Chicken Tortilla Casserole

This was favorite meal as a kid, and it's always been a big hit when I serve it too.   It sounds like a Mexican casserole, but once it's finished, it really just tastes like cheesy chicken yumminess.  It doesn't have Mexican spices, so it might be good for picky little eaters. I haven't tried it with E yet.  

Chicken Tortilla Casserole

  

2-3 lbs cooked, chopped chiken

1 cup chicken broth

8 oz. sour cream

10 flour tortillas (small size)          

2 cans cream of chicken soup

¼ cup chopped onion

4 cups cheddar cheese

-Combine chicken, onion, soup, and broth in a pot.

-Add salt and pepper.

-Cook until boiling.

-Remove from heat, and add sour cream.

-Fill tortillas with mixture from pot, sprinkle with cheese.  Roll up and place in a 9 x 13 baking dish (cover bottom with filled and rolled tortillas).

-Pour remaining mixture over rolled tortillas.

-Sprinkle remaining cheese on top.

-Bake at 350 degrees for 30-40 minutes.

-Let stand for 5 minutes before serving.

[from Amanda]

Taco Salad

Tonight I'm making a taco salad. I brown some ground turkey and add that to some lettuce, tomato, avocado and some onions. I bake a whole wheat tortilla until it's crunchy and use that as some 'chips' to put on it. Then I make some salsa to use as dressing. It's super good!

[from Christine]

Layered Mexican Bake

Layered Mexican Bake



1-1/2 lb. extra-lean ground beef

1 large onion, chopped

2 green peppers, chopped

4 tsp. chili powder*

2-1/2 cups chunky red salsa

2 pkg. (10 oz. each) frozen corn

6 high-fiber whole wheat tortillas (8 inch)

1 cup Reduced Fat Cream

1-1/2 cups Shredded Sharp Cheddar Cheese, divided

1. HEAT oven to 375ºF.
2. BROWN meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 min. Add salsa and corn; mix well. Simmer 5 min.
3. SPREAD 2 cups meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 tortillas, 1 cup meat sauce, sour cream and 1/2 cup cheese. Cover with 2 tortillas, 2 cups of remaining meat sauce and half of remaining cheese; top with remaining tortillas and meat sauce. Cover with foil.
4. BAKE 30 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.

*I don't put that much chili powder in when I make it and Emma is eating it though.

[from Molly]

Espinacha Chicken Enchilada’s

• 4 med chicken breasts , chopped small pcs.
• 1 can Mexican style tomatoes
• 2 pkg cream cheese (8 oz. each)
• 1/2 box frozen spinach,thawed and squeezed dry
• 2 pkg Shredded Pepper Jack cheese
• 1 jar chunky salsa
• Small carton heavy whipping cream
• Cheddar Cheese
• Tortillas

*Drain excess juice from salsa in a colander

*Combine softened cream cheese, salsa, spinach, pepper jack cheese and whipping cream. Melt in microwave, stirring occasionally.

*Cut up chicken and combine with tomatoes. Cook until just done.

*Spray your baking pan with non-stick spray.

*Place large spoonful of chicken-tomatoe mixture into a tortilla and sprinkle with cheese. Roll up and Place in a large baking pan seam side down. Repeat until meat is used up.

*Cover with the cream cheese sauce and bake at 350 for 30 minutes.



WAAAYY too many calories but they are SOOOO good! My best friends recipe. Haven't made this in awhile, but I'm thinking that this recipe makes about 2 casserole dishes full.

[from doodiebug30]