Preheat oven 400\u00b0F.
While chicken is cooking combine green chili enchilada sauce and diced green chilis in a bowl.
Stir in potatoes until coated.
Stir in 1 cup of shredded cheese reserve 1 cup for later.
Stir in cooled shredded chicken.
Pour into lightly greased 9x13 pan.
Sprinkle remaining cheese on top.
Bake at 400F for 45 to 50 minutes.
Boil
chicken
breasts\tuntil done.
Cool; remove bones and skin.
Chop
or shred meat. Fry corn tortillas in hot oil just until
soft. Dilute chicken soup with milk or water to a pouring consistency. Grate cheese; chop onion and green chili; add garlic powder and salt to chili.
In casserole dish, start 1st
layer with tortillas, chicken, onion, chili, soup and end with cheese. Make as many layers as tortillas and ingredients permit.
Bake at 350\u00b0 for about 30 minutes.
ry, add a splash of chicken broth (up to 1/2
Brown your ground meat and add favorite seasonings.
Preheat oven to 350.
Make classic Green Bean casserole recipe:
Drain cans of green beans.
Combine:Condensed Soup, Pepper, Milk/Cream and stir.
Add: Green beans and all fried onions.
Stir gently making sure to coat green beans.
Add: Brown Ground Meat to green bean mixture.
Stir.
Add to casserole dish.
Cover casserole mixture with mashed potatoes and bake 45-55 minutes.
Fry tortillas until hot and bubbling. Alternate in layers: tortillas, cheese, chili, chicken and onion. Pour soup and milk over top. Place in lightly greased casserole bowl. Cook at 350\u00b0 for 30 to 40 minutes, until bubbling. Feeds 6 cowboys or 8 city slickers.
ith salt. Set aside.
Green Chili Crema:.
In a medium
Bone chicken and cut up into pieces.
Cut or tear the tortillas into 1-inch squares.
Mix soup, milk and onion.
Butter a 3 or 4-quart casserole and cover bottom with half of soup mixture.
Add a layer of tortilla strips and chunks of chicken. Top with layer of chilies.
Add remainder of soup mix and top with grated cheese.
Bake at 300\u00b0 for 1 hour.
(Less time is required if using cooked chicken.)
Brown meat and onions in oil; drain.
Grease casserole dish. Place half of tortillas in dish.
Add small amount of meat, cheese and chili peppers.
Repeat in layers.
Dilute soup with milk and pour over top.
Bake at 350\u00b0, covered, for 30 minutes.
n bun and top with green chili sauce, lettuce, tomatoes and pickled
Fry hamburger or can substitute with 2 cups cooked and diced chicken
and onion.
Add salt, pepper and garlic salt to taste. Drain fat.
Add soup, milk and peppers; mix well.
Stir-fry pork half at a time in hot oil.
Drain.
Stir in remaining ingredients, except cheese.
Heat and stir just until bubbly.
Pour into a 2-quart casserole.
Bake, uncovered, in a 375\u00b0 oven 25 minutes.
Sprinkle with cheese; bake until cheese melts.
You will need 1 (7 x 11-inch) casserole dish.
Preheat oven to 325\u00b0. Boil chicken. Let cool, then shred. Save the broth. Saute onion in margarine until slightly soft. Combine onion with soups, green chili and chicken broth. Tear 6 tortillas into small pieces and cover the bottom of a 9 x 13-inch pan. Spread 1/2 of the shredded chicken over the tortillas. Then spread 1/2 of the sauce mixture over the chicken and top with cheese. Repeat the layers, ending with cheese on top. Bake 30 to 40 minutes until very hot and bubbly and slightly browned.
br>Let chicken cool and then shred.
Combine soup, green chili, garlic
Mix together the first 4 ingredients.
Layer half of the chips, half of the chicken, half of the tomatoes, half of the soup and half of the cheese; repeat procedures.
Microwave on High. Cook 8 to 10 minutes on Full power.
Let stand 3 minutes.
Mix together the first 4 ingredients.
Layer half the chips, half the chicken, half the tomatoes, half the soup and half of the cheese.
Repeat procedure.
Microwave on High.
Cook 8 to 10 minutes on Full power.
Let stand 3 minutes.
Brown meat and potatoes together; stir to prevent sticking. Add green chili, tomatoes, beans, garlic, onion flakes and water. Bring to a boil; reduce heat and simmer 15 to 20 minutes or longer. Recipe is not fussy and flavors blend if cooked longer.
Serve with flour tortillas warmed and folded in fourths.
Serves 6 to 8.
edium-high heat.
Add chicken, onion, and carrot, cook fo
ery brittle).
Mix together green chili, red bell pepper, cream cheese
Place the tortillas on a large saute pan.
Add 1/2 cup cheese, 1 cup chicken, 1 tbsp green chili and 1/2 tbsp cilantro to each tortilla.
Cook over med heat until the cheese is melted, fold the tortilla over, remove from the heat and cut into quarters.
Serve.