Chicken Tortilla Nuwave Oven Wonder

I’ll never forget the first time I tasted something similar to this dish. It was at a bustling street fair in San Antonio, and the aroma of roasted peppers and seasoned chicken hung heavy in the air. A kind abuela was serving up steaming bowls of what she called “Sopa de Tortilla Seca” – a dry tortilla soup. It was a vibrant, flavorful explosion that warmed me from the inside out. Ever since then, I’ve been on a mission to recreate that comforting taste in my own kitchen, especially when time is short and cravings are high! This Chicken Tortilla Nuwave Oven recipe is my tribute to that memory.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 21 minutes
• Total Time: 36 minutes
• Servings: 4
• Dietary Type: Adaptable; can be gluten-free with corn tortillas

Ingredients

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 flour tortillas, cut into 1/2 inch strips
• 10 ounces diced tomatoes with mild green chilies (such as Rotel)
• 1/2 cup picante sauce (adjust to your spice preference)
• 2 cups fancy shredded Colby-Monterey Jack cheese
• 3 bunches of chopped fresh green onions

Equipment Needed

• Nuwave Oven
• Pie pan (that fits in the Nuwave Oven)
• 4-inch rack (for Nuwave Oven)
• Skillet

Instructions

1. Begin by preparing your tortilla strips. Lightly spray a pie pan suitable for your Nuwave oven with cooking spray, such as Pam. This will prevent the tortillas from sticking.
2. Using the 4-inch rack in your Nuwave Oven, toast the tortilla strips. Toast one tortilla shell at a time for 3 minutes on the 4-inch rack. Watch them closely to prevent burning.
3. Once toasted, remove the tortilla strips and carefully break them in half. Set the toasted tortilla strips aside.
4. Next, prepare your chicken. If your chicken is not already cooked, use the 4-inch rack to cook the chicken breasts in the Nuwave Oven. Cook for approximately 8 minutes on each side, depending on the thickness of the meat. Ensure the chicken reaches an internal temperature of 165°F (74°C). Once cooked, let the chicken cool slightly, then shred it. You can speed this up by using pre-cooked rotisserie chicken.
5. In a skillet, combine the shredded chicken, diced tomatoes with green chilies, picante sauce, and chopped green onions.
6. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 10 minutes, or until the green onions are tender and the flavors have melded together. Stir occasionally to prevent sticking.
7. Pour the tomato and chicken mixture into the prepared pie pan.
8. Gently stir in the toasted tortilla strips, ensuring they are evenly distributed throughout the mixture.
9. Top the mixture generously with the shredded Colby-Monterey Jack cheese, covering the entire surface.
10. Return the pie pan to the Nuwave Oven. Heat until the cheese is melted and lightly golden brown, approximately 4 minutes, or to your desired level of toasting. Keep a close eye on it, as Nuwave ovens can cook quickly.

Expert Tips & Tricks

• Spice it Up: If you like a little extra heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken mixture.
• Tortilla Toasting: Don’t overcrowd the Nuwave oven when toasting the tortilla strips. Toasting them in batches ensures they get nice and crispy.
• Chicken Shortcut: Save time by using leftover cooked chicken or a store-bought rotisserie chicken. Just shred it and add it to the mixture.
• Cheese Variation: Feel free to experiment with different types of cheese, such as cheddar, pepper jack, or a Mexican cheese blend.
• Preventing Sticking: Ensure your pie pan is well-sprayed with cooking spray to prevent the chicken mixture from sticking. A silicone pie pan works exceptionally well.
• Adapting to Conventional Oven: If you don’t have a Nuwave Oven, you can bake this in a conventional oven at 350°F (175°C) for about 20-25 minutes, or until the cheese is melted and bubbly.

Serving & Storage Suggestions

Serve this Chicken Tortilla Nuwave Oven delight immediately while it’s hot and the cheese is gooey. Garnish with extra chopped green onions, a dollop of sour cream, a sprinkle of fresh cilantro, or a few slices of jalapeño for added flavor and presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions until heated through. You can also reheat in the oven at a low temperature (around 300°F or 150°C) until warmed through, but be careful not to overcook it and dry out the chicken. Freezing is not recommended, as the tortillas may become soggy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	373 kcal	–
Calories from Fat	180g	48%
Total Fat	20.1 g	30%
Saturated Fat	11.4 g	57%
Cholesterol	88 mg	29%
Sodium	959.6 mg	39%
Total Carbohydrate	19.3 g	6%
Dietary Fiber	3.3 g	13%
Sugars	3.7 g	14%
Protein	30.2 g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Option: Use corn tortillas instead of flour tortillas to make this dish gluten-free. Be sure to check the labels of other ingredients, like the picante sauce, to ensure they are also gluten-free.
• Vegetarian Version: Substitute the chicken with black beans, pinto beans, or cooked lentils for a vegetarian option.
• Spicier Flavor: Add a diced jalapeño pepper or a few dashes of hot sauce to the chicken mixture for a spicier kick.
• Creamier Texture: Stir in a dollop of cream cheese or sour cream to the chicken mixture for a creamier texture.
• Bell Peppers: Add some diced bell peppers (red, yellow, or green) to the skillet along with the onions for added flavor and nutrients.
• Taco Seasoning: Sprinkle some taco seasoning on the chicken while cooking to add a more pronounced Mexican flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded rotisserie chicken for this recipe?

A: Absolutely! Using pre-shredded rotisserie chicken is a great time-saver. It’s already cooked and seasoned, making it a convenient option.

Q: Can I make this ahead of time?

A: Yes, you can prepare the chicken mixture ahead of time and store it in the refrigerator for up to 24 hours. When ready to bake, simply pour it into the pie pan, top with cheese, and bake as directed.

Q: What if I don’t have a Nuwave Oven?

A: No problem! You can bake this in a conventional oven at 350°F (175°C) for about 20-25 minutes, or until the cheese is melted and bubbly.

Q: Can I use a different type of cheese?

A: Of course! Feel free to experiment with your favorite cheeses, such as cheddar, pepper jack, or a Mexican cheese blend.

Q: How do I prevent the tortillas from getting soggy?

A: To prevent the tortillas from becoming soggy, make sure to toast them properly before adding them to the chicken mixture. This will help them retain their crispness.

Final Thoughts

I hope this Chicken Tortilla Nuwave Oven recipe brings a little bit of that San Antonio street fair magic into your kitchen. It’s a simple, satisfying meal that’s perfect for busy weeknights or any time you’re craving a taste of Tex-Mex comfort. Don’t be afraid to experiment with the variations and make it your own. If you try it out, I’d love to hear what you think – share your pictures and feedback! This dish pairs perfectly with a refreshing margarita or a cold Mexican beer. ¡Buen provecho!