Best Rotisserie Chicken Tortilla Casserole With Queso Fresco Cilantro Recipes

ROTISSERIE CHICKEN TORTILLA CASSEROLE WITH QUESO FRESCO CILANTRO

Rotisserie Chicken Tortilla Casserole With Queso Fresco Cilantro image

Make and share this Rotisserie Chicken Tortilla Casserole With Queso Fresco Cilantro recipe from Food.com.

Provided by laurinauditt

Categories Mexican

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 1/2 cups diced rotisserie-cooked chicken
16 ounces sour cream
8 ounces shredded Mexican blend cheese, divided
2 cups mild enchilada sauce, divided
108 inches corn tortillas
1 cup crumbled queso fresco
1/2 cup chopped seeded plum tomato
1/2 cup prediced yellow onion
2 tablespoons fresh lime juice
1/4 teaspoon salt

Steps:

Preheat oven to 350°F Spray a 13x9 baking dish with nonstick cooking spray.
Coarsely chop chicken (3 1/2 cups).
In a large bowl, combine chicken, sour cream, and 1 cup cheese blend.
Spread 1/2 cup enchilada sauce in bottom of prepared dish.
Arrange 6 tortillas over sauce, overlapping slightly.
Spread 1/2 cup sauce over tortillas; top with half of chicken mixture, spreading evenly. Repeat layers once, beginning with tortillas.
Top with remaining 6 tortillas, remaining 1/2 cup sauce, and remaining 1 cup cheese.
Bake for 30 minutes or until hot and bubbly.
Let stand for 5 minutes.
In a medium bowl, combine queso fresco, tomato, onion, lime juice and salt.
Serve casserole with salsa.

Nutrition Facts : Calories 688.5, Fat 40.3, SaturatedFat 19.8, Cholesterol 153.1, Sodium 1383.3, Carbohydrate 45.1, Fiber 6.3, Sugar 11.6, Protein 37.8

CHICKEN TORTILLA BAKE

Chicken Tortilla Bake image

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

Ingredients

3 cups shredded cooked chicken
2 cans (4 ounces each) chopped green chiles
1 cup chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas, warmed
2 cups shredded cheddar cheese
Sour cream and green onions, optional

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.