Green Chile Chicken Casserole Recipes

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GREEN CHILE CHICKEN CASSEROLE



Green Chile Chicken Casserole image

I love the flavor of green enchiladas, but sometimes I don't love rolling all the tortillas, lol! Here is a casserole that gives that great, tangy flavor, but in much less time. Garnish with sour cream, if you like. Mexican rice and borracho beans are great sides for this Tex-Mex family meal.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 8

Number Of Ingredients 13

1 cooking spray
1 ½ pounds boneless, skinless chicken thighs, cooked
2 cups shredded Monterey Jack cheese, divided
2 teaspoons chili powder
1 (28 ounce) can tomatillos, drained
2 (4 ounce) cans mild chopped green chile peppers
1 bunch green onions, trimmed and cut into 3-inch lengths
½ cup chopped cilantro
1 jalapeno pepper, seeded and minced
2 cloves garlic, peeled
salt and ground black pepper to taste
1 cup chicken broth
12 corn tortillas

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
  • Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
  • Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
  • Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.
  • Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.

Nutrition Facts : Calories 420.4 calories, Carbohydrate 27.4 g, Cholesterol 106.8 mg, Fat 20 g, Fiber 7.7 g, Protein 33.1 g, SaturatedFat 8.2 g, Sodium 1063.8 mg, Sugar 3.8 g

MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE



Mexican-Style Green Chile Chicken Casserole image

This casserole is even better the next day, that is if it even makes it overnight! ---you may omit the jalapeno pepper if desired, we like onions so I always use two and lots of fresh garlic, you can increase the green chiles to whatever amount you desire, and use as much shredded cheese and cooked chicken as desired, the amounts listed are only a guideline, this also works well with cooked turkey, prep time does not include cooking the chicken --- this is *very* good!

Provided by Kittencalrecipezazz

Categories     Poultry

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 -3 tablespoons butter
1 large onion, chopped
2 -3 tablespoons fresh minced garlic (or to taste)
1 jalapeno pepper, seeded and finely chopped (optional)
1 1/3 cups chicken broth
1 1/4 cups canned green chilies, drained (can use more!)
1 -2 teaspoon cumin
2 (10 ounce) cans cream of chicken soup, undiluted
salt and pepper
24 corn tortillas (you might use a couple less than 24, or use as many as needed)
4 cups cooked chicken (or use cooked turkey)
2 cups cheddar cheese (or to taste) or 2 cups monterey jack and cheddar cheese blend, shredded and divided (or to taste)

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.

Nutrition Facts : Calories 504.4, Fat 23.4, SaturatedFat 10.7, Cholesterol 95.5, Sodium 910.8, Carbohydrate 42.5, Fiber 5.3, Sugar 3.3, Protein 32

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

GREEN CHILE CHICKEN TORTILLA CASSEROLE



Green Chile Chicken Tortilla Casserole image

This hearty chicken tortilla casserole has tons of green chile flavor -- without being too hot -- and makes a delicious weeknight dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 18

1 tablespoon vegetable oil
1/2 cup chopped onion
1 tablespoon finely chopped garlic
1 can (10 1/2 oz) condensed cream of chicken soup
1 can (10 oz) Old El Paso™ green enchilada sauce
1/2 cup milk
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
18 (6-inch) yellow corn tortillas
3 cups shredded deli rotisserie chicken
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
1 cup chopped tomatoes
1/3 cup chopped fresh cilantro leaves
1/4 cup sliced green onions
Sour cream, if desired

Steps:

  • Heat oven to 350°F. Spray 3-quart oval or rectangular baking dish (13x9-inch) with cooking spray.
  • In 8-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Reduce heat to medium-low; stir in condensed soup, enchilada sauce, milk, green chiles, chili powder, cumin and salt. Cook 2 to 3 minutes, stirring occasionally, until heated through.
  • Spread 1 cup sauce mixture in bottom of baking dish. Arrange 6 tortillas on top of sauce mixture. Top with 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Repeat with another layer of 6 tortillas, 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Top with remaining 6 tortillas, 1 cup chicken, 1/2 cup beans, 1 cup sauce and 1 cup cheese.
  • Bake 35 to 40 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.
  • If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Allow sauce mixture to cool completely, covered, 30 to 45 minutes in refrigerator before assembling casserole. Assemble casserole in dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.

Nutrition Facts : Calories 450, Carbohydrate 41 g, Cholesterol 75 mg, Fat 1, Fiber 5 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 4 g, TransFat 0 g

GREEN CHILE CHICKEN CASSEROLE



Green Chile Chicken Casserole image

This Green Chile Chicken Casserole is full of tangy southwest flavor, super comforting, and easy to make! With only 8 ingredients, it comes together quickly and makes dinner a breeze. With a variety of serving options, this will quickly become a favorite!

Provided by Kimber

Categories     Dinner

Time 30m

Number Of Ingredients 9

4 cups shredded chicken
8 oz chopped green chiles ((2 cans))
10.5 oz cream of chicken soup
1/2 cup sour cream
1/4 cup milk
1/2 tsp garlic powder
1/2 tsp cumin
1 cup cheddar cheese
fresh cilantro (chopped)

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!

Nutrition Facts : Calories 328 kcal, Carbohydrate 7 g, Protein 30 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 104 mg, Sodium 706 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

GREEN CHICKEN CHILAQUILES CASSEROLE



Green Chicken Chilaquiles Casserole image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 20

2 whole chicken breasts, split
Salt and freshly ground black pepper
2 cups chicken stock
3 1/2 cups Tomatillo Salsa, recipe follows
1/2 cup heavy cream
1 onion, sliced paper-thin
1/2 cup vegetable oil
12 day-old Corn Tortillas, recipe follows (18 if individual casseroles are being made)
1 cup grated Manchego cheese
1 cup grated Panela cheese
1/2 cup grated Anejo cheese
1 pound tomatillos, husked, washed and cut into quarters
2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
1/2 cup cold water
1/2 medium onion, cut in half
2 bunches cilantro, stems and leaves
2 teaspoons salt
4 cups finely ground deep yellow masa harina
2 3/4 cups cold water
1 teaspoon salt

Steps:

  • Season the chicken all over with salt and pepper. Bring the chicken stock to a boil in a large saucepan. Place the breasts in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes. Set aside to cool in the stock. When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and reserve the stock for another use.
  • In a large mixing bowl, combine the fresh tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces.
  • Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften, and then transfer to a large colander to drain.
  • Preheat the oven to 350 degrees F. Butter a 4 quart casserole or 6 to 8 individual casseroles (at the restaurant, we use small soup bowls).
  • Combine the cheeses in a mixing bowl.
  • To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken. Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil.
  • Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving or unmolding.
  • In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
  • In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
  • Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
  • Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
  • When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.

CREAMY GREEN CHILE CHICKEN COBBLER



Creamy Green Chile Chicken Cobbler image

Biscuity crumbs take this family-friendly combo of rotisserie chicken and cheesy, creamy green enchilada sauce over the top. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

2 cups all-purpose flour
1/2 cup grated Parmesan cheese
2 teaspoons baking powder
6 tablespoons cold butter, cubed
3/4 cup plus 2 tablespoons heavy whipping cream
3 ounces cream cheese, softened
1/2 cup sour cream
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) green enchilada sauce
2 cans (4 ounces each) chopped green chiles
2-1/2 cups shredded rotisserie chicken (about 10 ounces)
1-1/2 cups shredded Colby-Monterey Jack cheese

Steps:

  • Preheat oven to 450°. For crumb topping, whisk together flour, cheese and baking powder. Cut in butter until mixture resembles coarse crumbs. Add cream; stir just until moistened. On a lightly greased 15x10x1-inch pan, crumble mixture into 1/2- to 1-in. pieces., Bake on an upper oven rack until light golden brown, 8-10 minutes. Reduce oven setting to 350°., In a large bowl, mix cream cheese and sour cream until smooth. Stir in soup, enchilada sauce, green chiles and chicken. Transfer to an 11x7-inch baking dish; sprinkle with cheese. Add crumb topping (dish will be full)., Place dish on a baking sheet. Bake, uncovered, on a lower oven rack until topping is deep golden brown and filling is bubbly, 35-40 minutes.

Nutrition Facts : Calories 581 calories, Fat 39g fat (22g saturated fat), Cholesterol 132mg cholesterol, Sodium 1076mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

GREEN CHILE CHICKEN CASSEROLE



Green Chile Chicken Casserole image

Easy to make with chicken or leftover turkey. Can also be made ahead and frozen, but increase baking time (cook covered for 1 hour, remove foil and then bake until bubbly and slightly browned on top).

Provided by SharleneW

Categories     Chicken

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 cup chopped onion
1 garlic clove, minced
cooking spray
1 1/2 cups chicken broth
1 (7 ounce) can diced green chilies
1 cup sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
2 (11 ounce) cans cream of chicken soup (or one can cream of chicken and one can cream of celery)
12 (6 inch) corn tortillas
4 cups shredded cooked chicken breasts (about 1 pound)
2 cups finely shredded cheddar cheese (8 ounces)

Steps:

  • Preheat oven to 350°F.
  • Spray bottom of large saucepan with cooking spray and saute garlic and onion until onions are soft.
  • Add chicken broth, green chiles, sour cream, salt, cumin black pepper and soup stirring with a whisk.
  • Bring to a boil, stirring constantly.
  • Remove from heat.
  • Spread 1 cup of soup mixture in a 13 x 9-inch baking dish coated with cooking spray.
  • Arrange 4 tortillas over the top of soup mixture (it doesn't matter if there are some gaps--I end up tearing some in halves and fourths to spread them out with very little overlap or gaps--placing torn sides against flat sides of pan.).
  • Repeat layers (3 tortilla layers topped with 1/4 of remaining soup mixure, 1 cup chicken and 1/2 cup cheese.
  • Bake at 350°F for 30 minutes or until bubbly.

Nutrition Facts : Calories 483.4, Fat 26.7, SaturatedFat 12.7, Cholesterol 107.3, Sodium 1422.6, Carbohydrate 27, Fiber 2.9, Sugar 2.7, Protein 34.1

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From newmexiconomad.com


HATCH GREEN CHILE CHICKEN CASSEROLE - WHO NEEDS A CAPE?
2019-01-03 Spray a 9x13 baking dish with cooking spray and heat oven to 350℉. Combine the Spanish rice, pico or Rotel tomatoes and black beans to the roasted corn. In a sauce pan mix together the cream of chicken soup, sour cream, water and Hatch green chiles and heat on low for 5-10 minutes until heated through, season to taste with salt and pepper ...
From whoneedsacape.com


GREEN CHILE CHICKEN ENCHILADAS - EASY WRAP RECIPES
In a large bowl combine the shredded chicken, cream cheese, shredded cheese and green chiles. Set the bowl aside. To make the enchilada sauce combine the green chile enchilada sauce and sour cream. Whisk until smooth. Next, grease a 7×11 casserole dish and add about 1/2 cup of the enchilada sauce to the bottom of the pan.
From easywraprecipes.com


EASY CHICKEN GREEN CHILI CASSEROLE - WHOLE LOTTA YUM
2022-01-25 Instructions. Preheat oven to 375. In a medium sized bowl, mix the taco seasoning, salsa, green chilis and cottage cheese. Mix in the shredded chicken and blend well. Spray your baking dish with nonstick cooking spray. Spoon mixture into an 11x7 baking dish. Top the casserole with the sliced or shredded cheese.
From wholelottayum.com


LAYERED GREEN CHILE CHICKEN ENCHILADA CASSEROLE - BOWL ME OVER
2021-09-28 Prepare 9x13 baking dish by spraying with non-stick cooking spray, set aside. In a medium mixing bowl, whisk together the cream of chicken soup, evaporated milk and chopped green chilis. Ladle a ¼ cup sauce in the bottom of the prepared baking dish, …
From bowl-me-over.com


ONE SKILLET CHEESY GREEN CHILE CHICKEN - HALF BAKED HARVEST
2022-04-07 1. Preheat the oven to 425° F. 2. Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the 2 sides and spread them out like an open book. Spread the cream cheese on 1 side of the chicken, then add the pepper jack and a few poblano pepper slices.
From halfbakedharvest.com


GREEN CHILE CHICKEN NOODLE CASSEROLE - THERESCIPES.INFO
Green Chile Chicken Noodle Casserole Recipe - Food.com new www.food.com. 1 (15 ounce) can green enchilada sauce 1 (4 ounce) can chopped green chilies directions Cook egg noodles to al dente.Once cooked, drain noodles and add all ingredients while noodles are still hot.Pour into a greased 9 x 13 pan. Sprinkle with more cheese if desired.
From therecipes.info


GREEN CHILE CHICKEN RICE (FOR TWO) - ZONA COOKS
2022-06-11 Instructions. Preheat the oven to 375 degrees F (190 C). Spray two 18.6 ounce oven safe baking dishes with non-stick. cooking spray. Dice the chicken into bite-sized cubes. Dice the green onion and set aside. In a medium bowl, mix the rice, chicken stock, sour cream, green. chiles, garlic powder, cumin, chicken, salt and pepper until well combined.
From zonacooks.com


SKILLET GREEN CHILE-CHICKEN ENCHILADA CASSEROLE RECIPE - EATINGWELL
Coat a large nonstick skillet with cooking spray; add oil and heat over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from the skillet; cover and keep warm. Advertisement. Step 2. Cook onion in the same skillet about 5 minutes or until tender. Add tomatoes, tomatillos, green chile peppers, garlic, cumin, oregano, and ...
From eatingwell.com


GREEN CHILE CHICKEN CASSEROLE RECIPE WORKS ANY TIME!
2013-04-30 Preheat oven to 350 degrees Fahrenheit. Grease 9 x 13 baking dish. Place halved chicken breasts side by side in the baking dish. Sprinkle halved chicken breasts with garlic powder (or garlic salt), onion powder, and black pepper, all to taste. …
From glutenfreeeasily.com


GREEN CHILE CHICKEN AND RICE CASSEROLE - CHUGWATER CHILI
2021-10-05 Instructions. Heat the oven to 400 degrees. In a large bowl combine the chicken broth, cream cheese, diced onion, rice, green chilies, 2 tablespoons Chugwater Chili Green Chili Seasoning, salt, and pepper. Mix until blended. Place in a casserole dish that has been sprayed with cooking spray. Season the chicken breasts with the remaining ½ ...
From chugwaterchili.com


GREEN CHILE CHICKEN & GREEN CHILE ENCHILADA CASSEROLE - STUBB'S
3 To prepare the Green Chile Enchilada Casserole, preheat the oven to 350° degrees. Spray a 9x13 baking dish with cooking spray. Chop the two reserved chicken breasts into bite size pieces. Mix the chicken, sour cream, reserved Green Chile Anytime Sauce, black beans, corn and 1 ½ cups of cheese*. 4 Arrange 5 tortillas in the bottom of ...
From mccormick.com


GREEN CHILE CASSEROLE RECIPE! - MADE IN NEW MEXICO
2018-04-13 In a saucepan, combine the soup, milk, and the 3/4 of the cheese, reserving the remaining 1/4 for topping the casserole. Once the cheese is melted, stir in the 8 ounces of Hatch Green Chile. In a skillet, brown the beef with the onions. Add in the oregano, garlic powder and salt. In a well greased 9×13 casserole dish, layer half of the ...
From madeinnewmexico.com


HATCH GREEN CHILE CHICKEN ENCHILADA CASSEROLE
2018-09-02 Instructions. Spray a 6 quart crock pot with a non stick spray. Add onions, garlic, chicken breasts, *roasted Hatch chiles to crock pot and pour a 15 oz can of green enchilada sauce over chicken, sprinkle with cumin and pepper. Cover and cook on high for 5-6 hours. Once done, shred chicken and leave in crock pot until ready to assemble the ...
From greatgrubdelicioustreats.com


CHICKEN CASSEROLE RECIPE WITH GREEN CHILE AND CAULIFLOWER
2020-08-06 The cauliflower rice has to be fairly dry, otherwise, your chicken casserole risks being watery! 3. Melt butter in a medium skillet over medium-high heat. Add your ground chicken and cook for 7-8 minutes. Add celery and onions. Cook for 5 minutes more, or until tender, stirring constantly.
From eatwell101.com


HATCH GREEN CHILI CASSEROLE RECIPE - THERESCIPES.INFO
See also : Hatch Chile Casserole Recipe , Green Chile Chicken Tortilla Casserole 98. Visit site . Recipe: Easy Hatch Chile Egg Casserole - Kitchn great www.thekitchn.com. Top with the cheese. Beat the eggs in a large bowl and whisk in the milk, sour cream, cilantro, and remaining 1/2 teaspoon salt. Pour over the vegetable mixture. Bake until the top is light golden-brown and a knife inserted ...
From therecipes.info


CHEESY & EASY GREEN CHILE CHICKEN CASSEROLE – THE 2 SPOONS
2019-01-12 Instructions. Combine the chopped onion, soups, green chiles, chicken stock and salt and pepper to taste in a saucepan. Cook for 15 to 20 minutes until the onions are soft. You don’t sauté the onions first. After the onions are soft add the chicken, stir to combine and set aside.
From the2spoons.com


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