GREEN CHILI CASSEROLE
This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often.
Provided by KGNEP
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 3.4 g, Cholesterol 116.1 mg, Fat 9.8 g, Fiber 0.6 g, Protein 9.2 g, SaturatedFat 5.4 g, Sodium 745.5 mg, Sugar 2.3 g
CHILI VERDE
Steps:
- Preheat oven to 350 degrees F.
- In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.
- Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
- Meanwhile, place the Anaheim peppers on a sheet pan.
- Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
- Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.
- Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.
- Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
- In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
- Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
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
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
SALSA VERDE CHICKEN CASSEROLE
This is a rich and surprisingly tasty rendition of all the Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, it's ready in only half an hour! -Janet McCormick, Proctorville, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.
Nutrition Facts : Calories 400 calories, Fat 23g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 637mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
CHILI VERDE
This chile verde recipe is one of my family's favorites. We enjoy it any time of year, but it's especially good on a cool and rainy day. —Sherrie Scettrini, Salinas, California
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven. , Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas. Freeze option: Place individual portions of cooled chili in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 404 calories, Fat 20g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 509mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 48g protein.
CHICKEN CHILE VERDE
Serve six a zesty biscuit-topped casserole in less than an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°. Mix sour cream, cumin, beans, tomatoes, soup, chicken and chiles. Pour into ungreased square pan, 9x9x2 inches. Bake uncovered 15 minutes.
- Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 12 spoonfuls onto hot chicken mixture.
- Bake uncovered 18 to 20 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 495, Carbohydrate 58 g, Cholesterol 65 mg, Fat 1, Fiber 8 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1430 mg
CHILI VERDE CASSEROLE
Verde is the Spanish word for green and there are green chillies in this casserole, Have I mentioned how well I like green chilies? Usually they are paired with chicken or pork, but here they are paired with beef to make a mighty tasty casserole. I found this recipe at Cook.com.
Provided by Lorraine of AZ
Categories Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degree F. Grease a 9 x 13-inch baking dish.
- Drain the chili peppers and slice. Brown the ground beef. Mix together the eggs, milk and flour.
- Layer 1/2 of the chilies in the prepared baking dish. Top with 1/2 of the beef, then 1/2 of the cheese. Spread the remaining chilies over the cheese, then the remaining beef. Pour the egg mixture evenly over all. Top with the remaining cheese.
- Bake in preheated oven for 30 minutes or until hot and bubbly.
Nutrition Facts : Calories 636.5, Fat 42, SaturatedFat 19.5, Cholesterol 333.1, Sodium 418.4, Carbohydrate 14.6, Fiber 0.8, Sugar 2.1, Protein 48
PORK CHILE VERDE
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
- Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
- Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.
GRANDMA'S CHILE VERDE
This is a recipe that has been in our family for many years. If you love Mexican food, you'll love this! It's almost like a stew but you serve it with a side of beans, rice, and tortillas. Hint: It is best to make a day ahead because all the flavors have time to really come together!
Provided by gracey427
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork in medium size chunks. Brown in olive oil.
- When pork liquid is gone, coat with the flour and stir up with a fork (like when you are making a gravy).
- Pour the water over pork, add all ingredients (salt, cumin, and jalapenos to taste). Stir to make sure everthing is well mixed. Cook over medium heat until boiling, lower to simmer with lid on. Simmer until meat is tender, remove lid while simmering for less sauce.
Nutrition Facts : Calories 557.7, Fat 40.4, SaturatedFat 12.6, Cholesterol 103.2, Sodium 99.1, Carbohydrate 19.3, Fiber 2.9, Sugar 8.5, Protein 30.4
CHILI VERDE QUICHE CASSEROLE
Make and share this Chili Verde Quiche Casserole recipe from Food.com.
Provided by CycloneMommy
Categories Savory Pies
Time 1h15m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Mix all ingredients together.
- Pour into coated baking dish.
- Bake uncovered for 1 hour or until firm.
- Cool and serve.
Nutrition Facts : Calories 806.2, Fat 60.2, SaturatedFat 34.7, Cholesterol 566.3, Sodium 1230.1, Carbohydrate 17.9, Fiber 1, Sugar 3.9, Protein 48.5
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- Position oven rack 8 inches from heat source. Preheat oven to 375°F. Sprinkle chicken with pepper and 3/4 teaspoon of the salt. Heat oil in a large skillet over medium-high. Add chicken; cook, stirring once, until well browned, 5 to 6 minutes. (Chicken will still be raw at this point.) Transfer chicken to an 8- x 8-inch baking dish coated with cooking spray.
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