Chicken Tortilla Casserole | Easy & Delicious Recipe | MOLCS Easy Recipes
Chicken Tortilla Casserole
1 Rottisorie Chicken - shredded
2 - 10 oz Can Rotel Original
1 - 15 oz Can Black Beans - drained
1 1/2 C Frozen Corn
1 C Chicken Broth
1 Tbsp Chili Powder
1 1/2 tsp Garlic Powder
1 tsp Cumin
1 tsp Salt
12 Small Corn Tortillas - cut into quarters
8 oz Block Monterey Jack - shredded
8 0z Block Cheddar - shredded
1/3 C Cilantro - chopped
1/2 C Sour Cream
1/2 C Red Onion - diced
In a large bowl mix together rotel, chili powder, cumin, garlic powder & salt. Add in black beans, frozen corn & chicken broth. Stir. Add in shredded chicken, 1/2 of the monterey jack & cheddar cheeses. Add your quartered corn tortillas and mix.
Lightly spray a 9 x 13 baking dish with cooking spray. Pour ingredients into bowl and spread evenly. Cover with foil.
Bake @ 350 for 25 minutes.
Remove foil and top with remaining cheeses.
Turn oven up to 400 and bake for 10 - 15 minutes or until cheese is melted.
Top with diced red onion & cilantro. Serve with sour cream if desired.
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Late Summer/Early Fall Tortilla Casserole
This casserole is essentially a lasagna-style layering of tortillas, enchilada sauce, sautéed vegetables, beans, cheese, and herbs.
Here's the full recipe:
And here are a few links to the components in the casserole:
Sourdough Flour Tortillas:
You could use non-sourdough Flour Tortillas:
Slow-Cooker Black Beans:
Enchilada Sauce:
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
Eddie Guerrero's Mexican Tortilla Casserole! | Kayfabe Kitchen
Orale, essa! On this edition of Kayfabe Kitchen, Brian Zane tries out Eddie Guerrero's Mexican Tortilla Casserole! Does it pack a spicy punch? Find out here!
For the complete recipe, visit the Wrestling With Wregret Facebook page!
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Monterey Chicken Casserole
Printable Recipe:
Ingredients:
2 lbs. Cooked Chicken (pulled)
1/2 cup Sour Cream
4 cups Salsa
5 cups Crushed Tortilla Chips
2 cups Shredded Monterey Jack Cheese
1 Sliced Jalapeño Pepper (optional)
Instructions:
Preheat oven to 350º F.
In a large bowl, combine chicken, sour cream, salsa, and half of cheese.
Add half of tortilla chips to bottom of greased 13 x 9 inch baking dish.
Pour meat mixture on top of chips.
Bake for 25 minutes.
Top with remaining chips, cheese, and optionally garnish with peppers.
Bake for an additional 10 minutes to heat through.
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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.
???? FULL RECIPE:
➡️ Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks:
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You can find the nifty chopping board featured in the recipe video here:
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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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