Tortilla Chicken Casserole Recipe 445

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CHICKEN TORTILLA BAKE



Chicken Tortilla Bake image

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

3 cups shredded cooked chicken
2 cans (4 ounces each) chopped green chiles
1 cup chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas, warmed
2 cups shredded cheddar cheese
Sour cream and green onions, optional

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 CASSEROLE



Chicken Tortilla Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 18

4 boneless, skinless chicken breasts
Salt
Chicken Gravy, recipe follows
1 cup canned green chiles, chopped and drained
1 medium onion, finely chopped
1 clove garlic, minced
1 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Twenty-four 6-inch corn tortillas
3 cups shredded Cheddar
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
Salt and pepper

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.

CHICKEN TORTILLA BAKE



Chicken Tortilla Bake image

Seasoned chicken breast strips layered with tortilla strips are baked in a creamy sauce with tomatoes and corn and topped with shredded Mexican cheese blend.

Provided by Tyson Chicken

Categories     Trusted Brands: Recipes and Tips     Tyson® Grilled & Ready®

Time 1h10m

Yield 8

Number Of Ingredients 6

2 (10.75 ounce) cans condensed cream of chicken soup
1 (14.5 ounce) can diced tomatoes, undrained
1 cup frozen whole kernel corn, thawed
12 (6 inch) corn tortillas, cut into strips
3 cups Tyson® Grilled & Ready® Frozen Fajita Chicken Breast Strips
1 cup shredded Mexican cheese blend

Steps:

  • Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.
  • Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready® Fajita Chicken Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.
  • Bake, covered, 40 minutes or until bubbly around the edges. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 29.9 g, Cholesterol 54.4 mg, Fat 11.9 g, Fiber 3.4 g, Protein 21.7 g, SaturatedFat 5.5 g, Sodium 849.8 mg, Sugar 2.7 g

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

TORTILLA CHICKEN CASSEROLE RECIPE - (4.4/5)



Tortilla Chicken Casserole Recipe - (4.4/5) image

Provided by á-14869

Number Of Ingredients 13

8 multigrain flour tortillas
3 cups chicken, chopped
1 tablespoon olive oil
1 cup onion, chopped
1 cup red pepper, chopped
19 ounces black beans
14 ounces canned corn
1 teaspoon chili powder
3 cups salsa
1 1/2 cups sour cream
1 1/2 cup jalapeno monterey jack cheese, shredded
1 1/2 cup cheddar cheese, shredded
1 tablespoons cilantro, finely chopped

Steps:

  • Preheat oven to 350 degrees fahrenheit. Spray a casserole dish large enough to fit tortillas. Heat olive oil in sautéing pan; sauté onion and red pepper for 5 minutes, until softened. Mix in chili powder, remove from heat, stir in black beans and corn. In a medium bowl, mix salsa and sour cream. Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses. Repeat 4 times, or until you reach the top of the casserole. *NOTE: Stop layering once you reach the top of your casserole dish and top with cheese* Cover and bake for 25 minutes. Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning. Let stand for 10 minutes before serving. Sprinkle with chopped cilantro and cut into 12 pie shaped wedges.

EASY CHICKEN TORTILLA CASSEROLE



Easy Chicken Tortilla Casserole image

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

4 boneless skinless chicken breasts (Cooked and cubed or shredded...whatever you prefer)
1/2 small onion, chopped
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can rotel (I use mild.)
10 corn tortillas, cut into 1 inch squares
1 lb Velveeta cheese, cut into 1 inch chunks

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 TORTILLA CASSEROLE



Chicken Tortilla Casserole image

I started making this delicious dish about 15 years ago, after my husband and I were married.- Pamela Hoekstra, Hudsonville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup chicken broth
1/2 cup chopped onion
1/4 cup chopped celery
3 cups cubed cooked chicken
10 flour tortillas (6 inches), torn into bite-size pieces
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded Monterey Jack cheese, divided
1/2 teaspoon white pepper
1 cup salsa

Steps:

  • In a saucepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken, tortillas, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and pepper., Transfer to a greased 11x7-in. baking dish. Top with salsa and remaining cheeses. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 456 calories, Fat 21g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 1323mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 33g protein.

TORTILLA CHICKEN CASSEROLE



Tortilla Chicken Casserole image

As a lover of all food Mexican, just could not pass this recipe up, which I found while perusing the net. Tweaked it a bit and find it quite satisfying and an easy way to feed a lot of people. I used left-over rotiserie chicken.

Provided by Ed Mayfield

Categories     Casseroles

Time 1h

Number Of Ingredients 14

6 whole wheat flour tortillas
3 c cooked chicken in bite-size pieces
1 Tbsp olive oil
1 c chopped onion
1 c chopped green pepper
1 can(s) black beans, drained
1 can(s) yellow corn, drained
1 tsp chili powder
3 c salsa(i used mild, but suit yourself)
1 can(s) chopped green chillies (4oz)
3 c sharp cheddar cheese
1 1/2 c sour cream
1 Tbsp chopped, fresh cilantro
1 small can chopped black olives

Steps:

  • 1. Pre-heat oven to 350 degrees. Spray a large casserole dish with oil.
  • 2. Saute the onions and green pepper in olive oil until softened. Mix in chili powder and remove from heat. Add the beans, corn, chopped green chilies and mix well.
  • 3. In another bowl, mix sour cream and salsa.
  • 4. In casserole dish layer in this order, ending with cheese. Tortilla (tear to fit, if necessary), salsa mixture, chicken, tortilla, vegetables, cheese. Top final cheese with chopped black olives.
  • 5. Cover and bake for 30 minutes. Uncover and bake an additional 10 minutes until cheese is bubbly. Sprinkle top with cilantro. Let stand 5 minutes, slice, serve and enjoy.

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Layer green chiles, chicken, tortillas and cheddar cheese in this Chicken Tortilla Casserole. What makes this Tex-Mex-inspired Chicken Tortilla Casserole creamy? Cream cheese!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings

Number Of Ingredients 7

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 cans (4 oz. each) chopped green chiles, undrained
2 Tbsp. milk
1/2 tsp. garlic powder
4 cups shredded cooked chicken
8 corn tortillas (6 inch)
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 350ºF.
  • Mix cream cheese spread, chiles, milk and garlic powder in medium bowl until blended. Add chicken; mix lightly.
  • Spray 13x9-inch baking dish with cooking spray. Cover bottom with 4 tortillas, cutting as necessary to fit; top with layers of half each of the chicken mixture and cheddar. Repeat layers.
  • Bake 25 min. or until heated through.

Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 105 mg, Sodium 680 mg, Carbohydrate 15 g, Fiber 3 g, Sugar 3 g, Protein 31 g

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Top Asked Questions

How to cook chicken tortilla casserole?
Directions In a large bowl, combine the chicken, chilies, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. Bake, uncovered, at 350° for 30 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole.
How long to bake tortillas for chicken burritos?
Directions 1 In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a... 2 Bake, uncovered, at 350° for 30 minutes or until heated through.#N#Freeze option: Cover and freeze unbaked casserole. To... More ...
How do you make a chicken and cheese casserole?
Assemble the casserole: Spread a thin layer of the sauce on the bottom of the prepared baking dish. Arrange 6 tortillas on top so that they cover the sauce, overlapping as needed. Top with 1/3 of the chicken, 1/2 cup of the cheese, then 1/3 of the remaining sauce.
How to cook chicken and tortilla chips for tacos?
Directions. 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.

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