Easy CHILE RELLENO Chicken CASSEROLE | using Mild Flavored POBLANOS | MEXICAN INSPIRED FLAVORS
Easy CHILE RELLENO Chicken CASSEROLE | using Mild Flavored POBLANOS | MEXICAN INSPIRED FLAVORS
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Love CHILE RELLENOS, but don’t like the PROCESS and FRYING them? then this CASSEROLE is for YOU!
Full recipe ????????
Chicken Chile Relleno CASSEROLE! You have to try this!
I shared a recipe several years ago for a Chile Relleno Casserole (haters didn’t like the name!). It really was amazing!
I again had leftover roasted chicken from Costco, so this time I decided to make it with that, and to also use fresh Chile peppers from my garden. That is completely optional - you can easily and quickly use canned whole Chile peppers and it will be great.
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Easy Chile Relleno Casserole
Chile Rellenos has always been one of my favorite dishes, but making them is a long process. Today I am demonstrating a quick and easier way how you can enjoy the same taste in much less time.
I used Queso Asadero, an excellent melting cheese, for this recipe, but you can use any other cheese of your choice. You can also saute shrimp with your favorite seasonings and add a layer of shrimp, which is entirely up to you, and make it as unique to your taste and liking. To go with our casserole in this same video, I also shared the rice recipe and the sauce to go with the casserole.
Ingredients:
6-8 Poblano Peppers
Vegetable Oil as needed
1 Lb Queso Asadero or a Melting Cheese of your Choice
5 Large Eggs
Seasonings for the egg mixture:
1 Tbsp Tomato Chicken Bouillon
1/2 Tsp Garlic Powder, Black Pepper, Paprika, Salt
3 Oz Mexican Blend Cheese
Ingredients for the quick rice recipe:
2 Cups Long Grain White Rice or Jasmin Rice
One Minced Garlic Clove
1/4 Onion
4 Cups of Water, Vegetable, or Chicken Broth
1 Tbsp Tomato Chicken Bouillon or salt as needed
1 Tsp NM Chili Powder
1 Cup Frozen Unthaweed Peas and Carrots
3-4 Tbsp Vegetable Oil
Ingredients for the sauce:
2 Garlic Cloves
1/4 White Onion
2 Roma Tomatoes
2 Cups Chicken or Vegetable Broth
1/4 Cup
Salt and Pepper to your taste
1/4 Tsp Cumin
1 Cup Heavy Cream, Mexican Sour Cream, or 4oz Cream Cheese
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Here are a few more recipes for inspiration.
Red Beef Tamales
Chiles en Nogada
Filled Pumpkin Spice Conchas
Chiles Torreados
Red Beef Enchiladas and Red Sauce
InstantPot Quesa Birria Tacos
Making our Thanksgiving Turkey
Buttery Flour Tortillas
Roasted Poblano Mac N Cheese
Nana's Stovetop Candied Yams
Traditional Dairy-Free Champurrado
Creamed Chicken-Pollo a la Crema
Instant Pot Beef Cheek Tacos - Tacos de Cachete
Shrimp Stew - Caldo de Camaron
Shrimp Stuffed Poblano Peppers
Homemade Chicharrones
Salty's Scalloped Potatoes
Enfrijoladas a Delicous Budget Meal
Creamy Avocado Salsa
Homemade Corn Tortillas
Instant Pot Pork Carnitas
Tamales Prepared with Mole Pobpano
Strawberry Lemonade
Carne Asada Marinade
Beef Albondiga Soup
Homemade Menudo
Asado de Boda - Zacatecas Mexican Wedding Stew
Tres Leches Pumpkin Spice Cake
Green Chicken Pozole
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Creamy Chicken Chili
Creamy Chicken Chili
*3 Chicken breast cooked and shredded or chopped
*1 medium onion
*1 can Chicken Broth
*2 cans great northern beans and I only drained 1 of them
*1 can diced tomatoes
*2 small cans diced green chili's
*1 tsp black pepper
*1 tsp cumin
*1 tsp Cayenne pepper
*salt to taste
2 cups heavy whipping cream
1.5 cups sour cream
*in a pot combine 1st 10 ingredients and cook for about 30 minutes.
right before time to eat add heavy cream and sour cream. serve with shredded cheese and totilla strips.
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Chicken Chili Casserole
If you love chili, you have to try this chicken chili casserole. It’s filled with lean protein, lots of vegetables, and topped with crushed tortilla chips and melty pepper jack cheese. A delicious and filling budget dinner for weeknights! 427 calories per serving!
Here's what you need:
1 lb. (450g) chicken breast
1 1/2 tablespoons olive oil
2/3 cup diced yellow onion
1 medium zucchini, diced into 1/4-inch cubes (about 1 1/4 cups)
1 medium red bell pepper, diced
salt
1 15-oz. (425g) can of pinto beans, rinsed and drained
1 1/2 cups enchilada sauce
2/3 to 3/4 cup crushed tortilla chips
1 cup shredded pepper jack cheese
Optional Toppings
fresh cilantro
sliced avocados
FULL RECIPE: