green chile beef enchilada casserole

If you can get Hatch--send some to me LOL! In a non-stick skillet coated with cooking spray saute onions, garlic, bell pepper, and corn until tender. The site may earn a commission on some products.

It also tastes great left over the next day.

Melt the butter in a 12-inch cast-iron skillet over medium-low heat.

Add 1/4 cheese and top with two tortillas.

The Easiest Green Bean Casserole Recipe Out There, Try This Skirt Steak with Blistered Green Beans. Pour half the chicken mixture on top. 11 %, (14 ounce) can green enchilada sauce (preferably Hatch), New Mexico Green Chile Chicken Enchilada Casserole.

Cover and bake in 350 degree for about 30 minutes or until nice an bubbly . You will want to layer them crossways from the two tortillas below (trust me, this works).

Top with half the chicken, 2/3 cup of cheese, … Rip up 3 tortillas and cover the enchilada sauce layer.

I knew it was a hit when he went back for a second and third helping! My husband doesn't like corn tortillas or red sauce so I used green sauce and flour tortillas and layered them in a 8 1/2 inch casserole dish that fit the torrillas perfectly. I’m a desperate housewife, I live in the country, and I’m obsessed with butter, Basset Hounds, and Ethel Merman. This ingredient shopping module is created and maintained by a third party, and imported onto this page.

The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Cover the sauce in the skillet with 4 tortillas so that they overlap slightly in the center and come up the sides a little. Cover the skillet with foil and bake until hot and bubbly, about 35 minutes.

1 pound grated cheese (I used a mix of monterey jack and cheddar)

All of the goodness of enchiladas—without any of the fuss. Sprinkle small layer of cheese over sauce. (Cooking the beef is not included in prep time), Total Carbohydrate Preheat the oven to 375˚. The steps look involved but really this takes no time at all.

Cover the sauce in the skillet with 4 tortillas so that they overlap slightly in the center and come up … In large frying pan or sauce pan, combine shredded beef, diced green chiles, half of the green enchilada sauce and full can of mushroom soup. Let stand about 10 minutes before serving.

Top with pico de gallo and cilantro.

Pour remaining sauce over complete casserole and cover the top with remaining cheese. Bake at 350 for 20-25 minutes or until cheese is bubbly.

Spread 1/4 c enchilada sauce on the bottom of an 11x7 inch pan. Add the onion and cook until golden brown, 8 minutes. Place another tortilla over sauce and continue layering until last tortilla is on top.

37.4 g Pour about 2 Tablespoons of remaining enchilada sauce in bottom of the casserole dish. Pour 1/4 c enchilada sauce over tortillas, then cover with remaining chicken mixture and 1/4 c cheese.

Let sit about 10 minutes to allow to set before serving.

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