CREAMY CHICKEN TORTILLA BAKE
An easy recipe to make in the microwave or oven. Absolutely delicious.
Provided by Shay
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. Mix in cream of chicken soup, sour cream, and cumin.
- Grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. Top with 1 can green chilies, half the chicken, half the soup mix, half the Cheddar cheese, and half the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.
- Cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 18.5 g, Cholesterol 114.8 mg, Fat 34.8 g, Fiber 2.2 g, Protein 30.5 g, SaturatedFat 18.5 g, Sodium 975 mg, Sugar 2.1 g
QUICK CHICKEN TORTILLA BAKE
Looking for a way to make your quick baked chicken dishes even easier? Look no further. Store-bought or leftover chicken and canned soup make this quick tortilla recipe a breeze.
Provided by BHG Test Kitchen
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. In a medium bowl combine soup and undrained tomatoes; set aside. Sprinkle one-third of the tortilla strips over the bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over the tortilla strips; spoon half of the soup mixture evenly over top. Repeat layers. Sprinkle with the remaining tortilla strips.
- Bake, covered, about 40 minutes or until bubbly around edges and center is hot. Uncover; sprinkle with cheese. Bake about 5 minutes more or until cheese is melted.
Nutrition Facts : Calories 291 kcal, Carbohydrate 28 g, Cholesterol 64 mg, Protein 22 g, SaturatedFat 4 g, Sodium 658 mg, Sugar 2 g, Fat 10 g, UnsaturatedFat 3 g
QUICK CHICKEN TORTILLA BAKE RECIPE - (4.4/5)
Provided by CarolineNGa
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350°F In a medium bowl combine soup and tomatoes; set aside. Sprinkle one-third of the tortilla strips over the bottom of an un-greased 3-quart rectangular baking dish. Layer half of the chicken over the tortilla strips; spoon half of the soup mixture evenly over top. Repeat layers. Sprinkle with the remaining tortilla strips. Bake, covered, about 40 minutes or until bubbly around edges and center is hot. Uncover; sprinkle with cheese. Bake about 5 minutes more or until cheese is melted.
CHICKEN TORTILLA BAKE
Mother frequently made this comforting chicken tortilla casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chiles are a mouthwatering mix.-Jerri Moror, Rio Rancho, New Mexico
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. , Bake, uncovered, at 350° for 30 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with sour cream and green onions.
Nutrition Facts : Calories 359 calories, Fat 17g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1007mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.
CHICKEN TORTILLA BAKE
A creamy chicken and cheese casserole with bell pepper, onion and spicy tomatoes
Provided by Food Network
Time 1h
Yield 6 servings (1 cup each)
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325 degrees F. Spray 8x8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
- 2. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
- 3. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.
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 CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)
- Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
- In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
- Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
- Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.
EASY CHICKEN TORTILLA CASSEROLE
My roomate in college used to make this all the time. She got the recipe from her mom. My husband requests this all the time. It is so easy and delicious...leftovers are always better the next day...if there are any!
Provided by LuckyMe
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Grease 13x9inch pan.
- Fill bottom of pan with chicken.
- Next layer- tortillas.
- Then layer onions.
- Mix soup and rotel together & pour mixture evenly over the top.
- Then top with cheese.
- Bake at 350 for 30 minute or until melted through.
- (*hint*I usually add a few chunks of cheese throughout the layers. Just a personal preference, because we love cheese).
CHICKEN AND CHEDDAR TORTILLA BAKE
You get two for the price of one in this combo enchilada/lasagna casserole. You get all the flavors of the Mexican staple, and all the ease of layering lasagna. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the chicken, cumin and salt in 1 tablespoon oil until chicken is no longer pink., Combine the refried beans and tomatoes; spread 1 cup into a greased 11x7-in. baking dish. Top with 24 tortilla strips; layer with half of the corn, bean mixture, chicken and cheese. Repeat layers. , Using remaining tortilla strips, make a lattice crust over filling; brush with remaining oil. Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted., Serve immediately or, before baking, cover and freeze casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.
Nutrition Facts : Calories 570 calories, Fat 20g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 1467mg sodium, Carbohydrate 61g carbohydrate (8g sugars, Fiber 6g fiber), Protein 35g protein.
QUICK AND EASY CHICKEN TORTILLA CHIP BAKE
A friend shared this with us at a party a year or two ago, and we really enjoyed it. The tomatoes don't get baked too much, remaining fresh, and it has a nice creamy yet crispy texture that is really satisfying.
Provided by Recipe Junkie
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Layer tortilla chips in large casserole dish.
- Top with half the chicken pieces.
- Combine first six ingredients and pour half of mixture over chicken and chips.
- Top with cheese. Repeat.
- Heat in microwave or oven until cheese is melted.
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