When I go to my favorite Mexican spot for dinner, I love ordering the chili rellenos ... a way to combine those delicious flavors into a casserole, leaving the deep-frying for the restaurants.

Green Chile Chicken Casserole has got your back. Let’s talk about the kind of meal that feels like fuzzy socks, a good movie, and your couch after a long day: Green Chile Chicken Casserole.

Slice whole canned green chiles wide open ... Pour this mixture over the casserole, distributing evenly. Bake casserole (uncovered) at 350 degrees for 30-35 minutes, until golden brown on top.

In a large bowl whisk together soup, sour cream, stock and green chilies. Stir in cooked chicken, onions and peppers. Pour 1/3 of enchilada sauce into the bottom of a 9 x 13 casserole dish that ...

1-1/3 cups fat-free, less-sodium chicken broth 1 cup canned chopped green chiles, drained 1. Preheat oven to 350 degrees. 2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk.

In the pot of water add the green ... Chile sauce, tortillas, chicken and then cheese. You will want to have 3 total layers, if you have sauce left over pour it on top of the whole casserole ...

Among the dishes she prepared was this homey chile relleno ... Canned chopped green chiles work in a pinch, but won’t yield the same layering effect. Make Ahead: The unbaked casserole can ...

You can use chicken breasts or thighs with ... To warm sauce: In small saucepan, warm remaining green chile enchilada sauce over low heat. To warm casserole: Warm a 9-inch-by-13-inch rectangular ...

In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise. 2 Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of ...