Green Chile Chicken Quinoa Casserole Recipes

GREEN CHILE CHICKEN ENCHILADA QUINOA CASSEROLE

Steps:

• Preheat oven to 350° F and spray a 9x13 or similar size baking dish with cooking spray.
• Add the quinoa to baking dish, spreading it into an even layer that covers the bottom of the dish. Add the green chiles, red bell pepper, black beans, green onion, zucchini and shredded chicken. Evenly distribute the ingredients over the top of the quinoa.
• In a large glass measuring cup or bowl, whisk together chicken broth and enchilada sauce, then evenly pour over all of the ingredients in the baking dish.
• Cover the dish with foil and bake for 45 minutes. Remove foil and bake for another 10-15 minutes. Sprinkle the cheese evenly over the top and bake for another 5-10 minutes, or until cheese is melted.
• Top the casserole with diced tomatoes, avocado, cilantro, red onion and plain plain Greek yogurt or sour cream if desired.

GREEN CHILE CHICKEN QUINOA CASSEROLE

Steps:

• Preheat oven to 375.
• Spray a 9X13 (or larger) baking dish with nonstick cooking spray
• Combine all ingredients except cheese and toppings in prepared baking dish.
• Stir to combine.
• Cover tightly with foil and bake for 45 minutes.
• Uncover, stir, and cover again tightly.
• Continue to bake for another 45 minutes to 1 hour or until the quinoa is fluffy and chicken is cooked through.
• Uncover and sprinkle with cheese and bake for 5 minutes or until cheese is melted.
• Serve with desired toppings.

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!

GREEN CHILI CASSEROLE

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.

GREEN CHILE CHICKEN CASSEROLE

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.

QUINOA AND GREEN CHILE CASSEROLE

Steps:

• In a 4 to 5 quart pan toast quinoa in 2 Tablespoon olive oil over medium high heat for 3-4 minutes.
• Add tomatoes and broth and bring to a boil.
• Cover and reduce heat.
• Simmer, stirring occationally until Quinoa is tender about 10 minutes.
• Remove from heat and stir in chopped green onions, chopped basil and chopped cilantro.
• Season with vinegar and salt.
• Cover and let stand.
• Drain chilis.
• Arrange half the chilies in a 2 quart casserole.
• Cover with the Quinoa mixture and level.
• Add remaining chilies and sprinkle with shredded cheese.
• Bake in a 375 oven for 20 minutes till cheese is melted.

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 CASSEROLE

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.

CHICKEN QUINOA CASSEROLE

Steps:

• Cook the Quinoa according to the package directions.
• Cut up the cooked chicken into small chunks.
• Open and drain a small can of mushrooms ( or use fresh if you have!).
• Open and drain the can of black beans ( I rinse them in cold water briefly).
• If you need or want to, add whatever spices you like: garlic, paprika, pepper etc.
• If it looks a little dry- a drizzle of olive oil will help.
• Mix it all together in a casserole dish and serve. If some ingredients are cold, you may want to heat the whole thing up either in a low oven or in a saucepan on the stove before serving. I also sometimes zap it all in the microwave to heat everything through.

CHICKEN AND CHILES CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine the sour cream, half-and-half cream, onion, chiles, salt and pepper. Stir in the potatoes, chicken and 2 cups cheese. , Pour the mixture into a greased 13x9-in. or 3-qt. baking dish. Bake, uncovered, until golden brown, about 1-1/4 hours. Sprinkle with remaining cheese before serving. If desired, sprinkle with chopped cilantro.