Dewillias Chicken Tortilla Spinach Casserole Recipes

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.

DEWILLIA'S CHICKEN TORTILLA SPINACH CASSEROLE

Dewillia's Chicken Tortilla Spinach Casserole image

This is one darn satisfying casserole! Make extra and freeze it for your next comfort craving. Check out more of our delicious chicken recipes!

Provided by Dewillia Cotton

Categories Casseroles

Time 1h10m

Number Of Ingredients 10

Ingredients

1 can(s) cream of chicken soup
1 can(s) chopped green chili peppers; 7oz
1 c sour cream; 8oz
1/2 c milk
2 1/2 c boneless chicken
1 medium bell pepper, chopped
1 large tomato, chopped (1 cup)
1 1/2 c cheddar cheese or Mexican cheese blend
2 box chopped spinach, unthaw & squeeze out water
8 (6 or 7 in) corn tortillas, cut in bite size pieces

Steps:

1. Preheat oven to 350 degrees.
2. In a large bowl, add cream of chicken soup, sour cream, chopped chilies, milk, green pepper, tomato, corn tortillas, salt, pepper, 1 cup of cheese, and chopped chicken. The chicken you buy already baked at the grocery store works well. Stir together.
3. Pour half in a 9X13 pan that has been sprayed with cooking spray.
4. Then layer the spinach over the top of the mixture. Add remaining mixture on top of the spinach. I always add more cheese than the recipe calls for.
5. Bake at 350 degrees for 45 to 50 minutes.
6. Take out and top with remaining cheese. Put back in the oven until the cheese melts and the casserole is bubbly.
7. Makes approx. 8 servings.

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