Green Chile White Corn Casserole Recipes

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SOUTHWEST GREEN CHILE CORN CASSEROLE



Southwest Green Chile Corn Casserole image

Make and share this Southwest Green Chile Corn Casserole recipe from Food.com.

Provided by sweetomato

Categories     Corn

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 4

3 (14 ounce) cans white corn, drained (preferably shoepeg)
2 (4 ounce) cans diced green chilies (if you live in NM, use a pint of frozen, roasted, chopped green chile's like Bueno, I prefer mild)
1 (8 ounce) package cream cheese, softened
1/2 cup butter

Steps:

  • Place all ingredients in slow cooker and cook on low for 3 hours.
  • This can also be baked in the oven at 350 for 30-40 minutes.

Nutrition Facts : Calories 334.7, Fat 23.2, SaturatedFat 13.8, Cholesterol 61.7, Sodium 523.1, Carbohydrate 30.5, Fiber 4.4, Sugar 5.8, Protein 7.3

GREEN CHILI AND CORN CASSEROLE



Green Chili and Corn Casserole image

A delicious casserole which can be baked the day before and then reheated and served or served cold on a hot day.

Provided by Rick Young

Categories     Corn

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups whole kernel corn (from frozen, not canned)
1/2 cup butter, melted
2 eggs, beaten
1/2 cup yellow cornmeal
1 1/2 teaspoons salt
1 cup sour cream
1 cup monterey jack cheese, grated
4 ounces green chilies, peeled

Steps:

  • Combine the first seven ingredients.
  • Rinse seeds from chilis, chop the chilis and add to mixture.
  • Pour into a greased casserole pan.
  • Bake at 350 degrees for 50 minutes (or until casserole is firm and has a golden brown color).

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

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

SHOEPEG CORN WITH GREEN CHILE CASSEROLE



Shoepeg Corn with Green Chile Casserole image

Make and share this Shoepeg Corn with Green Chile Casserole recipe from Food.com.

Provided by Jackie Simons

Categories     Corn

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 cans white shoepeg corn
1 can chopped green chili, drained
3/4 cup cream cheese
salt and pepper

Steps:

  • Mix all ingredients into a casserole dish.
  • Bake at 350 degrees for 35 minutes.
  • Stir before serving.

Nutrition Facts : Calories 195.3, Fat 15.4, SaturatedFat 9.6, Cholesterol 47.9, Sodium 136.4, Carbohydrate 11.4, Fiber 1.6, Sugar 5.6, Protein 5.5

GREEN CHILE-WHITE CORN CASSEROLE



Green Chile-White Corn Casserole image

A creamy corn side dish with a little kick! My niece begs me to make this with pork chops and applesauce whenever she comes over for dinner, and it makes for great leftovers!

Provided by SarahAnn

Categories     Side Dish Casseroles

Time 46m

Yield 6

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
3 tablespoons all-purpose flour
¼ cup milk
3 (11 ounce) cans white (shoepeg) corn, drained
1 (7 ounce) can chopped green chilies
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt cream cheese and butter in a saucepan over medium heat. Mix well. Add flour and milk; stir well. Cook, stirring constantly, until thickened, 6 to 8 minutes.
  • Remove saucepan from heat; add corn, green chiles, salt, and pepper. Mix well. Pour into a casserole dish.
  • Bake in the preheated oven until bubbly, 30 to 40 minutes.

Nutrition Facts : Calories 322.8 calories, Carbohydrate 29.9 g, Cholesterol 62.2 mg, Fat 21.7 g, Fiber 3.1 g, Protein 6.9 g, SaturatedFat 13.3 g, Sodium 906.3 mg, Sugar 1.6 g

CORN AND GREEN CHILI CASSEROLE



Corn and Green Chili Casserole image

We live very close to the Mexican border, so recipes featuring corn and green chilies are popular here. This dish has always been a hit whenever I've taken it to a potluck dinner.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 5

2 packages (8-1/2 ounces each) cornbread/muffin mix
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, drained
1 cup shredded Monterey Jack cheese

Steps:

  • Prepare cornbread mixes according to package directions. Pour half of the batter into a greased 11x7-in. baking dish. Combine corn and creamed corn; spread over batter. Top with chilies and cheese. Carefully spread with remaining cornbread batter. , Bake, uncovered, at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.

Nutrition Facts :

GREEN CHILE CREAMED CORN



Green Chile Creamed Corn image

When hosting big meals, I would sometimes run out of burners. Then I realized my slow cooker could help by simmering corn and green chilies with pickled jalapenos. -Pat Dazis, Charlotte, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 3h10m

Yield 8 servings.

Number Of Ingredients 9

6 cups fresh or frozen corn (about 30 ounces), thawed
1 package (8 ounces) cream cheese, cubed
1 jar (4 ounces) diced pimientos, drained
1 can (4 ounces) chopped green chiles
1/2 cup vegetable broth
1/4 cup butter, cubed
1/4 cup pickled jalapeno slices, coarsely chopped
1 tablespoon sugar
1/8 teaspoon crushed red pepper flakes

Steps:

  • In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 2-1/2 to 3 hours or until heated through. Stir just before serving.

Nutrition Facts : Calories 258 calories, Fat 17g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 296mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.

GREEN CHILI CORN CASSEROLE



Green Chili Corn Casserole image

I had this dish at a barbecue where everyone raved about how good it was. This is my best attempt to re-create it.

Provided by TexasHurricane

Categories     Corn

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5

2 (14 1/2 ounce) cans whole kernel corn, drained
1 (4 ounce) can green chilies, drained
4 ounces reduced-fat cream cheese (you can use regular cream cheese if you prefer)
1 cup shredded cheddar cheese
1 (6 ounce) can French fried onion rings

Steps:

  • Preheat over to 350°F.
  • In a saucepan, combine both cans of corn, green chilies, cream cheese and cheddar cheese and cook over medium high heat until cheeses are melted. Stir frequently.
  • Once the cheese are melted pour the mixture into a greased casserole dish and bake for 20 minutes.
  • Top the casserole with the dried onion rings and bake for another 5 minutes.

Nutrition Facts : Calories 182.1, Fat 8.3, SaturatedFat 4.7, Cholesterol 22.8, Sodium 476.3, Carbohydrate 22.4, Fiber 2.4, Sugar 3.4, Protein 8.1

JIFFY® CORN CASSEROLE



Jiffy® Corn Casserole image

My mother won an award many, many years ago with this recipe in the Arizona Republic newspaper. I think it is delish and so different from a lot of other corn casseroles. Everybody I know asks for this recipe so I am giving it to everyone! Enjoy!

Provided by Janice Anderson

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

¼ cup butter
1 large onion, diced
½ large green bell pepper, diced
1 (4 ounce) jar chopped pimento peppers
2 eggs
1 (8 ounce) package corn muffin mix (such as Jiffy®)
1 (4 ounce) can diced green chiles
1 (15.25 ounce) can whole kernel corn, with liquid
1 (15.25 ounce) can creamed corn
1 pint sour cream
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
  • Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
  • Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
  • Bake in the preheated oven until casserole is firm, about 45 minutes.

Nutrition Facts : Calories 526.7 calories, Carbohydrate 46.8 g, Cholesterol 125.3 mg, Fat 32.8 g, Fiber 3 g, Protein 15.9 g, SaturatedFat 18.9 g, Sodium 993 mg, Sugar 11.2 g

GREEN CHILI CASSEROLE



Green Chili Casserole image

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

2 (7 ounce) cans whole green chile peppers, drained
1 ½ cups shredded Cheddar cheese, divided
⅓ cup milk
4 eggs, lightly beaten
salt and pepper to taste

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

SHOEPEG CORN & GREEN CHILE CASSEROLE



Shoepeg Corn & Green Chile Casserole image

This is one dish I look forward to every Thanksgiving. My husband's aunt used to make it every year at my request, but since she gave me the recipe, that job is now mine. She got the recipe from a fellow juror while she was on jury duty, but she doesn't know where it originally came from. My family has this every Thanksgiving, but it's so easy and quick, it makes a perfect dinner sidedish. It goes great with ham, chicken and steak. Be careful of this one - it's quite addicting and not for the diet conscious! It's rich, cheesy, a little spicy and absolutely delicious!! I hope you enjoy this as much as my family does.

Provided by SkysMama

Categories     Corn

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1/2 cup onion, diced
2 (12 ounce) cans white shoepeg corn
2 (4 ounce) cans diced green chilies
8 ounces sour cream
16 ounces monterey jack cheese, shredded
salt
pepper, to taste

Steps:

  • Melt butter in a large saute pan on medium heat.
  • Add onions and saute until translucent.
  • Add corn and green chiles (including juices), stirring until warmed through.
  • Stir in sour cream, Monterey Jack, salt& pepper and mix well until cheese just starts to melt.
  • Transfer to a 9x13 casserole dish and bake at 350 for 20 minutes.

GREEN CHILE AND RICE CASSEROLE



Green Chile and Rice Casserole image

Just in time for Christmas! I have NEVER served this in 25 years without raves or requests for the recipe. Note: the sour cream and cheese can be lowfat if you wish.

Provided by pcur

Categories     Side Dish     Casseroles

Time 55m

Yield 8

Number Of Ingredients 4

1 (6 ounce) package dry instant long grain and wild rice mix
1 (8 ounce) container sour cream
1 (4 ounce) can chopped green chiles, drained
1 (16 ounce) package shredded Cheddar cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
  • Prepare the instant long grain and wild rice mix according to package directions.
  • Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers.
  • Bake 25 minutes in the preheated oven, or until bubbly.

Nutrition Facts : Calories 342.4 calories, Carbohydrate 13.8 g, Cholesterol 71.3 mg, Fat 24.7 g, Fiber 1.1 g, Protein 17.1 g, SaturatedFat 15.5 g, Sodium 528.6 mg, Sugar 1.2 g

CORN AND GREEN CHILE RICE



Corn and Green Chile Rice image

Turn to canned corn already flavored with peppers for an easy start to this creamy, meatless casserole.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 12

Number Of Ingredients 7

1 cup uncooked regular long-grain white rice
2 cups water
1 cup cottage cheese
1 (11-oz.) can whole kernel corn, red and green peppers
1 (8-oz.) container sour cream
1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
4 oz. (1 cup) shredded Mexican cheese blend

Steps:

  • Cook rice in water as directed on package.
  • Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. In large bowl, combine cooked rice and all remaining ingredients except Mexican cheese blend; mix well. Pour into sprayed casserole. Sprinkle with cheese.
  • Bake at 350°F. for 30 to 35 minutes or until casserole is thoroughly heated and cheese is melted.

Nutrition Facts : Calories 210, Carbohydrate 20 g, Cholesterol 30 mg, Fiber 1 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1/2 Cup, Sodium 290 mg, Sugar 2 g

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GREEN CHILI CORN CASSEROLE - MOM ENDEAVORS
Preheat oven to 350. In a large bowl, stir together all ingredients until well combined. Pour into a greased baking dish. For a thinner & a little bit drier casserole, go with a 9×13 pan. Or for a thicker, slightly more moist casserole, use an 8×8 square dish. Bake at 350 for 50-60 minutes, or until golden & a toothpick inserted comes out clean.
From momendeavors.com


GREEN CHILI CORN CASSEROLE RECIPE - LITTLE SPOON FARM
2021-10-06 Preheat oven to 300°F. In a heavy saucepan, melt butter, cream cheese and milk over medium heat. Stir until smooth and add the corn, green chilis, parsley and salt. Stir to combine and pour the mixture into an 8" x 8" baking dish. …
From littlespoonfarm.com


EASY MEXICAN GROUND BEEF CASSEROLE - RESTLESS CHIPOTLE
2022-05-15 Saute the chopped onion. In the same pan, brown the meat and season with garlic powder and salt. Then, add the ground beef mixture to the prepared baking dish. Add the remaining ingredients to the dish and mix. Bake covered with foil for 35-40 minutes. Top with more cheese and bake again until melted.
From restlesschipotle.com


GREEN CHILI CORN CASSEROLE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Green Chili Corn Casserole Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy ...
From recipeshappy.com


GREEN CHILE CORNBREAD STUFFING CASSEROLE WITH SAUSAGE
Preheat the oven to 325°. Place cornbread on a sheet pan and bake for 30 minutes, tossing a few times. try dry out the cornbread and get crust on it. Set aside. Turn the oven up to 350°. In a large skillet over medium high heat, add the sausage and break apart with the back of a wooden spoon. Cook until browned.
From garlicandzest.com


GREEN CHILE CHICKEN CASSEROLE · EASY FAMILY RECIPES
2021-11-08 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.
From easyfamilyrecipes.com


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