Turkeychicken Chilaquiles Casserole Recipes

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CHILAQUILES CASSEROLE



Chilaquiles Casserole image

Make and share this Chilaquiles Casserole recipe from Food.com.

Provided by Pinay0618

Categories     One Dish Meal

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 (19 ounce) can black beans, rinsed
1 (14 ounce) can diced tomatoes, drained
1 1/2 cups fresh corn or 1 1/2 cups thawed frozen corn
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 (19 ounce) can enchilada sauce
1 1/4 cups shredded reduced-fat cheddar cheese

Steps:

  • Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
  • Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
  • Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Nutrition Facts : Calories 183.2, Fat 3.6, SaturatedFat 0.3, Sodium 579.1, Carbohydrate 33.4, Fiber 7.2, Sugar 3.9, Protein 6.7

TURKEY CHILAQUILES CASSEROLE



Turkey Chilaquiles Casserole image

Treat your family with this cheesy casserole that's layered with turkey and tortilla chips. Old El Paso® chiles add a spicy flavor to this delicious Mexican dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 9

1 jar (16 oz) salsa verde
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
3 medium poblano chiles, seeded, chopped
2 jalapeño chiles, seeded, chopped
2 cloves garlic, finely chopped
1/2 teaspoon salt
6 cups restaurant-style tortilla chips, slightly crushed
4 cups shredded cooked turkey or chicken
4 cups shredded Mexican cheese blend (16 oz)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 2-quart saucepan, heat salsa, chiles, garlic and salt over medium-high heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Remove from heat. Cool slightly.
  • In blender, place salsa mixture. Cover; blend on high speed about 30 seconds or until smooth.
  • Place half of tortilla chips in baking dish; layer with 2 cups of the turkey, half of the salsa mixture and 2 cups of the cheese. Repeat layers with remaining tortilla chips, turkey, salsa mixture and cheese.
  • Bake uncovered 20 to 25 minutes or until cheese is melted and golden brown.

Nutrition Facts : Calories 586, Carbohydrate 42 g, Fat 2, Fiber 4 g, Protein 34 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1305 mg

TURKEY CHILAQUILES



Turkey Chilaquiles image

Categories     Cheese     Onion     turkey     Sauté     Quick & Easy     Hot Pepper     Fall     Sour Cream     Cilantro     Tortillas     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 9

2 tablespoons vegetable oil
1 1/2 cups chopped red onion, divided
2 cups diced cooked turkey
1 4-ounce can diced green chiles
3 cups purchased medium-hot salsa with chipotles and garlic (from about two 16-ounce jars)
4 cups unsalted tortilla chips
2 cups crumbled queso fresco or Cotija cheese, or grated 4-cheese Mexican blend
1/4 cup chopped fresh cilantro
Crema mexicana or sour cream

Steps:

  • Preheat oven to 450°F. Heat 2 tablespoons oil in heavy large ovenproof skillet. Add 11/4 cups onion; sauté until onion begins to soften, about 5 minutes. Add turkey and chiles; sauté 3 minutes. Stir in salsa; simmer until heated through, about 3 minutes. Season with salt and pepper. Stir in chips. Sprinkle with cheese. Place skillet in oven; bake just until cheese melts, about 5 minutes. Sprinkle with remaining 1/4 cup onion and cilantro; drizzle with crema and serve.

CHILAQUILES BREAKFAST CASSEROLE



Chilaquiles Breakfast Casserole image

Chilaquiles is a traditional Mexican dish that simmers (often leftover) fried corn tortillas in a salsa or mole sauce. We took the dinnertime favorite and gave it a brunch-ready twist in this casserole recipe. Eggs are layered on top of the tortilla chips, cheese and sauce for a hearty breakfast bake that's sure to be a hit! Top with fresh ingredients (hello, avocado, queso fresco and cilantro!) and be ready for everyone at the table to be grabbing seconds.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 6

Number Of Ingredients 10

1 can (19 oz) Old El Paso™ red enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
6 green onions, sliced, whites and greens separated
1 tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
8 oz shredded Monterey Jack cheese (2 cups)
8 cups tortilla chips
6 eggs
1 avocado, pitted, peeled and diced
1/4 cup crumbled queso fresco cheese
1/4 cup chopped fresh cilantro leaves

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix enchilada sauce, chiles, green onion whites and taco seasoning mix. Spread 1 cup of mixture in dish. Sprinkle with 1 cup of the Monterey Jack cheese. Top with chips.
  • Drizzle with remaining sauce mixture. Sprinkle with remaining 1 cup Monterey Jack cheese. Cover with foil; bake 30 minutes.
  • Remove foil; make 6 wells in chip mixture. Crack one egg into each well. Bake uncovered 15 to 20 minutes longer, or until egg yolks are set and whites are firm. Top with green onion greens, avocado and queso fresco cheese. Sprinkle with cilantro. Serve immediately.

Nutrition Facts : Calories 520, Carbohydrate 41 g, Cholesterol 225 mg, Fat 3, Fiber 5 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 2/3 Cups, Sodium 1050 mg, Sugar 4 g, TransFat 0 g

CHICKEN CHILAQUILES CASSEROLE



Chicken Chilaquiles Casserole image

You'll have fun layering crispy tortilla strips with chicken, salsa and cheese in this amazing casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 5

1/2 cup vegetable oil
10 Old El Paso™ flour tortillas (6 to 8 inches in diameter), cut into 1/2-inch strips
2 cups shredded cooked chicken or turkey
1 1/3 cups salsa verde or green sauce
2 cups shredded Chihuahua or mozzarella cheese (8 ounces)

Steps:

  • Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain.
  • Heat oven to 350°F. Grease 2-quart casserole.
  • Layer half of the tortilla strips in casserole; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into casserole. Repeat with remaining tortilla strips, sauce and cheese.
  • Bake about 30 minutes or until cheese is melted and golden brown.

Nutrition Facts : Calories 490, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 590 mg

CHICKEN CHILAQUILES CASSEROLE



Chicken Chilaquiles Casserole image

Loaded with the flavors of Mexico--poblano and chipotle chiles, cilantro, adobo, and queso fresco--this chicken and tortilla casserole is a sure crowd pleaser.

Provided by Melt Organic Buttery Spread

Categories     Trusted Brands: Recipes and Tips     Melt® Organic Buttery Spread

Yield 4

Number Of Ingredients 17

10 (6 inch) corn tortillas, each cut into 8 wedges
Vegetable oil spray
2 poblano chiles, steamed, seeded, and chopped coarse
2 onions, minced
2 teaspoons Melt® Organic Buttery Spread
Salt
¼ cup minced fresh cilantro
6 cloves garlic, minced
2 teaspoons minced canned chipotle peppers in adobo sauce
1 (14.5 ounce) can whole peeled tomatoes
¾ cup low-sodium chicken broth
1 ½ pounds boneless chicken breasts, trimmed
Pepper
3 ounces crumbled queso fresco or feta cheese
¼ cup low-fat sour cream
1 tablespoon fresh lime juice
1 tomato, cored, seeded and chopped medium

Steps:

  • Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the tortilla wedges on 2 rimmed baking sheets. Lightly coat both sides of the tortilla with vegetable oil spray.
  • Bake the tortilla wedges until they are lightly browned and begin to crisp, 8 to 12 minutes. Flip the tortilla wedges and continue to bake until the chips are fully toasted, 8 to 12 minutes longer. Set the tortilla wedges aside and turn the oven to 500 degrees.
  • Combine the poblano chiles, 1 cup of the onions, Melt®, and 1/8 teaspoon salt in a 12-inch skillet. Cover and cook over medium-low heat until the vegetables are softened, 8 to 10 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes longer.
  • Stir in 2 tablespoons of the cilantro, garlic, and chipotles and cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice and the broth. Pat the chicken breasts dry with paper towels and season with 1/8 teaspoon pepper. Nestle the chicken breasts into the sauce and bring to a simmer over medium-low heat, about 5 minutes. When the sauce simmers, flip the chicken, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.
  • Transfer the chicken to a plate. When cool enough to handle, shred the meat into bite-sized pieces. Process the sauce in a blender until completely smooth, about 1 minute. Return the sauce to the skillet, season with salt and pepper to taste, bring to a simmer over medium heat.
  • Stir in the tortillas and cook until they begin to soften, about 2 minutes. Stir in the shredded chicken, then transfer the mixture to an 8-inch square baking dish. Sprinkle with the cheese and bake on the lower-middle rack until hot throughout, 5 to 10 minutes.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 51.6 g, Cholesterol 101.2 mg, Fat 11.1 g, Fiber 9.3 g, Protein 43.8 g, SaturatedFat 4.3 g, Sodium 341.3 mg, Sugar 9.9 g

CHILAQUILES CASSEROLE



Chilaquiles Casserole image

Eggs, tortilla chips, enchilada sauce, corn and lots of cheese make this a very tasty and easy weeknight meal.

Provided by Connie K

Categories     Mexican

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 -6 cups corn tortilla chips (preferably stale)
8 eggs
1 (4 ounce) can diced green chilies
2 cups shredded colby-monterey jack cheese
12 ounces enchilada sauce (I like Hatch Red Enchilada Sauce)
1 cup corn
1/2 cup diced green onion

Steps:

  • Preheat oven to 350 degrees. Gently break up the chips to bite size, but not to the point of crumbs. Spread the chips in a 9x13 casserole dish. Beat eggs with a fork and stir the can of green chiles into the egg mixture. Pour over chips as evenly as possible.
  • Sprinkle the cheese over the eggs and chips, reserving a 1/2 C or so for the top. Pour the enchilada sauce evenly over all, then add the corn in an even layer. Top with reserved cheese and bake for 20 minutes, until bubbly. Sprinkle scallions on top and serve.

Nutrition Facts : Calories 560.7, Fat 33.3, SaturatedFat 14.7, Cholesterol 422.3, Sodium 1629.2, Carbohydrate 35.4, Fiber 4.4, Sugar 9.5, Protein 31.6

TURKEY/CHICKEN CHILAQUILES CASSEROLE



Turkey/Chicken Chilaquiles Casserole image

This is my daughters favorite recipe for leftover turkey. I love it too! Don't let the long list of ingredients scare you. It seems time consuming but it does go together quickly once you have everything ready. I got it out of an old cookbook magazine called Fresh Turkey Ideas. We really look forward to Thanksgiving just to have this as our traditional left over. Hope you enjoy!

Provided by teresas

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

4 poblano chiles, roasted, peeled, seeded and finely chopped or 1/2 cup poblano chile
1 large onions, finely chopped or 1 cup onion
1 jalapeno, seeded and finely chopped
1 garlic clove, finely chopped
2 tablespoons vegetable oil
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/2 cup vegetable oil
10 (6 inch) flour tortillas, cut into 1/2 inch strips
2 cups cooked chicken or 1 lb boneless chicken
2 cups mozzarella cheese, shredded or 8 ounces mozzarella cheese

Steps:

  • Prepare New Mexico Green Sauce; Set oven control to broil. Arrange poblano chilies on broiler rack with tops about 5 inches from heat. Broil 12 to 17 minutes, turning occasionally, until skin is blistered and evenly browned (not burned). Remove chilies to plastic bag; close tightly. Let stand 20 minutes. Peel, seed and finely chop chilies.
  • Cook onion, poblano and jalapeno chilies and garlic in 2 tbls oil over medium heat about 8 minutes, stirring occasionally, until onion is tender. Stir in whipping cream and salt. Set aside.
  • Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in hot oil 30 to 60 seconds or until light golden brown; drain.
  • Heat oven to 350 degrees. Grease 2-quart casserole.
  • Layer half of the tortilla strips in bottom of casserole. Top with turkey, half of the New Mexico Green Sauce (about 2/3 cups) and 1 cup of the cheese.
  • Press layers gently down into casserole.
  • Repeat with remaining tortilla strips, sauce and cheese.
  • Bake about 30 minutes or until cheese is melted and golden brown.

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