MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE
This casserole is even better the next day, that is if it even makes it overnight! ---you may omit the jalapeno pepper if desired, we like onions so I always use two and lots of fresh garlic, you can increase the green chiles to whatever amount you desire, and use as much shredded cheese and cooked chicken as desired, the amounts listed are only a guideline, this also works well with cooked turkey, prep time does not include cooking the chicken --- this is *very* good!
Provided by Kittencalrecipezazz
Categories Poultry
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 504.4, Fat 23.4, SaturatedFat 10.7, Cholesterol 95.5, Sodium 910.8, Carbohydrate 42.5, Fiber 5.3, Sugar 3.3, Protein 32
NEW MEXICAN GREEN CHILE CHICKEN STEW
An easy, hearty stew that is perfect for chilly fall and winter months. The amount of green chiles used depends on the strength of the green chile and how spicy you like your dish. Can be made in advance and reheated. Can also be frozen. Serve with warm tortillas.
Provided by Ingrid
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h46m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.
Nutrition Facts : Calories 354.1 calories, Carbohydrate 59.3 g, Cholesterol 36.8 mg, Fat 5.1 g, Fiber 9.7 g, Protein 22.4 g, SaturatedFat 0.9 g, Sodium 1843.5 mg, Sugar 14.2 g
MEXICALI CHICKEN
Provided by Food Network
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 375 degrees F. Brush chicken with olive oil and sprinkle with half of the Mrs. Dash® Extra Spicy Seasoning Blend. Arrange in a baking dish.
- 2. Bake 15 minutes. Turn chicken pieces over and sprinkle with remaining Mrs. Dash® Extra Spicy Seasoning Blend. Bake an additional 10-15 minutes or until cooked through.
- 3. Serve with lime or lemon wedges if desired.
MEXICAN GREEN CHILI CHICKEN
Make and share this Mexican Green Chili Chicken recipe from Food.com.
Provided by Mysterygirl
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut tortillas in strips.
- Mix together soups, milk& chilies.
- Make layers in a large baking dish, starting with the tortillas at the bottom, then chicken, then soups and ending with the cheese.
- Bake at 300 degrees for 1 hour.
Nutrition Facts : Calories 809.7, Fat 49.9, SaturatedFat 27.2, Cholesterol 129.4, Sodium 1750.4, Carbohydrate 55.9, Fiber 6.2, Sugar 8.3, Protein 38.6
MEXICAN CHILLI CHICKEN
A great spicy supper that can be made in advance
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few secs. Pour in the tomatoes and 2 cans of water, then crumble in the stock cube. Bring to the boil and add the chorizo and chicken thighs. Push the chicken under the liquid, cover and simmer for 20 mins.
- Stir the peppers into the pan, then cook for 20 mins more. Tip in the cannellini beans.
- To eat now: Warm through to heat the beans. Toss the avocado with the lime and some salt and serve on top of the casserole with a sprinkling of coriander. Top each portion with soured cream. Serve with rice, jacket potatoes or a handful of spicy tortilla chips.
- To eat later: Cool and keep in the fridge for up to 48 hours. Warm on top of the stove until bubbling and serve as above.
Nutrition Facts : Calories 546 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 8 grams fiber, Protein 58 grams protein, Sodium 3.53 milligram of sodium
MEXICAN GREEN CHILE STEW
This is my great grandfather, Reverend Philip Worth's recipe. He was a great pastor and served his congregation very well and very loyally at Beautiful Savior Lutheran Church in Chicago for many, many years. I have cooked this many times - but it always tasted better when my great gramps made it! It's easy to make, but the flavor would never make you think that!
Provided by michelle15
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h35m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.
- Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 7.4 g, Cholesterol 115.7 mg, Fat 33.4 g, Fiber 1.7 g, Protein 32.4 g, SaturatedFat 11.4 g, Sodium 537.4 mg, Sugar 4 g
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