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Poultry - Chicken Tortilla Casserole Post by :selfnetbiz Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3573

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Poultry - Chicken Tortilla Casserole

6 boneless skinless chicken breast halves, cut in thin strips
1/2 cup green onions, sliced
1 clove garlic, minced
3 tbsp cornstarch
4 cups cold chicken broth, defatted
1 1/2 cups fat free Monterey Jack cheese, shredded
1/2 cup fat-free salad dressing, like Miracle Whip® OR 1/2 cup low fat mayonnaise
1/2 cup fat free sour cream
1 (4 oz) can chopped green chiles, drained OR 2 serrano or jalapeno peppers, chopped
1/2 cup olives, sliced
1/4 cup parsley, chopped OR 1/4 cup cilantro, chopped
12 ( 7 inch) flour tortillas

Preheat oven to 350°F.

Heat a nonstick skillet and spray with vegetable oil spray. Add chicken, onions and garlic. Cook, stirring frequently, until chicken is golden and cooked through, about 10 minutes. Remove skillet from heat and set aside.

In a saucepan stir together cornstarch and cold chicken broth. Bring to a boil, stirring constantly. Boil 1 minute.

Mix in 1 cup of cheese, salad dressing, sour cream, chiles, 1/4 cup of olives, and parsley; stir sauce until smooth.

Remove 1 cup of sauce and stir into chicken mixture.

Spoon 2 tbsp of chicken mixture into tortillas; roll to enclose. Place tortillas seam-side down in a 9x13" baking dish.

Pour remaining sauce over and top with remaining cheese and olives.

Bake for 25 minutes, or until thoroughly heated.

Very low fat (if using all non-fat products) or low fat (if using reduced fat products) .

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Poultry - Chicken Tortilla Casserole By Schmitty Poultry - Chicken Tortilla Casserole By Schmitty

Poultry - Chicken Tortilla Casserole By Schmitty
1/2 cup long grain white rice 1 cup chopped cooked chicken 1 cup frozen whole kernel corn 1 can (10 ounces) black beans drained and rinsed 2 green onions thinly sliced 1/4 cup chopped green chilies (half of 4 ounce can) 2 teaspoons ground cumin 1/2 teaspoon chili powder 1/4 teaspoon salt 1/8 teaspoon pepper 5 ounces Monterey Jack cheese shredded 2 cups bottled salsa 12 flour tortillas (6 inch) Cook rice in unsalted water following package directions. Combine chicken, corn, beans, onion, green chilies, cumin, chili powder, salt, pepper, 3/4 cup cheese, 1 cup salsa and cooked rice in bowl.

Poultry - Chicken Casserole -  Chicken Tamale Pie Poultry - Chicken Casserole - Chicken Tamale Pie

Poultry - Chicken Casserole -  Chicken Tamale Pie
1 pkg. corn muffin mix 1/2 cup shredded Cheddar cheese 1 can Campbell's cream of chicken soup 1 tsp. chili powder 1 clove garlic, minced 1 can (4oz.) chopped green chilies 1/2 cup chopped green onions 1 cup whole kernel corn 1 1/2 cups chopped cooked chicken Preheat oven to 350 degrees. In bowl, combine muffin mix and cheese. Prepare according to package directions. In saucepan, stir remaining ingredients until blended. Heat through. Spoon muffin mixture into a greased 2 quart casserole. Spoon hot soup mixture over the muffin mixture to within 1/2 inch of edge. Bake 25 minutes or until