How to Make Chicken Tortilla Casserole
How to Make Chicken Tortilla Casserole. Part of the series: ModernMom. Chicken tortilla casserole only needs five ingredients and is a quick, easy and fun recipe your whole family will enjoy. Learn how to make this tasty casserole with instructions from ModernMom's Suzie Schwartz in this video on chicken recipes. Read more:
PASTEL AZTECA | How To Make the best Tortilla Casserole ❤
(Link to all my videos) Rachel cooks with love
This delicious Pastel azteca is absolutely delicious to say the least, it's layers and layers of total goodness. This traditional dish is the casserole of choice when entertaining or just wanting something hearty and delicious. I alternate layers of gently fried corn tortillas with layers of salsa Verde, poblanos strips, corn grains ,onion strips, Mexican crema and Oaxaca cheese, it is best when made with a meat ingredient, I usually choose chicken but also love it with ground beef, I bake my Pastel Azteca casserole in the oven till bubbly, then serve it with a side salad. This dish is easy and absolutely fit for a king.
INGREDIENTS-----------------------
3 Lb boneless skinless chicken thighs
6 tomatillos
5 poblanos peppers (seeds and veins removed)
2 jalapenos (seeds removed)
1/2 medium onion (julienned for sauce)
6 garlic cloves (divided)
Cilantro (medium bunch)
1 Tbsp butter
1 Tbsp olive oil
1 tsp Better than bouillon
13 corn tortillas
18 oz Oaxaca cheese (grated)
Crema (Cacique Mexican table cream)
2 C. corn
1/2 tsp oregano
1/4 tsp ground cumin
oul for frying tortillas
1 &1/2 C. Chicken broth
Salt as needed
BLENDER INGREDIENTS-------------------
Tomatillos
1 poblano pepper
cilantro
2 jalapenos
1 C. chicken broth
INGREDIENTS TO BOIL CHICKEN---------
2 Celery ribs (cut in half)
1/4 tsp peppercorns
2 garlic cloves
1-2 tsp Better than bouillon (I used 1)
water to cover chicken by 1 &1/2 inches
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
■ Always use caution when working with raw meat.
■ Caution when working with a hot stove.
■ keep children away from hot stove.
#pastelazteca
#tortillacasserole
#casserole
Chicken Tortilla Casserole Recipe
#cincodemayo #chickentortillacasserole #mexicanfiestacasserole
This Chicken Tortilla Casserole is made with a whole bag of tortilla chips! It's easy and delicious. Once you make a few times, you can make it by memory. I hardly measure ingredients when I cook and I always do some improvising.
Chicken Tortilla Casserole Recipe:
Mix together:
One container of Organic Chicken Broth
2 cups of Green Chiles (use the level of spicy you like!)
1 can of Organic Black Beans
1 tsp of cumin
Cut up one package of boneless organic chicken breasts. Cook chicken (sprinkle with salt and pepper) and add a diced onion and a couple of cloves of garlic
Add the chicken, onion, and garlic to the broth mix.
In a casserole baking dish, add a bag of Organic, non-GMO tortilla chips. Distribute the broth mix evenly and add the entire pot to the chips.
Then add a layer of cilantro
Then add a layer of cheese (any kind you like) I used Queso and Hatch Chile
Bake at 350 degrees (uncovered) for about 30-45 minutes until the layer of chips is firm and cheese is nice and brown.
I'm a life and leadership coach helping men and women make better choices in life. This dish and recipe is a better choice when made with the freshest - organic and non-GMO ingredients available to you.
CONTACT: coachcarollopez.com Here you can find my book and also fill out the contact form if you'd like to work with me as your coach!
Music Credit: Fiesta de la Vida by Aaron Kenny provided by YouTube
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
Baked Tortilla Beef and Cheese Wrap
Ingredients:
8 tortilla breads
300 gms cheddar cheese
For the meat:
300 gms minced meat
2 tbsp oil
2 onions (medium-size)
400 gms mushroom
1 cup green bell pepper
1 cup red bell pepper
1 1/2 tsp salt
1/2 tsp black pepper
1 tsp coriander
1 tsp thyme
1 tsp paprika
1 tsp chilli flakes
1 tbsp yogurt
1 tbsp mayonnaise
For the sauce:
2 tbsp oil
3 minced garlic cloves
1 tbsp tomato paste
3 grated tomatoes
1 tsp salt
1 tsp black pepper
some dried thyme for garnish
Baked Tortilla Beef and Cheese Wrap