New Mexico Style Chili Chicken Casserole Recipes

NEW MEXICO GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Prep 30 minutes bake 45 minutes, Homemade Chicken Stock 1 ½ hours You can make this stew and freeze it. Thaw, layer and bake, as Corn Tortillas don't freeze well in the dish, they become grainy.
• Use at least ½ Leftover Rotisserie Chicken/ Raw whole pieces / or breasts boiled in water to cover, until done and broth has a good color, I use my pasta cooker with strainer, but any large heavy pot will do.
• Drain, reserve liquid, set chicken aside to cool.
• Reduce the remaining broth to about 2 cups or so while chopping this stuff: boned and skinned chicken, ½ as much yellow onion as you have chicken, same amount of Green Chile as Chicken, hot medium or mild "as you like".
• Throw it all in the broth with Oregano, Cumin, chopped garlic, stewed Mexican or stewed tomatoes. Simmer til onion is soft, if it's watery stir about ¼ cup cornstarch into some cold water or cooled broth, then add back into the stew to thicken.
• Taste and add salt til it is yummy.
• Once the stew is a satisfying thickness you can layer * using shredded sharp cheddar cheese, White/Yellow corn tortillas/and any stale taco shells you might have. Finish with Cheese and bake at 350 until bubbly and done. Let it rest for 20 minutes to firm up before serving.
• *If you just want some awesome green Chile Stew, add par boiled chopped to bite size potatoes at this point and when it looks like soup, put it in a bowl garnish with cheese and eat with a fresh hot flour Tortilla.
• This is my Husband's favorite dish. I sure hope you like it too!

NEW MEXICO STYLE CHILI CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F.
• Coat a 9x13 dish with cooking spray.
• In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
• Bring to a boil, stirring constantly.
• Remove from heat.
• Spread 1 cup mixture in the dish.
• Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
• Repeat layers, ending with cheese.
• Spread remaining soup mixture over cheese.
• Bake 30 minutes or until bubbly.
• Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.

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.