Dewillias Chicken Tortilla Spinach Casserole Recipes

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large bowl, add cream of chicken soup, sour cream, chopped chilies, milk, green pepper, tomato, corn tortillas, salt, pepper, 1 cup of cheese, and chopped chicken. The chicken you buy already baked at the grocery store works well. Stir together.
• 3. Pour half in a 9X13 pan that has been sprayed with cooking spray.
• 4. Then layer the spinach over the top of the mixture. Add remaining mixture on top of the spinach. I always add more cheese than the recipe calls for.
• 5. Bake at 350 degrees for 45 to 50 minutes.
• 6. Take out and top with remaining cheese. Put back in the oven until the cheese melts and the casserole is bubbly.
• 7. Makes approx. 8 servings.

Steps:

• Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
• Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
• Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
• Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

Steps:

• Position a rack in the upper third of the oven; preheat to 400 degrees F. Melt the butter in a large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour, cumin, oregano and cayenne and stir until coated. Add the chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from the heat. Stir in the chicken, white beans and 1 cup cilantro.
• Butter a 3-quart baking dish. Spread one-third of the crushed tortilla chips in the bottom. Top with half of the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 minutes. Uncover and bake until lightly browned and bubbling, about 10 minutes. Top with more cilantro.