(about 16 ounces) 3/4 PACE Picante Sauce 1/2 cup sliced black olives 1 cup shredded cheddar cheese :
about 4 ounces Chopped green or red pepper Tortilla chips 1. In 2-quart casserole layer crumbled chips, turkey, corn and picante sauce. Top with olives and cheese. 2. Bake at 350
How To make Monterey Tortilla Casserole's Videos
Tortilla Casserole Recipe
Tortilla Casserole Recipe. Part of the series: Easy Recipes. Tortilla casserole is a lot like an enchilada, except you don't have to individually role up each tortilla. Learn about tortilla casserole recipes with help from a published cook book author in this free video clip. Read more:
If you love Mexican Food then you will love Mexican Chicken Casserole. Here are the INGREDIENTS. :) 3 Cups Crushed Corn Chips, 1 Can black beans, 2 Cups Chopped Chicken Cooked, 1 Tsp Cumin, 2 Cans cream of Mushroom or Chicken, 1 Can Diced Tomatoes, 2 Cups Jack Cheese, 2 Cups Cheddar Cheese, 1 Onion, Jalapenos, Cilantro. #casserole
Late Summer/Early Fall Tortilla Casserole
This casserole is essentially a lasagna-style layering of tortillas, enchilada sauce, sautéed vegetables, beans, cheese, and herbs.
Here's the full recipe:
And here are a few links to the components in the casserole:
Sourdough Flour Tortillas: You could use non-sourdough Flour Tortillas: Slow-Cooker Black Beans: Enchilada Sauce:
Tortilla Casserole
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Eddie Guerrero's Mexican Tortilla Casserole! | Kayfabe Kitchen
Orale, essa! On this edition of Kayfabe Kitchen, Brian Zane tries out Eddie Guerrero's Mexican Tortilla Casserole! Does it pack a spicy punch? Find out here!
For the complete recipe, visit the Wrestling With Wregret Facebook page!
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1 Rottisorie Chicken - shredded 2 - 10 oz Can Rotel Original 1 - 15 oz Can Black Beans - drained 1 1/2 C Frozen Corn 1 C Chicken Broth 1 Tbsp Chili Powder 1 1/2 tsp Garlic Powder 1 tsp Cumin 1 tsp Salt 12 Small Corn Tortillas - cut into quarters 8 oz Block Monterey Jack - shredded 8 0z Block Cheddar - shredded 1/3 C Cilantro - chopped 1/2 C Sour Cream 1/2 C Red Onion - diced
In a large bowl mix together rotel, chili powder, cumin, garlic powder & salt. Add in black beans, frozen corn & chicken broth. Stir. Add in shredded chicken, 1/2 of the monterey jack & cheddar cheeses. Add your quartered corn tortillas and mix.
Lightly spray a 9 x 13 baking dish with cooking spray. Pour ingredients into bowl and spread evenly. Cover with foil.
Bake @ 350 for 25 minutes.
Remove foil and top with remaining cheeses.
Turn oven up to 400 and bake for 10 - 15 minutes or until cheese is melted.
Top with diced red onion & cilantro. Serve with sour cream if desired.