Green Chile Casserole Recipe

I absolutely love Mexican food.  I always experiment with different ingredients to see what new tasty dish I could come up with and anything cheesy is a bonus in my eyes.  Today I am home from work feeling under the weather and a nice hot lunch sounded good.  I starting looking through the fridge and pantry to see what I could come up with and decided on this Green Chile Casserole.

Ingredients:

1 lb. ground turkey
8 oz. canned diced green chilies
1/2 tsp. cumin
1/4 tsp. white pepper
1/4 tsp. black pepper
1/2 tsp. salt
1/2 tsp. cayenne pepper
8 oz. can of tomato sauce
8 oz. grated white cheddar
12 oz. grated Mexican style cheese blend
4 eggs
2 cups milk
1/4 cup masa flour

Directions:

1.  Brown ground turkey and add green chilies, spices and tomato sauce.  

2.  Spray the bottom of a 9" x 13" baking dish with cooking spray.

3.  Place meat mixture in the bottom of the baking dish.

4.  Sprinkle both cheeses on top of the meat mixture.

5.  In a separate bowl, mix the eggs, milk and masa flour together 

and pour over the top of the other ingredients.

6.  Bake at 350 for 1 hour covered.

7.  Bake for an additional 5 - 10 minutes uncovered to lightly brown.

8.  Serve with a dollop of sour cream and salsa on top if desired.

Serves 8 VERY generous portions.

 



This recipe is featured on Foodie Friends Friday Linky Party.

Mexicali Chicken Recipe

I just love my crock pot.  Any chance I get I try to use it.  And I'm the queen of just throwing in a variety of ingredients without a recipe and just praying all day it turns out good enough to eat when I get home from work.

I got a really good deal on skinless, bone-in chicken breasts this past weekend, and they needed to be cooked, so I started with those.  Then I looked in the pantry to see what else I could add to the pot to make a main dish.  This is what I came up with. . .I served it over rice and thought it had a lot of flavor.  I used the Hot Rotel with habaneros, but you might want to consider the regular or even the mild variety if you don't prefer very spicy foods.  I love spicy and even I thought it had quite a kick to it.



This is the finished dish once the chicken has been shredded.

Next time (yes, I thought it was good enough to try again) I might consider leaving out the green beans and using the meat as a filling for some soft corn tacos.  They would be very tasty with some black bean, corn and avocado salsa and a little sour cream on top. 

Ingredients:

2 pounds skinless bone-in chicken breasts
1 can Rotel (whichever degree of hotness you prefer)
1 can cut green beans, drained (I used the no salt added version)
1 can condensed cream of chicken soup (I used the 99% fat free version)
2 Tbsp taco seasoning - premade envelopes or make your own homemade
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp season salt





Directions:

1. Place chicken in crockpot breast side down.
2. Sprinkle both salts, pepper and taco seasoning over the top of the breasts.
3. Pour drained green beans around the chicken breasts.
4. Over the top, pour the can of Rotel (undrained) and the can of cream of chicken soup.
5. Turn crock pot on low for approx 8 hours.  It will hold up slightly longer if you need it to.  I usually leave it close to 9 1/2 - 10 hours while I'm at work.  If you cook it on high reduce the time to about 4 hours.
6. Use a fork to pull and shred the chicken off the bone and discard the bones.
7. Serve with rice.

Here is what it looks like when I place all
ingredients in the crock pot prior to cooking.

This recipe is featured on http://www.foodiefriendsfriday.com Linky Party