Ortega Chili Cheese Casserole Recipes

CHICKEN ORTEGA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Season chicken breasts with salt and pepper. Wrap in foil with some onion and 1 - 4 oz. can of Ortega green chiles. Bake at 350 degrees until fully cooked, reaching an internal temperature of 165 degrees F.
• Remove from oven and open foil to cool. Once cool, slice the chicken. Be sure to save any juices/broth.
• Combine the saved broth, 1 - 4 oz. can Ortega green chiles, soups, and sour cream in a medium bowl. Stir well to combine.
• In a 13×9 inch casserole dish, layer the bottom with half of the tortillas, half of the sliced chicken, half of the soup mixture, and one third of the cheese. Repeat this process.
• Top with remaining cheese and the black olives. Bake at 350 degrees for 1 hour.
• Remove from oven, slightly cool, and serve. Enjoy!

CHEESY CHILE RICE

Steps:

• Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.

GREEN CHILI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese.
• Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.

ORTEGA CHILI CHEESE CASSEROLE

Steps:

• Mix all ingredients in a casserole dish. Bake at 350 for 35 minutes or until cheese starts to brown.