Fiesta Chicken Torte Recipes

CHICKEN FIESTA CASSEROLE

Steps:

• PREHEAT oven to 375°F
• Brown the chicken with the onion and peppers in a large skillet, stirring frequently; drain.
• Stir in salsa, cream of mushroom, tomatoes and corn; bring to boil.
• Place 6 tortillas, overlapping as necessary onto the bottom of a 13x9 baking dish. Spoon the chicken mixture over tortillas; top with 1 cup of the cheese. Top with the remaining 6 tortillas. Cover with foil.
• BAKE 25 to 30 minutes or until heated through.
• Remove from oven; uncover. Sprinkle with the remaining cheese.
• Turn off the oven and replace the dish untils the cheese is melted.
• Serve hot with a salad, chips or cold fruit on the side. Don't forget the sour cream!
• Note: Sometimes Mom would add spices or salsa to the cheese topping. Or Ortega chiles. I loved it when she added some salt & pepper with garlic and the the Ortegas. This is still one of my favorite meals. :D. Especially when we had a fruit salad on the side.

FIESTA CHICKEN

Steps:

• In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. 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°.

FIESTA CHICKEN BAKE

Steps:

• Mix soup, salsa, water, corn and rice in 2-quart shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
• Bake at 375 degrees F for 45 minutes or until done. Sprinkle with cheese.

INSTANT POT CREAMY FIESTA CHICKEN RECIPE

Steps:

• Place chicken breasts in the bottom of the Instant Pot.
• Add water, onion, corn, black beans, salsa, lime juice, taco seasoning, and dry ranch mix.
• Place the lid on to of pot and move valve to SEALING (not venting).
• Press the PRESSURE COOK (or MANUAL) button and set timer for 20 minutes (or 25 minutes if using frozen chicken breasts).
• When cook time is finished, do a QUICK RELEASE of the pressure.
• Remove the chicken from the pot and shred using 2 forks.
• While the chicken is out of the pot, add in cream cheese and pepper jack cheese.
• Mix together until all the cream cheese and pepper jack cheese is melted (if you want, you can press the SAUTE button to heat it up faster) and the mixture is creamy.
• Add the chicken back in and stir.
• Use this chicken for tacos, burritos, nachos, salads, enchiladas, quesadillas, etc. The possibilities are endless!