Chicken Tortilla Nuwave Oven Recipes

CHICKEN TORTILLA NUWAVE OVEN

Steps:

• Spray new wave oven (pie pan) with Pam; toast strips of tortilla 3 minutes on 4-inch rack, 1 tortilla shell at a time, take out, break them in half and set strips aside.
• Cook chicken breasts using 4-inch rack, 8 minutes on each side depending on thickness of meat.
• Mix chicken, Rotel, picante and green onions in skillet, bring to a boil,cover and let simmer 10 minutes or until onions are tender.
• Pour tomato mixture into pie pan.
• Gently stir in tortilla strips.
• Top with cheese, heat until cheese is melted or desired golden toasted 4 minutes.

CHICKEN TORTILLA BAKE

Steps:

• 1. Preheat oven to 325 degrees F. Spray 8x8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
• 2. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
• 3. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.

CHICKEN NUGGETS - NUWAVE OVEN

Steps:

• Beat the egg and then combine it with 1 cup water in a small, shallow bowl.
• Stir.
• Combine the flour, salt, Accent, pepper, onion powder and garlic powder in a one gallon size zip lock bag.
• Pound each of the breast filets with a mallet until about 1/4-inch thick.
• Trim each breast filet into bite sized pieces.
• Coat each piece with the flour mixture by shaking in the zip lock bag.
• Remove and dredge each nugget in the egg mixture, coating well.
• Then return each nugget to the flour/seasoning mixture.
• Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour.
• Cover and refrigerate remaining egg mixture.
• After freezing, repeat the "coating" process.
• Air fry the chicken Nuggets on Nu Wave Oven on 4" rack on HI for about 2 ~3 minutes per side (total 5 ~ 6 minutes) or until light brown and crispy.
• Serve with your favorite dipping sauce.

BREAD-CRUMB-COATED CHICKEN - NUWAVE OVEN-FLAVORWAVE

Steps:

• Tear bread into pieces and in a food processor pulse until finely ground.
• In a large bowl stir together 2 cups bread crumbs, Parmesan, sage, and salt and pepper to taste.
• Melt butter and stir in mustard and salt and pepper to taste.
• With a sharp knife cut chicken thighs from legs.
• Pat chicken dry and brush all over with butter mixture.
• Roll chicken in bread-crumb mixture, pressing gently to adhere, and arrange chicken, without crowding, on 4" rack.
• On level HI, bake chicken until cooked through and golden, 14 to 16 minutes.

CREAMY CHICKEN TORTILLA BAKE

Steps:

• Melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. Mix in cream of chicken soup, sour cream, and cumin.
• Grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. Top with 1 can green chilies, half the chicken, half the soup mix, half the Cheddar cheese, and half the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.
• Cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.

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.