Green Chile Chicken Casserole Food

GREEN CHILE CHICKEN TORTILLA CASSEROLE

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.

GREEN CHILE CHICKEN CASSEROLE

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.

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
• With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
• Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
• Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE

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.

BAKED GREEN CHILE CHICKEN

Steps:

• Preheat oven to 375° F. and spray an oven safe baking dish (approximately 11 x 7 inch) with cooking spray. Pour 1/4 cup of enchilada sauce into the bottom of the prepared dish.
• In a small bowl combine the chili powder, cumin, garlic powder salt and pepper. Coat the chicken breast evenly with the spice mixture and place them in the baking dish. Top the chicken with the strips of green chiles and pour the remaining enchilada sauce on top. Sprinkle on the shredded cheese and cover the baking dish with foil.
• Bake for 20 minutes then remove the foil and bake another 5-10 minutes or until the chicken is cooked through and the internal temperature is 165°. Garnish with chopped cilantro before serving.
• While the chicken is baking prepare the rice. In a bowl stir together the cooked rice, enchilada sauce, green chiles, cilantro, salt and pepper. Taste for seasoning and serve with the green chile chicken.

GREEN CHILE CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350° F. In a large oven safe skillet, heat the olive oil over medium heat. Add in the green onions and spices and sauté for a couple minutes.
• Add the shredded chicken, rice, green chiles, fire roasted tomatoes, corn, and green enchilada sauce and 1/4 cup of the cheese. Stir everything together until it's combined. Season with salt and pepper as needed.
• Once the cheese is melted and everything is heated through, remove the skillet from the heat and quickly stir in the Greek yogurt. Top with the remaining cheese and then bake for about 15 minutes or until the cheese is melted and the casserole is hot.
• Serve the casserole as is or top it with diced tomatoes and chopped cilantro.

CREAMY CHICKEN, GREEN CHILE & ZITI CASSEROLE

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, mix soup, sour cream, green chiles and cumin in large bowl until blended.
• Drain pasta. Add to soup mixture along with the chicken; mix well. Spoon half the pasta mixture into 13x9-inch baking dish sprayed with cooking spray; top with half the cheese slices. Repeat layers.
• Cover with plastic wrap, then foil. Freeze up to 1 month.
• When Ready to Serve
• Heat oven to 350ºF. Remove plastic wrap from casserole; re-cover with foil. Bake (frozen) casserole 1 hour or until heated through, uncovering after 45 min. Top with cilantro before serving.

LAYERED GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees. Prepare 9x13 baking dish by spraying with non-stick cooking spray, set aside.
• In a medium mixing bowl, whisk together the cream of chicken soup, evaporated milk and chopped green chilis.
• Ladle a 1/4 cup sauce in the bottom of the prepared baking dish, then layer four tortillas on the bottom of the casserole dish.
• Top with diced cooked chicken, half the cheese and half the remaining sauce.
• Layer the second layer of tortillas on top of the cheese, spread with remaining sauce over the entire surface and top with a layer of cheese.
• Cover the casserole tightly with aluminum foil and bake for 40 minutes or until the casserole is hot and bubbly.
• To brown the top of the layered green chili chicken casserole, place it under the broil for 3-5 minutes. Watch carefully so it doesn't burn.
• Cover loosely with foil and allow to set/rest for 10 minutes before serving.

EASY AND CHEESY- GREEN CHILE, CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. rub olive oil on the sides and bottom of a large casserole dish.
• In a large pan over medium-high heat, saute onions and bell peppers with olive oil until they begin to brown. Set aside.
• Combine the rice, chicken, 1 1/2 cup of the cheese, green chilies, sour cream, cumin, cayenne, salt, pepper and onion mixture to the casserole dish and combine well. (Give the mixture a taste to make sure you have enough salt, pepper and cayenne.)
• In a separate bowl, whisk together milk and egg. Add milk and egg to the rice mixture
• Top the casserole with remaining shredded cheese and bake for 30 to 35 minutes.

GREEN CHILE' CHICKEN CASSEROLE

Steps:

• Cook & shred chicken.
• Cook & remove seeds of spaghetti squash and set aside.
• Add all the sauce ingredients into a blender.
• Blend well.
• Preheat oven to 350 degrees.
• Mix the shredded chicken, green chile's, spaghetti squash, half of the cheese and half of the sauce mixture together.
• Place in a casserole dish.
• Sprinkle the rest of the cheese on top.
• Cover with foil and bake for 30 minutes until the cheese is melted through.
• Serve with more sauce on top, salsa, guacamole or salad on the side.
• ENJOY!

GREEN CHILE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Spray bottom of large saucepan with cooking spray and saute garlic and onion until onions are soft.
• Add chicken broth, green chiles, sour cream, salt, cumin black pepper and soup stirring with a whisk.
• Bring to a boil, stirring constantly.
• Remove from heat.
• Spread 1 cup of soup mixture in a 13 x 9-inch baking dish coated with cooking spray.
• Arrange 4 tortillas over the top of soup mixture (it doesn't matter if there are some gaps--I end up tearing some in halves and fourths to spread them out with very little overlap or gaps--placing torn sides against flat sides of pan.).
• Repeat layers (3 tortilla layers topped with 1/4 of remaining soup mixure, 1 cup chicken and 1/2 cup cheese.
• Bake at 350°F for 30 minutes or until bubbly.

GREEN CHILE CHICKEN AND RICE CASSEROLE

Steps:

• Preheat your oven to 350 degrees F. Spray a 9-inch x 9-inch baking dish with non-stick cooking spray. Set aside.
• If using 1 large breast, cut it in half to create two thin chicken breast pieces. Butterfly the chicken and then finish cutting all the way through.
• Place a large skillet over medium heat. Cook chicken for 3 to 4 minutes per side, until no longer pink and cooked through.
• Remove the chicken to a cutting board and finely chop or shred the chicken.
• In a large bowl, stir together the cooked rice, sour cream, soup, and green chiles. Add the chicken, salt, and pepper and mix to combine.
• Pour half of the rice mixture into your prepared dish and spread it into an even layer. Top with 1 cup of cheese. Pour the remaining rice mixture over the cheese, spread evenly, and then top with remaining cheese.
• Bake for 40 to 45 minutes until the casserole is bubbly.
• Remove from oven and allow to cool for 5 to 10 minutes. Serve warm.

GREEN CHILE CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl combine the shredded chicken, cream cheese, shredded cheese, green onions and green chiles. Set the bowl aside.
• To make the enchilada sauce combine the green chile enchilada sauce and sour cream. Whisk until smooth.
• Next, grease a 7x11 casserole dish and add about 1/2 cup of the enchilada sauce to the bottom of the pan. This will be a thin layer, just enough to lightly cover the bottom of the baking dish.
• To assemble the enchiladas, spoon the chicken mixture into a tortilla and tightly roll (see notes in post for tips to prevent cracking). Lay the enchilada seam side down. Repeat until all the chicken mixture has been used.
• Top the rolls with the remaining enchilada sauce, top with the shredded cheese and bake 25 minutes until golden brown.

GREEN CHILE CHICKEN CASSEROLE

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!