GREEN CHILE CHICKEN TORTILLA CASSEROLE
This hearty chicken tortilla casserole has tons of green chile flavor -- without being too hot -- and makes a delicious weeknight dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 18
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, Carbohydrate 41 g, Cholesterol 75 mg, Fat 1, Fiber 5 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 4 g, TransFat 0 g
TORTILLA CHICKEN CHILI
The addition of tortilla chips gives this chicken chili a traditional cornmeal flavor that is almost like eating a chicken enchilada. It's not only easy to make but it's ready in less than 30 minutes!
Provided by McCormick
Categories Soups, Stews, and Chili,
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
- Stir in Seasoning Mix, tomatoes, beans, corn, water and tortilla chips. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
- Serve with desired toppings.
Nutrition Facts : Calories 240 Calories
CTC CHICKEN TORTILLA CHILI
This recipe took first place for the No Sweat "Best Mild" at the Annual ECP Chili Cook Off. This event was the first cook off I ever cooked in. The 13th Annual "The Heat Is On" On May 14th, 2011 was held in the new facility called Creekside place in downtown Evansville, Wisconsin. I am entering again this year with the same recipe. Here's hoping my notes are accurate but I would not count on that being the truth. Cooked in the 12th Annual "The Heat Is On" on March 10th, 2012. Lost! But the chili in the Nesco was very good. Will be serving at the farmers markets this summer.
Provided by MadCity Dale
Categories Lunch/Snacks
Time 5h
Yield 3 gallons, 40-50 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot soak beans overnight. Thaw hens and rinse thoroughly, drain and refrigerate overnight.
- Parboil the beans for 2 hours, drain and set asise.
- In a large stock pot add stewing hens and water to cover hens, bring to a high simmer for 2-3 hours.
- Remove hens, cool and debone. Reserve chicken broth and add bones into pot and simmer for 2 hours uncovered, reduce chicken broth to 3 or 4 quarts.
- In 3 gallon Nesco, heat oil over high heat. add chicken and brown, add onion and brown, add bell pepper and garlic for another 10 minutes.
- Stir in 1/3 of spices blend [total=1/2 cup of CTC blend], tomatoes, sauce, chili powder, cayenne, cumin, salt and black pepper.
- Bring to a boil, reduce heat, add 2nd 1/3 of spices mix and simmer 2 to 3 hours at 350°F.
- 30 minutes before finish add last 1/3 of spices blend, corn,and beans. Add 1 quart bean liquid if necessary to thin or stretch the chili quanity.
- Garnish with cheddar cheese, tortilla chips, chopped white onions and oyster crackers.
Nutrition Facts : Calories 301.5, Fat 7.7, SaturatedFat 1.9, Cholesterol 33.9, Sodium 445.2, Carbohydrate 43.6, Fiber 9.3, Sugar 6.7, Protein 18.1
CHICKEN TORTILLA CASSEROLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 12 to 16 servings
Number Of Ingredients 32
Steps:
- Cook the rice according to the package directions. Set aside.
- Preheat the oven to 375 degrees F.
- In a large skillet over medium-high heat, heat 2 tablespoons of the oil and add the tomatoes, garlic and onions. Stir and cook for a minute or 2. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or 2 in order to release the flavors. Transfer the mixture to a bowl and set aside.
- In the same skillet, heat the remaining 2 tablespoons oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and some salt and pepper and cook until the chicken is deep golden brown and done in the middle, 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Allow the sauce to boil until reduced by half, about 2 minutes. Stir in the pinto and kidney beans and set aside.
- To assemble, pour half of the jar of salsa verde (about a cup) in the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Layer half of the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the Enchilada Sauce. Next, add the remaining tortillas in a layer, pour on the rest of the salsa verde and Enchilada Sauce and sprinkle on the rest of the cheese.
- Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until hot and bubbly, 15 to 20 minutes. Allow the casserole to sit for a few minutes before serving up to ensure it holds together. Serve with sour cream and cilantro for topping.
- Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
- Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
- 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.
MY MOM'S BEST CHILI
This is such a simple recipe, but has always been my favorite. I always seem to have these ingredients on hand.
Provided by Chris from Kansas
Categories Mexican
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in large saucepan.
- Cook over low heat for 1-2 hours.
Nutrition Facts : Calories 320.8, Fat 18.2, SaturatedFat 7, Cholesterol 77.1, Sodium 667.6, Carbohydrate 16.7, Fiber 2.6, Sugar 8.9, Protein 23.3
GREEN CHILE CHICKEN TACOS
This weeknight chicken dinner takes advantage of canned green chiles, a flavorful and time-saving pantry staple. The green chiles have already been roasted, peeled and chopped for ease; simply combine them with spices and broth for a quick sauce with nice mild heat and smoky notes. Chicken thighs are an affordable cut that's juicy, tender and rich with flavor, but chicken breast could also be used here for leaner (but just as tasty) tacos. Leftovers can be turned into a zesty pasta salad or used as a hearty omelet or frittata filling.
Provided by Kay Chun
Categories weeknight, tacos, main course
Time 30m
Yield 4 Servings
Number Of Ingredients 13
Steps:
- In a small bowl, mix oil with oregano and cumin. Heat a large nonstick skillet over medium-high. To the skillet add 2 tablespoons of the seasoned oil, half of the chicken, and season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and is lightly golden, about 5 minutes. Using a slotted spoon or spatula, transfer chicken to a plate. Add 1 tablespoon of the oil and remaining chicken to the skillet and repeat.
- Add the remaining 1 tablespoon oil, onion and bell pepper to the empty skillet and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds to 1 minute. Add green chiles, broth and chicken (along with any accumulated juices) and bring to a simmer. Cook, stirring occasionally, until all of the liquid is absorbed, the mixture is thick and the chicken is cooked through, about 8 minutes.
- Divide the chicken mixture among the tortillas. Top with shredded cabbage, pico de gallo, avocado, sour cream and cilantro. Serve with lime wedges.
GREEN TORTILLA CHILI
This is from the Rachael Ray Show. I am making this tonight for a quick, easy dinner! Will post pictures ASAP! Would be great with a green salad for a figure friendly meal-maybe even a twist on the traditional taco salad??
Provided by Mommy Diva
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil over medium-high in a heavy pot.
- Add onions, garlic, and jalapeño until soft, approximately 4 minutes.
- Toss in chili powder and cumin, and cook for another minute.
- Stir in the tomatillo salsa, beer and stock.
- Bring to a boil(bubbling) then add the chicken or turkey.
- Simmer for 10-15 minutes.
- While that cooks, grind up 2 handfuls of the chips and the cilantro leaves in your food processor, or chop leaves and crush chips with flat of knife if not available.
- Stir into the chili and continue to cook until it thickens, about 8-10 minutes.
- Remove from heat, add lime juice and spoon into bowls, serve with a side of chips or fresh tortillas.
- Garnish with sour cream and shredded cheese, if desired.
- Enjoy!;).
Nutrition Facts : Calories 488.1, Fat 26.7, SaturatedFat 5.8, Cholesterol 92.5, Sodium 410.8, Carbohydrate 24.2, Fiber 2, Sugar 4.2, Protein 33.6
EASY MILD CHILI
Make and share this Easy Mild Chili recipe from Food.com.
Provided by Windchime
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Brown and drain the hamburger.
- Sprinkle seasoning over hamburger and stir to coat.
- Stir in water and bring to a gentle boil for about 2 minutes.
- Add beans and tomato sauce.
- Let simmer until warmed through.
- Serve topped with shredded cheddar cheese and/or chopped onions and/or crushed saltines, if desired.
CHICKEN TORTILLA BAKE
Mother frequently made this comforting chicken tortilla casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chiles are a mouthwatering mix.-Jerri Moror, Rio Rancho, New Mexico
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 359 calories, Fat 17g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1007mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.
CHILI'S CHICKEN TORTILLA SOUP
I love this soup and have looked forever for the recipe. This is very close to the original at Chili's.
Provided by Pam Carver
Categories Other Soups
Number Of Ingredients 12
Steps:
- 1. Add 1 tbsp of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside.
- 2. Add onion and garlic to the pot and saute over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth.
- 3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic and broth.
- 4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
- 5. Shred the chicken into small, bite size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick.
- 6. Serve soup in cups or bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips and a spoonful of your favorite salsa or pico de gallo.
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