Making a Green Chile Egg Casserole
Need a flavorful delicious breakfast, brunch, or dinner idea? Enjoy an easy step by step cooking demonstration on making a popular green chile egg casserole. Using eggs, jack cheese, and cottage cheese, it is a great source of protein. Brought to you by New Mexico State University, Roadrunner Food Bank, and AmeriCorps.
Green Chili Casserole With Ground Beef | Easy Green Chili Enchilada Casserole | Cooking Up Love
Our Green Chili Casserole has layers of green chilis, cheese, seasoned ground beef and diced tomatoes with a creamy enchilada sauce and corn tortillas. You're going to love how quick and easy this is to put together and don't worry about leftovers because there won't be any!
Green Chili Casserole is fantastic for weeknight dinners, and gets on the table fast to feed hungry families. It's like enchiladas without the work and with maximum flavor! This is a great hatch chili recipe, and easy to customize the spiciness based on your preferences.
Green Chili Casserole Recipe Ingredients
1 lb ground beef
1 cup onion, diced
1 can Rotel tomatoes and chilis
1/2 cup green chilis, diced
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp pepper
1 cup sour cream
2 cups cheddar cheese, shredded
Green Chili Casserole Recipe Directions
Begin heating the oven to 350 degrees. Dice one medium onion. Heat a large skillet over medium heat and cook the ground beef and diced onion. Cook, stirring and breaking up the beef until it is browned and cooked through, and the onion is softened. Drain any fat, if needed.
Drain the Rotel, and add to the beef mixture. Add the spices, and let simmer for 5 - 7 minutes. Add one cup of sour cream, and mix. I like to heat the corn tortillas first, but that's optional. Then cut them in half, and line the bottom of a 13x8 9 dish. Add a layer of shredded cheese across the tortillas, then a layer of the beef enchilada mixture to the casserole. Top with the remaining shredded cheese. Cut 3 - 5 corn tortillas into pieces and scatter across the top of the casserole. Spray the tortillas lightly with a cooking spray and bake for 10 - 15 minutes until heated through, the cheese is melted and the tortillas are crisped.
Serve this easy beef green chili enchilada casserole with sour cream, salsa or more green chilis, and lime wedges.
Thank you so much for watching and I’ll see you in the next video!
xoxo Annie ♥
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#GreenChiliCasserole #HatchChiliCasserole #CornTortillaCasserole
Making Green Chili Casserole 00:00
Green Chili Casserole Ingredients 00:31
Making The Enchilada Filling 00:59
Adding The Chilis 01:40
Assembling Green Chili Casserole 02:41
How To Serve Green Chili Casserole 03:14
Green Chile Casserole
Comforting and creamy, this Green Chile Casserole is simple to prepare and reminds me of home.
Get the full recipe here:
Easy Green Chili Chicken Enchiladas Casserole ( Las Palmas)
Keto Green Chili Casserole #KetoRecipes #LowCarbRecipes
This recipe for Keto Green Chili Casserole comes together in just few simple steps. This is an easy to make casserole which is great for breakfast or anytime.
Recipe Link:
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Green Chili & Cheese Chicken & Rice Casserole
We all love one pot dishes. And this casserole fits that category. Especially if you use rotisserie chicken. It is so easy and quick to put together. The hardest part is cooking and de-boning the chicken. You have all you need in one casserole. Add a salad or even if you want, cook some green beans and you have a wonderful meal. I hope you will try this casserole and let me know what you think. Recipe below.
Enjoy!
Karen, Paul, & Stephanie
Contact us at:
karenjonesfoodfamily@aol.com
kjnpj20@gmail.com
popjones59@gmail.com
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Write us at:
Food & Family
PO Box 675
McCalla, AL 35111
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Ingredients:
2 chicken breasts, boiled, shredded into large chunks
1/2 cup broth reserved
1 can cream of chicken soup
2 cups cooked rice
1 cup seasoned bread crumbs
1/2 cup mayonnaise
1 - 4/5 oz can diced green chilis
1 cup shredded cheddar cheese
salt & pepper to taste
Directions:
Preheat oven to 375 degrees.
Place chicken in heavy bottomed pot. Cover chicken with water. Add 2 tsp salt, and bring to a boil. Cook until chicken is completely done, about 25 minutes. Remove to a plate to cool. Reserve 1/2 cup of the broth. When chicken is cool enough to handle, pull apart in large pieces.
In a large bowl, combine chicken, cream of chicken soup, mayonnaise, diced chilis, and cheese. Salt and pepper to taste. Remember cheese and soup will be salty.
Using non-stick cooking spray, spray bottom of a 9X9 casserole dish. Spread cooked rice in bottom of dish. Cover with chicken mixture. Top with breadcrumbs. Drizzle with the reserved chicken broth.
Bake at 375 degrees 30-35 minutes, until brown and bubbly.