Creamy Green Chili Chicken Corn Enchilada Style Bake Recipes

CREAMY GREEN CHILI, CHICKEN, & CORN ENCHILADA-STYLE BAKE

Steps:

• To make the sauce:.
• Roast tomatillos, onion, green chilis, and garlic together in a 425 degree oven until charred and softened. Remove the skin, seeds, and stems from the green chilis.
• Place all ingredients in a blender and puree. If needed, season with additional salt/pepper.
• To make the Enchilada Bake:.
• In a bowl, combine Chicken, corn, onion, garlic, sour cream, and cream cheese in a bowl with a bit of salt and pepper (to season) and mix well.
• In a separate bowl, mix together 1/4 cup of Cheddar, 1/2 cup Queso Asadero, butter and Requeson Cheeses with the oregano and a pinch of salt & pepper to season.
• Spray the bottom and sides of a casserole pan with non-stick cooking spray.
• Scoop a thin layer of the green sauce on the bottom of the pan and layer the tortillas. I often cut the tortillas to ensure that I get good coverage with little waste.
• Spread some of the Cheese Mixture and then the chicken/corn mixture on to the first tortilla layer. Add some of the green chilis lengthwise, ensuring that every bite will have some fresh roasted green chili.
• Cover with a layer of tortillas and more Green Sauce.
• Repeat the layering until all ingredients are gone and/or the casserole pan is full.
• Top with a last layer of tortillas, green chili sauce and the reserved cheese.
• Bake at 350 degrees for about 15-20 minutes until heated, bubbly, and yummy.
• Serve by cutting into squares and topping with a sprinkle of fresh scallions and cilantro.

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
• With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
• Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
• Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

ADDICTIVE GREEN ENCHILADAS

Steps:

• Preheat oven to 350.
• Pour 2 tablespoons green enchilada sauce into the bottom of a 13x9 glass baking dish.
• In large bowl, mix shredded chicken, green chilis, cream cheese, onions, 1/2 cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
• Spoon mixture evenly into corn tortillas and roll up.
• Line up tortillas, touching each other, fitting as many tortillas as you can (but not on top of eachother.).
• Pour remaining enchilada sauce over rolled tortillas.
• Sprinkle remaining shredded cheese over sauce and cover the 13x9 with foil.
• Bake in a 350 degree preheated oven for 40 minutes.
• Remove from oven and let sit at room temp for 10 minutes before serving.