Arrange 7 Tortillas In The Pan Like THIS & Wait 40 Minutes – WOW!
XXL Chicken Fajita Crunchwrap ⬇️ SCRUMDIDDLYUMPTIOUS RECIPE BELOW ⬇️ We've all had a crunchwrap, and we all love them because honestly... they are just awesome! But you know the one thing that's missing from a crunchwrap? It could be bigger! In addition to making an XXL version, we're mixing up the filling and stuffing it with chicken fajitas – with bell peppers this crunchy, you won't even miss that unnecessary tostada shell.
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You'll Need:
- 7 tortillas
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 lb chicken breast
- 1 red onion
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp salt
- ⅓ cup olive oil
- 4 oz shredded monterey jack
- 4 oz shredded cheddar
- 1 bunch of scallions, sliced
- 1 green chili pepper, sliced
- 1 tomato, diced
- 1 tbsp cilantro
Extra:
- 10.5 or 12 cast iron skillet
Here's How:
1. Preheat the oven to 400°F. Core the bell peppers and cut them into strips. Peel the onions and cut them into strips, as well as the chicken breasts. Put everything in a bowl, add paprika, salt, cayenne pepper, cumin, and olive oil and mix well.
2. Pour the marinated chicken and vegetables into a casserole dish and cook for 15 minutes.
3. Brush a cast iron skillet with olive oil and line it with 6 tortillas, as shown in the video. Sprinkle half of the cheddar and Monterey jack cheese over the tortilla in the middle of the pan.
4. Spread the cooked chicken fajitas over the cheese.
5. Add the diced tomatoes, scallions, chili pepper, and cilantro and sprinkle the remaining cheese on top.
6. Place the last tortilla on top and fold the overlapping tortillas towards the middle of the pan. Put the skillet in the oven and cook at 350°F for 40 minutes.
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Easy Mexican CHICKEN Casserole (Chicken Bake Recipe)
Mexican chicken casserole smothered in a simple sour cream, green chili and cheese sauce. Everyone needs an easy chicken casserole for unexpected company or when you are craving Mexican food!
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Mexican Chicken Casserole Ingredients:
2 lbs (3 medium or 4 small) chicken breasts, halved
Salt and Pepper, to taste
8 oz (3 cups) shredded Mexican cheese, divided
1 cup sour cream
14 oz diced green chilis (two 7 oz cans) with their juice
????Casserole Toppings To Serve:
1 small avocado, diced
1 roma tomato, diced
Cilantro, chopped
MORE CASSEROLE RECIPES TO TRY ????
How To Cook Asparagus Casserole -
Easy Chicken Tetrazzini Casserole Recipe -
Easy Chicken and Mushroom Casserole Recipe -
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Betty's Chicken Taco Bake, Recipe by Tori Durham
Betty demonstrates how to make Chicken Taco Bake. This recipe was sent in by Tori Durham of Burlington, Ontario, Canada. This is a quick and easy recipe for a delightful Mexican main course. Thanks, Tori!
Chicken Taco Bake
1 tablespoon olive oil
1 medium sweet onion, chopped
12 ounces sour cream, more or less as desired
16-ounce jar mild salsa (You may substitute pico de gallo salsa or similar ingredient.)
1.25-ounce package taco seasoning mix
cooking oil spray
1 pound to 1 ½ pounds cooked meat, seasoned with salt and pepper (I use chopped cooked boneless, skinless chicken breasts, but you may prefer chopped or shredded cooked sirloin steak or browned ground beef or browned ground turkey.)
10-ounce bag corn chips, such as Nacho Cheese Doritos
4 ounces shredded sharp cheddar cheese
Heat olive oil in deep skillet over medium heat. Add chopped onion and cook until onion is softened. In a medium-sized bowl, mix together sour cream, salsa, and taco seasoning. Add to onions, stirring to combine. Set aside. Spray a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray. Place cooked meat evenly over bottom of dish. Pour sour cream mixture evenly over top of meat. Crush corn chips inside the bag until they are about ½-inch square in size. Sprinkle crushed corn chips over sour cream layer. Sprinkle shredded Cheddar cheese over top of corn chips. Bake at 350 degrees (F) for 30 minutes, until casserole is hot and cheese is bubbling and beginning to brown. For best results, serve while hot. This casserole is so easy to put together, and the layering aspect is a big plus. I hope you enjoy this recipe as much as my family does! Thanks again for a fantastic recipe, Tori! --Betty :)
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Chicken Taco Casserole | Good Food Good Times
Chef Barry Lewis shows us how to make a delicious chicken taco casserole! A perfect twist on 2 great dishes, hearty and great to share with the family.
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INGREDIENTS:
600 g Cooked Chicken
300 g Condensed Cream of Chicken Soup
250 ml Light Sour Cream
300 g Can Chopped Tomatoes
2 Green Chillies
400 g Tin of Black Beans
20 g Taco Seasoning Mix
Large Bag Tortilla Chips
160 g Shredded Cheddar Cheese
1 Tomato
2 Spring Onions
Fresh Bunch of Corainder
STEP 1: MIX INGREDIENTS
Preheat your oven to 180C. In a large bowl mix together your chicken soup, chicken, sour cream, chillies, chopped tomatoes and the black beans. Sprinkle over the taco seasoning and give everything a good mix.
STEP 2: ADD TORTILLAS
Add half of the chicken mixture to the bottom of a baking dish and then top with a layer of crushed up tortilla chips Top with the second half of the chicken mixture and then add another layer of the crushed tortillas.
STEP 3: BAKE AND SERVE
Top with foil and bake in the oven for 20 minutes. Then remove sprinkle over the cheese and return to the oven for a final 5 minutes or until the cheese has melted and is starting to brown.
Taco Casserole
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Chicken Tortilla Casserole
Packed with chicken, beans, tomatoes, and tortillas, this chicken tortilla casserole is one of my favorites, no matter the season. The best part is that once this casserole is baked, it can be customized by anyone in your family. Top it with guacamole, sour cream, spicy peppers, or anything your heart desires, and it will be a delicious weeknight meal.
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INGREDIENTS
- 1 medium onion, diced
- 2 large bell pepper, seeds removed and diced
- 1 tsp kosher salt
- 1 tbsp chili powder
- 3/4 tsp cumin
- 2 15-oz cans fire-roasted diced tomatoes
- 1 15-oz can tomato sauce
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 15-oz can red kidney beans, drained and rinsed
- 6 flour tortillas
- 4 cups shredded cheddar cheese
- 1/2 cup chopped cilantro
INSTRUCTIONS
- In a large skillet, heat 2 tbsp of neutral oil over medium heat. Add the onion, bell pepper, and salt. Sauté until the vegetables are translucent and beginning to brown, 4-6 minutes. Add the chili powder and cumin. Stir the spices into the hot oil to bloom the spices for 30 seconds.
- Add the diced tomatoes and tomato sauce and stir to incorporate. Place the chicken breasts over the tomatoes and bring the mixture to a low simmer. Once at a simmer, cover and cook until the chicken breasts reach 160°F, 12 to 15 minutes. After the chicken has cooked, remove the breasts from the pot and set them aside to cool. Add the kidney beans to the tomatoes and stir to combine.
- When the chicken is cool enough to handle, shred the breasts into small pieces.
- Preheat the oven to 350°F.
- Remove the tomatoes and beans from the heat. Grease a 9x13 baking dish and spread ½ cup of the tomato mixture over the bottom of the baking dish. Add the shredded chicken to the mixture and combine. Lay two tortillas over the thin layer of tomatoes. The tortillas will overlap. Add 1/3 of the tomato mixture and spread evenly. Sprinkle with 1 cup of cheese and 1/2 of the chopped cilantro. Repeat these layers two more times ending with the final two cups of cheese on top of the casserole.
- Bake in the preheated 350°F oven until the cheese is beginning to brown and the casserole is bubbling throughout, 45-55 minutes. Once baked, remove from the oven and cool for 15 minutes before serving.
#dinner #recipe #tortillas #chicken #southwestern