Tomatillo Corn Casserole With Sour Cream Recipes

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THE BEST CORN CASSEROLE



The Best Corn Casserole image

We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy -- perfect for a potluck or holiday gathering.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp Cheddar
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
  • Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

SWEET CORN TOMALITO



Sweet Corn Tomalito image

Steamed corn pudding made on the stovetop. This is a traditional Tex-Mex side dish that is a great side to any meal. Well worth the wait.

Provided by THEKIRKLANDS

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

5 tablespoons margarine, softened
¼ cup masa harina
⅓ cup white sugar
½ cup water
2 cups frozen whole-kernel corn, thawed
½ cup cornmeal
1 teaspoon baking powder
½ teaspoon salt
4 teaspoons milk

Steps:

  • In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into a double boiler.
  • Place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. Steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.

Nutrition Facts : Calories 172.5 calories, Carbohydrate 26.6 g, Fat 7.2 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 1.2 g, Sodium 269.9 mg, Sugar 9.9 g

TORTILLA CASSEROLE WITH TURKEY



Tortilla Casserole with Turkey image

Provided by Tom Gilliland

Categories     Blender     Cheese     Dairy     Garlic     Herb     turkey     Vegetable     Bake     Cinco de Mayo

Yield Makes 8 servings

Number Of Ingredients 24

3/4 cup plus 1 tablespoon corn oil
18 corn tortillas
3 medium zucchini, thinly sliced
2 cups chayote* or other squash, thinly sliced
1 cup fresh or thawed frozen corn kernels
2 cups green beans, steamed and cut into 1-inch pieces
2 to 3 cups leftover turkey, shredded
2 cups (8 ounces) shredded Monterrey Jack or panela cheese**
6 cups Salsa de Tomatillo***
2 cups sour cream
1 tablespoon milk
Sea salt and ground black pepper to taste
Salsa de Tomatillo
Makes 5 to 6 cups.
60 tomatillos, husked and rinsed (about 3 pounds)
8 serrano chiles (seeded and deveined for a milder dish)
4 cups water
5 garlic cloves, chopped
1 cup coarsely chopped cilantro leaves
2 tablespoons vegetable oil
Sea salt to taste
*Chayote, also known as christophene and mirliton, is a mild-tasting, pear-shaped squash. Any summer squash can be substituted.
**Panela is a salty, crumbly cow's milk cheese. Feta is a good substitute.
***Tomatillos are often referred to as "green tomatoes," but are members of the gooseberry family. To prepare tomatillos for the salsa, remove their papery husks and rinse away their sticky outer coating. Or, canned whole tomatillos are available under the San Marcos brand.

Steps:

  • Prepare the Salsa de Tomatillo. In a heavy, 6-quart, nonreactive saucepan over medium-high heat, combine tomatillos, chiles, and water; bring to a boil. Reduce heat to low and simmer until the tomatillos are tender, about 10 to 12 minutes. Drain, reserving 1/2 to 1 cup of the cooking liquid. Working in batches, combine tomatillos, chiles, reserved cooking liquid, garlic, and cilantro in a blender and blend to a smooth puree. In a heavy, 12-inch, deep-sided skillet, heat the oil over medium heat and cook the tomatillo mixture for about 10 minutes, stirring often. Add salt to taste.
  • Prepare the casserole. In a heavy, 10-inch skillet, heat 3/4 cup of the corn oil over medium heat until the oil shimmers. Using tongs, submerge the tortillas, one at a time, in the hot oil for about 10 seconds (the tortillas should remain pliable). Transfer to a baking sheet lined with paper towels to drain. Lightly oil a 13-by-9-inch baking dish and set aside. In a heavy, 12-inch, nonstick skillet, heat the remaining 1 tablespoon of oil over medium heat until shimmering. Add both kinds of squash and cook over medium heat about 5 minutes. Add the corn and green beans and cook until just tender, about 2 to 3 minutes. Add salt and pepper to taste.
  • Preheat oven to 375 degrees. Arrange 6 of the softened tortillas in the prepared baking dish, overlapping the edges. Cover with half of the shredded turkey, half of the vegetable mixture, 1 cup of the cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Repeat the layering process with 6 additional tortillas, the remaining turkey, vegetable mixture, and cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Top with the remaining 6 tortillas. Drizzle with 1 cup of the Salsa de Tomatillo, cover with foil, and bake in preheated oven for about 50 minutes, or until heated through.
  • During the last few minutes of the cooking time, heat the remaining 3 cups Salsa de Tomatillo over low heat and keep warm. In a small bowl, whisk together the remaining 1/2 cup sour cream and the milk; drizzle over the hot casserole when it comes out of the oven. Serve the hot casserole with hot Salsa de Tomatillo on the side.

LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE



Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce image

The tortillas and filling are layered (instead of rolled) to reduce prep time.

Categories     Milk/Cream     Chicken     Garlic     Onion     Bake     Mozzarella     Hot Pepper     Tomatillo     Cilantro     Tortillas     Bon Appétit

Yield 8 servings

Number Of Ingredients 10

2 pounds large tomatillos, husked, rinsed, halved
1 1/4 cups low-salt chicken broth
10 garlic cloves, peeled
2 cups sliced green onions
2 cups (packed) very coarsely chopped fresh cilantro
1 large serrano chile, sliced (with seeds)
12 5- to 6-inch corn tortillas
1 purchased roasted chicken, meat torn into strips (about 4 cups)
1 pound whole-milk mozzarella cheese, cut into strips
1 cup whipping cream

Steps:

  • Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.
  • Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.

MEXICAN CASSEROLE WITH TORTILLAS



Mexican Casserole with Tortillas image

Green chile peppers, leftover cubed chicken breast, creamy soups, milk, sour cream and cheese make this a spicy, creamy casserole treat. This easy casserole is all my family requests! It can be made more or less spicy, depending on your preference and is equally as tasty if you use all low-fat ingredients.

Provided by Katherine

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 8

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can chopped green chile peppers, drained
¼ cup milk
⅔ cup sour cream
8 (6 inch) flour tortillas
6 boneless chicken breast halves, cooked and cubed
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.
  • Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese.
  • Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.

Nutrition Facts : Calories 480 calories, Carbohydrate 24 g, Cholesterol 103.6 mg, Fat 26.6 g, Fiber 1.2 g, Protein 34.8 g, SaturatedFat 12 g, Sodium 1103.2 mg, Sugar 2.3 g

TOMATILLO VERDE ENCHILADA CASSEROLE



Tomatillo Verde Enchilada Casserole image

A fast take on traditional enchiladas, this spicy casserole is easy to pull together and makes plenty for leftovers. Also, healthy ingredients can be substituted (especially if you're like me and have to make due with items in your fridge or pantry when you forget to pick-up the sour cream at the store). Can also be made ahead and reheated when desired.

Provided by cckarl

Categories     One Dish Meal

Time 55m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 10

6 -8 tomatillos
1 jalapeno (2 if you prefer spicy)
1 lime
1 garlic clove
1 cup fat-free cottage cheese or 1 cup sour cream
fresh cilantro
1 chicken breast, cooked
9 -12 corn tortillas
1 cup low-fat jalapeno monterey jack cheese
1/4 cup sliced jalapeno (optional)

Steps:

  • Preheat over to 350 degrees.
  • -Unpeel the tomatillos and rinse them in the sink. Cut them into quarters and throw them into a food processor (a blender can also be used).
  • -Add the sliced jalapeno, garlic, as well as the squeezed lime and cilantro.
  • -Add a few pinches of fresh ground salt and pepper and run food processor until all ingredients are blended together.
  • -Pour mixture into a sauce pan over low heat. Let simmer for 10 minutes to bring out the taste in the tomatillos. They should slowly change from a bright green to paler shade.
  • As the verde is simmering, you can start to get the rest of your ingredients ready for the casserole.
  • -Cut up your cooked chicken breast and put it into your food processor. Course a few times until the chicken is shredded. Should yield just over a cup. Put into a bowl and put to the side.
  • -Grate the jalapeno jack. Pending on your taste, a 1/2 cup - cup will do. Put into another bowl and to the side.
  • I prefer a round pie dish, though a rectangular casserole dish can be substituted, as well.
  • -Spray your dish with a non-stick spray and in the bottom, line with 3 corn tortillas and try to cover as much as the dish as possible though there will be overlap, as well as uncovered corners.
  • The Tomatillo Verde sauce should now be a pale shade of green. Add the cottage cheese or sour cream and stir until well-blended. Leave on the heat for another 1-2 min stirring regularly.
  • -With a spoon scoop onto the corn tortillas until covered. Add a handful of chicken and a handful of cheese until covered. Add a few sliced jalapenos for taste.
  • -Repeat 3 more corn tortillas on top of the first layer; sauce, chicken and cheese.
  • -You should finish the dish with 3 tortillas on top and enough sauce to drizzle over so they don't burn. I also like to finish with a sprinkling of cheese and a few jalapenos for garnish.
  • -Put in oven for 30-35 minutes. Garnish with a sprinkling of fresh cilantro and a dollop of sour cream. Cut into pie slices and serve.

Nutrition Facts : Calories 234.4, Fat 5.6, SaturatedFat 1.4, Cholesterol 25.7, Sodium 52.9, Carbohydrate 30, Fiber 5, Sugar 3.6, Protein 17.6

TOMATILLO CORN CASSEROLE WITH SOUR CREAM



Tomatillo Corn Casserole with Sour Cream image

Tomatillos are skillet-cooked until tender and then baked into a casserole with corn, eggs and a tasty blend of sour cream and cheese.

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield 8 servings

Number Of Ingredients 9

5 tomatillos, husked, cut into wedges
1 small onion, chopped
2 cloves garlic, minced
1/2 tsp. chili powder
4 egg yolks, beaten
2 cups frozen whole kernel corn, thawed
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup cornmeal
1 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Cook first 4 ingredients in large nonstick skillet on medium heat 10 to 15 min. or until tomatillos are tender, stirring occasionally.
  • Mix egg yolks, corn, sour cream and cornmeal in large bowl until blended. Stir in tomatillo mixture and cheese. Pour into 1-1/2-qt. baking dish sprayed with cooking spray.
  • Bake 20 min. or until set. Let stand 10 min. before serving.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

CREAMY TOMATILLO SAUCE



Creamy Tomatillo Sauce image

This is from Fine Cooking and I would give it a 5 star rating. The aromas are amazing while the tomatillos and other veggies are roasting. I used heavy cream instead of creme fraiche as I did not have any. The addition of heavy cream or crème fraîche qualifies enchiladas made with this sauce as enchiladas suizas (Swiss-style enchiladas).

Provided by CC G

Categories     Very Low Carbs

Time 45m

Yield 3 1/2 cups

Number Of Ingredients 9

1 lb tomatillo, husks and stems removed, rinsed
2 -3 serrano chilies, cored and seeded or 1 canned chipotle pepper, seeded
1/2 white onion, sliced each 1/4 inch thick
3 garlic cloves
2 tablespoons fresh cilantro, chopped
2 tablespoons vegetable oil
3 cups chicken broth
3/4 cup heavy cream or 3/4 cup creme fraiche
3/4 teaspoon salt, more to taste

Steps:

  • Position a rack as close to the broiler as possible and heat the broiler. Arrange the tomatillos, fresh chiles (if using), onion slices, and garlic in a small, shallow baking pan. Broil, turning to ensure even cooking, until the tomatillos are soft and slightly blackened, about 10 minutes. Transfer the broiled ingredients to a blender and add the cilantro (if you're using a canned chipotle, add it now, too). Blend until smooth.
  • Heat the oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 2 to 3 minutes. Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes. Taste the sauce. It should be a little tart, but it shouldn't make your mouth pucker. If it's too tart, add more broth and simmer until the sauce thickens again. Remove from the heat and whisk in the crème fraîche or heavy cream and the salt. Let cool slightly before making the enchiladas.
  • Make Ahead Tips.
  • The sauce can be made ahead and refrigerated for up to 2 days or frozen for up to a month.

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