Search This Blog

Friday, September 28, 2012

Mexican Chili Rellenos with Chicken Casserole Recipe



This Mexican chili rellenos and chicken casserole is an easy and flavorful recipe that both kids and adults love. Serve with a side salad and crusty bread and this dinner entrée is a nutritious and scrumptious.

In the autumn when the days are cooler I like to make casseroles during the weekend to serve to my family throughout the week.  I normally put the casserole together but do not cook.  I then freeze or refrigerate the casserole.

One dish meals are a good choice for busy moms as you can cook them in the oven quickly and serve.  


Gather your ingredients:

2 10-1/2 ounce can of creamy chicken verde soup (undiluted)
1-1/2 cups of chicken broth
½ cup sour cream

4 cups of shredded chicken

1 package of 24 six inch yellow corn tortillas
3 cups of shredded Mexican blend cheese

1 cup chopped canned green chiles rellenos
1 cup diced scallions both white and green
¼ cup of diced fresh jalapeno peppers
1 clove of garlic minced
½ teaspoon of cumin
½ teaspoon of cayenne pepper

Salt and black pepper to taste

1 teaspoon of butter to grease the baking dish

Instructions:
Preheat oven to 350F and Grease a 13x9 inch glass baking dish.  

In a sauce pan heat the chicken broth, sour cream, chicken soup then add the chili rellenos, onion minced garlic, jalapeno, cayenne pepper, salt, black pepper.  Blend all of the ingredients and bring to a boil.  Remove from the heat and let the mixture set.

Add one cup of the liquid mixture to the baking dish and spread it across the baking dish.  Top the soup with a layer of 6 corn tortillas.  Cover the tortillas with a layer of shredded chicken.

Top the chicken with a layer shredded Mexican cheese, and then cover the cheese with liquid mixture, tortillas, chicken and cheese.  Layer the casserole with these ingredients until all ingredients are used.   Top the casserole with a layer of cheese and then bake for 35 minutes. 


Let the casserole rest for five minutes before you cut and serve topped with sour cream and chopped green scallions or jalapeño peppers.

Tips:
Keep leftovers in the refrigerator for 3 days or freeze.
This is a good casserole to make for informal dinner party. 

No comments: