GREEN CHILE CHICKEN CASSEROLE
I love the flavor of green enchiladas, but sometimes I don't love rolling all the tortillas, lol! Here is a casserole that gives that great, tangy flavor, but in much less time. Garnish with sour cream, if you like. Mexican rice and borracho beans are great sides for this Tex-Mex family meal.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
- Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
- Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
- Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.
- Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.
Nutrition Facts : Calories 420.4 calories, Carbohydrate 27.4 g, Cholesterol 106.8 mg, Fat 20 g, Fiber 7.7 g, Protein 33.1 g, SaturatedFat 8.2 g, Sodium 1063.8 mg, Sugar 3.8 g
SLOW-COOKER GREEN CHICKEN CHILI
This easy, slow-cooked chili is not your average "bowl of red." With chicken, sweet potatoes, tomatillo salsa, and pinto beans, it's more of a cross between chile verde (usually made with pork) and white chicken chili. Just a few ingredients and effortless prep gives you a flavorful and satisfying "bowl of green."
Provided by Rhoda Boone
Categories Chili Dinner Soup/Stew Chicken Tomatillo Sweet Potato/Yam Bean Salsa Slow Cooker Wheat/Gluten-Free Peanut Free Soy Free Tree Nut Free
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
- Do Ahead
- Chili can be made 3 days ahead; cover and chill.
CHICKEN AND CHILES CASSEROLE
This casserole makes good use of leftover meat and is very filling. -Lois Keel, Alburquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the sour cream, half-and-half cream, onion, chiles, salt and pepper. Stir in the potatoes, chicken and 2 cups cheese. , Pour the mixture into a greased 13x9-in. or 3-qt. baking dish. Bake, uncovered, until golden brown, about 1-1/4 hours. Sprinkle with remaining cheese before serving. If desired, sprinkle with chopped cilantro.
Nutrition Facts : Calories 410 calories, Fat 21g fat (14g saturated fat), Cholesterol 111mg cholesterol, Sodium 647mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein.
CHICKEN POTATO GREEN CHILI CASSEROLE #5FIX
5-Ingredient Fix Contest Entry. Two couples sitting in the hot tub wondering what to make for dinner and this is our great concoction! Enjoy with beer in hand!
Provided by csporterfield
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven 400°F.
- While chicken is cooking combine green chili enchilada sauce and diced green chilis in a bowl.
- Stir in potatoes until coated.
- Stir in 1 cup of shredded cheese reserve 1 cup for later.
- Stir in cooled shredded chicken.
- Pour into lightly greased 9x13 pan.
- Sprinkle remaining cheese on top.
- Bake at 400F for 45 to 50 minutes.
Nutrition Facts : Calories 446.7, Fat 25.8, SaturatedFat 13.5, Cholesterol 138.7, Sodium 1407.4, Carbohydrate 8.5, Fiber 0.4, Sugar 7.8, Protein 43.4
GREEN CHILE CHICKEN CASSEROLE
This Green Chile Chicken Casserole is full of tangy southwest flavor, super comforting, and easy to make! With only 8 ingredients, it comes together quickly and makes dinner a breeze. With a variety of serving options, this will quickly become a favorite!
Provided by Kimber
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F.
- Combine the cream of chicken soup, sour cream, milk, garlic powder, and cumin. Then stir in the shredded chicken and green chiles.
- Spread the mixture in a casserole dish and top with cheddar cheese.
- Bake for 20-30 minutes until the edges are bubbly and the casserole is hot throughout.
- Let sit 10 minutes, then serve with your choice of rice, beans, or tortillas. Enjoy!
Nutrition Facts : Calories 328 kcal, Carbohydrate 7 g, Protein 30 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 104 mg, Sodium 706 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE
This casserole is even better the next day, that is if it even makes it overnight! ---you may omit the jalapeno pepper if desired, we like onions so I always use two and lots of fresh garlic, you can increase the green chiles to whatever amount you desire, and use as much shredded cheese and cooked chicken as desired, the amounts listed are only a guideline, this also works well with cooked turkey, prep time does not include cooking the chicken --- this is *very* good!
Provided by Kittencalrecipezazz
Categories Poultry
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
- Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
- Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
- Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
- Repeat the layers (ENDING with the cheese).
- Spread the remaining soup mixture over the cheese.
- Bake uncovered for about 25 minutes or until hot and bubbly.
Nutrition Facts : Calories 504.4, Fat 23.4, SaturatedFat 10.7, Cholesterol 95.5, Sodium 910.8, Carbohydrate 42.5, Fiber 5.3, Sugar 3.3, Protein 32
AU GRATIN POTATOES WITH GREEN CHILES
These cheesy potatoes would be quite popular at holiday meals or potlucks. I like to serve it with my holiday ham.-Cathy Rau, Newport, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 13 servings (3/4 cup each).
Number Of Ingredients 18
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook for 2-3 minutes. Drain and pat dry; set aside., In a large saucepan, saute onion in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the broth, milk and cream. Bring to a boil; cook and stir for 2-3 minutes or until thickened. , Stir in the chilies, cheddar cheese, Swiss cheese, 1/2 cup Parmesan cheese, mustard, garlic powder, pepper sauce and nutmeg until cheese is melted. , In a greased 13x9-in. baking dish, arrange half of the potatoes and cheese sauce. Repeat (dish will be full)., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 242 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein.
GREEN CHILE CHICKEN TORTILLA CASSEROLE
This hearty chicken tortilla casserole has tons of green chile flavor -- without being too hot -- and makes a delicious weeknight dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Spray 3-quart oval or rectangular baking dish (13x9-inch) with cooking spray.
- In 8-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Reduce heat to medium-low; stir in condensed soup, enchilada sauce, milk, green chiles, chili powder, cumin and salt. Cook 2 to 3 minutes, stirring occasionally, until heated through.
- Spread 1 cup sauce mixture in bottom of baking dish. Arrange 6 tortillas on top of sauce mixture. Top with 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Repeat with another layer of 6 tortillas, 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Top with remaining 6 tortillas, 1 cup chicken, 1/2 cup beans, 1 cup sauce and 1 cup cheese.
- Bake 35 to 40 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.
- If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Allow sauce mixture to cool completely, covered, 30 to 45 minutes in refrigerator before assembling casserole. Assemble casserole in dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.
Nutrition Facts : Calories 450, Carbohydrate 41 g, Cholesterol 75 mg, Fat 1, Fiber 5 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 4 g, TransFat 0 g
EASY CHICKEN POTATOES #5FIX
5-Ingredient Fix Contest Entry. Easy cheesy potato casserole. Just add a salad and maybe a bread. My grandson cleaned the dish
Provided by maggies place
Categories Potato
Time 50m
Yield 1 8 inch casserole, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. Saute chicken tenders in a little olive oil until lightly browned. Mix soup and sour cream together.Spread potatoes evenly in 8 to 10 inch casserole dish. Nestle chicken tenders down in potatoes. Pour soup mixture on chicken and spread evenly so that it will seep down into potatoes. Bake 30 mins, or until bubbly. Last 5 mins sprinkle cheese on top. Enjoy.
Nutrition Facts : Calories 322.4, Fat 16.6, SaturatedFat 7.4, Cholesterol 111.8, Sodium 917.4, Carbohydrate 6.2, Sugar 0.8, Protein 35.2
CHILI CHEESY POTATO CASSEROLE #SP5
Official Contest Entry: Simply Potatoes 5Fix. Easy, quick prep, 30 minute casserole the whole family will love. I am a quick thinker and just created this in my mind just now......going to make it soon :).
Provided by MiscElaine
Categories One Dish Meal
Time 35m
Yield 8 Squares, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees, Bake time: 25-30 minutes.
- Use rectangular cake pan (9x13) approximately.
- Spray pan with cooking spray.
- Layer diced potatoes evenly across bottom.
- Layer Chili sauce (with beans or without) on top of potato dices.
- Layer 4 cups of shredded sharp cheddar cheese (your choice) on top of Chili sauce.
- Cover with foil and bake for 25 minutes. Uncover and bake 5 more minutes.
- Remove from oven and cut in large squares. Serve with a spoonful of sour cream on top. (Tortilla chips on the side? would be nice too).
Nutrition Facts : Calories 361.9, Fat 26.4, SaturatedFat 11.4, Cholesterol 74.5, Sodium 873.2, Carbohydrate 14.6, Sugar 2, Protein 17.2
QUICK AND EASY GREEN CHILI-POTATO ENCHILADA CASSEROLE #5FIX
5-Ingredient Fix Contest Entry. I have a large family, (12 of us) and I buy the large bags of tortilla chips from a grocery warehouse. We always had a fourth of a bag left because by then they would be all crushed and the kids wouldn't eat them. One day my husband gave me a challenge to try to come up with some way to use the crushed chips, at the same time one of my grandsons decided he was going vegetarian. So I took it on as a double challenge and also decided I could only use what I had on hand. This is how the recipe was born. Ingredients can be adjusted to fit whatever size casserole dish you might want to use. Serve with a dollop of sour cream and a side of mexican rice (optional) I make it in a large alluminum tray (20 3/4"L x 12 13/16"W x 3 3/8"D) the qty of the ingredients are for this pan but can be adjusted for any size casserole pan.
Provided by GrammyDarlene
Categories Potato
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Pour a third of one can enchilada sauce on the bottom of the pan, or just enough to coat the bottom.
- Spread 4 cups of tortilla chips in an even layer on top of the sauce.
- Spread 1 bag Simply Potatoes diced potatoes with onions over the chips.
- Pour remaining open can of enchilada sauce over the potatoes.
- Sprinkle 2 cups of shredded cheese and 1 cup cotija or parmesean over the sauce. Repeat layers again starting with the chips, then potatoes, 1 can sauce, then cheeses.
- Last layer is chips the last can of sauce and the rest of the cheeses.
- Bake in a 350 degree oven for approximately 30 mins, or until sauce and cheese is bubbly and the cheese is slightly browned. Let rest 20 minutes.
GREEN CHILI ENCHILADA CHICKEN CASSEROLE #5FIX
5-Ingredient Fix Contest Entry. This recipe was created when four friends got together and decided we needed a new recipe for a party. It is easy, filling and everyone loved it. It is great with margaritas!
Provided by csporterfield
Categories Potato
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- While chicken is cooking mix cream of chicken soup and green chili enchilada sauce together in a bowl.
- Stir in potatoes until heavily coated.
- Stir in cheese.
- Stir in cooled shredded chicken.
- Transfer into lightly greased 9x13 baking dish.
- Bake at 400 for 45 to 50 minutes.
Nutrition Facts : Calories 509.3, Fat 30.1, SaturatedFat 14.8, Cholesterol 144.8, Sodium 1607.1, Carbohydrate 12.5, Sugar 7.4, Protein 44.9
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- Add 1 1/2 tbsp oil to a large skillet. Heat on medium-high. Once oil is hot, add your chicken pieces. Season with chili powder, salt, pepper, garlic powder, onion powder, cayenne pepper. Sauté for 3 to 4 minutes uncovered, flipping occasionally. Chicken should have some browning. Remove from skillet and set aside.
- Add 2 tbsp oil to the skillet. Once the oil is hot, add the diced potatoes and onion. Sauté on medium-high heat, stirring occasionally until sides of potatoes have browned and onion and potatoes are fairly tender. This can take 5 to 10 minutes depending on your stove and the size of your potatoes.
- Reduce heat to medium. Add chicken, tomatoes, green chiles, chicken stock, oregano, parsley, and salt to potatoes and onions. Stir. Cover and simmer for 5 minutes or until potatoes are done and everything is warmed through.
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