Results 1 - 10 of 61 for mexican chicken tortilla casserole rotel
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Preheat oven to ... the can of Rotel with the cream of chicken soup. Layer the ... soup mixture on top of the last layer of tortillas. Bake for 30 minutes.
Brown all the ... combine canned soups, Rotel, and the can of corn. In a large casserole dish sprayed with ... bag of corn tortilla chips around the ... bag of shredded Mexican cheese. Bake for ... Serves 6-8 people. . thiele
Saute' onion in ... pan, layer chips, chicken mixture and top ... degrees for 25 minutes. Note: you may add a little of chicken broth if mixture is to thick.
Layer as follows: ... 6 uncooked corn tortillas in the bottom ... top of the casserole. Mix can of cream of chicken soup with can ... oven for 1 1/2 hours.
Cover bottom of casserole dish with crushed tortilla chips and add chicken over top of ... together soups and Rotel tomatoes; pour over ... melted (about 30 minutes).
Brown meat, onion, and garlic; drain. Mix in both soups, tomatoes and enchilada sauce with meat and onions. Spread chips in bottom of baking dish. ...
Brown meat and onion. Line long casserole dish with soft tortillas. Add 1/2 ... over layered mixture. Top with cheese. Bake at 350 degrees for 50 minutes.
Boil chicken; debone. Dip corn tortillas into chicken broth ... Mix together soups, rotel, sour cream ... Bake 350 degrees for 30 minutes or until done.
Brown hamburger meat; ... set aside. Heat Rotel tomatoes, soup, beans ... Line bottom of casserole dish with chips. ... at 325 degrees for 20-25 minutes.
Spread uncooked hamburger ... dish. Place 6 tortillas over meat. Place ... Mix soup and Rotel tomatoes together. Pour ... bake at 350 degrees for 1 hour.
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