CHICKEN CHILE RELLENO CASSEROLE RECIPE - (3.7/5)
Provided by Tricia33
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Place chicken in crockpot with a cup of verde sauce cooked on high for 4 hours and then shred chicken. In a 9×13 casserole dish. Place a layer of green chili's. Add chicken on top of chili's. Top with shredded cheese (about half of your mixed cheese) Add a layer of chili's on top of cheese. In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 degress for 45-60 minutes or until done. Let rest 5 minutes before cutting!!
GREEN CHILE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h
Yield 6 servings
Number Of Ingredients 10
Steps:
- First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic bag with the chicken breasts. Seal the bag, smush it around to coat the chicken and place it in the fridge to marinate for at least 4 hours (overnight if possible).
- After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the chile halves so they'll be ready for the next step.
- Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve!
CHICKEN CHILES RELLENOS STRATA
This versatile dish can be made as a entree, brunch or potluck dish. It's also one of the easiest meals to assemble on a busy weeknight. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a greased 13x9-in. baking dish, layer half of each of the following: bread cubes, chiles, Monterey Jack cheese and chicken. Repeat layers., In a large bowl, whisk eggs, milk, baking powder and garlic salt until blended. Pour over layers. Sprinkle with cheddar cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 35-40 minutes or until puffed and golden at edges. Let stand 10 minutes before serving. Serve with salsa.
Nutrition Facts : Calories 338 calories, Fat 20g fat (9g saturated fat), Cholesterol 282mg cholesterol, Sodium 820mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
CHILI RELLENO CASSEROLE
This is a quick and delicious dinner. My husband loves it.
Provided by Monya Heath Williams
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
- Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.
Nutrition Facts : Calories 563.7 calories, Carbohydrate 12.6 g, Cholesterol 210.7 mg, Fat 41.9 g, Fiber 1.4 g, Protein 34.6 g, SaturatedFat 25 g, Sodium 1474.8 mg, Sugar 5.3 g
QUICK CHILES RELLENOS BAKE
This is a great dish that is quick and easy and reheats well. Mild green chiles are filled with cheese, and wrapped in tortillas, then baked with a creamy enchilada sauce.
Provided by J. FORTE
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Split each chile lengthwise into halves and remove the seeds. Arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. Roll tortilla to enclose the filling. Repeat process with remaining tortillas, chiles and cheese. Arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas.
- Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.
Nutrition Facts : Calories 619.4 calories, Carbohydrate 50.4 g, Cholesterol 96.4 mg, Fat 38.5 g, Fiber 3.8 g, Protein 18.5 g, SaturatedFat 20.1 g, Sodium 1308.6 mg, Sugar 1.8 g
CHICKEN CHILES RELLENOS CASSEROLE
My husband likes Mexican food and casseroles, so I combined the two. This chicken with poblanos and chiles satisfies our craving for dinner at a Mexican restaurant. -Erica Ingram, Lakewood, Ohio
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes., Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish., Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 610 calories, Fat 34g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 987mg sodium, Carbohydrate 51g carbohydrate (16g sugars, Fiber 5g fiber), Protein 27g protein.
SIMPLE CHILE RELLENO CASSEROLE
I love chile rellenos, and this was a great recipe. Recipe courtesy of Denver Green Chili. Serving size is estimated.
Provided by AmyZoe
Categories High In...
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease 9x13 inch glass baking dish. I use my butter wrappers to grease.
- Beat first 5 ingredients in medium bowl to blend.
- Arrange1/3 chilies in prepared dish, covering bottom completely.
- Sprinkle with 1/3 of each cheese, then cover with 1 layer of tortillas.
- Repeat layering twice.
- Pour egg mixture over cheese. Let stand 30 minutes.
- You an prepare this a day ahead and cover and refrigerate at this point.
- Otherwise, preheat oven to 350 and bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes.
- Cool 20 minutes and serve.
Nutrition Facts : Calories 511.2, Fat 33.9, SaturatedFat 20.4, Cholesterol 185.8, Sodium 904.9, Carbohydrate 23.2, Fiber 2.3, Sugar 3, Protein 29.6
CHICKEN RELLENO
Make and share this Chicken Relleno recipe from Food.com.
Provided by Molly53
Categories Chicken Breast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Flatten chicken breasts between wax paper to 1/4-inch thickness using a meat mallet or rolling pin.
- Place 1/2 green chili and 1 ounce cheese in the center of each chicken breast.
- Roll chicken lengthwise and secure with wooden skewers or toothpicks.
- Combine breadcrumbs and next 4 ingredients.
- Dip rolls in milk, then dredge in breadcrumb mixture to evenly coat.
- Place chicken in a baking dish sprayed with nonstick cooking spray.
- Bake uncovered 30 minutes or until tender.
Nutrition Facts : Calories 235.5, Fat 5.8, SaturatedFat 2.1, Cholesterol 81.6, Sodium 447.7, Carbohydrate 10.2, Fiber 1.1, Sugar 1.9, Protein 34.1
CHICKEN GREEN CHILE RELLENO BAKE
Yummy layered chicken and whole green chiles with cheese and whipped eggs to puff into a delicious casserole.
Provided by Friends Foodies
Categories Mexican
Time 35m
Yield 1 9x9 pan, 4 serving(s)
Number Of Ingredients 7
Steps:
- Grease 9x9 pan.
- Stuff each chile with shredded chicken.
- Lay stuffed chiles in the greased pan.
- sprinkle cheese over chiles.
- mix together remaining ingredients adn pour over cheese.
- bake at 350 for 30 minutes.
Nutrition Facts : Calories 524.1, Fat 38.7, SaturatedFat 23.6, Cholesterol 200.8, Sodium 817.6, Carbohydrate 10.8, Fiber 0.8, Sugar 3.2, Protein 33.9
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