Monterey Cheese And Chicken Tortillas Recipes

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MONTEREY CHICKEN TORTILLA CASSEROLE



Monterey Chicken Tortilla Casserole image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 8

1 cup coarsely crumbled tortilla chips
2 cups cubed cooked chicken OR turkey
1 can (about 15 ounces) cream-style corn
3/4 cup Pace® Picante Sauce
1/2 cup sliced pitted ripe olive
2 ounces shredded Cheddar cheese (about 1/2 cup)
Chopped green or red pepper
Tortilla chips

Steps:

  • Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole. Top with the olives and cheese.
  • Bake at 350 degrees F for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.

MONTEREY CHICKEN TORTILLA CASSEROLE



Monterey Chicken Tortilla Casserole image

An easy version of a south-of-the-border classic, chilaquiles, this dish uses leftover tortilla chips layered with chicken, Pace Picante, corn, olives, and cheese.

Categories     casserole     Tortilla     monterey     chicken     Chilaquiles

Time 55m

Yield 4

Number Of Ingredients 8

1 c. coarsely crumbled tortilla chips
2 c. cooked chicken OR turkey
1 can cream-style corn
3/4 c. Pace® Picante Sauce
1/2 c. pitted ripe olives
2 oz. shredded Cheddar cheese (about 1/2 cup)
chopped green or red pepper
tortilla chips

Steps:

  • Layer the crumbled chips, chicken, corn, and picante sauce in a 1-quart casserole. Top with the olives and cheese.
  • Bake at 350 degrees F. for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.Nutritional Values per Serving using Pace Picante Sauce: Vitamin A 10%DV, Vitamin C 8%DV, Calcium 14%DV, Iron 12%DV

Nutrition Facts : Calories 337 calories

MONTEREY CHEESE AND CHICKEN TORTILLAS



Monterey Cheese and Chicken Tortillas image

Make and share this Monterey Cheese and Chicken Tortillas recipe from Food.com.

Provided by QueenJellyBean

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/2 cups monterey jack cheese, grated
1 medium onion, chopped
1 teaspoon garlic, minced
2 tablespoons butter
1 (14 ounce) can tomatoes
3/4 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon pepper
1 (2 ounce) can sliced mushrooms
1 1/2 tablespoons flour
1/2 cup olive, sliced
1 1/2 cups cooked chicken, shredded
8 corn tortillas or 8 flour tortillas

Steps:

  • Cube or grate the cheese.
  • Saute onion and garlice in butter for 5 minutes.
  • Add tomatoes and spices. Bring to boil and simmer uncovered 20 minutes.
  • Blend liquid from mushrooms with flour. Stir into tomato mixture.
  • Add mushrooms, olives and chicken. Cook stirring until thick.
  • Divide chicken mixture between the 8 tortillas and sprinkle the 1 cup of cheese between them.
  • Roll and place in dish seam side down and top with the remaining cheese.
  • Place under broiler until cheese melts.
  • Serve.

STEWED CHICKEN, CHIPOTLE AND MONTEREY JACK QUESADILLAS



Stewed Chicken, Chipotle and Monterey Jack Quesadillas image

Simmer chicken in a tomato-chili powder sauce and add it to a quesadilla with chipotle chiles.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

One 15-ounce can fire-roasted tomatoes
2 teaspoons chili powder
1 clove garlic, finely grated
Kosher salt and freshly ground black pepper
One 8-ounce boneless skinless chicken breast
Four 10-inch (burrito-size) flour tortillas
2 cups shredded Monterey Jack cheese
1 to 2 chipotle chiles in adobo, chopped, plus 1 to 2 tablespoons of the adobo sauce
2 tablespoons unsalted butter
Sour cream, chopped scallions, guacamole and salsa, for serving

Steps:

  • Put the tomatoes, chili powder, garlic, 1/2 teaspoon salt and 2/3 cup water in a small saucepan. Bring to a simmer and cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, then return it to the sauce. Add salt and pepper to taste.
  • Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the shredded chicken in sauce and some chopped chipotle chiles and adobo sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
  • Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
  • Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.

EASY MONTEREY CHICKEN CASSEROLE



Easy Monterey Chicken Casserole image

Chicken twist on traditional nachos. It is very easy to change up spices per taste. This is a great way to use leftover rotisserie chicken. Serve with salsa or fresh tomatoes and lettuce if desired.

Provided by troutonsteroids

Categories     Chicken Casserole

Time 1h5m

Yield 10

Number Of Ingredients 14

1 tablespoon olive oil
2 pounds diced boneless chicken
½ cup chopped onion
1 (10.5 ounce) can condensed cream of chicken soup
1 (7 ounce) can chopped green chile peppers
1 cup sour cream
¼ cup milk
1 tablespoon ground cumin
1 tablespoon chili powder
½ teaspoon ground coriander
½ teaspoon cayenne pepper
½ teaspoon crushed red pepper flakes
1 (14.5 ounce) package tortilla chips, or as needed
3 cups shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium heat. Add chicken and saute for about 5 minutes. Add onion and saute until softened, another 5 minutes. Stir in condensed soup, chile peppers, sour cream, milk, cumin, chili powder, coriander, cayenne pepper, and pepper flakes.
  • Transfer 1/2 of the chicken mixture into a 9x13-inch pan. Layer with 1/2 of the tortilla chips and 1/2 of the Monterey Jack cheese. Repeat layers once more and cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes.

Nutrition Facts : Calories 521.1 calories, Carbohydrate 32.9 g, Cholesterol 90 mg, Fat 30 g, Fiber 3 g, Protein 31.2 g, SaturatedFat 11.9 g, Sodium 840.3 mg, Sugar 2.1 g

HOMEMADE CHICKEN CHEESE ENCHILADAS



Homemade Chicken Cheese Enchiladas image

Absolutely DELICIOUS. I found this recipe in a book called, '30-Minute Recipes From Around the World. It is actually tweaked a bit here the way I love it.

Provided by Eyemadreamer

Categories     One Dish Meal

Time 30m

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 10

2 cups chopped cooked chicken
1 1/4 cups shredded monterey jack cheese
1 cup shredded cheddar cheese
2 (4 ounce) cans chopped green chilies
8 flour tortillas
2 tablespoons butter
1/4 cup flour
2 1/2 cups chicken broth
1 teaspoon cumin
1/4 teaspoon garlic powder

Steps:

  • Cook your chicken with your favorite seasonings, even if just salt and pepper. I personally like to add garlic salt to mine.
  • In a medium bowl, mix chicken, monterey jack cheese and one can of green chilies together.
  • Put equal portions of the mixture onto each tortillas using a big spoon, line them up enclosed side face down in a 9x13 dish.
  • Melt butter in a saucepan, then add flour and stir until it is smoothened. Pour in the broth and when it s boiling, continue to stir until the sauce is thick. Add in the cumin, garlic powder and the last can of green chilies, stir to mix.
  • Pour all over the tortillas and top with cheddar cheese, and now you've got yourself enchiladas!
  • Bake for about 15 minutes in a 375°F oven.

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