Green Enchilada Skillet Casserole Food

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GREEN CHILE ENCHILADA CASSEROLE



Green Chile Enchilada Casserole image

These enchiladas couldn't be easier: Just layer all the good stuff in a skillet and bake. It's a great and filling meal for your family.

Categories     weeknight meals     dinner     main dish

Time 1h10m

Yield 4-6 servings

Number Of Ingredients 10

2 tbsp. salted butter
1 onion, diced
1 15-ounce can green enchilada sauce
1 7-ounce can chopped green chiles
1 tbsp. adobo sauce (from a can of chipotles)
13 corn tortillas
4 c. freshly grated cheddar or cheddar-jack cheese
1 10-ounce package frozen corn, thawed and patted dry
1 15-ounce can refried beans
Pico de gallo and chopped fresh cilantro, for topping

Steps:

  • Preheat the oven to 375˚. Melt the butter in a 12-inch cast-iron skillet over medium-low heat. Add the onion and cook until golden brown, 8 minutes.
  • Remove the skillet from the heat and stir in the enchilada sauce, green chiles, and adobo sauce. Remove all but 2 tablespoons of the sauce to a bowl and reserve.
  • Cover the sauce in the skillet with 4 tortillas so that they overlap slightly in the center and come up the sides a little.
  • Top the tortillas with 1¼ cups cheese and half of the corn. Dollop half of the refried beans on top and drizzle with½ cup of the reserved green sauce. Add 4 more tortillas and repeat the layering process with 1¼ cups cheese, the remaining corn, the remaining beans, and ½ cup green sauce.
  • Top with the remaining 5 tortillas and the remaining green sauce and cheese. Cover the skillet with foil and bake until hot and bubbly, about 35 minutes. Remove the foil and bake until set, another 10 minutes. Let stand about 10 minutes before serving. Top with pico de gallo and cilantro.

GREEN CHILE ENCHILADA CASSEROLE



Green Chile Enchilada Casserole image

My husband and I were feeling nostalgic for green chile (we used to live in NM), so we dug into the precious Hatch supply and this is what I came up with. If you can't get ahold of Hatch, try for the most flavorful green enchilada sauce you can find. If you can get Hatch--send some to me LOL! The steps look involved but really this takes no time at all.

Provided by smellyvegetarian

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (14 ounce) can green enchilada sauce (preferably Hatch)
6 (6 inch) corn tortillas
1 1/4 cups cooked chicken breasts, shredded
1/2 cup bell pepper, chopped
1/2 cup onion, chopped
1/2 cup frozen corn
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fat free sour cream (to taste)
1 cup reduced-fat cheddar cheese

Steps:

  • Preheat oven to 350.
  • In a non-stick skillet coated with cooking spray saute onions, garlic, bell pepper, and corn until tender.
  • Remove from heat.
  • Stir in chicken, salt, and pepper, then add 1/2 c of enchilada sauce. Mix well.
  • Spread 1/4 c enchilada sauce on the bottom of an 11x7 inch pan.
  • Spread 4 tortillas with sour cream, then place in pan. Pour half the chicken mixture on top.
  • Add 1/4 cheese and top with two tortillas.
  • Pour 1/4 c enchilada sauce over tortillas, then cover with remaining chicken mixture and 1/4 c cheese.
  • Spread 1 T of sour cream on two tortillas, then place them CREAM SIDE DOWN on top of casserole. You will want to layer them crossways from the two tortillas below (trust me, this works).
  • Spread 1/4 c enchilada sauce on top of tortillas, then sprinkle with remaining 1/2 c cheese.
  • Bake at 350 for 20-25 minutes or until cheese is bubbly.

Nutrition Facts : Calories 248.5, Fat 4.9, SaturatedFat 1.3, Cholesterol 37.5, Sodium 966.9, Carbohydrate 35.6, Fiber 4, Sugar 8.4, Protein 17.2

GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Green Chile Chicken Enchilada Casserole image

If you're looking for a green chile chicken enchilada casserole with a kick, this might be the one for you. I found the base recipe scouring the web for something that would taste like my ex-mom-in-law's casserole, which was to-die-for, and I've tweaked it a few times to make it my own. Try throwing in some jalapenos for even more kick.

Provided by Andrea Russo

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 14

1 tablespoon oil, or to taste
½ cup chopped hot green chile peppers
½ cup chopped white onion
½ cup chopped bell pepper
½ cup frozen corn
½ cup drained canned black beans
3 cloves garlic, minced
1 ¼ cups cooked shredded chicken breast
1 (28 ounce) can Hatch green chile enchilada sauce, divided
fresh cracked black pepper to taste
11 (6 inch) corn tortillas, cut into quarters, divided
2 tablespoons sour cream, divided
⅓ cup New Mexican hot green chile salsa
1 ½ cups shredded Mexican cheese blend, divided

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.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 39.1 g, Cholesterol 56.3 mg, Fat 21.1 g, Fiber 5.4 g, Protein 22.7 g, SaturatedFat 9.4 g, Sodium 1322.4 mg, Sugar 4.7 g

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Quick and Easy Green Chile Chicken Enchilada Casserole image

I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.

Provided by SGRCOOKI

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h

Yield 8

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream

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.

Nutrition Facts : Calories 488.1 calories, Carbohydrate 32.6 g, Cholesterol 95 mg, Fat 25.2 g, Fiber 3.7 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 955.2 mg, Sugar 2.5 g

ENCHILADA SKILLET



Enchilada Skillet image

There is no filling and rolling needed to make this deconstructed enchilada dish. Instead, the tortillas are folded into the chicken and vegetable sauce, which has an additional shortcut: a can of enchilada sauce.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons salted butter
1 red onion, chopped
2 Roma tomatoes, diced
4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
One 15-ounce can black beans, drained
One 15-ounce can red enchilada sauce
3 cups shredded rotisserie chicken
10 corn tortillas, cut into fourths
2 cups grated Cheddar-jack cheese
1/2 cup sour cream
1/2 cup chopped fresh cilantro
1/2 cup sliced black olives
1 avocado, diced
2 limes, cut into wedges

Steps:

  • Preheat the oven to 450 degrees F.
  • Melt the butter in a cast-iron skillet over medium-high heat. Add the onion, tomatoes and garlic. Season with the chili powder, cumin and salt and cook for 2 to 3 minutes. Add the beans, enchilada sauce and chicken, then stir to combine. Gently fold in the quartered tortillas and top with the cheese.
  • Bake until the cheese has melted, 15 to 18 minutes.
  • Remove from the oven and garnish with the sour cream, cilantro, olives and avocado. Serve with the lime wedges on the side.

CHICKEN GREEN CHILE ENCHILADA CASSEROLE (VEGETARIAN)



Chicken Green Chile Enchilada Casserole (Vegetarian) image

This was in the "Inspired Vegetarian" section of Cooking Light Magazine. Satisfies both the vegetarian and meat-eater. For non-veggie households, could very easily substitute chicken breast for the meatless chicken.

Provided by smiles4u

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 teaspoon vegetable oil
1 cup chopped onion
3 garlic cloves, minced
1 (4 1/2 ounce) can green chilies, undrained
2 (6 ounce) packages vegetarian chicken pieces, strips, chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 (10 ounce) cans green enchilada sauce
cooking spray
8 (4 inch) corn tortillas, cut into quarters
1 1/2 cups pre-shredded reduced-fat Mexican cheese blend, divided
chopped fresh cilantro (optional)

Steps:

  • Preheat oven to 375.
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, saute 5 minutes or until onion is tender.
  • Add Chilies, cook 3 minutes, stirring constantly.
  • Remove from heat, stir in chopped chicken strips.
  • Combine cumin, chili powder and enchilada sauce. Pour 1/3 of sauce mixture into an 11 x 7 inch baking dish coated with cooking spray.
  • Arrange 1/2 of tortilla quarters over sauce mixture, top with onion mixture.
  • Sprinkle with 3/4 cup Mexican blend cheese, top with 1/3 of sauce mixture.
  • Top with remaining tortillas and sauce mixture.
  • Bake at 375 for 15 minutes.
  • Sprinkle with remaining 3/4 cup of cheese, bake an additional 10 minutes.
  • Sprinkle with cilantro if desired.

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