Cheesy Chile Casserole Recipes

Steps:

• In a large bowl, combine cheeses. In a greased 2-quart baking dish, layer cheese and chiles. Whisk the eggs, flour and milk; pour over cheese mixture. , Bake at 350° for 30 minutes. Top with half of the tomato sauce or salsa; bake 10 minutes longer or until heated through. Let stand for 5 minutes before serving. Serve with remaining sauce.

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.

Steps:

• Melt butter in large skillet over medium heat. Roughly chop 1 jalapeno pepper and 1 poblano pepper; add to the skillet with chicken and garlic. Squeeze lime over mixture and add lime rind to the skillet. Cook, covered, until chicken is no longer pink and juices run clear, stirring occasionally, 20 to 25 minutes. Remove from heat and let cool.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place remaining jalapeno and poblano peppers onto the prepared baking sheet.
• Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
• Chop cooked chicken into small pieces and place into a bowl. Add hot peppers to the bowl, cover, and let steam for 10 minutes. Peel skin from peppers, remove seeds, and slice.
• Place small amount of enchilada sauce on the bottom of a 9x13-inch pan, just enough to cover the bottom. Place 5 tortillas on on top. Place 1/2 of the sliced poblano and jalapeno peppers on top of tortillas. Lay out 1/2 of the chicken and 1/2 of the Mexican cheese on top of the peppers. Spoon 1/2 of the remaining enchilada sauce on top of cheese layer. Repeat layering steps. Top with chopped cilantro.
• Bake in the preheated oven until cheesy is melted and browning, about 25 minutes.

Steps:

• Cook rice as directed on package, using 2 1/2 cups water.
• In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in onion, bell pepper, garlic, 1/2 cup water, the tomatoes and beans; cook about 6 minutes, stirring occasionally, until onion and bell pepper are tender. Stir in cheese product until melted. Stir in chili powder, cumin and salt. Cook 3 minutes longer.
• Just before serving, gently stir in cooked rice and cilantro. Garnish with additional chopped cilantro, if desired. Serve warm with tortilla chips.

Steps:

• Heat oven to 425ºF.
• Spread chili onto bottom of 8-inch square baking dish.
• Place 1 wiener on each tortilla; roll up. Place, seam sides down, over chili. Sprinkle with cheese; cover.
• Bake 25 min. or until wieners are heated through and cheese is melted.

Steps:

• Preheat oven to 350 degrees.
• Lightly spray a 1 1/2 quart casserole dish with no-stick spray; set aside.
• Wearing disposable gloves, slit the chili pepers in half lengthwise. Remove and discard the seeds; rinse and drain the pepers on several paper towels. Salt the chili peppers.
• In a medium mixing bowl, beat together the milk, egg whites, Tabasco sauce, and flour until smooth. Set aside.
• In a second mixing bowl, combine 1-cup of each cheese and the green onions. (Save the remaining cheeses for the topping.).
• Assemble the casserole: Layer half each of the chili peppers, cheese mixture, and cooked sausage. Repeat. Pour egg mixture evenly over the top of casserole.
• Pour tomato sauce and diced tomatoes over the top, and bake for 30 minutes. Sprinle with the reserved cheeses and bake for 20 minutes more.
• Let sit for 5 minutes before serving.
• Serve with a dollop of sour cream and a freshly tossed green salad dressed in olive oil and red vinegar.

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.
• Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle the remaining chips over the egg mixture. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
• Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsa and, sour cream, if using. Garnish with whole cilantro leaves.

Steps:

• Layer sliced potatoes, chili, cubed cream cheese, cream of mushroom soup, and cheddar cheese in a greased casserole dish.
• Repeat layers (like lasagna).
• Bake covered in a 350 degree oven for 1 1/2 hours.
• Top with additional cheddar cheese and bake uncovered for 10 minutes.
• Allow casserole to set for 20 minutes and serve.

Steps:

• Cut chiles open lengthwise. Rinse; removing seeds. Place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth., In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chiles and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese. , Bake, uncovered, at 350° for 50-55 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before serving.