CHICKEN TORTILLA DUMP DINNER RECIPE - FOOD NETWORK
All your favorite Tex-Mex flavors in a comforting casserole that's fast and easy to throw together.
Provided by Food Network Kitchen
Categories main-dish
Total Time 55 minutes
Cook Time 20 minutes
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Brush a 9-by-13-inch casserole dish with the oil.
- Stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin and salt in a large bowl. Add the black beans, frozen corn, chicken, tortilla wedges and half the cheese and stir to evenly distribute and moisten all of the ingredients. Transfer to the prepared casserole dish and spread into an even layer. Loosely cover with aluminum foil and bake for 25 minutes.
- Raise the oven temperature to 400 degrees F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream and sprinkle with the red onion and cilantro. Serve hot.
CURRIED CHICKEN AND RICE SOUP RECIPE | FOOD NETWORK ...
Provided by Food Network Kitchen
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
- Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
- Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
- Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 390, FatContent 11 grams, SaturatedFatContent 5 grams, CholesterolContent 130 milligrams, SodiumContent 740 milligrams, CarbohydrateContent 18 grams, FiberContent 2 grams, ProteinContent 55 grams
More about "food network chicken tortilla casserole recipes"
CHICKEN TORTILLA DUMP DINNER RECIPE - FOOD NETWORK
All your favorite Tex-Mex flavors in a comforting casserole that's fast and easy to throw together.
From foodnetwork.com
Reviews 4.1
Total Time 55 minutes
Category main-dish
From foodnetwork.com
Reviews 4.1
Total Time 55 minutes
Category main-dish
- Raise the oven temperature to 400 degrees F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream and sprinkle with the red onion and cilantro. Serve hot.
See details
CURRIED CHICKEN AND RICE SOUP RECIPE | FOOD NETWORK ...
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Total Time 1 hours 15 minutes
Calories 390 per serving
Reviews 4.8
Total Time 1 hours 15 minutes
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- Photography by Antonis Achilleos
See details
CHICKEN TORTILLA DUMP DINNER RECIPE - FOOD NETWORK
All your favorite Tex-Mex flavors in a comforting casserole that's fast and easy to throw together.
From foodnetwork.com
Reviews 4.1
Total Time 55 minutes
Category main-dish
From foodnetwork.com
Reviews 4.1
Total Time 55 minutes
Category main-dish
- Raise the oven temperature to 400 degrees F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream and sprinkle with the red onion and cilantro. Serve hot.
See details
CURRIED CHICKEN AND RICE SOUP RECIPE | FOOD NETWORK ...
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 15 minutes
Calories 390 per serving
Reviews 4.8
Total Time 1 hours 15 minutes
Calories 390 per serving
- Photography by Antonis Achilleos
See details