GREEN TORTILLA RECIPES

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GREEN CHILE CHICKEN TORTILLA CASSEROLE RECIPE ...



Green Chile Chicken Tortilla Casserole Recipe ... image

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

1 tablespoon vegetable oil
1/2 cup chopped onion
1 tablespoon finely chopped garlic
1 can (10 1/2 oz) condensed cream of chicken soup
1 can (10 oz) Old El Paso™ green enchilada sauce
1/2 cup milk
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
18 (6-inch) yellow corn tortillas
3 cups shredded deli rotisserie chicken
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
1 cup chopped tomatoes
1/3 cup chopped fresh cilantro leaves
1/4 cup sliced green onions
Sour cream, if desired

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

GREEN, MEAN VEGETABLE-CHILE TORTILLA SOUP | RACHAEL RAY ...



Green, Mean Vegetable-Chile Tortilla Soup | Rachael Ray ... image

Rachael whips up a hearty, quick and easy green tortilla soup loaded with vegetables, chiles + crispy tortilla strips.

Provided by Rachael Ray

Number Of Ingredients 26

6 corn tortillas
halved and cut into ½-inch strips
Cooking spray
Fine sea salt
¼ cup olive oil
2 medium zucchini
diced
2 poblanos
chopped
1 onion
chopped
Salt and pepper
4 cloves garlic
1 tablespoon ground cumin
2 teaspoons dried oregano
6 cups vegetable stock
1 cup drained mild-medium Hatch green chiles from jar or three 4-ounce cans green chiles
1 can whole tomatillos or 14 ounces crushed tomatillos
Matchsticks or thin sliced radishes
crumbled queso fresco or Asadero
scallions sliced on bias
diced avocado with lime
toasted pumpkin seeds
cilantro
crema or sour cream
pickled jalapenos

Steps:

  • Heat oven to 400°F
  • Line a baking sheet with parchment, add tortillas and dress with oil
  • Bake to golden and season with fine salt
  • Listicle: Rachael Ray 5-Quart Cast Iron Casserole Heat oil in Dutch oven over medium-high to high heat, add zucchini, poblanos, onion and salt
  • ? Partially cover and soften 7 to 8 minutes
  • Remove half of the vegetables from the pan and grate in the garlic and add the spices and black pepper
  • Add the stock, chiles and tomatillos and let come to a simmer
  • Puree in a high-powered blender or with an immersion blender, then add back the reserved vegetables and simmer together 5 minutes
  • ? Serve soup in bowls over tortillas and top with your pick of garnishes
  • ?

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