TOMATO SAUCE TORTILLA RECIPES
CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TO…
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
- While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
- Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
- Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.
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TOP SECRET RECIPES | MAX AND ERMA'S TORTILLA SOUP
After years of fielding requests to clone the delicious signature soup from this 100-unit chain, I was finally able to secure a couple carry-out samples from Max & Erma's at the Cleveland airport while I was there on a biz trip. Wrapped in a bundle of napkins and tucked into a carry-on bag, my samples arrived home in Vegas still warm and ready for analysis. For this one you'll need some white and dark fillets of chicken and a half pound hunk of cheese to shred. It's all that Cheddar cheese that makes this tortilla soup so good. And you'll definitely want to shred your own, since the pre-shredded stuff—while also more expensive—just doesn't melt as well in the chicken broth as cheese that's been shredded just before it goes into the pot.
Update 2/8/17: This recipe may work better if you first make a sauce with the cheese before adding it to the soup. After step #2, combine 2 tablespoons of butter with 2 tablespoons of flour in a medium saucepan. Whisk in 1 cup of milk until thickened, about 3 minutes. Remove it from the heat and stir in the cheese until it's melted. Keep the cheese sauce warm over low heat until you need it. Reduce the cornstarch to 1 tablespoon and dissolve it into the chicken broth in a large saucepan. Add the chicken, sauteed vegetables, and remaining ingredients for the soup (except the cheese sauce) and bring the mixture to a boil, then reduce the heat and simmer 10 minutes. Stir in the cheese sauce and simmer the soup for another 10 minutes while you bounce to step #4.
Find more of your favorite famous soup recipes here.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.1
Total Time 25 minutes0S
Calories 460 calories per serving
From topsecretrecipes.com
Reviews 4.1
Total Time 25 minutes0S
Calories 460 calories per serving
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CHICKEN TORTILLA CASSEROLE RECIPE | REE DRUMMOND | FOOD ...
From foodnetwork.com
Reviews 4.2
Total Time 1 hours 30 minutes
Category main-dish
Reviews 4.2
Total Time 1 hours 30 minutes
Category main-dish
- The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.
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CHILI TORTILLA BAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
A homestyle Tex-Mex casserole is all it takes to gather the whole family around the dinner table. With its popular flavors and bubbly cheese topping, there is never a need to worry about leftovers. —Celine Weldy, Cave Creek, Arizona
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Dinner
Cuisine North America, Mexican
Calories 413 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Dinner
Cuisine North America, Mexican
Calories 413 calories per serving
- In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
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CHICKEN TORTILLA CASSEROLE RECIPE | REE DRUMMOND | FOOD ...
From foodnetwork.com
Reviews 4.2
Total Time 1 hours 30 minutes
Category main-dish
Reviews 4.2
Total Time 1 hours 30 minutes
Category main-dish
- The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.
See details
CHILI TORTILLA BAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
A homestyle Tex-Mex casserole is all it takes to gather the whole family around the dinner table. With its popular flavors and bubbly cheese topping, there is never a need to worry about leftovers. —Celine Weldy, Cave Creek, Arizona
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Dinner
Cuisine North America, Mexican
Calories 413 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Dinner
Cuisine North America, Mexican
Calories 413 calories per serving
- In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
See details
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