Baked Chicken And Broccoli Tortillas Recipes

CHEESY CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
• Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
• Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
• Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
• Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

LIGHT CHICKEN AND BROCCOLI BAKE

Steps:

• Preheat oven to 400°. In a large bowl, whisk together first five ingredients. Stir in broccoli, chicken, onion and 1/4 cup cheese. Transfer to a greased 9-in. pie plate. Sprinkle with remaining cheese., Bake until golden brown and a knife inserted near the center comes out clean, 15-20 minutes. Let stand 10 minutes before serving.

CHICKEN TORTILLA BAKE

Steps:

• In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. , Bake, uncovered, at 350° for 30 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. 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°. If desired, serve with sour cream and green onions.

BAKED CHICKEN AND BROCCOLI TORTILLAS

Steps:

• Combine soup, milk, mustard and atrragon. Stir in chicken, broccoli and green onion. Spoon about 1/2 c mixture into center of each tortilla. Fold in sides and roll up. Place seam side down in a greased 12x8 or 9x13 dish.
• Bake at 350 for 15 minutes, sprinkle with cheese and bake 10 minutes longer.

BAKED CHICKEN AND BROCCOLI TORTILLAS

Steps:

• Combine soup, milk, mustard and tarragon.
• Stir in chicken, broccoli and green onions.
• Spoon about 1/2 cup mixture into center of each tortilla.
• Fold in sides and roll up.
• Place, seam side down, in greased 12x8x1 3/4-inch baking dish.
• Bake at 350 for 15 minutes.
• Sprinkle with cheese. Bake 10 minutes longer.

CHICKEN-BROCCOLI ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Remove tough stems from broccoli and break into florets. Steam broccoli until crisp but tender, and set aside.
• In a large nonstick pan, heat the oil; saute the onion for 3 or 4 minutes to soften. Add the garlic, jalapeno, cumin, chili powder, cinnamon and chicken. Stir and cook to mix well and heat through. Season with salt, if desired. Remove from heat and stir in broccoli; divide into six equal portions, and set aside.
• In blender or food processor combine tomatoes, cilantro and evaporated milk; blend well. Pour into pot and heat just to boiling. Remove from heat and dip each tortilla into the hot mixture to soften slightly.
• Fill each tortilla with one-sixth of the chicken mixture; roll up, and place seam side down in a baking dish large enough to hold all the enchiladas in a single layer. Repeat the process and pour the remaining tomato-milk mixture over enchiladas; sprinkle cheese over the top.
• Bake 15 to 20 minutes, or until sauce is bubbly, and serve with brown rice and a dollop of yogurt.