GREEN CHILE CHICKEN TORTILLA CASSEROLE - BETTYCROCKER.COM
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
GREEN CHILE BRUNCH BAKE RECIPE: HOW TO MAKE IT
It's easy to make this ahead in a 13x9 inch pan. It's filling, perfect for a crowd, and helps busy moms out. —Trista Thinnes, Fort Worth, Texas
Provided by Taste of Home
Total Time 01 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; drain and set aside. Place bread cubes in a greased 13x9-in. baking dish. Top with cheese, mushrooms, green onions and cooked sausage., In a large bowl, whisk remaining ingredients. Pour over layers. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until a knife inserted near the center comes out clean, 45-50 minutes. Let stand 5-10 minutes before cutting.
Nutrition Facts : Calories 503 calories, FatContent 34g fat (16g saturated fat), CholesterolContent 239mg cholesterol, SodiumContent 1052mg sodium, CarbohydrateContent 22g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 24g protein.
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