CHICKEN AND CHILES CASSEROLE
This casserole makes good use of leftover meat and is very filling. -Lois Keel, Alburquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 410 calories, Fat 21g fat (14g saturated fat), Cholesterol 111mg cholesterol, Sodium 647mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein.
GREEN CHILE CHICKEN CASSEROLE
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
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 CASSEROLE
This Green Chile Chicken Casserole is full of tangy southwest flavor, super comforting, and easy to make! With only 8 ingredients, it comes together quickly and makes dinner a breeze. With a variety of serving options, this will quickly become a favorite!
Provided by Kimber
Categories Dinner
Time 30m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 328 kcal, Carbohydrate 7 g, Protein 30 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 104 mg, Sodium 706 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
CHICKEN POTATO GREEN CHILI CASSEROLE #5FIX
5-Ingredient Fix Contest Entry. Two couples sitting in the hot tub wondering what to make for dinner and this is our great concoction! Enjoy with beer in hand!
Provided by csporterfield
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven 400°F.
- While chicken is cooking combine green chili enchilada sauce and diced green chilis in a bowl.
- Stir in potatoes until coated.
- Stir in 1 cup of shredded cheese reserve 1 cup for later.
- Stir in cooled shredded chicken.
- Pour into lightly greased 9x13 pan.
- Sprinkle remaining cheese on top.
- Bake at 400F for 45 to 50 minutes.
Nutrition Facts : Calories 446.7, Fat 25.8, SaturatedFat 13.5, Cholesterol 138.7, Sodium 1407.4, Carbohydrate 8.5, Fiber 0.4, Sugar 7.8, Protein 43.4
POTATOES, PORK, & GREEN CHILE CASSEROLE #5FIX
5-Ingredient Fix Contest Entry. I have been making this casserole for over 30 years. Simply Potatoes has made it so much easier & faster! It literally only takes 5 minutes of prep time now! I always serve this with a green salad. I usually use the hot green chiles as our family likes spicy food!
Provided by ccasharon
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spray a casserole dish generously with cooking spray.
- Empty the potatoes with onions into dish. Salt & pepper potatoes lightly.
- Spread with the diced green chile.
- Lay the pork chops on top of the chile.
- Spoon cream of mushroom soup over all and spread evenly.
- Cover with casserole lid or aluminum foil.
- Bake in a 350 degree oven for 40-45 minutes.
Nutrition Facts : Calories 361.4, Fat 17.3, SaturatedFat 5.6, Cholesterol 124, Sodium 613.2, Carbohydrate 7.7, Fiber 0.4, Sugar 2.5, Protein 41.6
SLOW-COOKER GREEN CHICKEN CHILI
This easy, slow-cooked chili is not your average "bowl of red." With chicken, sweet potatoes, tomatillo salsa, and pinto beans, it's more of a cross between chile verde (usually made with pork) and white chicken chili. Just a few ingredients and effortless prep gives you a flavorful and satisfying "bowl of green."
Provided by Rhoda Boone
Categories Chili Dinner Soup/Stew Chicken Tomatillo Sweet Potato/Yam Bean Salsa Slow Cooker Wheat/Gluten-Free Peanut Free Soy Free Tree Nut Free
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
- Do Ahead
- Chili can be made 3 days ahead; cover and chill.
GREEN CHILI ENCHILADA CHICKEN CASSEROLE #5FIX
5-Ingredient Fix Contest Entry. This recipe was created when four friends got together and decided we needed a new recipe for a party. It is easy, filling and everyone loved it. It is great with margaritas!
Provided by csporterfield
Categories Potato
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- While chicken is cooking mix cream of chicken soup and green chili enchilada sauce together in a bowl.
- Stir in potatoes until heavily coated.
- Stir in cheese.
- Stir in cooled shredded chicken.
- Transfer into lightly greased 9x13 baking dish.
- Bake at 400 for 45 to 50 minutes.
Nutrition Facts : Calories 509.3, Fat 30.1, SaturatedFat 14.8, Cholesterol 144.8, Sodium 1607.1, Carbohydrate 12.5, Sugar 7.4, Protein 44.9
CREAMY CHEESY CHILI POTATO CASSEROLE
After making way too much homemade chili, I came up with this recipe to use up the leftovers. I haven't seen this one anywhere else, but it is delicious, easy, cheap, and filling.
Provided by florida scott
Categories One Dish Meal
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Layer sliced potatoes, chili, cubed cream cheese, cream of mushroom soup, and cheddar cheese in a greased casserole dish.
- Repeat layers (like lasagna).
- Bake covered in a 350 degree oven for 1 1/2 hours.
- Top with additional cheddar cheese and bake uncovered for 10 minutes.
- Allow casserole to set for 20 minutes and serve.
QUICK AND EASY GREEN CHILI-POTATO ENCHILADA CASSEROLE #5FIX
5-Ingredient Fix Contest Entry. I have a large family, (12 of us) and I buy the large bags of tortilla chips from a grocery warehouse. We always had a fourth of a bag left because by then they would be all crushed and the kids wouldn't eat them. One day my husband gave me a challenge to try to come up with some way to use the crushed chips, at the same time one of my grandsons decided he was going vegetarian. So I took it on as a double challenge and also decided I could only use what I had on hand. This is how the recipe was born. Ingredients can be adjusted to fit whatever size casserole dish you might want to use. Serve with a dollop of sour cream and a side of mexican rice (optional) I make it in a large alluminum tray (20 3/4"L x 12 13/16"W x 3 3/8"D) the qty of the ingredients are for this pan but can be adjusted for any size casserole pan.
Provided by GrammyDarlene
Categories Potato
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Pour a third of one can enchilada sauce on the bottom of the pan, or just enough to coat the bottom.
- Spread 4 cups of tortilla chips in an even layer on top of the sauce.
- Spread 1 bag Simply Potatoes diced potatoes with onions over the chips.
- Pour remaining open can of enchilada sauce over the potatoes.
- Sprinkle 2 cups of shredded cheese and 1 cup cotija or parmesean over the sauce. Repeat layers again starting with the chips, then potatoes, 1 can sauce, then cheeses.
- Last layer is chips the last can of sauce and the rest of the cheeses.
- Bake in a 350 degree oven for approximately 30 mins, or until sauce and cheese is bubbly and the cheese is slightly browned. Let rest 20 minutes.
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GREEN CHILE CHICKEN & POTATO SKILLET - THE WHOLE COOK
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4.5/5 (10)Total Time 30 minsCategory EntreeCalories 284 per serving
- Add 1 1/2 tbsp oil to a large skillet. Heat on medium-high. Once oil is hot, add your chicken pieces. Season with chili powder, salt, pepper, garlic powder, onion powder, cayenne pepper. Sauté for 3 to 4 minutes uncovered, flipping occasionally. Chicken should have some browning. Remove from skillet and set aside.
- Add 2 tbsp oil to the skillet. Once the oil is hot, add the diced potatoes and onion. Sauté on medium-high heat, stirring occasionally until sides of potatoes have browned and onion and potatoes are fairly tender. This can take 5 to 10 minutes depending on your stove and the size of your potatoes.
- Reduce heat to medium. Add chicken, tomatoes, green chiles, chicken stock, oregano, parsley, and salt to potatoes and onions. Stir. Cover and simmer for 5 minutes or until potatoes are done and everything is warmed through.
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- Bake in preheated oven for 1 hour, or until golden brown and bubbly around edges. Cool 5 minutes, then garnish with a couple light shakes of paprika, and sliced green onion. Serve.
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