Green Chili And Tortilla Casserole Recipes

Steps:

• Heat oven to 350°F. Spray 3-quart oval or rectangular baking dish (13x9-inch) with cooking spray.
• In 8-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Reduce heat to medium-low; stir in condensed soup, enchilada sauce, milk, green chiles, chili powder, cumin and salt. Cook 2 to 3 minutes, stirring occasionally, until heated through.
• Spread 1 cup sauce mixture in bottom of baking dish. Arrange 6 tortillas on top of sauce mixture. Top with 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Repeat with another layer of 6 tortillas, 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Top with remaining 6 tortillas, 1 cup chicken, 1/2 cup beans, 1 cup sauce and 1 cup cheese.
• Bake 35 to 40 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.
• If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Allow sauce mixture to cool completely, covered, 30 to 45 minutes in refrigerator before assembling casserole. Assemble casserole in dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9X13 casserole dish with cooking spray and set aside. Boil chicken in a large stock pot until tender and falling off of the bone. Remove chicken from pot and add 1 t. Better than Bouillon chicken paste to make a rich stock. Shred chicken and put in a large bowl. Add 3/4 c. chicken stock to the chicken. Add the spices and chopped green chiles and 1/2 c. green chile enchillada sauce. Stir well. Add 1 cup of shredded Quesadilla cheese, 1/3 jar of Crema Mexicana and 1/2 c. grated Cotija cheese to chicken mixture and stir well to incorporate all ingredients. Set aside.
• 2. Cut corn tortillas into strips and set aside. In your sprayed casserole dish pour just enough green chili sauce to coat bottom. Add a layer of chicken mixture then drizzle with more Crema and sprinkle with some of the grated cheese and quesadilla cheese. Cover this layer with strips of tortillas. Repeat until you have about 3 layers ending with a layer of chicken mixture topped with green chile sauce and cheeses. Then drizzled with Crema. Cover with foil and bake for 1 hour to 1 hour 15 minutes or until hot and bubbly. Remove foil and bake for an additional 5 minutes.
• 3. Remove from oven and let rest for 10 minutes before serving. It's great with no toppings at all or you can top with green salsa verde, black olives, sour cream, shredded lettuce and chopped tomatoes if you wish.

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
• Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
• Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
• Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
• Repeat the layers (ENDING with the cheese).
• Spread the remaining soup mixture over the cheese.
• Bake uncovered for about 25 minutes or until hot and bubbly.

Steps:

• Preheat broiler. Lightly coat a 2 quart square baking dish with cooking spray; set aside. Line a 15x10x1 inch baking pan with foil. Place tomatillos in baking pan. Broil 4 to 5 inches from heat for 6 to 8 minutes or until softened and charred, turning occasionally. Set aside to cool slightly.
• In a large skillet heat oil over medium heat. Add onion and chile pepper; cook and stir for 4 to 5 minutes or until tender and onion starts to brown.
• In a blender or food processor combine tomatillos, onion mixture, the ¼ cup cilantro, the sugar, cumin, and salt. Cover and blend until smooth, stopping and scraping sides as necessary.
• Spread ¾ cup of the tomatillo mixture in the prepared baking dish. Arrange 6 tortilla halves over the sauce, overlapping slightly. Top with 1 cup of the chicken, ½ cup of the cheese, and half of the remaining tomatillo mixture. Add six more tortilla halves, the remaining 1 cup chicken, ½ cup cheese, and half of the remaining tomatillo mixture. Top with the remaining six tortilla halves and the remaining salsa, spreading to cover.
• Cover the dish with plastic wrap and chill for at least 8 hours (up to 24).

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.