Lighter Green Chile Chicken Enchilada Casserole Food

GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Combine chicken, sour cream, soup, chilies, onion, and 3 cups of the cheese in a large bowl and mix well.
• Salt and pepper the mixture to taste.
• Grease all sides of an 8x8 paking pan.
• Put a layer of tortillas in the bottom of the pan.
• Spread on a layer of the chicken mixture about 1/2 inch thick.
• Sprinkle on a thin layer of cheese.
• Repeat until pan is full ending with a good covering layer of cheese.
• Cover pan with aluminum foil and bake for 35 minutes.
• Uncover and bake for 10 more minutes or until cheese starts to brown a little.
• Let stand for 10 minutes and then serve.
• Enjoy!

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 425 F degrees.
• Mix the chicken with 8 oz of the green chile enchilada sauce, the green chiles and half of the Monterey Jack cheese.
• In another bowl, stir together the remaining enchilada sauce and the sour cream. Pour half of the sauce into a 9x13 inch baking dish.
• Take a tortilla, top with a couple of tablespoons of the chicken mixture, then roll it up and place over the sauce in the baking dish. Continue with all the tortillas until they are all filled and rolled.
• Pour the remaining sauce over the top of the tortillas, then sprinkle the remaining cheese evenly over the top.
• Place the dish in the oven and bake for 25 minutes.
• Top with chopped cilantro, green onions, and tomatoes before serving.

LIGHTER GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Boil chicken breasts in broth and water until tender (about 15 minutes).
• Allow the breasts to cool, then shred them into small pieces and put them back into the hot broth and water.
• Add the chopped onion, chiles, garlic and salt to pot; simmer all together for 10 minutes.
• If mixture is too thick, add some more broth (or water) so there is enough liquid to soak tortillas in, one at a time.
• One by one, soak six tortillas in liquid and use them to cover the bottom of a 9x13 baking pan.
• Cover with chicken/chile mixture, olives and cheese; repeat once, starting with tortillas, ending with cheese.
• Place pan in a warm (about 375 degrees) oven until cheese melts.

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.

CHEESY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Melt butter in large skillet over medium heat. Roughly chop 1 jalapeno pepper and 1 poblano pepper; add to the skillet with chicken and garlic. Squeeze lime over mixture and add lime rind to the skillet. Cook, covered, until chicken is no longer pink and juices run clear, stirring occasionally, 20 to 25 minutes. Remove from heat and let cool.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place remaining jalapeno and poblano peppers onto the prepared baking sheet.
• Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
• Chop cooked chicken into small pieces and place into a bowl. Add hot peppers to the bowl, cover, and let steam for 10 minutes. Peel skin from peppers, remove seeds, and slice.
• Place small amount of enchilada sauce on the bottom of a 9x13-inch pan, just enough to cover the bottom. Place 5 tortillas on on top. Place 1/2 of the sliced poblano and jalapeno peppers on top of tortillas. Lay out 1/2 of the chicken and 1/2 of the Mexican cheese on top of the peppers. Spoon 1/2 of the remaining enchilada sauce on top of cheese layer. Repeat layering steps. Top with chopped cilantro.
• Bake in the preheated oven until cheesy is melted and browning, about 25 minutes.

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 CHICKEN CHILE ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine shredded chicken, enchilada sauce, diced tomatoes, and onion in a large saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 15 minutes.
• Spoon 1/3 of the chicken mixture into the bottom of a 9x13-inch casserole dish. Lay 6 tortillas over top. Cover with 1/2 of the remaining chicken mixture, 1/2 of the green chile peppers, 1/2 of the Monterey Jack cheese, the remaining tortillas, remaining chicken mixture, remaining chile peppers, and remaining cheese.
• Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.

GREEN CHILE ENCHILADA CASSEROLE

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.

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.

GREEN CHILE CHICKEN AND SOUR CREAM ENCHILADA CASSEROLE

Steps:

• Get newspaper and line counter with it. Cover newspaper with paper towels. This will protect your counter from the oil mess.
• Heat oil in medium skillet -(ready when a drop of water in oil "pops" at you).
• Quickly dip each tortilla in oil. Long enough to coat the tortilla. You only want to soften them, too long in the oil and they will turn crunchy.
• "Drain" tortillas on paper towels.
• Line 9x12 glass cooking dishing with six of the tortillas and set aside.
• In medium sauce pan combine diced green chiles, green chile sauce, soup and sour cream. Stir over medium heat until all the ingredients blend into a smooth, creamy mix.
• Tun off heat and set aside.
• Seperate meat from chicken, be careful of bones. NOTE: I usually buy a pre-cooked one from Albertson's.
• In a large bowl mix tomatoes, chicken, and one bag of chesse.
• Spread chicken mixture over tortillas in cooking dish.
• Douse chicken with half of the cream sauce.
• Cover with remaining six tortillas.
• cover entire casserole with second bag of cheese.
• Cook for 15 minutes, or until cheese is melted, at 375.
• Serve with remaining sauce as a condiment.

CHICKEN GREEN CHILE ENCHILADA CASSEROLE (VEGETARIAN)

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.