Everyone loves Mexican casseroles, but they don't always fit into a healthy diet. Stir in 1/2 of the cheese. Line the bottom of the dish with 4 tortillas. Mexican Tortilla Casserole. 2 cups diced fresh tomatoes (about 3 to 5), 1 large boneless, skinless chicken breast (about 12 ounces), cut into bite-size pieces, 1 15-ounce can pinto beans, drained and rinsed, 1 15-ounce can kidney beans, drained and rinsed, 10 large (burrito-size) flour tortillas or 12 small flour or corn tortillas. Heat the olive oil in a large skillet over medium low heat and add the onion, garlic, cumin and chili … 35 g In the same skillet, heat the remaining 1 tablespoon olive oil. © 2020 Discovery or its subsidiaries and affiliates. Sprinkle with 1/3 … In large bowl, mix soup, sour cream, milk, chili powder, and cumin until blended. Cut the tortillas into thin strips. Sprinkle with remaining tortilla strips (cut into strips). Cover the unbaked casserole tightly with heavy-duty foil and freeze up to 6 months. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread. This healthy spin on our favorite Chicken Tortilla Casserole is one of my go-to comfort food casseroles. With this tasty dish, you can enjoy creamy, zesty layers of tortillas, chicken, beans and corn without a bit of sacrifice! Bake for 40 minutes. Bake for 40 minutes. Sprinkle with remaining cheese and let stand 5 minutes. Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks). Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Sign up for the Recipe of the Day Newsletter Privacy Policy, Pressure Cooker Pulled Pork with Roasted Brussels Sprouts and Cheese Grits, Chicken and Sweet Potato Enchilada Casserole. In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Stir in chicken (cooked and shredded), tomatoes with chilies, 1/2 of tortillas (cut into strips), beans, corn, and bell pepper. Stir in the beans and set aside. Arrange in … Spoon and spread mixture in baking dish. Lightly grease a 9x13 inch baking dish. Remove the mixture to a bowl and set aside. Peel the eggplant; slice into 1/4-inch-thick rounds. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese. Layer in order: half of the tortilla … Classic chicken-tortilla casserole, but healthier! Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Get Mexican Tortilla Casserole Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Spoon and spread mixture in baking dish. To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Stir in chicken (cooked and shredded), tomatoes with chilies, 1/2 of tortillas (cut into strips), beans, corn, and bell pepper. Total Carbohydrate To bake, preheat the oven to 350 degrees F. Bake the foil-covered casserole for 2 hours; remove the foil and bake 10 to 15 minutes more, until hot and bubbly. tomato sauce1 cup medium salsa1 can (15 oz.) I am pretty much obsessed with simple Mexican meals that are healthy AND delicious, such as my beloved Sweet Potato Quesadillas.And since I’m also a big fan of pre-made dishes that you can make with little effort in only a few minutes, I created this cheesy vegan Tortilla Bake. Serve with sour cream and cilantro. Add 1 cup water and stir to make a sauce. FREEZE IT! And watch videos demonstrating recipe prep and cooking techniques. 11 %, (10 3/4 ounce) can 98% fat-free cream of chicken soup. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in 1/2 of the cheese. This taco casserole is one of the first "recipes" I created on my own and one of the first posts I ever put on this blog (all the way back in March of 2007!). It’s a make and bake, one-dish meal full of bold flavors and lots of CHEEEESE.

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