THE BEST CORN CASSEROLE
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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.
More about "tomatillo corn casserole with sour cream recipes"
JIFFY CORN CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
ROASTED TOMATILLO & CHICKEN ENCHILADA CASSEROLE
From cachevalleycreamery.com
21 BEST TOMATILLO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CHICKEN-TORTILLA CASSEROLE RECIPE | SOUTHERN LIVING
From southernliving.com
10 BEST CORN TORTILLA CASSEROLE RECIPES | YUMMLY
From yummly.com
10 BEST CORN CASSEROLE SOUR CREAM RECIPES | YUMMLY
From yummly.com
SOUR CREAM CORN CASSEROLE | RECIPE GOLDMINE RECIPES
From recipegoldmine.com
ROASTED TOMATILLO CHICKEN ENCHILADA PIE RECIPE | LITTLE SPICE JAR
From littlespicejar.com
FOR THE ENCHILADA LOVER—CHICKEN ENCHILADAS WITH TOMATILLO SOUR …
From tonjastable.com
DORITO TACO CASSEROLE RECIPE | YUMMLY | RECIPE | TACO CASSEROLE ...
From pinterest.com
EASY JIFFY CORNBREAD CASSEROLE RECIPE | LIFE LOVE AND SUGAR
From lifeloveandsugar.com
CORN AND ONION CASSEROLE RECIPE - RECIPELAND.COM
From recipeland.com
TOMATILLO CORN CASSEROLE WITH SOUR CREAM - MY FOOD AND …
From pinterest.ca
TOMATILLO CHICKEN ENCHILADA CASSEROLE - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
ROASTED TOMATILLO CHICKEN ENCHILADA CASSEROLE - PINCH OF YUM
From pinchofyum.com
SOUR CREAM TOMATILLO ENCHILADA CASSEROLE | YUMMY FOOD, FOOD, …
From pinterest.com
CORN CASSEROLE WITHOUT SOUR CREAM | EVERYDAY FAMILY COOKING
From everydayfamilycooking.com
THE BEST WALKING TACO CASSEROLE • THE WICKED NOODLE
From thewickednoodle.com
SALSA VERDE CHICKEN TORTILLA CASSEROLE - SIMPLY SCRATCH
From simplyscratch.com
CREAMY TOMATILLO CHICKEN ENCHILADAS | LAMEASS.RECIPES
From lameass.recipes
RECIPE: LAYERED ENCHILADA CASSEROLE (NO MEAT, SERVES 2)
From recipelink.com
TOMATILLO CORN CASSEROLE WITH SOUR CREAM - PLAIN.RECIPES
From plain.recipes
CHILAQUILES BREAKFAST CASSEROLE WITH CILANTRO LIME CREMA SAUCE
From eatsbythebeach.com
CHICKEN TORTILLA CASSEROLE WITH SALSA VERDE | VALERIE'S KITCHEN
From fromvalerieskitchen.com
CHICKEN ENCHILADAS WITH CREAMY TOMATILLO SAUCE | RECIPE
From rachaelrayshow.com
23 BEST RICE CASSEROLE RECIPES THE FAMILY WILL LOVE
From insanelygoodrecipes.com
MEXICAN CORN CASSEROLE {NO GRILL RECIPE} - SAVORING THE GOOD®
From savoringthegood.com
TOMATILLO CORN CASSEROLE WITH SOUR CREAM - MY FOOD AND …
From pinterest.ca
CORNMEAL CASSEROLE WITH SOUR CREAM : OPTIMAL RESOLUTION LIST
From recipeschoice.com
INSTANT POT TACO TUESDAY CASSEROLE - 365 DAYS OF SLOW COOKING …
From 365daysofcrockpot.com
CORN CASSEROLE - RECIPE - COOKS.COM
From cooks.com
CHICKEN ENCHILADAS WITH HOMEMADE TOMATILLO SAUCE - H-E-B
From heb.com
SWEET JIFFY CORN CASSEROLE | THE FOOD CHARLATAN
From thefoodcharlatan.com
TOMATILLO RED CHILI SALSA - RECIPES - COOKS.COM
From cooks.com
CORN CASSEROLE WITH SOUR CREAM : OPTIMAL RESOLUTION LIST
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love