Green Chile White Corn Casserole Food

GREEN CHILE CORN CASSEROLE

Steps:

• Preheat the oven to 350°F. Spray a 9x13 rectangular baking dish with cooking spray or grease with a little cooking oil.
• In a large bowl, whisk together all of the ingredients and pour into the prepared baking dish.
• Cook for 65 minutes or until lightly browned on top.
• Garnish with fresh chives and corn kernels, if desired.

GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat; saute green chile peppers, onion, bell pepper, corn, black beans, and garlic until onion and bell pepper are tender, 5 to 7 minutes. Remove skillet from heat.
• Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.
• Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.
• Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange, sour cream-side up, in the casserole dish. Spread 1/2 of the chicken mixture over tortilla layer.
• Stir green chile salsa into the remaining chicken mixture.
• Sprinkle 1/2 cup Mexican cheese blend over chicken mixture layer in the casserole dish; top with 10 tortilla quarters. Pour 1/4 cup enchilada sauce over tortilla layer and cover with chicken-salsa mixture; add 1/2 cup Mexican cheese blend.
• Lightly coat 14 tortilla quarters with sour cream and arrange, sour cream-side down, over the cheese layer. Spread 1 cup enchilada sauce over tortillas and top with remaining cheese.
• Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.

GREEN CHILE AND RICE CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
• Prepare the instant long grain and wild rice mix according to package directions.
• Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers.
• Bake 25 minutes in the preheated oven, or until bubbly.

GREEN CHILE CREAMED CORN

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 2-1/2 to 3 hours or until heated through. Stir just before serving.

GREEN CHILI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese.
• Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.

CORN AND GREEN CHILI CASSEROLE

Steps:

• Prepare cornbread mixes according to package directions. Pour half of the batter into a greased 11x7-in. baking dish. Combine corn and creamed corn; spread over batter. Top with chilies and cheese. Carefully spread with remaining cornbread batter. , Bake, uncovered, at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.

GREEN CHILI AND CORN CASSEROLE

Steps:

• Combine the first seven ingredients.
• Rinse seeds from chilis, chop the chilis and add to mixture.
• Pour into a greased casserole pan.
• Bake at 350 degrees for 50 minutes (or until casserole is firm and has a golden brown color).

SHOEPEG CORN WITH GREEN CHILE CASSEROLE

Steps:

• Mix all ingredients into a casserole dish.
• Bake at 350 degrees for 35 minutes.
• Stir before serving.

SOUTHWEST GREEN CHILE CORN CASSEROLE

Steps:

• Place all ingredients in slow cooker and cook on low for 3 hours.
• This can also be baked in the oven at 350 for 30-40 minutes.

GREEN CHILI CORN CASSEROLE

Steps:

• Preheat over to 350°F.
• In a saucepan, combine both cans of corn, green chilies, cream cheese and cheddar cheese and cook over medium high heat until cheeses are melted. Stir frequently.
• Once the cheese are melted pour the mixture into a greased casserole dish and bake for 20 minutes.
• Top the casserole with the dried onion rings and bake for another 5 minutes.

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.

GREEN CHILE-WHITE CORN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt cream cheese and butter in a saucepan over medium heat. Mix well. Add flour and milk; stir well. Cook, stirring constantly, until thickened, 6 to 8 minutes.
• Remove saucepan from heat; add corn, green chiles, salt, and pepper. Mix well. Pour into a casserole dish.
• Bake in the preheated oven until bubbly, 30 to 40 minutes.

SHOEPEG CORN & GREEN CHILE CASSEROLE

Steps:

• Melt butter in a large saute pan on medium heat.
• Add onions and saute until translucent.
• Add corn and green chiles (including juices), stirring until warmed through.
• Stir in sour cream, Monterey Jack, salt& pepper and mix well until cheese just starts to melt.
• Transfer to a 9x13 casserole dish and bake at 350 for 20 minutes.