CHILE RELLENOS CASSEROLE Making Chile Rellenos Has NEVER Been This EASY and BEST PART, No FRYING!!!
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Today im going to share with you the best Chile relleno casserole perfect to surprise you family for breakfast and is also the best recipe if you Love Chile rellenos but don’t like the process of frying them this are in my world somewhat healthy ☺️???? I hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family its FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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WARNING ⚠️
Make 2 casseroles
PRO TIP!!!!
Make sure the batter is nice and fluffy and it’s not runny before pouring
Ingredients:
7 peppers poblanos, hatch or Anaheim
6 eggs at room temperature
1/2 tsp black pepper
3/4-1 tsp salt
1/2 tsp baking powder
1/3 APF (all purpose flour)
1/4 cup milk or heavy cream
Optional: 1/4 onion, 2 roma tomatoes and 1 jalapeños or Serrano chopped and mixed together
Shredded queso Oaxaca or your favorite melting cheese
For the salsa:
4 roma tomatoes
Chile serranos or jalapeños
Chile de árbol
1/8 onion
1 garlic clove
1/2 tsp oregano
1/2 tsp black pepper
Salt I’m using 2 tsp
1 serving of love ????
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#mexicanrecipes #chilerellenos #breakfastcasserole
Cheesy Tator Tot Chili Casserole Recipe / Baked Turkey Chili Tater Tot Casserole
What’s up, folks! In this video, I’ll show you how to make an easy tator tot chili casserole using ground turkey! This tator tot casserole recipe is the perfect way to use leftover chili and turn it into an amazing new meal! I’ll show you step by step how to make the chili and prep the tator tots to make the casserole! Hope you enjoy the recipe and video!
Also, check out the video below for my turkey chili recipe:
INGREDIENTS
- chili (check above for recipe!)
- 2 ½ cups frozen tator tots
- sour cream and scallions (optional)
All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!
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#casserole #chili #easyrecipe
GREEN CHILE CHICKEN ENCHILADAS 3 WAYS: flat, rolled & in a casserole
These green chile chicken enchiladas are so delicious, you'll want to make them all the time. And when you do, you can now prepare them 3 different ways: flat, rolled & in a casserole. It starts with a creamy sauce that you can make with mild green chile or fire hot chile, depending on how you like it. (I like my chile hot enough to let me know that it's there, but not so hot where I can't enjoy it.) If you're feeding kids, go with mild. I like to roast and peel my own chile every year and keep plenty in the freezer. But I didn't do that this past year, so I'm making do with chile from a can. No worries, it's still scrumptious.
It's a little difficult to specify exact amounts of each of the ingredients, because it really depends on how many enchiladas you want to make and how much you love cheese and onion. The sauce is enough for a large dish of rolled enchiladas or a large casserole. Should you only make a few, put the leftovers in the fridge, and heat it up the following morning and pour it over eggs. It's the breakfast of champions! In my home state of New Mexico, it's actually quite common to fry an egg and put it on top of your enchiladas. When the yolk runs over it, there't nothin' like it!
That said, here's a list of ingredients for these Green Chile Chicken Enchiladas. But I'm not going to bother with exact amounts on some of the items.
Corn tortillas (or large bag of tortilla chips)
shredded chicken (typically 3 breasts cooked, or you can grab and shred a rotisserie chicken from the supermarket and save yourself some time.)
1 10-ounce can cream of chicken (plus 1 can water)
1 10-ounce can cream of mushroom (plus 1 can water)
green chile (approx. 1/2 to 3/4 cup)
shredded cheese (go with mild cheddar, colby jack, or muenster)
chopped onion
canola or vegetable oil for frying
Flat, rolled, or in a casserole, you can't go wrong with this recipe. Hope you like it! For more recipes, follow me on Instagram @marcyinspired.
Mexican Chicken Tamale Casserole (Easy Freezer Meals)
Welcome to Easy Freezer Meals. Today we are making a Gluten Free Mexican Chicken Tamale Casserole (Easy Freezer Meals). I wanted to make a deconstructed Tamale basically and this is what the end result was. If you have any questions please let me know and as always we are Thankful that you decided to stop by. If you're new here be sure to click that Subscribe button and that notification bell. We post new recipes all the time and I don't want you to miss a single one!!
Recipe for Mexican Chicken Tamale Casserole:
4 pounds of cooked boneless chicken
2 pounds of cooked black beans rinsed and drained
2 cups of sweet corn
2 cups of stewed tomatoes
1 cup of chopped olives
1/2 cup of cilantro
1 pound of onions
1 pound Red & Green Bell Peppers
3 tablespoons of minced garlic
1.25 tsp toasted Cumin seeds
3 Tablespoons dried Oregano
1 Tablespoon Chipotle powder
6-8 cups of Green tomatillo salsa (you get to decide how thick or thin you like it)
Salt to taste
Cheddar Cheese
Mozzarella Cheese
Cook your chicken however you like and set to the side. We will add it at the end. Begin to sauté the sweet corn in a little oil adding a touch of salt and pepper. Cook till it begins to caramelize (be careful not to burn). Remove from heat. In a larger pot. Sautee the onions and bell peppers in some oil on med/high heat. Once softened add the garlic and cook a few minutes more. Now add the stewed tomatoes, corn, and olives. Stir well to incorporate the ingredients. Add the cilantro, cumin seeds, oregano, and the chipotle powder. Let this cook for 5 minutes so that the flavors begin to marry and finally add the Green Salsa. Simmer for 20 minutes and be sure to taste for salt and pepper. Once finished remove from the heat and add the chicken to it.
The Tamale topping (original recipe can be found here:
3.5 cups Masa Nixtamalizada (for tamales)
10 oz lard or shortening
1 Tablespoon salt
1.5 teaspoon baking powder
2.5 cups hot water
1.5 cups of chicken stock
Rehydrate your masa with the hot water. You can add a little more to get it to come together but make sure you don't add too much. You want it to be like play-do. In a mixer add the lard/veg shortening, salt, and baking powder. Begin to whisk on low till the salt and baking powder get incorporated. Turn to high and whip till it doubles (at least) in size. On low again begin to add the masa one piece at a time along with the chicken stock. Once you have all the masa added and all the chicken stock added turn to high and whisk till the consistency is smooth and creamy like a thick cake batter or a really creamy hummus. If you can take a spoonful and drop it in a glass of cool water and it floats then your tamale mixture is ready!! Be sure to taste and add salt or more chicken stock to your liking..
To assemble in a freezer friendly container add the chicken and vegetable mix. Top with a generous amount of cheddar and mozzarella cheese. Finally spread a thin layer of tamale batter over the entire top. Bake one for dinner (350f for 30-45 minutes) and freeze the rest...
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store front contains products from all of our projects. There are also some really cool gift ideas for men and women!
Easy Freezer Meals Amazon Storefront:
Miscellaneous:
Freezer to Oven Tins
3 Compartment Tins for freezer meals
Vitamix 750 Heritage Pro Model
Vacmaster Vacuum Sealer
8x10 bags for vac master
6x8 bags for vac master
Food Saver Vac bags/Sous Vide Friendly
Robo Coup w/Dicer
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
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Chiles Rellenos for Breakfast? YES! (Chile Relleno Casserole)
This chile relleno casserole recipe is all your favorite chiles rellenos ingredients in a one-pan breakfast, with roasted poblanos, eggs, and cheese, delicious! It's perfect for brunch, lunch, or dinner.
CHAPTERS:
0:00 Chile Relleno Casserole
0:23 Roasted Chiles
2:43 Sauce Base
8:51 Other Ingredients
9:25 Serving Suggestions
10:02 Taste Test
THINGS YOU’LL NEED:
10 poblano peppers
1 tablespoon olive oil
1 jalapeno pepper chopped
1 medium onion chopped
4 cloves garlic chopped
1 pound fresh tomatoes chopped (or use canned)
1 teaspoon Mexican oregano
1 teaspoon paprika
1 teaspoon ancho powder or use chili powder
½ teaspoon cumin
Salt and pepper to taste
4 large eggs
2 cups shredded cheddar cheese or use Monterey Jack, pepper jack, or a combination
FOR GARNISH: spicy chili flakes and fresh herbs
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I had so much fun making this! What other videos would you like to see?
-Mike
#recipevideo #cookingshow #recipe #breakfastrecipe #spicyfood
How to Make Green Chili Egg Casserole
Saint Patrick's Day is on Saturday this year! Start the day off right with Green Chili Egg Casserole.
AB is in HD!!!! HD Video Photography & Production Assistance: Daniel Silva Rego
Green Chili Egg Casserole Recipe:
More pics and info: