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Mexican Chicken Tortilla Casserole

Name: Mexican Chicken Tortilla Casserole
Prep time: 1500 s
Cook time: 2340 s
Total time: 3840 s
Yield: 6
Ingredients: 1/2 cup Oil canola; 8 Units Tortillas ready-to-bake or -fry corn; 1/2 cup Onions yellow sauteed; 4 Cloves Garlic raw; 2 tablespoons Spices chili powder; 2 teaspoons Spices cumin seed; 2 teaspoons Spices coriander seed; 28 ounces Tomato products canned sauce; 1 teaspoon Salt table; 1 teaspoon Spices pepper black; 2 Units Chicken broilers or fryers breast meat and skin cooked rotisserie original seasoning; 15 ounces Beans black mature seeds canned low sodium; 2 cups Cheese Mexican blend; 100 grams Sour cream reduced fat; 30 grams Coriander (cilantro) leaves raw

64'

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Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Lunch

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 6 Portions +

Oil, canola

1/2 cup Oil, canola

Tortillas, ready-to-bake or -fry, corn

8 Units Tortillas, ready-to-bake or -fry, corn

Onions, yellow, sauteed

1/2 cup Onions, yellow, sauteed

Garlic, raw

4 Cloves Garlic, raw

Spices, chili powder

2 tablespoons Spices, chili powder

Spices, cumin seed

2 teaspoons Spices, cumin seed

Spices, coriander seed

2 teaspoons Spices, coriander seed

Tomato products, canned, sauce

28 ounces Tomato products, canned, sauce

Salt, table

1 teaspoon Salt, table

Spices, pepper, black

1 teaspoon Spices, pepper, black

Chicken, broilers or fryers, breast, meat and skin, cooked, rotisserie, original seasoning

2 Units Chicken, broilers or fryers, breast, meat and skin, cooked, rotisserie, original seasoning

Beans, black, mature seeds, canned, low sodium

15 ounces Beans, black, mature seeds, canned, low sodium

Cheese, Mexican blend

2 cups Cheese, Mexican blend

Sour cream, reduced fat

100 grams Sour cream, reduced fat

Coriander (cilantro) leaves, raw

30 grams Coriander (cilantro) leaves, raw

Mexican Chicken Tortilla Casserole

Nutri value

Go to instructions

Instructions

7 Steps

64'

Total

25'

Preparation

39'

Cooking

Waiting

Step by step

1 of 7

10'

Preheat Oven

Preheat oven to 375 degrees. Oil or spray a 13 x 9-inch baking dish. Set aside.

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2 of 7

Cook Tortillas

Heat oil in a shallow pan over medium-high heat. Cook the tortillas, individually for approximately 1-2 minutes or until crispy. Drain on a cooling rack. Set aside.

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3 of 7

Cook Onions and Spices

Drain off all but 2-3 tablespoons of the hot oil. Add the onion and cook 6-7 minutes or until softened. Add garlic, chili powder, cumin and coriander and stir briefly. Add tomato sauce. Bring to a simmer and heat through. Season to taste with salt and black pepper.

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4 of 7

Layer Tortillas

Place approximately 1/2 cup of the sauce in the bottom of the baking dish. Top with 4 tortillas.

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5 of 7

Assemble the Tortillas

Distribute about 1/2 of the chicken over the tortillas, 1/2 of the Poblanos and 1/2 of the beans. Top with another 1/2 cup of the sauce followed by 1 cup of cheese.

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6 of 7

Layer Ingredients

Top with remaining tortillas followed by remaining chicken, poblanos, beans, sauce and cheese.

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7 of 7

30'

Bake the Casserole

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake another 20-30 minutes or until cheese and casserole are hot and bubbly. Sprinkle with fresh cilantro and serve.

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