Tangy Tortilla Casserole Recipes

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CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h30m

Yield 12 to 16 servings

Number Of Ingredients 32

1 1/2 cups rice
4 tablespoons olive oil
3 cups diced tomatoes (5 to 7 tomatoes, depending on size)
3 cloves garlic, minced
1 large onion, diced
4 teaspoons chili powder
2 teaspoons paprika
2 teaspoons cumin
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
One 15-ounce can pinto beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
One 16-ounce jar salsa verde
12 to 18 flour tortillas (or corn tortillas), depending on size
One 11-ounce can corn, drained
1 1/2 pounds grated Cheddar jack cheese
1 recipe Enchilada Sauce, recipe follows, or 2 cups store-bought red enchilada sauce
Sour cream, for serving
Chopped fresh cilantro, for serving
2 tablespoons olive oil
1/4 cup finely chopped red bell peppers
1/4 cup finely chopped onions
1 tablespoon finely chopped garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 beef, chicken or tomato bouillon cube
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1/2 cup chicken stock
One 15-ounce can tomato sauce

Steps:

  • Cook the rice according to the package directions. Set aside.
  • Preheat the oven to 375 degrees F.
  • In a large skillet over medium-high heat, heat 2 tablespoons of the oil and add the tomatoes, garlic and onions. Stir and cook for a minute or 2. 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 2 in order to release the flavors. Transfer the mixture to a bowl and set aside.
  • In the same skillet, heat the remaining 2 tablespoons oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and some salt and pepper and cook until the chicken is deep golden brown and done in the middle, 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Allow the sauce to boil until reduced by half, about 2 minutes. Stir in the pinto and kidney beans and set aside.
  • To assemble, pour half of the jar of salsa verde (about a cup) in the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Layer half of 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 remaining tortillas in a layer, pour on the rest of the salsa verde and Enchilada Sauce and sprinkle on the rest of the cheese.
  • Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until hot and bubbly, 15 to 20 minutes. Allow the casserole to sit for a few minutes before serving up to ensure it holds together. Serve with sour cream and cilantro for topping.
  • Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
  • Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
  • The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.

SPICY CHICKEN-TORTILLA CHIP CASSEROLE



Spicy Chicken-Tortilla Chip Casserole image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 15

2 tablespoons unsalted butter, plus more for the dish
1 bunch scallions, chopped
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 1/2 cups low-sodium chicken broth
1 cup heavy cream
1 1/2 cups salsa verde
3 cups cubed rotisserie chicken, skin removed
1 15-ounce can white beans, drained and rinsed
1 cup fresh cilantro, plus more for topping
1 8-ounce bag tortilla chips, coarsely crushed (about 4 cups)
2 cups shredded mild cheddar cheese (about 8 ounces)

Steps:

  • Position a rack in the upper third of the oven; preheat to 400 degrees F. Melt the butter in a large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour, cumin, oregano and cayenne and stir until coated. Add the chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from the heat. Stir in the chicken, white beans and 1 cup cilantro.
  • Butter a 3-quart baking dish. Spread one-third of the crushed tortilla chips in the bottom. Top with half of the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 minutes. Uncover and bake until lightly browned and bubbling, about 10 minutes. Top with more cilantro.

TORTILLA CASSEROLE RECIPE



Tortilla Casserole Recipe image

This Tortilla Casserole has just four ingredients and makes for a great, hearty dinner! You can even make it ahead for busy weeknights.

Provided by Mel

Categories     Main Course

Number Of Ingredients 4

8-10 flour tortillas - Fajita size (you can also use soft taco size)
1 15 ounce can Turkey chili
1 8 ounce can tomato sauce
3 cups cheddar cheese (shredded)

Steps:

  • Stir the chili and tomato sauce together in a mixing bowl.
  • Take an 8"x8" microwave safe pan (you will need a 9"x9" pan if using the soft taco sized tortillas) and put a large spoonful of the chili mixture in the bottom of the pan. Add a tortilla on top. Place more chili mixture on the tortilla and spread it around. Sprinkle cheese on top. Add another tortilla on top and repeat with chili mixture and cheese and repeat this process until you are out of the chili mixture. You should get at least 8 layers. Take some leftover cheese and sprinkle it on top of the last tortilla.
  • Cover and place in the refrigerator and let sit for at least 3 hours. If you can leave it over night that is best and allows the flavor to really come through.
  • Prior to cooking take the pan out of the refrigerator and let it sit for 15-20 minutes. Place 4 toothpicks in the top so they are sticking out. Cover with parchment paper. The toothpicks will keep it from resting directly on the top tortilla.
  • Heat in the microwave for 5 minutes at a time. Let sit for 2 minutes each time. It should take 15-20 minutes or 3 or 4 times in the microwave. You want the cheese melted and the casserole hot. Serve while hot. Makes great leftovers.

Nutrition Facts : ServingSize 1 serving, Calories 443 kcal, Carbohydrate 32 g, Protein 22 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 72 mg, Sodium 1243 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 9 g

MEXICAN CASSEROLE WITH TORTILLAS



Mexican Casserole with Tortillas image

Green chile peppers, leftover cubed chicken breast, creamy soups, milk, sour cream and cheese make this a spicy, creamy casserole treat. This easy casserole is all my family requests! It can be made more or less spicy, depending on your preference and is equally as tasty if you use all low-fat ingredients.

Provided by Katherine

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 8

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can chopped green chile peppers, drained
¼ cup milk
⅔ cup sour cream
8 (6 inch) flour tortillas
6 boneless chicken breast halves, cooked and cubed
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.
  • Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese.
  • Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.

Nutrition Facts : Calories 480 calories, Carbohydrate 24 g, Cholesterol 103.6 mg, Fat 26.6 g, Fiber 1.2 g, Protein 34.8 g, SaturatedFat 12 g, Sodium 1103.2 mg, Sugar 2.3 g

TORTILLA CASSEROLE



Tortilla Casserole image

A casserole so easy to make, you can take a siesta while it's baking.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 8

1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 1/3 cups hot water
1 cup Old El Paso™ Thick 'n Chunky medium salsa
1/2 cup milk
1 package Hamburger Helper™ cheeseburger macaroni
6 Old El Paso™ flour tortillas, 6 inch
1 1/2 cups shredded Cheddar cheese (6 oz)

Steps:

  • Heat oven to 350°F. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in hot water, salsa, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 7 minutes, stirring occasionally, until pasta is tender.
  • Cut tortillas in half. Spread 2 cups beef mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches, or shallow 2-quart casserole; top with 6 tortilla halves and 3/4 cup cheese. Spread with 2 cups beef mixture; top with remaining tortilla halves. Top with remaining beef mixture and cheese.
  • Bake uncovered 15 to 20 minutes or until hot and cheese is melted.

Nutrition Facts : Calories 530, Carbohydrate 48 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1450 mg

TORTILLA CASSEROLE WITH TURKEY



Tortilla Casserole with Turkey image

Provided by Tom Gilliland

Categories     Blender     Cheese     Dairy     Garlic     Herb     turkey     Vegetable     Bake     Cinco de Mayo

Yield Makes 8 servings

Number Of Ingredients 24

3/4 cup plus 1 tablespoon corn oil
18 corn tortillas
3 medium zucchini, thinly sliced
2 cups chayote* or other squash, thinly sliced
1 cup fresh or thawed frozen corn kernels
2 cups green beans, steamed and cut into 1-inch pieces
2 to 3 cups leftover turkey, shredded
2 cups (8 ounces) shredded Monterrey Jack or panela cheese**
6 cups Salsa de Tomatillo***
2 cups sour cream
1 tablespoon milk
Sea salt and ground black pepper to taste
Salsa de Tomatillo
Makes 5 to 6 cups.
60 tomatillos, husked and rinsed (about 3 pounds)
8 serrano chiles (seeded and deveined for a milder dish)
4 cups water
5 garlic cloves, chopped
1 cup coarsely chopped cilantro leaves
2 tablespoons vegetable oil
Sea salt to taste
*Chayote, also known as christophene and mirliton, is a mild-tasting, pear-shaped squash. Any summer squash can be substituted.
**Panela is a salty, crumbly cow's milk cheese. Feta is a good substitute.
***Tomatillos are often referred to as "green tomatoes," but are members of the gooseberry family. To prepare tomatillos for the salsa, remove their papery husks and rinse away their sticky outer coating. Or, canned whole tomatillos are available under the San Marcos brand.

Steps:

  • Prepare the Salsa de Tomatillo. In a heavy, 6-quart, nonreactive saucepan over medium-high heat, combine tomatillos, chiles, and water; bring to a boil. Reduce heat to low and simmer until the tomatillos are tender, about 10 to 12 minutes. Drain, reserving 1/2 to 1 cup of the cooking liquid. Working in batches, combine tomatillos, chiles, reserved cooking liquid, garlic, and cilantro in a blender and blend to a smooth puree. In a heavy, 12-inch, deep-sided skillet, heat the oil over medium heat and cook the tomatillo mixture for about 10 minutes, stirring often. Add salt to taste.
  • Prepare the casserole. In a heavy, 10-inch skillet, heat 3/4 cup of the corn oil over medium heat until the oil shimmers. Using tongs, submerge the tortillas, one at a time, in the hot oil for about 10 seconds (the tortillas should remain pliable). Transfer to a baking sheet lined with paper towels to drain. Lightly oil a 13-by-9-inch baking dish and set aside. In a heavy, 12-inch, nonstick skillet, heat the remaining 1 tablespoon of oil over medium heat until shimmering. Add both kinds of squash and cook over medium heat about 5 minutes. Add the corn and green beans and cook until just tender, about 2 to 3 minutes. Add salt and pepper to taste.
  • Preheat oven to 375 degrees. Arrange 6 of the softened tortillas in the prepared baking dish, overlapping the edges. Cover with half of the shredded turkey, half of the vegetable mixture, 1 cup of the cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Repeat the layering process with 6 additional tortillas, the remaining turkey, vegetable mixture, and cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Top with the remaining 6 tortillas. Drizzle with 1 cup of the Salsa de Tomatillo, cover with foil, and bake in preheated oven for about 50 minutes, or until heated through.
  • During the last few minutes of the cooking time, heat the remaining 3 cups Salsa de Tomatillo over low heat and keep warm. In a small bowl, whisk together the remaining 1/2 cup sour cream and the milk; drizzle over the hot casserole when it comes out of the oven. Serve the hot casserole with hot Salsa de Tomatillo on the side.

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Wonderful - and easy, easy, EASY!

Provided by Erin Clifton

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 9

2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
4 tablespoons chicken stock
9 (6 inch) corn tortillas, cut into strips
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 (16 ounce) jar salsa
1 onion, shredded
8 ounces shredded Cheddar cheese

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

HEARTY TORTILLA CASSEROLE



Hearty Tortilla Casserole image

Being single, I often halve this recipe to yield a meal for one plus a lunch I can take to work. When co-workers remark on how good it looks, I ask them over to try it, then pass along the recipe. It's hot but not overpowering. -Terri Nelson, Warren, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2-4 servings.

Number Of Ingredients 15

1/2 pound ground beef
2 tablespoons taco seasoning
1/3 cup water
1 small onion, finely chopped
1 to 2 Anaheim or Poblano chilies, roasted, peeled and finely chopped or 1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 tablespoon canola oil
1/4 cup heavy whipping cream
1/8 teaspoon salt
4 flour tortillas (8 inches)
1 can (16 ounces) refried beans
1 cup shredded Monterey Jack cheese, divided
1 cup shredded cheddar cheese, divided
Sour cream and salsa, optional

Steps:

  • In a skillet over medium heat, cook beef until no longer pink; drain. Add taco seasoning and water. Simmer, uncovered, for 5 minutes; remove from the heat and set aside. , In a saucepan, saute onion, chilies, jalapeno and garlic in oil until tender, about 8 minutes. , Stir in cream and salt. Cover and simmer for 5 minutes. , Spread 3 tablespoons sauce in an ungreased 8-in. round or square baking dish. Spread about 2 teaspoons sauce on each tortilla; layer with beans, beef mixture and 2 tablespoons of each kind of cheese. Roll up and place seam side down in baking dish. Top with remaining sauce. , Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining cheeses; bake 5 minutes longer. Serve with sour cream and salsa if desired.

Nutrition Facts : Calories 657 calories, Fat 35g fat (18g saturated fat), Cholesterol 112mg cholesterol, Sodium 1442mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 7g fiber), Protein 34g protein.

TANGY TORTILLA CASSEROLE



Tangy Tortilla Casserole image

Another recipe I found in an old recipe card file that I'm placing on Zaar for safekeeping. I remember making this for our family when I was in high school and everybody loved it. By the way, me and high school are ancient history, LOL!

Provided by Happy Hippie

Categories     Cheese

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb ground beef
1/2 cup onion, chopped
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
15 ounces tomatoes
10 ounces enchilada sauce
2 1/4 ounces olives, sliced
1 cup cottage cheese
1 egg
8 corn tortillas, halved
8 ounces monterey jack cheese, shredded
8 ounces cheddar cheese, shredded

Steps:

  • Brown ground meat and onions together.
  • Drain grease.
  • Add tomatoes, enchilada sauce, olives, salt, pepper and garlic powder.
  • In a mixing bowl, combine cottage cheese and egg. Mix well.
  • In a 9" x 13" baking pan, add 1/3 of meat mixture.
  • Add 1/2 of the cottage cheese mixture over meat layer.
  • Spread 1/2 of the jack cheese over the cottage cheese layer.
  • Place 1/2 of the tortilla halves over the jack cheese.
  • Spread another 1/3 of the meat mixture over the jack cheese.
  • Spread the remaining cottage cheese mixture over the jack cheese layer.
  • Place remaining tortilla halves over jack cheese layer.
  • Pour remaining meat mixture over tortilla halves.
  • Sprinkle cheddar cheese over the top of casserole.
  • Bake at 350 degrees for 20 minutes.

TORTILLA CASSEROLE



Tortilla Casserole image

Instead of using a springform pan, you can use a casserole dish; bake until the top is brown and bubbly, and scoop out servings. The cooking time may vary slightly.

Provided by Martha Stewart

Number Of Ingredients 12

1 whole boneless skinless chicken breast
1/4 cup yellow cornmeal
1/2 teaspoon morita powder
1/4 teaspoon salt
1 small onion, finely diced
2 cloves garlic, minced
1 1/2 pounds tomatillos, husks removed, rinsed, and cut into eights
2 small jalapeno peppers, seeded and minced
4 eight-inch wheat tortillas
1 fourteen-and-a-half ounce can diced tomatoes with chiles
1 ounce queso blanco, grated
Olive-oil cooking spray

Steps:

  • Heat oven to 400 degrees. Cut chicken breast into 1/2-inch cubes. Combine cornmeal, morita powder, and salt; sprinkle over chicken. Toss to coat, and place in a colander; shake off any excess cornmeal.
  • Heat a large nonstick skillet coated with olive-oil cooking spray over medium-high heat; add chicken. Cook, stirring occasionally, mixture over the tortilla, and spread to coat evenly. Place a second tortilla on top, cover with half the canned tomato mixture, and top with a third tortilla. Cover with remaining chicken mixture and the last tortilla. Spread remaining canned tomato mixture over the top, and sprinkle with cheese.
  • Place in oven; bake until golden brown, 25 to 30 minutes. Transfer from oven to cooling rack for about 15 minutes. Release springform; remove sides. Cut into six wedges using a serrated knife. Serve.

TORTILLA-CHIP CASSEROLE



Tortilla-Chip Casserole image

Provided by Marian Burros

Categories     dinner, easy, weekday, casseroles, main course

Time 40m

Yield 3 servings

Number Of Ingredients 14

1 teaspoon olive oil
8 ounces ground turkey breast
1 jalapeno, or to taste
1 large clove garlic
12 ounces whole onion or 11 ounces ready-cut onion
1 1/2 pounds whole red peppers or 22 ounces of ready-cut peppers
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 28-ounce can no-salt-added plum tomatoes
1/4 teaspoon salt
Freshly ground pepper to taste
1 16-ounce can low-sodium black beans
3 ounces reduced-fat sharp cheddar cheese
24 no-oil, no-salt tortilla chips

Steps:

  • Heat oil in a large nonstick skillet and add crumbled ground turkey. Cook over medium heat until turkey has lost its pink color.
  • Meanwhile, trim and split jalapeno. With food processor on, put garlic and jalapeno through feed tube, and mince. Cut up whole onion into eighths, and add to food processor. Chop coarsely by pulsing. Add to turkey, and continue cooking.
  • In food processor, coarsely chop whole peppers, and add to skillet with cumin and coriander. Cook for a couple of minutes to soften peppers.
  • Drain tomatoes well, crush whole tomatoes with hands, and add to skillet along with salt, if desired, and pepper. Cook about 5 minutes over high heat to reduce liquid.
  • Drain beans and rinse in cold water; grate cheese.
  • Remove skillet from heat and spoon out turkey mixture. Arrange beans on skillet bottom; top with a layer of chips, then turkey mixture, then cheese; cover skillet and cook over low heat for 3 or 4 minutes, until cheese melts and mixture is heated.

Nutrition Facts : @context http, Calories 661, UnsaturatedFat 12 grams, Carbohydrate 76 grams, Fat 23 grams, Fiber 22 grams, Protein 40 grams, SaturatedFat 8 grams, Sodium 721 milligrams, Sugar 22 grams, TransFat 0 grams

TORTILLA CASSEROLE



Tortilla Casserole image

"This dish combines most of the food groups into a satisfying meal," writes Joy Clark from Evansville, Wyoming.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6-8 servings.

Number Of Ingredients 15

1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 envelope taco seasoning
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup sliced ripe olives
1/4 cup water
1/2 teaspoon chili powder
2 large eggs
1 cup sour cream
1/4 teaspoon pepper
4 flour tortillas (7 inches)
2 cups crushed corn chips
2 cups shredded Monterey Jack cheese

Steps:

  • Crumble meat into a 2-qt. microwave-safe dish; add onion and green pepper. Cover and microwave on high for 5-6 minutes or until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce, tomato paste, olives, water and chili powder. Cover and cook at 50% power for 10 minutes or until thickened, rotating dish once., In a bowl, whisk the eggs, sour cream and pepper. Place two tortillas in an 11x7-in. microwave-safe dish. Layer with half of the sour cream mixture and meat sauce; repeat. Top with corn chips and cheese., Microwave, uncovered, at 50% power for 10-15 minutes or until a thermometer reads 160° and cheese is melted. Let stand for 5 minutes before cutting.

Nutrition Facts :

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

This is my "go to" food when I'm in a hurry and have company coming. You can make it spicy or not. It is definitely easy, comfort food.

Provided by NW Cajun Foodie

Categories     One Dish Meal

Time 50m

Yield 1 9, 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
2 jalapeno peppers, chopped (for those who enjoy spicier foods)
4 ounces green chilies, chopped
10 ounces condensed cream of chicken soup
10 ounces Rotel tomatoes & chilies
2 cups cooked chicken, cut in cubes
6 flour tortillas, torn into bite size pieces
1 1/2 cups shredded cheddar cheese
sour cream, for garnish
green onion, chopped, for garnish
sliced avocado, for garnish

Steps:

  • Preheat oven to 325°F Spray a 8" or 9" square baking dish with Pam.
  • In a large saucepan, cook pepper, onion and jalapenos in butter until tender, about 5 minutes.
  • Add green chiles, soup, Rotel tomatoes, and chicken stirring until well blended.
  • In baking dish alternately layer tortillas, soup mixture and cheese repeating for 2 layers. Bake 30 minutes or until hot and bubbling.
  • Garnish with sour cream, green onions and/or avocado slices when serving.
  • Makes 4 servings.

Nutrition Facts : Calories 407.6, Fat 18.2, SaturatedFat 6.9, Cholesterol 73.4, Sodium 1131.2, Carbohydrate 36.8, Fiber 2.6, Sugar 4.2, Protein 24.5

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  • Preheat the oven to 350°F. Brown the ground beef and onion in a large skillet. Blend in the tomatoes, enchilada sauce, olives with liquid, salt, garlic powder and pepper. Bring mixture to a boil; reduce heat; simmer uncovered for 20 minutes, stirring occasionally.
  • Meanwhile, wrap the tortillas in damp paper towels (or a damp terry cloth), and then heat them in the microwave oven until soft -- 30-45 seconds. Cut the tortillas in half. Whisk together the cottage cheese and egg.
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CHEESY CHICKEN TORTILLA CASSEROLE - THE CHUNKY CHEF
cheesy-chicken-tortilla-casserole-the-chunky-chef image
2017-07-05 Made with no condensed soups, this cheesy chicken tortilla casserole is loaded with Mexican flavors, and can be easily prepped ahead for a weeknight! Looking to spice up Mexican night at your house? This cheesy …
From thechunkychef.com


TANGY TORTILLA CASSEROLE (GLUTEN FREE) - TRACY R. GRAHAM
2019-09-25 Tangy Tortilla Casserole (GF) Original, already Gluten-Free version of a comforting family favorite. Print Recipe Pin Recipe. Prep Time 15 mins. Cook Time 40 mins. Resting Time 5 mins. Total Time 1 hr ...
From tracyrgraham.com


HATCH TORTILLA CASSEROLE - PLUMPYPASTAPRINCESS.COM
2020-10-05 Pre heat oven to 350 degrees Fahrenheit. Add a layer of tortilla chips to the bottom of your casserole dish. Then sprinkle with half of the cheese. Lay the Hatch Chiles in a layer above the cheese. Add a layer of cream cheese. Add the rest of the cheese. Finish with crushed up tortilla chips on top. Sprinkle with Hatch Chile powder.
From plumpypastaprincess.com


TANGY TORTILLA CASSEROLE – KEVIN LEE JACOBS | RECIPE IN 2021
Apr 19, 2021 - Tangy Tortilla Casserole is a symphony of flavors and textures. It's easy, cheesy, and screamingly delicious!
From pinterest.com


TANGY TORTILLA CASSEROLE - NEWSBREAK
2021-04-16 I’ve had oodles of requests for easy casserole recipes, and you know me — I aim to please! This Tangy Tortilla Casserole was included in The Hollywood Bowl Cookbook. The book was published, in 1984, to benefit The Los Angeles Philharmonic. The casserole is a veritable symphony of meat (vegan “meat”...
From newsbreak.com


SPICY CHICKEN-TORTILLA CHIP CASSEROLE RECIPE - FOOD NEWS
Position a rack in the upper third of the oven; preheat to 400 degrees F. Melt the butter in a large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes.
From foodnewsnews.com


CHICKEN TORTILLA CASSEROLE - EASY CHICKEN RECIPES
2022-04-06 Preheat your oven and prepare a baking dish. Mix the filling ingredients together. Layer tortillas on the bottom of a casserole dish. Spread half the mixture on the tortillas. Layer more tortillas. Spread the rest of the mixture on top. …
From easychickenrecipes.com


BEEF ENCHILADA TORTILLA CASSEROLE - THE ARTFUL GOURMET
2015-10-17 Ingredients. 1 pound ground beef 1/2 onion, chopped 1 tablespoon butter 2 garlic cloves, minced 1 1/2 tablespoons all-purpose flour 1 cup beef broth
From theartfulgourmet.com


CHICKEN TORTILLA CASSEROLE {FREEZER-FRIENDLY!} – WELLPLATED.COM
Preheat the oven to 375 degrees F. Coat a 9×13-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.
From wellplated.com


TANGY TORTILLA CASSEROLE - RECIPE | COOKS.COM
Brown beef and onion in large skillet; drain. Add tomatoes, enchilada sauce, olives and liquid, salt, garlic salt and pepper. Bring to a boil and simmer uncovered for approximately 20 minutes; stir occasionally.
From cooks.com


SPICY CHICKEN TORTILLA CASSEROLE - DAD WITH A PAN
Preheat Oven to 400 F. In a dutch oven, melt butter. Added chopped onion, and garlic. Cook for about 3 minutes, until onions are translucent. Add flour, cumin, oregano, paprika, cayenne pepper and stir for about 1 minute. Slowly stir in chicken broth, followed by heavy whipping cream.
From dadwithapan.com


KETO TACO CASSEROLE (WITH REAL TORTILLAS!) - THE BIG MAN'S WORLD
2021-10-25 Make it spicy. Add some cayenne pepper or red pepper flakes into the ground beef mixture for an extra spicy kick. Switch up the protein. For a chicken taco casserole, use shredded chicken breast or ground chicken. Ground turkey will also work very well. Make it saucy. Instead of adding water to the meat mixture, add the same amount of tomato ...
From thebigmansworld.com


TANGY TORTILLA CASSEROLE | COCONUT, CARBS 'N VEGES | COPY ME THAT
Tangy Tortilla Casserole. agardenforthehouse.com Coconut, Carbs 'n Veges. I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can. loading... X. Ingredients. 1 1/2 lbs. ground beef, crumbled (see note below) 1 medium onion, …
From copymethat.com


TANGY TORTILLA CASSEROLE - PLAIN.RECIPES
Directions. Brown beef and onion. Blend in tomatoes, enchilada sauce, olives, salt and garlic powder. Beat egg into cottage cheese. Spread 1/3 meat sauce into greased 3 quart casserole or a 9 x 12-inch glass baking dish.
From plain.recipes


10 BEST MEXICAN CASSEROLE WITH CORN TORTILLAS RECIPES - YUMMLY
2022-07-17 Skinny Mexican Breakfast Casserole BlairLonergan. egg whites, red bell pepper, eggs, sliced green onions, corn tortillas and 5 more. Chorizo Sausage and Peppers Stuffed Enchiladas with Easy Corn Tortillas. Dr.
From yummly.com


FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
Cool Down with 5-Minute Spicy Cold Tofu. 5.0. 5 min. 2 servings. quick and easy. Light and Crispy Air Fryer Artichokes with Basil Aioli. 4.3. 12 min. 2-4 servings. quick and easy . An Epic Shrimp Boil to Make This Summer. 4.8. 35 min. 4 servings. quick and easy. Samosa-Mix Stuffed Peppers Are Seriously Tasty. 5.0. 40 min. 6 servings. quick and easy. The Creamiest Leek …
From foodnetwork.ca


TORTILLA CASSEROLE - CHALLENGE DAIRY
Preheat oven to 350°F. Lightly butter inside of 8-inch casserole dish. Spread ⅓ of cream cheese on a tortilla and place cheese side up in prepared casserole. Then add layers of ⅓ of black beans and ⅓ the meat mixture. Repeat with 2 more layers of cream cheese spread tortillas, black beans and meat mixture - reserving about ¼- cup of ...
From challengedairy.com


TANGY TORTILLA CASSEROLE - YOUTUBE
This recipe is from The Hollywood Bowl Cookbook (1984). The casserole is absolutely delicious even if you assemble it, as I did, in a too-large baking dish!...
From youtube.com


SPICY CHICKEN TORTILLA CASSEROLE RECIPE - COOKSRECIPES.COM
Add bell pepper, onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until vegetables are tender. Add chicken; cook, stirring frequently, for 3 to 5 minutes or until chicken is no longer pink. Stir in salsa and olives. Place half of tortillas onto bottom of 9-inch-square baking dish. Top with half of chicken mixture and 1 cup ...
From cooksrecipes.com


TANGY TORTILLA CASSEROLE – KEVIN LEE JACOBS | RECIPE | BAKED DISHES ...
Apr 18, 2021 - Tangy Tortilla Casserole is a symphony of flavors and textures. It's easy, cheesy, and screamingly delicious! Apr 18, 2021 - Tangy Tortilla Casserole is a symphony of flavors and textures. It's easy, cheesy, and screamingly delicious! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


TANGY TORTILLA CASSEROLE – KEVIN LEE JACOBS | RECIPE | TORTILLA ...
Apr 19, 2021 - Tangy Tortilla Casserole is a symphony of flavors and textures. It's easy, cheesy, and screamingly delicious! Apr 19, 2021 - Tangy Tortilla Casserole is a symphony of flavors and textures. It's easy, cheesy, and screamingly delicious! Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. …
From pinterest.co.uk


EASY TACO CASSEROLE - INSANELY GOOD RECIPES
2021-09-02 Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with Pam. Chop the onion into small pieces. Shred the cheese. In a large skillet over medium-high heat, cook the ground beef. Stir frequently until browned …
From insanelygoodrecipes.com


EGG SAUSAGE TORTILLA CASSEROLE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


EGG AND CORN TORTILLA CASSEROLE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


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