORTILLA CASSEROLE

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.

JALAPENO CHICKEN CASSEROLE

Steps:

• 1. Boil chicken for about 30 minutes. Once done, chop or shred. You can also use leftover roasted chicken.
• 2. Drain spinach of water. If you don't want your casserole to be really spicy, drain the jalapenos as well.
• 3. In a large pan, melt butter. Sauté onions and jalapeños until tender, about 5-7 minutes.
• 4. Add your seasonings and cream soup. Stir well.
• 5. Add chicken and spinach; mix well.
• 6. Add in cream cheese; mix well.
• 7. Put a thin layer of the mixture in the bottom of a 13x9 casserole dish.
• 8. Next, layer it with crushed chips of your choice.
• 9. Then top with cheese. Repeat this until the dish is filled, ending with chips and topped with cheese.
• 10. Bake in preheated oven for 15-20 minutes or until casserole is heated thoroughly. Enjoy!

DEWILLIA'S CHICKEN TORTILLA SPINACH CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large bowl, add cream of chicken soup, sour cream, chopped chilies, milk, green pepper, tomato, corn tortillas, salt, pepper, 1 cup of cheese, and chopped chicken. The chicken you buy already baked at the grocery store works well. Stir together.
• 3. Pour half in a 9X13 pan that has been sprayed with cooking spray.
• 4. Then layer the spinach over the top of the mixture. Add remaining mixture on top of the spinach. I always add more cheese than the recipe calls for.
• 5. Bake at 350 degrees for 45 to 50 minutes.
• 6. Take out and top with remaining cheese. Put back in the oven until the cheese melts and the casserole is bubbly.
• 7. Makes approx. 8 servings.

MEXICAN TORTILLA CASSEROLE

Steps:

• In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. 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 two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
• In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
• To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half 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 rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
• If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

MEXI CHICKEN OR TURKEY-SPINACH JALAPENO TORTILLA CASSEROLE

Steps:

• Set oven to 375 degrees.
• Grease a 13 x 9-inch baking dish.
• In a skillet melt butter over medium heat; add in chopped yellow onion, green onion, red bell pepper, garlic, jalapeno and chili flakes (if using) saute for about 5-6 minutes or until tender.
• Add in the spinach, undiluted cream chicken soup, sour cream and cumin; mix to combine, then season with salt and pepper; bring to just a simmer then remove from heat (the chicken soup mixture must be hot).
• Sprinkle HALF of the tortilla chips into the bottom of the baking dish.
• Then sprinkle HALF EACH cooked chopped chicken, HOT chicken soup/spinach mixture, then half of the shredded cheese (use as much cheese as desired).
• Repeat the layers ending up with the spinach mixture on top.
• Bake for about 15 minutes uncovered.
• Remove from oven then sprinkle with remaining cheddar cheese; return to oven and continue to bake for another 8 minutes or until the cheese is melted.
• Sprinkle the top with more chopped green onions before serving if desired.