Monterey Chicken Tortilla Casserole Recipes

Steps:

• Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)
• Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
• In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
• Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
• Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

Steps:

• Melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. Mix in cream of chicken soup, sour cream, and cumin.
• Grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. Top with 1 can green chilies, half the chicken, half the soup mix, half the Cheddar cheese, and half the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.
• Cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium heat. Add chicken and saute for about 5 minutes. Add onion and saute until softened, another 5 minutes. Stir in condensed soup, chile peppers, sour cream, milk, cumin, chili powder, coriander, cayenne pepper, and pepper flakes.
• Transfer 1/2 of the chicken mixture into a 9x13-inch pan. Layer with 1/2 of the tortilla chips and 1/2 of the Monterey Jack cheese. Repeat layers once more and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes.

Steps:

• Preheat oven to 375.
• In a large bowl combine chicken cubes, taco sauce, onion, chilies, corn, rice, water and olives.
• Spoon into ungreased 13x9-inch baking dish.
• In a medium bowl, combine taco shell pieces and cheese.
• Sprinkle over chicken mixture.
• Bake 40-45 minutes, or until top is golden brown.

Steps:

• In a saucepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken, tortillas, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and pepper., Transfer to a greased 11x7-in. baking dish. Top with salsa and remaining cheeses. Bake, uncovered, at 350° for 30-35 minutes or until heated through.