FIESTA TORTILLA RECIPES

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FIESTA TORTILLA-SHRIMP CASSEROLE | BETTER HOMES & GARDENS



Fiesta Tortilla-Shrimp Casserole | Better Homes & Gardens image

This crowd-pleasing dinner requires just 20 minutes of prep time! Try this Mexican tortilla casserole when you're craving shrimp tacos or fajitas, but need to serve a crowd quickly.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Number Of Ingredients 9

6 6 inches corn tortillas
1 cup green salsa
½ cup sour cream
3 tablespoons all-purpose flour
4 teaspoons dried cilantro, crushed
1 12 ounce package frozen peeled and deveined cooked shrimp, thawed
1 cup frozen whole kernel corn
1 cup shredded Mexican Chihuahua cheese or farmer cheese (4 ounces)
Snipped fresh cilantro, sour cream, and/or chopped tomato (optional)

Steps:

  • Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish. Cut each of three tortillas into six wedges; place in the bottom of the prepared baking dish. Set aside. Cut the remaining three tortillas into thin bite-size strips; place on a baking sheet. Bake, uncovered, about 10 minutes or until crisp.
  • Meanwhile, in a medium bowl, combine salsa, the 1/2 cup sour cream, flour, and dried cilantro. Stir in shrimp and corn. Spoon shrimp mixture over tortillas in dish.
  • Bake, uncovered, for 40 to 45 minutes or until heated through. Top with baked tortilla strips and cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. If desired, garnish with fresh cilantro, additional sour cream, and/or tomato. Makes 4 servings.

Nutrition Facts : Calories 408 calories, CarbohydrateContent 39 g, CholesterolContent 208 mg, FatContent 15 g, ProteinContent 29 g, SaturatedFatContent 9 g, SodiumContent 581 mg, SugarContent 5 g

FIESTA CHICKEN TORTILLA SOUP - HY-VEE RECIPES AND IDEAS



Fiesta Chicken Tortilla Soup - Hy-Vee Recipes and Ideas image

Provided by Hy-Vee Seasons Magazine

Yield 11 1 cup each

Number Of Ingredients 13

3 clove(s) of garlic, minced
1 small onion, chopped
1 tbsp. of Hy-Vee canola oil
1 (48 oz) container Hy-Vee fat-free chicken broth
2 c. of shredded cooked chicken breast
1 (15.5 oz) can Hy-Vee whole kernel corn, drained
1 (15 oz) can Hy-Vee black beans, rinsed and drained
1 (14.5 oz) can Hy-Vee diced tomatoes with green chilies, drained
1 (1.25 oz) pkg Hy-Vee taco seasoning mix
1 (1 oz) pkg ranch seasoning mix
6 Hy-Vee corn tortillas
0 Hy-Vee salt, to taste
0 Hy-Vee shredded cheddar cheese, optional

Steps:

  • 1. In a large stock pot, sauté garlic and onion in oil 5 to 7 minutes or until tender.
  • 2. Add broth, shredded chicken, corn, beans, tomatoes and seasoning packets. Bring to boil, stirring frequently. Reduce heat, cover, and simmer for one hour.
  • 3. Meanwhile, cut corn tortillas into 1/4-inch strips. Place on large baking sheet and spray with cooking spray and sprinkle with salt to taste. Bake in 400-degree oven for about 8 to 10 minutes or until golden brown and crisp.
  • 4. Serve soup with tortilla strips and cheese, if desired.

Nutrition Facts : Calories 180, FatContent 3g, SaturatedFatContent 0g, TransFatContent 0g, CholesterolContent 20mg, SodiumContent 1110mg, CarbohydrateContent 21g, FiberContent 3g, SugarContent 4g, ProteinContent 14g

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