CHICKEN TORTILLA BAKE
A creamy chicken and cheese casserole with bell pepper, onion and spicy tomatoes
Provided by Food Network
Time 1h
Yield 6 servings (1 cup each)
Number Of Ingredients 9
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.
BAKED CHICKEN AND BROCCOLI TORTILLAS
I used whole wheat tortillas for the dish shown, and I would have liked a little more cheese. Swiss is good, but this time I used a Mexican cheese blend.
Provided by Polly Anna @Polly
Categories Chicken
Number Of Ingredients 10
Steps:
- Combine soup, milk, mustard and tarragon.
- Stir in chicken, broccoli and green onions.
- Spoon about 1/2 cup mixture into center of each tortilla.
- Fold in sides and roll up.
- Place, seam side down, in greased 12x8x1 3/4-inch baking dish.
- Bake at 350 for 15 minutes.
- Sprinkle with cheese. Bake 10 minutes longer.
LIGHT CHICKEN AND BROCCOLI BAKE
Cheesy chicken and broccoli bakes are the ultimate comfort food, but I wanted to give the classic casserole a healthier spin. Mine cuts down on fat and calories, but keeps the same cozy flavor. -Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Dinner Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, whisk together first five ingredients. Stir in broccoli, chicken, onion and 1/4 cup cheese. Transfer to a greased 9-in. pie plate. Sprinkle with remaining cheese., Bake until golden brown and a knife inserted near the center comes out clean, 15-20 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 274 calories, Fat 11g fat (4g saturated fat), Cholesterol 139mg cholesterol, Sodium 667mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
BAKED CHICKEN AND BROCCOLI TORTILLAS
Yummy and comforting. The recipe called for cream of mushroom soup but we prefer cream of chicken soup, use what you like.
Provided by Margie99
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine soup, milk, mustard and atrragon. Stir in chicken, broccoli and green onion. Spoon about 1/2 c mixture into center of each tortilla. Fold in sides and roll up. Place seam side down in a greased 12x8 or 9x13 dish.
- Bake at 350 for 15 minutes, sprinkle with cheese and bake 10 minutes longer.
Nutrition Facts : Calories 645.2, Fat 23.8, SaturatedFat 9.1, Cholesterol 33.1, Sodium 1558.1, Carbohydrate 84.9, Fiber 6.7, Sugar 4.7, Protein 23.1
CHICKEN-BROCCOLI ENCHILADAS
Provided by Marian Burros
Categories dinner, weekday, casseroles, main course
Time 1h
Yield 6 enchiladas, 2 per serving
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Remove tough stems from broccoli and break into florets. Steam broccoli until crisp but tender, and set aside.
- In a large nonstick pan, heat the oil; saute the onion for 3 or 4 minutes to soften. Add the garlic, jalapeno, cumin, chili powder, cinnamon and chicken. Stir and cook to mix well and heat through. Season with salt, if desired. Remove from heat and stir in broccoli; divide into six equal portions, and set aside.
- In blender or food processor combine tomatoes, cilantro and evaporated milk; blend well. Pour into pot and heat just to boiling. Remove from heat and dip each tortilla into the hot mixture to soften slightly.
- Fill each tortilla with one-sixth of the chicken mixture; roll up, and place seam side down in a baking dish large enough to hold all the enchiladas in a single layer. Repeat the process and pour the remaining tomato-milk mixture over enchiladas; sprinkle cheese over the top.
- Bake 15 to 20 minutes, or until sauce is bubbly, and serve with brown rice and a dollop of yogurt.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 11 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 4 grams, Sodium 271 milligrams, Sugar 8 grams, TransFat 0 grams
CHICKEN TORTILLA BAKE
Seasoned chicken breast strips layered with tortilla strips are baked in a creamy sauce with tomatoes and corn and topped with shredded Mexican cheese blend.
Provided by Tyson Chicken
Categories Trusted Brands: Recipes and Tips Tyson® Grilled & Ready®
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.
- Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready® Fajita Chicken Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.
- Bake, covered, 40 minutes or until bubbly around the edges. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 29.9 g, Cholesterol 54.4 mg, Fat 11.9 g, Fiber 3.4 g, Protein 21.7 g, SaturatedFat 5.5 g, Sodium 849.8 mg, Sugar 2.7 g
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.
CREAMY CHICKEN TORTILLA BAKE
An easy recipe to make in the microwave or oven. Absolutely delicious.
Provided by Shay
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 18.5 g, Cholesterol 114.8 mg, Fat 34.8 g, Fiber 2.2 g, Protein 30.5 g, SaturatedFat 18.5 g, Sodium 975 mg, Sugar 2.1 g
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