GREEN CHILE CHICKEN TORTILLA CASSEROLE RECIPE ...
This hearty chicken tortilla casserole has tons of green chile flavor -- without being too hot -- and makes a delicious weeknight dinner.
Provided by Betty Crocker Kitchens
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Spray 3-quart oval or rectangular baking dish (13x9-inch) with cooking spray.
- In 8-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Reduce heat to medium-low; stir in condensed soup, enchilada sauce, milk, green chiles, chili powder, cumin and salt. Cook 2 to 3 minutes, stirring occasionally, until heated through.
- Spread 1 cup sauce mixture in bottom of baking dish. Arrange 6 tortillas on top of sauce mixture. Top with 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Repeat with another layer of 6 tortillas, 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Top with remaining 6 tortillas, 1 cup chicken, 1/2 cup beans, 1 cup sauce and 1 cup cheese.
- Bake 35 to 40 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.
- If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Allow sauce mixture to cool completely, covered, 30 to 45 minutes in refrigerator before assembling casserole. Assemble casserole in dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.
Nutrition Facts : Calories 450 , CarbohydrateContent 41 g, CholesterolContent 75 mg, FatContent 1 , FiberContent 5 g, ProteinContent 28 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1220 mg, SugarContent 4 g, TransFatContent 0 g
7-LAYER DIP RECIPE - PILLSBURY.COM - EASY RECIPES …
Your guests won’t be able to get enough of this fresh spin on traditional 7-layer dip. The secret? Pico de gallo! Make this for a game day party or family gathering, and watch it disappear.
Provided by Pillsbury Kitchens
Total Time 20 minutes
Prep Time 20 minutes
Yield 16
Number Of Ingredients 10
Steps:
- In small bowl, mix sour cream, taco seasoning mix and green chiles. Spread refried beans on 12- to 14-inch round platter or plate; spread sour cream mixture over beans.
- Carefully spread guacamole on top of sour cream mixture; top with Cheddar cheese, pico de gallo, olives and green onions. Cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts : Calories 140 , CarbohydrateContent 8 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 450 mg, SugarContent 1 g, TransFatContent 0 g
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7-LAYER DIP RECIPE - EASY RECIPES & EASY COOKING IDEAS
Your guests won’t be able to get enough of this fresh spin on traditional 7-layer dip. The secret? Pico de gallo! Make this for a game day party or family gathering, and watch it disappear.
From pillsbury.com
Reviews 4.5
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