Tag: Tex-Mex

Casseroles · Chicken · Daily Thoughts · Uncategorized

Green Chile Chicken Casserole

Chocolate Castles1 Comment

Tonight we took dinner to our kids. Tuesday evenings are pretty hectic in their household so it has been so neat to cook for them and have them walk in to their house to dinner.
They like chicken so I always try to think os something that will be easy to carry over there and yet something that everyone likes. Today I decided to make this casserole because it is so easy and they loved it.

1 can of mild green chile enchilada sauce (10 oz can)
2 chicken breasts cooked an diced (save some of the chicken broth that you cooked the chicken in ”
1/2 cup onion
1 oz package shredded sharp cheddar cheese
3 oz package of cream cheese
3 tables butter
18 yellow corn tortillas
garlic powder, salt & pepper to taste
1 tables corn starch stirred into 1/3 cup water or chicken broth.
Oil for searing tortillas

Spray a 7×11″ baking dish with Pam.
In a skillet, melt the butter and add the diced onion. Cook over medium heat for about 3 minutes or until onion is clear and tender. Add the garlic powder, salt and pepper and stir. Add half of the can of the green chile sauce to the onion mixture. Pour about 1 cup of the chicken broth into this mixture. Stir in softened cream cheese. Mixture will be thin, cook over low heat for a few minutes or until mixture comes to a boil. Stir in the corn starch mixture a little at a time stiring continually until mixture thickens. If it thickens to much, add a little more chicken broth or more green chile sauce from another can. (I always buy two cans for this reason.)
Set this aside.

In a separate skillet heat oil. Taking the corn tortillas one at a time, drop in oil for 2-3 seconds per side until all 18 have been heated in oil. Drain on paper towel.

Pour other half of remaining sauce that is in the can in the bottom of the baking dish. Layer 6 of the tortillas on the bottom. Sprinkle 1/2 of the chopped chicken over the tortillas. Sprinkle 1/3 of the cheese over this. Layer 6 more of the tortillas,now the rest of the diced chicken and another 1/3 of the cheese. Layer the remaining tortillas on top. Pour the sauce from the skillet over the entire casserole and sprinkle the remaining cheese over the top.
Bake in preheated 350 degree oven for about 25-30 minutes or until casserole is bubbling and cheese is all melted and lightly browned around the edges.
We served this with a pot of pinto beans and Spanish rice.

Daily Thoughts · Starches · Vegetables

Chile Rellanos/Tkbakesalot Style

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image.jpegRandy and I are hooked!  We have such fun making these so we look for anyone who is wanting to try them! Last week we had some family over who loves Mexican food so had told them we would make them! They brought guacamole and I fried flour tortillas into homemade chips!  The difference is that I make green chile sauce to pour over the Rellanos and then sprinkle some cheddar cheese on top and put them in the oven for a min until the cheese on top is melted!  I just googled “recipe for chile Rellanos” which is easy so am only posting the green chile sauce! There are several recipes that are posted for these do pick one that you like and use this sauce to make them extra flavorful!

1 small can (like a soup size can) chicken broth

1 small can mild green chiles (diced)

1 small can mild green chile sauce

1 stick butter

1/3cup flour

sslt, pepper & garlic powder to your liking

melt butter in large skillet! Sprinkle flour a little at a time over melted butter and whisking continually to avoid lumping. When you have a paste of the flour mixture add the green chilies, green chile sauce and chicken broth (a little at a time as you might not need all the chicken broth) and seasoning! Stir continually until mixture is thickened as gravy consistency! Set aside while you make the Rellanos and the top each Rellano with about 2 tables of the sauce mix! Sprinkle shredded cheddar over the entire pan and place in preheated 425 oven until cheese is melted!

I also use this green chile sauce over my chicken green chile enchiladas!

 

 

 

Casseroles · Starches

Tex-Mex Casserole

Chocolate Castles1 Comment

 

 

Finally getting unpacked and having a chance to catch up with magazines which came while we were on the road for 2 months, I came across this casserole which I want to make this week. We are truly back in the land of Tex-Mex, which we certainly take advantage of every Wednesday night. El Fenix still has their 2 enchilada special for $5.99 which includes beans and rice and unlimited baskets of great light, thin chips and great salsa. But between Wednesday nights, I sometimes get in the mood for Mexican food. This time, I have a new recipe which will assuredly satisfy that craving. Thanks to Food Newwork Magazine, this dish is shared…

2 (15 oz) cans refried pinto beans

2 cups frozen corn (preferably fire-roasted)

2 poblano chile peppers, seeded and chopped

½ cup chopped fresh cilantro, plus more for topping

2 teas ground cumin

1 teas ancho chile powder

1 (16 oz) jar salsa

1 (10 oz) can diced tomatoes and green chiles (like Rotel)

2 cups shredded cheddar cheese

2 cups shredded muenster cheese (about 8 oz)

18-20 corn tostado shells

2 avocados sliced

Sour cream and picked jalapenos and cilantro for topping (if desired)

Combine the refried beans, frozen corn, poblanos, ¼ cup cilantro, cumin and chile powder in a medium bowl.

In a separate bowl, combine the salsa, tomatoes and remaining ¼ cup cilantro. Toss the cheddar and muenster cheese in a 3rd separate bowl; set aside.

Spray your slow cooker with Pam and then spread about ½ cup of the salsa mixture in a thin layer of a 6 qt slow cooker. Top with about 6 tostado shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the broken shells, then sprinkle with 1 ½ cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers, (tostado shells, bean mixture, cheese, salsa mixture) then

Top with remaining tostadas, cheese and salsa.

Cover and cook on low for 4 hours. Uncover and let rest 15 minutes. Serve with desired toppings.

*I will not be using the slow cooker, but will use a 9×13 greased baking dish and bake for approx. 45 min to 1 hour, or until casserole is bubbling and is heated throughout.