CHICKEN TORTILLA CASSEROLE RECIPE | TRISHA YEARWOOD | FOO…
Provided by Trisha Yearwood
Categories main-dish
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 1 hours 15 minutes
Yield 12 servings
Number Of Ingredients 18
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.
CHEESY CHICKEN TORTILLA CASSEROLE RECIPE - PILLSBURY.C…
Corn tortillas and rotisserie chicken get layered with tasty ingredients like enchilada sauce, green chiles and corn for a quick and easy Mexican-style lasagna.
Provided by Pillsbury Kitchens
Total Time 50 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In large bowl, mix chicken, taco seasoning mix, green chiles, frozen corn and enchilada sauce. Place 8 tortilla halves in bottom of baking dish.
- Top with half of the chicken mixture (about 2 1/4 cups). Sprinkle with 1 cup of the cheese.
- Top with remaining tortilla halves. Spoon remaining chicken mixture and remaining 1 cup cheese onto tortillas.
- Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.
- To make ahead and freeze: Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months.
- To thaw and bake: Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted.
Nutrition Facts : Calories 450 , CarbohydrateContent 31 g, CholesterolContent 95 mg, FatContent 1 1/2 , FiberContent 3 g, ProteinContent 30 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1160 mg, SugarContent 4 g, TransFatContent 1/2 g
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This recipe appears by special request. Creamy chicken and green chilies I use the regular sized tortillas.. not the large ones.I overlap the tortillas to make the layer. I make it up in an oblong serving dish, I think it is about a 9 1/2 inch by 11 inch pan. But any size you would put 1 full cake mix into will work well . I love this recipe.
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- If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Allow sauce mixture to cool completely, covered, 30 to 45 minutes in refrigerator before assembling casserole. Assemble casserole in dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.
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Calories 456 calories per serving
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This recipe appears by special request. Creamy chicken and green chilies I use the regular sized tortillas.. not the large ones.I overlap the tortillas to make the layer. I make it up in an oblong serving dish, I think it is about a 9 1/2 inch by 11 inch pan. But any size you would put 1 full cake mix into will work well . I love this recipe.
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Reviews 5.0
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See details
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Reviews 5.0
Total Time 1 hours 25 minutes
Calories 674.7 per serving
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