Best 10 Dewillias Chicken Tortilla Spinach Casserole Recipes

MEXICAN TORTILLA CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Coat chicken breasts with 1 tablespoon olive oil, salt, red pepper flakes, and garlic. Place in an 8x8-inch baking pan.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Chop chicken into cubes. Leave oven on.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add bell pepper and onion and cook until tender, 4 to 5 minutes.
• Mix onion mixture, cream of chicken soup, 1 cup cheese, 3/4 cup salsa, sour cream, and cumin together in a bowl. Mix in chicken and use some of the chicken drippings to moisten the mixture.
• Layer chicken mixture and crushed tortilla chips until baking pan is full. Top with remaining cheese. Bake until golden brown and bubbly, about 30 minutes. Top with remaining salsa.

SPICY SOUTHWEST CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
• Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
• Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
• Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.

CHICKEN TORTILLA CASSEROLE

Steps:

• Brown chicken, set aside.
• Saute onions in butter until transparent.
• Mix soup, milk and spices.
• Starting with flour tortillas, layer ingredients (tortillas, soup mixture, chicken, onions, chilies, then cheese. Repeat layers, ending with cheese) in a round 2 qt size casserole dish -- I have tried it in a square pan and it does not come out as well.
• Bake at 350 oven for 45 minutes.
• Serve with salsa and sour cream.

TORTILLA CHICKEN CASSEROLE

Steps:

• Lightly grease 8'x11 1/2' casserole dish
• Spray a non stick skillet with vegetable oil and brown the chicken along with the garlic & onions.
• Remove from skillet.
• Add corn, red pepper, jalapenos and warm through.
• Add Tomato sauce, cumin, cilantro, hot sauce, all spice, salt & pepper, bring to a simmer.
• Add tomatoe & return the chicken to the skillet, stir, bring to a simmer.
• Line the greased pie plate with 3 tortillas.
• Pour in half the chicken mixture & top with half the cheese.
• Cover with 3 more tortillas.
• Pour in the remaining sauce, top with 3 more tortillas.
• Sprinkle the top with the remaining cheese.
• Bake in 350F oven for apprx 25 minutes or until the casserole is heated through the cheese has melted and is nicely browned.
• Let it rest 5 minutes, Slice & serve.

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.

CHICKEN TORTILLA CASSEROLE

Steps:

• Cut tortillas into strips or squares.
• In a large bowl, combine canned soups, salsa, and milk to form a sauce.
• Add grated cheese, chicken cubes, tortilla pieces, and chopped onions.
• Toss all ingredients until well mixed.
• Put into greased casserole dish.
• Cover and let sit in refrigerator overnight.
• Bake, covered, at 350 degrees for about 45 minutes (or until hot and bubbly).

SPINACH AND CORN TORTILLA BAKE

Steps:

• Preheat the oven to 425°F.
• In a food processor, combine cilantro, scallions, salt and pepper with as much spinach as will fit.
• Pulse, adding the rest of the spinach in batches, until all is coarsely chopped.
• Coat an 8-9 inch square baking dish with butter or oil.
• Lay 4 tortillas in the bottom of dish, overlapping slightly.
• Layer with half of beans, salsa, spinach mixture and cheese.
• Repeat with remaining ingredients, ending with cheese and pressing in gently.
• Cover dish with foil, place on a rimmed baking sheet.
• Bake until bubbling, 25-30 minutes.
• Remove foil, and continue baking until golden, 15-20 minutes more.
• Cool for 10 minutes before serving.

CHICKEN TORTILLA CASSEROLE

Steps:

• In a saucepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken, tortillas, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and pepper., Transfer to a greased 11x7-in. baking dish. Top with salsa and remaining cheeses. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

SPINACH AND CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat; cook and stir green onions and garlic in butter until fragrant and softened, about 2 minutes. Stir chicken, spinach, chili powder, black pepper, and salt into the green onion mixture and cook until heated through, about 5 minutes. Remove from heat. Mix ricotta cheese, sour cream, 1 cup Monterey Jack cheese, and 1 cup of mozzarella cheese into chicken mixture until thoroughly combined. Reserve remaining Monterey Jack and mozzarella cheeses for topping.
• Place tortillas into a plastic bag, seal bag, and microwave on high until warm and soft, 30 to 45 seconds. Spoon about 3/4 cup of chicken filling down the center of each tortilla in a line. Roll tortillas around filling and place with seam sides down into a 9x13-inch baking dish.
• Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.
• Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.

CHICKEN TORTILLA CASSEROLE

Steps:

• Boil chicken until completely cooked.
• Let cool.
• Cut into bite size pieces.
• In large bowl combine onion, soups, evaporated milk, enchilada sauce and parsley.
• Mix well.
• Set aside.
• Cut tortillas into 3/4 in. strips
• Spray bottom of 13 x 9 baking dish with cooking spray and place half of the tortillas in bottom.
• Repeat this process one more time and cook in the microwave for 10-12 minutes until bubbly.
• *Can also be cooked in oven-- top with alum.foil and bake at 375 for 20-25 minutes.