Best 9 Beans And Chicken Tortilla Casserole Recipes

PINTO BEAN AND CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
• Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper in a large bowl.
• Spread corn chips on the bottom of the prepared casserole dish and evenly distribute the bean mixture over top. Sprinkle with Colby-Jack cheese.
• Bake in the preheated oven until cheese has melted and casserole is heated through, about 25 minutes. Serve immediately.

BEANS AND CHICKEN TORTILLA CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large skillet cook the onion, garlic and bell pepper in olive oil until tender. Stir in the UNdrained tomatoes, green chilies, salsa, cumin, salt, oregano, and pepper. Add beans and chicken; heat through.
• 3. In a 13x9 baking dish coated with oil, Add a third of the chicken mixture. Top that with 4 corn tortillas, another third of the chicken mixture, and 1 cup cheese. Continuing layering ending with remaining chicken mixture on top.
• 4. Cover with foil and bake for 30 minutes or until bubbly. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes or so before serving. Serve with additional salsa, sour cream, green onion, olives, etc.

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
• Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

CHICKEN, BLACK BEAN, AND TORTILLA CASSEROLE

Steps:

• In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft.
• Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.
• Stir in beans and chicken.
• Preheat oven to 350°.
• In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.
• Top with 4 tortillas and sprinkle with 1 cup cheese.
• Add another 1/3 of the bean-chicken mixture and 1 cup cheese.
• Top with 4 tortillas and 1 cup cheese.
• Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.
• Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.

TORTILLA, BEAN AND CHEESE CASSEROLE ("ENFRIJOLADAS")

Steps:

• Preheat the oven to 350 degrees F.
• Put the drained beans and chicken broth in a large bowl.
• In a saute pan, heat the olive oil over medium-high heat. Add the onion, tomato, chile, and garlic. Saute until the onion is soft, about 5 minutes. Rub the oregano, between palms of your hands and sprinkle over the beans. Add salt and pepper, to taste. Add the beans and broth to the pan and simmer for 10 minutes. Cool the beans for about 5 minutes before putting them in the blender. Carefully, pour the mixture into a blender and puree. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently.
• Using tongs, pass the tortillas 1 by 1 through the refried bean sauce until they are somewhat softened and coated on both sides with the sauce. Set aside on a plate. Fill each tortilla with 1/4 cup of shredded cheese. Fold in half and arrange them, overlapping, in a 9 by 13-inch baking dish. Top with an additional 1 to 1 1/2 cups of the bean sauce, just enough to cover the beans but allow the edges of the folded tortillas to show. Bake until cheese is melted about 10 to 15 minutes.
• To serve, drizzle with Mexican sour cream lengthwise in a 2-inch thick strip down the center of the dish. Top with 8 overlapping red onion rings.

CHICKEN BEAN CASSEROLE

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth. Gradually add broth, milk, soy sauce, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. , Stir in 1/3 cup Parmesan cheese until melted. Add beans and chicken; toss to coat;. , Transfer to a greased 2-qt. baking dish; sprinkle with the remaining cheese. Bake, uncovered, at 375° for 15-18 minutes or until golden brown.

SIMPLE CHICKEN ENCHILADAS

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

HEARTY CHICKEN TORTILLA SOUP WITH BEANS

Steps:

• Bring water and 2 teaspoons salt to a boil in a large Dutch oven or heavy-bottom stockpot; and chicken, cover Dutch oven, and cook until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a plate to cool and pour water from Dutch oven into a bowl for later use.
• Heat olive oil in the Dutch oven over medium heat. Cook and stir onion and green bell pepper in the hot oil until onion is soft and translucent, 4 to 5 minutes. Add garlic to onion mixture; cook and stir until garlic is fragrant, about 1 minute.
• Mix chicken broth, black beans, Great Northern beans, fire-roasted tomatoes, green chile peppers, chili powder, oregano, cumin, and salt to taste into onion mixture; bring to a boil, reduce heat to medium, cover Dutch oven, and simmer until soup flavors blend, about 20 minutes.
• Remove bone from chicken and discard. Shred chicken meat into small pieces using your hands or a fork. Add chicken and corn to soup; cover Dutch oven and cook until corn is warmed, about 5 minutes.

CHICKEN AND CHEDDAR TORTILLA BAKE

Steps:

• In a large skillet, saute the chicken, cumin and salt in 1 tablespoon oil until chicken is no longer pink., Combine the refried beans and tomatoes; spread 1 cup into a greased 11x7-in. baking dish. Top with 24 tortilla strips; layer with half of the corn, bean mixture, chicken and cheese. Repeat layers. , Using remaining tortilla strips, make a lattice crust over filling; brush with remaining oil. Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted., Serve immediately or, before baking, cover and freeze casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.