Superb Chicken Corn 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.

SKINNY CHICKEN TORTILLA CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
• Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

TORTILLA CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F. Lightly spray 3-quart casserole with cooking spray.
• In 12-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion, garlic and salt; cook 5 minutes, stirring occasionally, until vegetables are soft. Stir in cumin; cook 1 minute. Stir in flour; cook 3 minutes. Reduce heat to low. Add broth and sour cream; cook 5 minutes, stirring frequently. Add chicken; stir to blend. Remove from heat.
• Place tortillas between damp microwavable paper towels. Microwave in batches on High 30 seconds to soften. Arrange 4 tortillas in casserole. Top with one-third of the chicken mixture (about 2 cups); sprinkle with 1 cup of the cheese. Repeat layers twice.
• Bake uncovered 35 to 45 minutes or until bubbly and browned.

CHICKEN TORTILLA CASSEROLE

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.

CHICKEN AND CORN TORTILLA BAKE

Steps:

• In bowl, combine chicken, chilies, broth, soups and onion.
• Set aside.
• Layer half of the tortillas on the bottom of a greased 9x13 baking pan, 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.

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.