tortilla
May 15th, 2008 at 11:49am
Under Global Cuisine
A flavorful chicken mixture wrapped up in tortillas and baked in cheese is a filling meal!
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Ingredients
1 1/2-2 lb. boneless chicken breasts, cut in strips
1/2 C. onion, finely chopped
2 Tbs. oil
1 clove garlic
8 oz. salsa
4 C. cold chicken broth
1/4 C. parsley
3 Tbs. corn starch
1/2 C. sour cream
1/2 C. mayonnaise
6 oz. shredded Jack cheese
12 6 inch flour tortillas
Directions
Sauté in oil: Chicken, onion, garlic, set aside. Bring to a boil chicken broth and corn starch and cook 1 minute. Add cheese sour cream, mayonnaise, salsa and parsley. Combine 1 C. of sauce with the chicken mixture. Spoon mixture into tortillas and place seam down in baking dish. Pour remaining sauce over tortillas and sprinkle with remaining cheese. Bake at 350 degrees for 20-25 minutes.
Tags: casserole, chicken, mexican, recipe, tortilla
By Maxine
May 5th, 2008 at 10:00am
Under Global Cuisine
Just add salsa, corn black olives and monterey jack cheese to make this wonderful chicken casserole.
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Ingredients
6 lg. flour tortillas, cut into 1 inch strips
1-1/2 lb. boneless chicken breast, cut into 1″ cubes
1-1/2 C. salsa
2 C. corn (canned, frozen, or fresh)
1-1/2 C. shredded Monterey Jack cheese
1/2 C. sliced black olives
Directions
Preheat oven to 375 degrees. Spread a light coating of salsa on the bottom of a 9×13″ baking pan, then line it with 4 of the cut-up tortillas. Mix the chicken, salsa, and corn in the pan and top with the remaining tortilla strips. Sprinkle the cheese and olives on top of the casserole. Cover with aluminum foil and bake for 30 min.; uncover and bake 15 more min. Let sit 10 min. before serving.
Tags: casserole, chicken, recipe, salsa, tortilla
By Maxine
April 11th, 2008 at 08:17am
Under Global Cuisine
Green chilies and corn tortillas make this south of the border casserole a sure thing.
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Ingredients
1 10 3/4 oz. can cream of mushroom soup
1 10 3/4 oz. can cream of chicken soup
1 10 oz. can diced tomatoes with green chilies
1/2 C. chicken broth
2 C. diced chicken; precooked
12 corn tortillas, torn in pieces to fit pan
1/2 C. chopped onion
2 C. shredded cheddar cheese
Directions
Preheat oven to 350 degrees. Lightly mist 9×13″ casserole dish with non-stick cooking spray. Blend soup, tomatoes and chicken broth together until smooth. Layer half of chicken, tortillas, onion, cheese and soup mixture. Repeat layers ending with the grated cheese. Bake 1 hour, uncovered.
Tags: casserole, chicken, mexican, recipe, tortilla
By Maxine
