GREEN CHILE-CHICKEN CASSEROLE RECIPE | MYRECIPES
Just about every New Mexican home has a favorite version of this chicken casserole recipe. This one features the convenience of canned cream of chicken soup, and you can make it a day ahead.
Provided by Theresa Marquez
Yield 12 servings (serving size: about 3/4 cup)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
- Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.
Nutrition Facts : Calories 335 calories, CarbohydrateContent 34.3 g, CholesterolContent 66 mg, FatContent 10.8 g, FiberContent 3.2 g, ProteinContent 23.9 g, SaturatedFatContent 5.9 g, SodiumContent 693 mg
RANCH STYLE BEANS RECIPE | HOMESICK TEXAN
Provided by Lisa Fain
Yield 8
Number Of Ingredients 13
Steps:
- Soak the beans covered in water—either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for 1 hour.
- Drain the soaked beans.
- In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, about half an hour.
- In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for 5 minutes on medium. Add the garlic and cook for another minute. Throw the cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water, hydrated ancho chiles, and salt. Puree until smooth. Set aside.
- Add the pinto beans and beef broth to the pot. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for 1 hour, stirring occasionally.
- At this time, stir in the reserved chile puree and then continue to cook the beans uncovered for another hour or until tender and the sauce has reduced. Taste and adjust seasonings. Serve warm.
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