CHICKEN TORTILLA PINWHEELS RECIPES

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EASY CHICKEN TORTILLA SOUP RECIPE - PILLSBURY.COM



Easy Chicken Tortilla Soup Recipe - Pillsbury.com image

This simple and flavorful dump dinner comes together in a snap! Beans, chicken and tomatoes cook in broth that gets big flavor thanks to Old El Paso™ taco seasoning.

Provided by Pillsbury Kitchens

Total Time 25 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 7

1 can (16 oz) Old El Paso™ traditional refried beans
2 cups Progresso™ unsalted chicken broth
1 can (14.5 oz) petite diced tomatoes
2 cups shredded deli rotisserie chicken
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/4 cup shredded Cheddar cheese (1 oz)
1 cup crushed tortilla chips

Steps:

  • In 3-quart saucepan, mix beans, broth, tomatoes, chicken and taco seasoning mix. Heat to boiling over medium-high heat. Cover; reduce heat to low. Cook 10 minutes, stirring occasionally to blend flavors.
  • Serve with cheese and tortilla chips.

Nutrition Facts : Calories 390 , CarbohydrateContent 37 g, CholesterolContent 65 mg, FatContent 1/2 , FiberContent 7 g, ProteinContent 29 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 1330 mg, SugarContent 3 g, TransFatContent 0 g

CHEESY CHICKEN TORTILLA CASSEROLE RECIPE - PILLSBURY.C…



Cheesy Chicken Tortilla Casserole Recipe - Pillsbury.c… image

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

3 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 cups frozen whole kernel sweet corn
1 can (10 oz) Old El Paso™ red enchilada sauce
8 corn tortillas (6 inch), cut in half
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

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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EASY CHICKEN TORTILLA SOUP RECIPE - PILLSBURY.COM
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