tortilla
August 12th, 2009 at 05:11pm
Under Creamy/Cheesy+ Global Cuisine
A mexican casserole layering tortilla chips, salsa, peppers, olives, and two kinds of cheese
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Ingredients
1 medium package of sturdy tortilla chips
1 1/2 C. chunky Mexican salsa
1/2 C. green or red pepper combination, chopped
1 C. cooked beef or chicken
12 California-style black olives, sliced
1 C. Monterey Jack, shredded
2 C. Cheddar, shredded
1 C. sour cream
Directions
Preheat oven to 325 degrees, and grease a shallow 10″ casserole. Layer casserole with half the chips and salsa. Top with pepper and meat, plus half of both cheeses. Repeat using remaining chips, salsa, and cheeses. Top with sour cream. Bake for 30 minutes. Let stand for another 10 minutes before serving.
Tags: casserole, casserole recipe, casseroles, cheesy, cheesy casserole, cheesy chicken casserole, chicken, chicken casserole recipe, chicken casserole recipes, chicken recipe, creamy chicken casserole, easy, easy casserole, easy chicken recipe, kid friendly, kid-friendly casserole, mexican, mexican casserole, mexican casserole recipes, tortilla
By NancyRadler
June 22nd, 2009 at 12:51pm
Under Creamy/Cheesy+ Global Cuisine
A wonderful, easy and delicious chicken and Dorito casserole recipe.
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Ingredients
3-4 lg. chicken breasts
1 pkg. Nacho Cheesier Doritos
1 can rotel tomatoes
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg. shredded cheddar cheese
Directions
Preheat oven to 350 degrees. Boil chicken breasts until done. Cool and pull into bite-size pieces. Mix Rotel, Cream of Mushroom, and Cream of Chicken in bowl until blended together. Layer in a 10×13-inch casserole dish. First, layer half of your chicken on bottom of dish. Then add half of cream mixture. Top with half of pkg. Doritos. Repeat these steps as listed above. Bake at 350 degrees for about 30 minutes or until heated. Add shredded cheddar cheese to top and bake until cheese is melted.
Tags: casserole, casserole recipe, casserole recipes, casseroles, cheesy, cheesy casserole, cheesy chicken casserole, chicken, chicken casserole recipe, chicken casserole recipes, chicken recipe, chicken recipes, creamy chicken casserole, easy, easy casserole, easy chicken recipe, kid friendly, kid-friendly casserole, mexican casserole recipes, quick and easy, tortilla
By NancyRadler
May 20th, 2009 at 08:25pm
Under Creamy/Cheesy+ Global Cuisine
These enchilada’s are easy to make, and OH so tasty. I have tried several different kinds of green sauce, but Las Palmas is the best.
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Ingredients
1 lb. boneless skinless chicken
1 15 oz. can Swanson chicken broth
1 tsp. onion powder
1 8 oz. block cheddar cheese or 1/2 cheddar and 1/2 monterey jack shredded
2 10 oz. cans Las Palmas green chicken enchilada sauce
1 can Campbell cream of chicken soup
1 4 oz. can Ortega diced green chilies
1 bunch green onions chopped
1 4 oz. can black olives sliced or chopped (optional)
1 pkg. (10 count) flour tortillas, medium size
Sprinkle of garlic powder
Tags: casserole, casserole recipe, casserole recipes, casseroles, chicken, chicken casserole, chicken casserole recipe, chicken casserole recipes, creamy chicken casserole, kid friendly, kid-friendly casserole, mexican, mexican casserole, mexican casserole recipes, tortilla
By NancyRadler
October 9th, 2008 at 04:09pm
Under Global Cuisine
Green chilies, corn tortillas, and a creamy sauce make for a great casserole that can be made the night ahead and simple plopped in the oven the next day.
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Ingredients
1 can cream of mushroom soup
salt and pepper to taste
1 can cream of chicken soup
1 can green chilies; chopped
1 small carton sour cream
1 small onion; chopped
12 corn tortillas; cut into 1/2″ strips
4 whole chicken breasts; cut into small pieces
1 lb. cheddar cheese; grated
Directions
Mix first 6 ingredients for sauce. Grease 3 qt. casserole dish. Layer tortillas, chicken and sauce. Put cheese on top. Refrigerate over night. Bake at 350 for 45 minutes covered and 15 minutes uncovered.
Tags: casserole, chicken, chicken casserole recipe, chicken casserole recipes, chicken torilla, chicken tortilla casserole, recipe, tortilla
By Maxine
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
