GREEN CHILE CASSEROLE PIONEER WOMAN RECIPES

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GREEN CHILE ENCHILADA CASSEROLE - THE PIONEER WOMAN



Green Chile Enchilada Casserole - The Pioneer Woman image

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

2 tbsp.

salted butter

1

onion, diced

1

15-ounce can green enchilada sauce

1

7-ounce can chopped green chiles

1 tbsp.

adobo sauce (from a can of chipotles)

13

corn tortillas

4 c.

freshly grated cheddar or cheddar-jack cheese

1

10-ounce package frozen corn, thawed and patted dry

1

15-ounce can refried beans

Pico de gallo and chopped fresh cilantro, for topping

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.

PIONEER WOMAN HASHBROWN BREAKFAST CASSEROLE ... - RECIPE…



Pioneer Woman Hashbrown Breakfast Casserole ... - recipe… image

Enjoy a filling and savory breakfast with this Pioneer Woman hashbrown breakfast casserole. It has eggs, sausage, cheese, and hash browns.

Provided by Louise

Total Time 1 hours

Prep Time 10 minutes

Cook Time 30 minutes

Yield 9

Number Of Ingredients 10

2 tbsp sage or spicy butter
8 slices fried and chopped bacon
4 lb (2 bags), thawed frozen hash browns
2 medium onions
2 cups (16 oz) cheddar cheese
2 cups (16 oz) Monterey Jack
2 diced finely jalapenos
1 diced finely poblano chile
2 diced finely green chilies
pinch salt and ground pepper

Steps:

  • Prepare the oven by preheating it to 375 degrees F.
  • Heat a large skillet and melt the butter on it. Add onions and chilies to the skillet until they turned brown, almost into black.
  • Add the frozen hash browns then add the seasonings. Mix and stir well.
  • Prepare a buttered baking dish and lay out the mix into it. Layer the mix with grated cheese and bacon on the top.
  • Bake inside the oven for about 30 minutes until it turns hot and bubbly.

Nutrition Facts : Calories 402.00kcal, CarbohydrateContent 40.00g, CholesterolContent 50.00mg, FatContent 20.00g, FiberContent 4.00g, ProteinContent 17.00g, SaturatedFatContent 11.00g, ServingSize 9.00 people, SodiumContent 426.00mg, SugarContent 2.00g, UnsaturatedFatContent 6.00g

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