Tortilla Chicken With Cheese Sauce Recipes

CHEESY CHICKEN TORTILLA CASSEROLE

Steps:

• Cook the chicken breasts in the oven. You can follow the directions on the packaging or if you are pinched for time you can do what I do. Shred the chicken in a food processor (slightly thawed) and spread out on a foiled cookie sheet. Be warned it will look pretty gross! Cook for about 10 minutes at 350. It will be all-white when cooked thoroughly. When cooked, reshred the chicken.
• In a large mixing bowl, combine the cans of soup, the sour cream, and the shredded chicken. Mix it all together and season with black pepper.
• In your baking pan (you can use a pie pan or a 9x13 pan), spread a small amount of the chicken mixture on the bottom of the pan using just enough to cover the bottom. Sprinkle some shredded cheese over the top of the chicken mixture. Cover the cheese with tortilla/s. (If you use a pie pan, you will probably only need to use one per layer. If you use a 9x13 pan, you will need to use 2 per layer). Repeat procedure until you run out of chicken mixture. Cover the last layer with the remaining cheese.
• Cook at 350°F for about 30 minutes. Cook longer if cheese is not browned.

TORTILLA CHICKEN WITH CHEESE SAUCE

Steps:

• In a shallow bowl, combine the flour, taco seasoning and salt. Place butter in another shallow bowl and tortilla chips in a third bowl. Coat chicken in flour mixture, then dip in butter and coat with tortillas., Place in an ungreased 11x7-in. baking dish. Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 170°-175°., Meanwhile, for cheese sauce, in a saucepan, saute onion in butter until softened. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add remaining sauce ingredients, stirring until cheese is melted. Serve with chicken.

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.

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.

CHEESY CHICKEN TORTILLA SOUP

Steps:

• Heat oil in a large pot over medium heat. Add onion and saute until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
• Stir in chicken broth, chili beans, black beans, corn, diced tomatoes with chiles, and enchilada sauce. Add chili powder, seasoned salt, paprika, cumin, and pepper; stir to combine. Increase heat to high and bring to a boil.
• Once the soup is boiling, stir in cream cheese. Reduce heat and stir in Cheddar cheese until melted. Stir in chicken. Serve topped with tortilla chips, sour cream, and cilantro.

CHICKEN AND TORTILLA CASSEROLE

Steps:

• Place chicken, onion, thyme, bay leaves, garlic, and salt into a large pot. Add water, and bring to a boil.
• Reduce heat and simmer for 45 minutes.
• Remove chicken, reserve stock, let chicken cool.
• When chicken is cool enough to handle chop into 1/4" cubes, set aside.
• In a large pot bring reserved stock, parsley and potatoes to a boil. Boil until tender, about 15 minutes. Drain and set aside. (Stock can be saved for future uses.).
• Preheat oven to 350°F.
• Generously oil a large baking dish approximately 10" x 14".
• Pour the enchilada sauce into a separate shallow dish.
• Heat a heavy skillet over medium high heat.
• Heat both side of a tortilla until soft. (Approximately 20 seconds per side.).
• Slide tortilla through sauce so both sides are completely covered with sauce. Lay tortilla on working surface.
• Place 2 Tablespoons of chicken onto the center of the tortilla.
• Place 1 Tablespoon of potatoes on top of chicken.
• Place 1 Tablespoon of of cheese on top of the potatoes.
• Roll tortilla like a jelly roll, and place seam side down at one end of the baking dish. Lightly push filling toward ends as rolling.
• Repeat with remaining tortillas and place touching side by side in baking dish.
• Pour remaining sauce over rolled tortillas, and sprinkle with remaining cheese.
• Bake 15 to 20 minutes or until cheese bubbles.
• Serve hot.