Chicken And Corn Tortilla Bake Recipes

Steps:

• In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. , Bake, uncovered, at 350° for 30 minutes or until heated through. 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°. If desired, serve with sour cream and green onions.

Steps:

• Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.
• Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready® Fajita Chicken Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.
• Bake, covered, 40 minutes or until bubbly around the edges. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

Steps:

• 1. Preheat oven to 325 degrees F. Spray 8x8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
• 2. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
• 3. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
• Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

Steps:

• In each of two greased 13x9-in. baking dishes, arrange six tortillas. Layer each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green pepper, about 1/3 cup olives, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers twice. , Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Steps:

• In a bowl, mix soups, milk, salsa, and onion.
• Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas. Continue to layer in this order until dish is full. Top with cheese. Cover and refrigerate for 24 hours.
• Bake at 300 degrees F (150 degrees C) for 1 to 1 1/2 hours.

Steps:

• In bowl, combine chicken, chilies, broth, soups and onion.
• Set aside.
• Layer half of the tortillas on the bottom of a greased 9x13 baking pan, cutting to fit pan if desired.
• Top with half of the chicken mixture and half of the cheese.
• Repeat layers.
• Bake uncovered at 350 for 30 minutes.

Steps:

• Heat the oven to 350 degrees F. Spread 1/4 cup enchilada sauce in the bottom of a 9-inch pie plate.
• Pour the remaining enchilada sauce into a shallow dish. Dip 3 tortillas into the enchilada sauce and turn to coat. Line the pie plate with the coated tortillas, overlapping as needed. Top with half the chicken and 1/2 cup cheese. Repeat the layers. Coat the remaining tortillas with the enchilada sauce and place on top. Spread with the remaining enchilada sauce.
• Bake for 25 minutes or until the filling is hot and bubbling. Top with the remaining cheese and bake until the cheese is melted.

Steps:

• 1. Preheat oven 350 degree F. Spray a 9 x 13 baking dish with nonstick cooking spray.
• 2. Cut your corn tortilla's into squares.
• 3. In a saucepan, add broth, soups, onions, chili, chiles and salsa...Heat until warmed throughout.
• 4. In a bowl, add the chicken and tortilla's.
• 5. Pour warmed soup mixture over the chicken. Stir until well combined. Pour evenly into prepared dish. Sprinkle with cheeses.
• 6. Cover and bake for 25- 30 minutes. Remove cover and bake another 40 - 45 minutes. Cut into squares and serve with favorite toppings.