Best Spicy Chicken Tortilla Casserole Recipes

Spicy Chicken-Tortilla Chip Casserole image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 15

2 tablespoons unsalted butter, plus more for the dish
1 bunch scallions, chopped
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 1/2 cups low-sodium chicken broth
1 cup heavy cream
1 1/2 cups salsa verde
3 cups cubed rotisserie chicken, skin removed
1 15-ounce can white beans, drained and rinsed
1 cup fresh cilantro, plus more for topping
1 8-ounce bag tortilla chips, coarsely crushed (about 4 cups)
2 cups shredded mild cheddar cheese (about 8 ounces)

Steps:

Position a rack in the upper third of the oven; preheat to 400 degrees F. Melt the butter in a large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour, cumin, oregano and cayenne and stir until coated. Add the chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from the heat. Stir in the chicken, white beans and 1 cup cilantro.
Butter a 3-quart baking dish. Spread one-third of the crushed tortilla chips in the bottom. Top with half of the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 minutes. Uncover and bake until lightly browned and bubbling, about 10 minutes. Top with more cilantro.

Spicy Chicken Tortilla Casserole image

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Casseroles

Number Of Ingredients 11

2 tablespoon(s) vegetable oil
2 cup(s) green bell pepper, chopped
2 cup(s) onion, chopped
4 clove(s) garlic, finely chopped
8 skinless, boneless chicken breasts, chopped
48 ounce(s) salsa
4 ounce(s) sliced olives
12 corn tortillas, cut in halves
4 cup(s) monterey jack cheese, shredded
2 can(s) cream of mushroom soup
2 can(s) cream of chicken soup

Steps:

Preheat oven to 350F. Spray a 13x9-inch baking dish with cooking spray.
Saute bell pepper, onion, and garlic in oil in a large skillet for 2-3 minutes or until tender.
Add chicken and cook until done.
Stir in salsa, olives, and soups.
Spread 1/2 of the tortillas in the prepared baking dish. Top with 1/2 soup mixture and 1/2 cheese. Repeat layers with cheese on top of casserole.
Cover and bake 20-25 minutes or until cheese is melted.