Mexicangreenchilichicken Recipes

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MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE



Mexican-Style Green Chile Chicken Casserole image

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

2 -3 tablespoons butter
1 large onion, chopped
2 -3 tablespoons fresh minced garlic (or to taste)
1 jalapeno pepper, seeded and finely chopped (optional)
1 1/3 cups chicken broth
1 1/4 cups canned green chilies, drained (can use more!)
1 -2 teaspoon cumin
2 (10 ounce) cans cream of chicken soup, undiluted
salt and pepper
24 corn tortillas (you might use a couple less than 24, or use as many as needed)
4 cups cooked chicken (or use cooked turkey)
2 cups cheddar cheese (or to taste) or 2 cups monterey jack and cheddar cheese blend, shredded and divided (or to taste)

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



New Mexican Green Chile Chicken Stew image

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

3 chicken breasts, cubed
1 tablespoon olive oil
1 medium onion, chopped
4 medium potatoes, chopped
3 (14.5 ounce) cans chicken broth
12 large Hatch green chile peppers, diced
2 large zucchini, sliced
2 carrots, cut into pieces
1 teaspoon salt
1 teaspoon garlic salt
1 (15.25 ounce) can whole kernel corn, drained

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

GREEN CHILE CHICKEN CASSEROLE



Green Chile Chicken Casserole image

I love the flavor of green enchiladas, but sometimes I don't love rolling all the tortillas, lol! Here is a casserole that gives that great, tangy flavor, but in much less time. Garnish with sour cream, if you like. Mexican rice and borracho beans are great sides for this Tex-Mex family meal.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 8

Number Of Ingredients 13

1 cooking spray
1 ½ pounds boneless, skinless chicken thighs, cooked
2 cups shredded Monterey Jack cheese, divided
2 teaspoons chili powder
1 (28 ounce) can tomatillos, drained
2 (4 ounce) cans mild chopped green chile peppers
1 bunch green onions, trimmed and cut into 3-inch lengths
½ cup chopped cilantro
1 jalapeno pepper, seeded and minced
2 cloves garlic, peeled
salt and ground black pepper to taste
1 cup chicken broth
12 corn tortillas

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
  • Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
  • Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
  • Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.
  • Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.

Nutrition Facts : Calories 420.4 calories, Carbohydrate 27.4 g, Cholesterol 106.8 mg, Fat 20 g, Fiber 7.7 g, Protein 33.1 g, SaturatedFat 8.2 g, Sodium 1063.8 mg, Sugar 3.8 g

MEXICAN GREEN CHILI CHICKEN



Mexican Green Chili Chicken image

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

2 cups cooked chicken
12 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup milk
1 lb cheddar cheese, grated
1 can chopped green chili

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

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