New Mexico Red Chile Chicken Enchilada Casserole Recipes

Steps:

• At least ½ Leftover Rotisserie Chicken/ Whole pieces / Breasts boiled in water to cover,.
• Drain, reserve liquid, set aside to cool then bone, skin and chop.
• Reduce the remaining broth to about 1 1/2 cups or so while chopping this stuff:.
• ½ as much yellow onion as you have chicken. About 2 cups of Red Chile Puree, either from dried Red Chiles dehydrated and blended to a puree, or look in your grocers freezer section. Hot or mild your preference.
• Throw it all in the broth with 1 teaspoons Oregano, 1 tsp Cumin, 1 Tlbs chopped garlic. Simmer til onion is soft, if it's still watery stir about ¼ cup cornstarch into some cold water or cooled broth, then add back into the stew to thicken. Once the stew is a satisfying thickness you can layer it as you would lasagna *using 1cup shredded sharp cheddar cheese or more if you're a cheese hound like me. 9 - 12 White or Yellow corn tortillas use any stale taco shells you might have. Tom with Cheese and bake at 350 until done.
• * if you just want some awesome Red Chile Chicken Stew, add par boiled chopped to bite size potatoes in at this point and when it looks like soup, put it in a bowl garnish with cheese and eat with a fresh hot flour Tortilla.

Steps:

• Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans.
• To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole.
• Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering.

Steps:

• Heat oven to 350°F.
• Coat a 9x13 dish with cooking spray.
• In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
• Bring to a boil, stirring constantly.
• Remove from heat.
• Spread 1 cup mixture in the dish.
• Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
• Repeat layers, ending with cheese.
• Spread remaining soup mixture over cheese.
• Bake 30 minutes or until bubbly.
• Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.
• Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese.
• Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato.

Steps:

• Prep 30 minutes bake 45 minutes, Homemade Chicken Stock 1 ½ hours You can make this stew and freeze it. Thaw, layer and bake, as Corn Tortillas don't freeze well in the dish, they become grainy.
• Use at least ½ Leftover Rotisserie Chicken/ Raw whole pieces / or breasts boiled in water to cover, until done and broth has a good color, I use my pasta cooker with strainer, but any large heavy pot will do.
• Drain, reserve liquid, set chicken aside to cool.
• Reduce the remaining broth to about 2 cups or so while chopping this stuff: boned and skinned chicken, ½ as much yellow onion as you have chicken, same amount of Green Chile as Chicken, hot medium or mild "as you like".
• Throw it all in the broth with Oregano, Cumin, chopped garlic, stewed Mexican or stewed tomatoes. Simmer til onion is soft, if it's watery stir about ¼ cup cornstarch into some cold water or cooled broth, then add back into the stew to thicken.
• Taste and add salt til it is yummy.
• Once the stew is a satisfying thickness you can layer * using shredded sharp cheddar cheese, White/Yellow corn tortillas/and any stale taco shells you might have. Finish with Cheese and bake at 350 until bubbly and done. Let it rest for 20 minutes to firm up before serving.
• *If you just want some awesome green Chile Stew, add par boiled chopped to bite size potatoes at this point and when it looks like soup, put it in a bowl garnish with cheese and eat with a fresh hot flour Tortilla.
• This is my Husband's favorite dish. I sure hope you like it too!