GREEN CHILE ENCHILADA CASSEROLE - RECIPES, COUNTRY L…
These enchiladas couldn't be easier: Just layer all the good stuff in a skillet and bake. It's a great and filling meal for your family.
Provided by Ree Drummond
Categories weeknight meals dinner main dish
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375˚. Melt the butter in a 12-inch cast-iron skillet over medium-low heat. Add the onion and cook until golden brown, 8 minutes. Remove the skillet from the heat and stir in the enchilada sauce, green chiles, and adobo sauce. Remove all but 2 tablespoons of the sauce to a bowl and reserve. Cover the sauce in the skillet with 4 tortillas so that they overlap slightly in the center and come up the sides a little. Top the tortillas with 1¼ cups cheese and half of the corn. Dollop half of the refried beans on top and drizzle with
½ cup of the reserved green sauce. Add 4 more tortillas and repeat the layering process with 1¼ cups cheese, the remaining corn, the remaining beans, and ½ cup green sauce. Top with the remaining 5 tortillas and the remaining green sauce and cheese. Cover the skillet with foil and bake until hot and bubbly, about 35 minutes. Remove the foil and bake until set, another 10 minutes. Let stand about 10 minutes before serving. Top with pico de gallo and cilantro.
CHILI'S SOUTHWESTERN EGG ROLLS ... - TOP SECRET RECIPES
Menu Description: "Smoked chicken, black beans, corn, jalapeno Jack cheese, red peppers and spinach wrapped inside a crispy flour tortilla. We serve it with our avocado-ranch dipping sauce." Chili's was the first chain to popularize the Southwestern-style eggroll, but as with any successful menu item, clones have been popping up on other major chains' appetizer menus over the past several years. Even though it's more like a small chimichanga than an eggroll, this appetizer is a fabulous creation with monster flavor. A flour tortilla is stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, Monterey Jack cheese and spices; then it's deep-fried. Slice the fried rolls diagonally, dunk the wedges into a creamy avocado ranch sauce, and you've done your taste buds a solid. Make these several hours before you plan to serve them so that they can freeze before frying (it's a great dish to make a day ahead of a party or event). This freezing step will help the outside fry to a golden brown, but the eggrolls will stay folded, and oil won't seep in. Assembling the eggrolls takes a little time, so if you like these, I suggest making a double batch. Since you'll be freezing them, you'll have extra on hand in the freezer ready to cook with just a little additional effort. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 4 hours 20 minutes0S
Prep Time 2 hours 10 minutes0S
Cook Time 2 hours 10 minutes0S
Nutrition Facts : Calories 810 calories
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- Preheat the oven to 350 F. One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside. Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork. Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate. Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through. Pour 2 cups of sauce into a 9 x 13 inch casserole dish. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly. Remove it from the oven and let it sit for 15-20 minutes before serving. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.
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