Rotisserie Chicken Tortilla Casserole With Queso Fresco Cilantro Recipes

ROTISSERIE CHICKEN TORTILLA CASSEROLE WITH QUESO FRESCO CILANTRO

Steps:

• Preheat oven to 350°F Spray a 13x9 baking dish with nonstick cooking spray.
• Coarsely chop chicken (3 1/2 cups).
• In a large bowl, combine chicken, sour cream, and 1 cup cheese blend.
• Spread 1/2 cup enchilada sauce in bottom of prepared dish.
• Arrange 6 tortillas over sauce, overlapping slightly.
• Spread 1/2 cup sauce over tortillas; top with half of chicken mixture, spreading evenly. Repeat layers once, beginning with tortillas.
• Top with remaining 6 tortillas, remaining 1/2 cup sauce, and remaining 1 cup cheese.
• Bake for 30 minutes or until hot and bubbly.
• Let stand for 5 minutes.
• In a medium bowl, combine queso fresco, tomato, onion, lime juice and salt.
• Serve casserole with salsa.

CHICKEN TORTILLA BAKE

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.