Best Viva La Chicken Tortilla Casserole Recipes

VIVA LA CHICKEN

Steps:

• In buttered casserole dish, form layers of chicken, torn pieces of tortilla (uncooked), cheese, chillies, and olives.
• Save some cheese and olives for the top.
• Mix milk and soups together and pour over the layers.
• Bake at 350 for 45 minutes, uncovered for most of the baking time.
• Cover with foil if the top becomes too brown.

VIVA LA CHICKEN!

Steps:

• Preheat oven to 325 degrees.
• Melt butter in skillet and cook diced chicken until lightly browned. Set aside.
• Butter/grease 9"x13" baking dish (glass recommended).
• In large mixing bowl, combine soups, milk, salsa and onion. Mix well.
• Coat baking dish with a thin layer of the soup mixture.
• Layer half the tortilla strips on top of the soup mixture.
• Over the tortilla strips, add one layer each of the chicken, soup mixture and cheeses (add more cheese than the indicated 2 cups if you like things cheesier).
• Repeat.
• Cover and refrigerate for 24 hours.
• One-half hour before baking, remove from refrigerator.
• Bake uncovered for 1 hour or until heated through and bubbly.
• Let stand 10 minutes.

CHICKEN TORTILLA CASSEROLE

Steps:

• Cook the rice according to the package directions. Set aside.
• Preheat the oven to 375 degrees F.
• In a large skillet over medium-high heat, heat 2 tablespoons of the oil and add the tomatoes, garlic and onions. Stir and cook for a minute or 2. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or 2 in order to release the flavors. Transfer the mixture to a bowl and set aside.
• In the same skillet, heat the remaining 2 tablespoons oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and some salt and pepper and cook until the chicken is deep golden brown and done in the middle, 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Allow the sauce to boil until reduced by half, about 2 minutes. Stir in the pinto and kidney beans and set aside.
• To assemble, pour half of the jar of salsa verde (about a cup) in the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Layer half of the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the Enchilada Sauce. Next, add the remaining tortillas in a layer, pour on the rest of the salsa verde and Enchilada Sauce and sprinkle on the rest of the cheese.
• Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until hot and bubbly, 15 to 20 minutes. Allow the casserole to sit for a few minutes before serving up to ensure it holds together. Serve with sour cream and cilantro for topping.
• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
• Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
• The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.

CHICKEN TORTILLA BAKE

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.

VIVA LA CHICKEN CASSEROLE

Steps:

• Melt cheese in large saucepan over low heat.
• Add soups, mushrooms, picante sauce and chicken, mixing well.
• Lien baking dish with chips.
• Spoon cheese mixture over chips.
• Top with additional chips.
• Bake at 350 degrees for 20 to 25 minutes or until bubbly.
• OAMC DIRECTIONS:.
• To freeze: Assemble as directed through step 2. Allow to cool and place in freezer bags. Seal, pushing out as much air as possible. Label and freeze.
• To serve: Allow to thaw in fridge. Finish assembly and bake as directed.

CHICKEN TORTILLA CASSEROLE

Steps:

• Cut tortillas into strips or squares.
• In a large bowl, combine canned soups, salsa, and milk to form a sauce.
• Add grated cheese, chicken cubes, tortilla pieces, and chopped onions.
• Toss all ingredients until well mixed.
• Put into greased casserole dish.
• Cover and let sit in refrigerator overnight.
• Bake, covered, at 350 degrees for about 45 minutes (or until hot and bubbly).

VIVA CHICKEN TORTILLA

Steps:

• Heat oven to 350.
• Butter rectangular baking dish, 13 x 9 inches; spoon broth into dish.
• Mix yogurt, soups, salsa and onion.
• Layer 1/3 of the tortillas strips, 1 1/3 cups of the chicken, about 1 1/3 cups of the soup mixture and 1 1/3 cups of the cheese in dish; repeat 2 times.
• Bake uncovered 40 minutes. Let stand 10 to 15 minutes before serving.
• Garnish with olives.