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.
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.
