Chicken Ortega Casserole Recipes

CHICKEN ORTEGA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Season chicken breasts with salt and pepper. Wrap in foil with some onion and 1 - 4 oz. can of Ortega green chiles. Bake at 350 degrees until fully cooked, reaching an internal temperature of 165 degrees F.
• Remove from oven and open foil to cool. Once cool, slice the chicken. Be sure to save any juices/broth.
• Combine the saved broth, 1 - 4 oz. can Ortega green chiles, soups, and sour cream in a medium bowl. Stir well to combine.
• In a 13×9 inch casserole dish, layer the bottom with half of the tortillas, half of the sliced chicken, half of the soup mixture, and one third of the cheese. Repeat this process.
• Top with remaining cheese and the black olives. Bake at 350 degrees for 1 hour.
• Remove from oven, slightly cool, and serve. Enjoy!

CHICKEN TORTILLA CASSEROLE

Steps:

• In a bowl, mix soups, milk, salsa, and onion.
• Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas. Continue to layer in this order until dish is full. Top with cheese. Cover and refrigerate for 24 hours.
• Bake at 300 degrees F (150 degrees C) for 1 to 1 1/2 hours.

MONTEREY CHICKEN CASSEROLE

Steps:

• Preheat oven to 375.
• In a large bowl combine chicken cubes, taco sauce, onion, chilies, corn, rice, water and olives.
• Spoon into ungreased 13x9-inch baking dish.
• In a medium bowl, combine taco shell pieces and cheese.
• Sprinkle over chicken mixture.
• Bake 40-45 minutes, or until top is golden brown.