GREEN CHILE CHICKEN TORTILLA CASSEROLE - BETTYCROCKER.COM
This hearty chicken tortilla casserole has tons of green chile flavor -- without being too hot -- and makes a delicious weeknight dinner.
Provided by Betty Crocker Kitchens
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Spray 3-quart oval or rectangular baking dish (13x9-inch) with cooking spray.
- In 8-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Reduce heat to medium-low; stir in condensed soup, enchilada sauce, milk, green chiles, chili powder, cumin and salt. Cook 2 to 3 minutes, stirring occasionally, until heated through.
- Spread 1 cup sauce mixture in bottom of baking dish. Arrange 6 tortillas on top of sauce mixture. Top with 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Repeat with another layer of 6 tortillas, 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Top with remaining 6 tortillas, 1 cup chicken, 1/2 cup beans, 1 cup sauce and 1 cup cheese.
- Bake 35 to 40 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.
- 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.
Nutrition Facts : Calories 450 , CarbohydrateContent 41 g, CholesterolContent 75 mg, FatContent 1 , FiberContent 5 g, ProteinContent 28 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1220 mg, SugarContent 4 g, TransFatContent 0 g
CHEESY TORTILLA SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
My daughter came up with this dish when trying to duplicate a soup she sampled at a restaurant. I always pass on to her the rave reviews. —LaVonda Owen, Marlow, Oklahoma
Provided by Taste of Home
Categories Lunch
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until no longer pink; remove from skillet and cool slightly. Using 2 forks, shred chicken; set aside. , In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, Velveeta and 1 cup Monterey Jack; cook and stir until cheese is melted. , Stir in cream and reserved chicken; heat through (do not boil). Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole and chips.
Nutrition Facts : Calories 395 calories, FatContent 27g fat (15g saturated fat), CholesterolContent 109mg cholesterol, SodiumContent 1273mg sodium, CarbohydrateContent 11g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 23g protein.
More about "chile tortilla recipes"
GREEN CHILE CHICKEN TORTILLA CASSEROLE RECIPE ...
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 30 minutes
Cuisine Southwestern
Calories 450 per serving
- 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.
CHILI TORTILLA CHIPS RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.3
Total Time 25 minutes
Category appetizer
- Meanwhile, combine the salt, chipotle powder, chili powder, and cumin in a small bowl. While the chips are still hot, sprinkle them evenly with the spice mixture. Serve warm or at room temperature.
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