Michelles Green Chile Chicken Black Bean Casserole Food

GREEN CHILE EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix Mexican cheese blend, eggs, cottage cheese, baking mix, milk, margarine, and green chiles together in a bowl; transfer to the prepared baking dish.
• Bake in the preheated oven until cooked through and bubbling, about 40 minutes.

CHICKEN CHILI CASSEROLE

Steps:

• In large stockpot or Dutch oven, heat the oil over medium heat.
• Add the onion, garlic, chili powder, cumin and oregano.
• Saute for 3 minutes, or until the garlic is fragrant.
• Add the cornmeal, stirring for about 2 minutes.
• Slowly add the broth and tomato sauce, then bring the mixture to a boil and simmer for 10 minutes.
• Add the chicken, corn, beans, salt and pepper.
• Simmer, uncovered, for 30 minutes.
• Stir frequently to prevent sticking.
• Lightly coat a 9x13-inch baking dish with enough tortilla chips to cover the bottom.
• Spoon the chili over the chips and sprinkle with cheeses.
• If making ahead, let the chili cool, then cover and refrigerate up to 2 days, or freeze for up to 1 month.
• The day before serving, move the chili to the refrigerator and let thaw overnight.
• When ready to serve, preheat the oven to 350 degrees F.
• Let the chili sit at room temperature for 30 minutes.
• Bake the chili, covered, for 20 minutes.
• Uncover and bake for an additional 20 minutes, or until the cheese has melted and the chili is bubbling.
• Serve immediately.

CHICKEN AND BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
• Bake in preheated oven for 45 minutes.

MICHELLE'S GREEN CHILE CHICKEN & BLACK BEAN CASSEROLE

Steps:

• In large pot, saute the onion and garlic, add soup.
• Add the shredded chicken, green chiles and cumin and mix.
• thoroughly.
• In 13x9 dish, assemble like lasagna, in layers:.
• Layer 1:.
• corn tortillas (6 per level).
• 1/4 of the Salsa verde sauce, spread out evenly.
• 1/2 of the Chicken mixture.
• 1/2 of the can of black beans.
• 1/4 of the shredded cheese.
• Layer 2:.
• corn tortillas (6 or 4).
• 1/4 of the Salsa Verde sauce, spread evenly.
• 1/2 of the creamy chicken mixture.
• 1/2 of the can of black beans.
• 1/4 of the shredded cheese.
• Top Layer:.
• 6 corn tortillas.
• Remaining of the Salsa Verde Sauce
• Remaining shredded cheese (should be at least 1 cup).
• Bake at 350 for about 30 minutes until cheese is melted and filling is bubbly. Let set up for several minutes or it will be very runny.

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!

CHICKEN-BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In 2-quart casserole dish combine corn, beans, salsa, cumin, and coriander. Stir in Grilled & Ready® Fajita Chicken Strips and 1 cup of the cheese.
• Bake, uncovered, 35 to 40 minutes or until bubbly. Sprinkle with the remaining 1/2 cup cheese. Bake 3 to 5 minutes or until cheese is melted. If desired, sprinkle with crushed tortilla chips.

BLACK BEAN CHICKEN CASSEROLE

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, salsa, cumin, salt, oregano and pepper. Add beans and chicken; heat through., Spread a third of the mixture into a 13x9-in. baking dish coated with cooking spray. Layer with four tortillas, a third of the chicken mixture and 1 cup cheese. Repeat with remaining tortillas and chicken mixture., Cover and bake at 350° for 25-30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 8-10 minutes longer or until cheese is melted. Serve with sour cream, green onions and olives if desired.

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
• Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

BLACK BEAN CHICKEN CASSEROLE

Steps:

• Saute the onion, green pepper and garlic in oil until tender.
• Mix in the tomatoes, salsa, cumin, salt, oregano and pepper.
• Add beans and chicken and heat through.
• Spread a third of the mixture into a 13x 9 pan coated with cooking spray.
• Layer with four tortillas, a third of the chicken mixture and 1 cup cheese.
• Repeat with remaining tortillas and chicken mixture.
• Cover and bake at 350° for 25-30 minutes or until heated through.
• Uncover and sprinkle with remaining cheese.
• Bake 5-10 minutes longer or until cheese is melted.
• Serve with sour cream, green onions or olives if desired.

PULLED CHICKEN & BLACK BEAN CHILLI

Steps:

• Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.
• Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.