![]() Spread remaining creamy mixture and top with shredded cheese.īake for about 20 minutes, or just until golden brown and bubbly. Season with sea salt and pepper to taste.Īdd cooked chicken pieces into your baking dish in a single layer, then sprinkle with tomatoes and corn. Heat oil in a large skillet over medium heat and sauté chicken until golden brown and almost cooked through. Spread about 2/3 of this creamy mixture into the bottom of your prepared baking dish as shown. Spray or brush a 9 × 13 baking dish with avocado oil. Add to a medium mixing bowl: the room temperature cream cheese (or Greek yogurt), diced green chilies, cumin, garlic powder, chili powder, and a tiny pinch of sea salt. Instructions: Preheat your oven to 375 degrees f. freshly chopped cilantro leaves or parsley, and green onions to garnish.1 small avocado, peeled, pitted and chopped.Add the onion quarters and chicken to the same pan. Scoop out the seeds and membranes, then put the squash halves cut-side up on a large rimmed baking sheet. 1/2 cup shredded sharp cheddar or cheddar Jack Cut the ends off of the spaghetti squash, then cut the whole thing in half.1 cup organic corn (fresh cut from the cob, or frozen thawed).chicken breasts or tenders, chopped into bite-sized pieces sea salt and ground black pepper to taste about 1/4 teaspoon each.8 ounces organic cream cheese (softened), or 1 cup plain Greek yogurt.Let us know how your family likes this recipe! With tangy (but mild) green chiles, sweet corn, rich monterey jack cheese, velvety cream cheese, and sour cream to tie it all together, this recipe is loved just as much by the adults as the kids in our family. If you have a dairy-free suggestion will you leave it below in the comments to help out our # Crushers pretty please? As we’re aware that dairy allergies and intolerances are a very real thing around here. I haven’t come up with a dairy-free version of this particular recipe, as everyone in my family does enjoy dairy in moderation. ![]() Wanting another Mexican inspired weeknight meal? Try my Mexican Stuffed Peppers.For this recipe, I REALLY recommend the cream cheese, but plain Greek yogurt also works well. Siete cashew queso would be delicious drizzled over the top instead. Need to keep it dairy-free? Substitute a dairy-free creamer (I like Califia Farms and Nutpods) for the cream and leave off the grated cheese. Not a fan of chilis? You can swap the chilis for a package of mushrooms. If you like things spicier, you can use hotter ones or add in some chopped jalapeños when you throw the canned chilies into the skillet. I used Hatch mild green chiles in this casserole. This Green Chili Chicken Casserole is very customizable. Did you know that studies show that the more kids help in the kitchen, the more likely they are to eat the meal? It’s true! So put them to work! Your sous-chefs can also throw the rice and the chicken into the casserole dish. So, put your kids to work doing that while you work on the green chili sauce. The most time consuming part of this casserole is pulling the meat off of the chicken. So ,if you are also an It Must Be Easy Or It Ain’t Happening chef, then this recipe is most definitely for you. I have other stuff to do, like make multiplication flash cards, listen to my kindergartener read and play with my cat. If there’s more than a handful or so of ingredients and steps, I will pass on the recipe. Both of those things go against my everyday cooking style. They usually have a lot of ingredients and take awhile to prep. ![]() Actually, I don’t remember the last time I made a casserole. ![]() This ,my friends, is the first casserole to be featured on my blog. I use rotisserie chicken and the rice cooks in the oven so prep is minimal but taste and ease are top notch. This Green Chile Chicken Casserole is a perfect weeknight meal. ![]()
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