Category Archives: Tortillas

Casseroles, Chicken, Main Dish, Make Ahead, Mexican, Tortillas

Monterey Tortilla Casseroles

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Nonstick spray coating
6 6-inch corn tortillas, each cut into 6 wedges
2 cups cubed cooked chicken
1 cup loose-pack frozen whole kernel corn
1 16-ounce jar salsa verde
3 tablespoons light dairy sour cream
3 tablespoons snipped fresh cilantro
1 tablespoon all-purpose flour
1 cup crumbled Mexican chihuahua or farmer cheese (4 ounces)
Light dairy sour cream (optional)
Snipped fresh cilantro (optional)
Chopped tomato (optional)
Jalapeno pepper, thinly sliced (optional)

Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes.
Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato. Makes 4 servings.
To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above.
To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.
Make-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.

Cheese, Mexican, Tortillas, Turkey Breast

Mexican Lasagna

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6 ounces turkey breast tenderloin
1 14½-ounce can dried tomatoes with basil, garlic and oregano
3/4 cup skim-milk ricotta cheese
1/3 cup plus 2 tbsp. shredded nonfat (real mozzarella) cheese
2 tbsp. nonfat liquid egg substitute
2 tbsp. chopped fresh cilantro
salt and freshly ground black pepper to taste
1/2 cup chopped white onion
1 tsp. minced roasted garlic
1/2 tbsp. chili powder
Tortillas

Preheat oven to 400 F.
In a food processor, chop up the turkey breast.
In a skillet, add onion and 2/3 cup chopped turkey.
Add tomatoes, garlic and chili powder, and cook about 2 minutes.
In a bowl mix together the ricotta cheese, 1/3 cup mozzarella cheese, egg substitute, cilantro, salt and pepper.
Line a nonstick 9-inch-round cake pan with one of the tortillas and spread the turkey mixture over the tortilla, leaving a 1-inch border. Place a second tortilla on top and spread with all of the ricotta mixture, again leaving a 1-inch border. Add a third tortilla and cover to within an inch of the outside with the remaining turkey mixture.
Top with the fourth tortilla and cover with aluminum foil.
Place in oven for 10 minutes, remove foil and sprinkle the remaining 2 tablespoons of mozzarella cheese over top and put back in oven for 2 minutes.

Cheese, Chicken Breasts, Tortillas

Mexican Chicken Casserole

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1 cup fat-free, less-sodium chicken broth
2 (4.5-oz.) cans chopped green chilies, divided
1-3/4 lbs. skinned, boned chicken breasts
2 tsp. olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup shredded Monterey Jack cheese
1/4 cup (2 oz.) tub-style light cream cheese
1 (10-oz.) can enchilada sauce
12 6″ corn tortillas
Cooking spray
1/2 cup shredded reduced-fat extra-sharp cheddar cheese
1 oz. tortilla chips, crushed (about 6 chips)

Combine broth and 1 can of chilies in a large skillet; bring to a boil. Add chicken; reduce heat and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
Preheat oven to 350 degrees.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chilies and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Makes 8 servings.

Cheese, Chicken, Tortillas

Chicken Quesadillas

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2 cups cooked chicken, chopped
1 cup cheddar cheese, mexican blend, shredded
2 tablespoons taco seasoning mix
1 cup sour cream
1 cup salsa
4 flour tortillas

Mix chicken with seasoning mix. Melt 1 tsp. butter in skillet. Place tortilla in preheated skillet, top with chicken and cheese, fold in half. Grill on both sides until lightly toasted and warmed through.

Remove from pan, cut into triangles. Serve with sour cream and salsa.

Casseroles, Chicken, Chicken Breasts, Ethnic - Regional, Main Dish, Mexican, Tomatoes, Tortillas

Chicken Enchilada Casserole

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From Cooking Light

Cooking spray
1 1/4 pounds skinned, boned chicken breast
1 1/2 cups chopped onion
4 garlic cloves, minced
1/2 cup beer
1/4 to 1/2 teaspoon ground red pepper
1 (28-ounce) can whole tomatoes, drained and chopped
1/2 cup thinly sliced green onions
1 (2 1/4-ounce) can sliced ripe olives, drained
2 (4.5-ounce) cans chopped green chiles, drained
5 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups 1% low-fat milk
2 large egg whites, lightly beaten or 6 tablespoons egg substitute
3/4 cup (3 ounces) shredded sharp cheddar cheese
3/4 cup (3 ounces) shredded Monterey Jack cheese
6 (6-inch) corn tortillas, cut in half
1/2 cup fat-free sour cream
1/2 cup salsa

Preheat oven to 350°.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from skillet; let cool. Shred chicken with 2 forks; set aside.

Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until most of liquid evaporates. Remove from heat. Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside.

Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.

Place cheeses in a bowl; toss well. Set aside.

Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole or soufflé dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture aside.

Bake, uncovered, at 350° for 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa.

NOTE: You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350º for 1 hours or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated.

Yield: 8 servings (serving size: 1 wedge, 1 tablespoon sour cream, and 1 tablespoon salsa)