Best 20 Tortilla Bake Recipes

CHICKEN TORTILLA BAKE

Steps:

• In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. , Bake, uncovered, at 350° for 30 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with sour cream and green onions.

CHILI TORTILLA BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CREAMY CHICKEN TORTILLA BAKE

Steps:

• Melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. Mix in cream of chicken soup, sour cream, and cumin.
• Grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. Top with 1 can green chilies, half the chicken, half the soup mix, half the Cheddar cheese, and half the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.
• Cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.

BLACK BEAN AND TORTILLA BAKE

Steps:

• Preheat oven to 350* F.
• Spray a large skillet with cooking spray.
• Add garlic, onions, tomato, green onion, cumin, and chili powder.
• Cook on medium heat until onion is tender.
• Add tomato sauce and cook 5 minutes more.
• Stir in beans, cilantro, salt and pepper.
• Spray a 9 inch square baking dish with cooking spray.
• Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
• Top with reserved 2 tablespoons of cheese.
• Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.

SAUSAGE TORTILLA BREAKFAST BAKE

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 4-6 minutes. Stir in tomatoes., Coat a 9-in. deep-dish pie plate with cooking spray. Line pie plate with half the tortillas. Sprinkle with half of each of the following: sausage mixture, cheeses and green onions. Repeat layers. , In a bowl, whisk together eggs, milk, paprika and cumin; pour slowly over layers. Bake, uncovered, until set, 25-30 minutes. Let stand 10 minutes. Cut into wedges. If desired, serve with sour cream, salsa and additional green onions.

CHICKEN TORTILLA BAKE

Steps:

• 1. Preheat oven to 325 degrees F. Spray 8x8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
• 2. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
• 3. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.

FOLD-OVER TORTILLA BAKE

Steps:

• In a large skillet, cook ground beef and onion until beef is no longer pink, breaking it into crumbles; drain. Stir in the tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour half the meat sauce into a 13x9-in. baking dish. Set aside. , Wrap the stack of tortillas in foil; warm at 350° for 8-10 minutes. Spread each warm tortilla with cream cheese and top with chiles. Fold tortillas in half. Arrange folded tortillas over meat sauce; pour remaining sauce over top. , Cover and bake at 350° for 15 minutes. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer. If desired, top with cilantro.

CHICKEN TORTILLA BAKE

Steps:

• Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.
• Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready® Fajita Chicken Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.
• Bake, covered, 40 minutes or until bubbly around the edges. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

TORTILLA BEEF BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in soup. Sprinkle 1-1/2 cups tortilla chips in a greased shallow 2-1/2-qt. baking dish. Top with beef mixture, salsa and cheese. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Sprinkle with the remaining chips. Bake 3 minutes longer or until chips are lightly toasted.

BEEF AND BEAN TORTILLA BAKE

Steps:

• Heat oven to 350°F. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in black beans, pinto beans, tomatoes, taco seasoning mix and water. Cook 2 to 4 minutes, stirring occasionally, until heated through. Stir in 1/2 cup of the cheese.
• In 8-inch square (2-quart) glass baking dish, spread 2 cups of the beef mixture. Top with half of the tortilla strips. Spoon half of the remaining beef mixture over tortilla strips. Add remaining tortilla strips; top with remaining beef mixture.
• Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/4 cup cheese. Bake about 5 minutes longer or until cheese is melted. Cut into squares.

HAM 'N' EGG TORTILLA BAKE

Steps:

• In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Meanwhile, in a large bowl, whisk together the eggs, milk and pepper; add the ham. Pour into skillet. Cook and stir over medium heat until eggs are completely set., In a greased 13x9-in. baking dish, spread half of the soup. Place 3 tablespoons egg mixture down the center of each tortilla; sprinkle each with 1 tablespoon cheese. Roll up and place seam side down over soup., Spread remaining soup over tortillas. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

WW LAYERED TORTILLA BAKE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Brown ground beef in large nonstick skillet;.
• drain well. Mix in beans, tomatoes, chiles and taco seasoning mix. Reduce heat;.
• simmer 5 minute Spray 9 x 13 " baking dish with nonstick cooking spray. Cut.
• tortillas in half; place half of them in bottom of baking dish, overlapping.
• Spoon half of beef mixture evenly over tortillas. Cover with remaining.
• tortillas and then remaining beef mixture. Top with cheese. Cover; bake 25 minute.
• 5.5 Points per serving.

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.

VEGETARIAN TORTILLA BAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a large skillet with nonstick spray; saute onions and peppers over medium-high heat.
• When the vegetables are tender, add the cumin, chili powder and the can of chopped tomatoes; simmer in the skillet for 5-10 minutes.
• In a large bowl, mix together black beans, pinto beans and chiles; mix in jar of salsa.
• Spray the bottom a 9"x13" baking dishes with cooking spray.
• Place two tortillas on the bottom of the dish. Spread one-third of the vegetable mixture onto the tortillas, then one-third of the bean mixture; then sprinkle one-third of the cheese on top. Repeat layering two more times, finishing with the cheese.
• Cover with foil and bake for 25 minutes; uncover and bake an additional 10 minutes.
• Remove from oven and let stand five minutes before cutting and serving.
• Serve with fresh cilantro and a dollop of light sour cream, if desired.

EGG AND TORTILLA CHIP BAKE

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with cooking spray. Spread half of the chips in the bottom of the prepared baking dish.
• Whisk together the milk, ancho chile powder, eggs and a pinch each of salt and pepper in a large bowl until well combined. Stir in the green chiles, cilantro and 1/2 cup of the pepper jack; pour into the baking dish. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
• Sprinkle the remaining chips over the casserole. Sprinkle with the remaining 1/2 cup pepper jack and continue to bake until the cheese is melted and the casserole is set in the center, about 10 minutes more. Let stand 10 minutes. Top with whole cilantro leaves, salsa verde and/or pickled jalapenos. Serve with sour cream.

CHICKEN AND TORTILLA ENCHILADA BAKE

Steps:

• Heat the oven to 350 degrees F. Spread 1/4 cup enchilada sauce in the bottom of a 9-inch pie plate.
• Pour the remaining enchilada sauce into a shallow dish. Dip 3 tortillas into the enchilada sauce and turn to coat. Line the pie plate with the coated tortillas, overlapping as needed. Top with half the chicken and 1/2 cup cheese. Repeat the layers. Coat the remaining tortillas with the enchilada sauce and place on top. Spread with the remaining enchilada sauce.
• Bake for 25 minutes or until the filling is hot and bubbling. Top with the remaining cheese and bake until the cheese is melted.

SPINACH AND CHICKEN TORTILLA BAKE

Steps:

• Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat. Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.

QUICK AND EASY CHICKEN TORTILLA CHIP BAKE

Steps:

• Layer tortilla chips in large casserole dish.
• Top with half the chicken pieces.
• Combine first six ingredients and pour half of mixture over chicken and chips.
• Top with cheese. Repeat.
• Heat in microwave or oven until cheese is melted.

EASY AND TASTY TORTILLA BAKE

Steps:

• Preheat oven to 375*.
• Grease 13 x 9 inch pan.
• Line pan with tortillas, making sure tortillas go up the sides of the pan to the edge.
• Fry beef and onion over medium heat, stirring frequently to break up meat, until beef is browned.
• Drain and stir in seasoning mix and tomato sauce.
• Simmer for a minute or so and then spoon over tortillas.
• Sprinkle with cheese.
• Beat milk, eggs and biscuit mix on high speed for about 1 minute or until smooth.
• Pour over mixture in pan.
• Bake for 35 to 40 minutes or until knife inserted in center comes out clean.
• Cool for 10 minutes and then serve and slice.
• Top with veggies and sour cream, if desired.

CHEESY TORTILLA BAKE

Steps:

• Combine flour, cornmeal and salt in a bowl. Add milk, egg and butter. Beat until smooth. Place a lightly greased small skillet over medium heat. For each tortilla, pour about 3 tablespoons batter into skillet. Lift and tilt skillet to spread batter. Return to heat. Cook until light brown; turn and brown the other side. Remove to a warm platter; repeat with remaining batter. Set aside. , For filling, cook ground beef, onion and garlic until the meat is browned and onion is tender; drain. Stir in soups, taco sauce, oregano and olives. , Meanwhile, cover the bottom of a 13x9-in. baking dish with six tortillas, overlapping as needed. Cover with half of meat mixture. Top with remaining tortillas and remaining meat mixture. Sprinkle with cheese. , Bake at 350° for 30 minutes or until heated through. Let stand a few minutes before serving.