Monday, April 27, 2009

Green Chile Chicken Enchilada Casserole

I've been reading and this recipe has been getting raves.  I had to try it & I am SO glad I did.  It's really good!  Check out The Spice Rack blog for other good ideas like this recipe!

Green Chile Chicken Enchilada Casserole

1 TBSP olive oil
1 cup diced onion
3 cloves garlic, minced
1 lb chicken, shredded
1 1/2 cups cheddar cheese or taco cheese blend
14 corn tortillas, quartered
20 oz. green chile enchilada sauce
1 can green chiles, chopped and undrained
1 tsp. chili powder
1/2 tsp. cumin

Saute onion and garlic in olive oil until soft and translucent.  Add undrained chiles and saute for another two minutes.  Mix in shredded chicken.

Add cumin and chile powder to green enchilada sauce, stir to combine.  Ladle 1/3 of the sauce into the bottom of the baking dish.  Lay 1/2 of the tortilla pieces over the sauce, overlapping them to make a solid layer.  Add chicken/onion mixture, sprinkle half of the cheese over the chicken mixture and then ladle another 1/3 of the sauce.  top with remaining tortilla pieces, sauce and cheese.  Bake at 350 for 25-30 minutes, uncovered.

Serve with light sour cream and cilantro.

The Pioneer Woman's "The Best Lasagna. Ever."

If you haven't checked out the Pioneer Woman's Food Blog - You must!!  Amazing stuff!!  That is where this recipe came from.  We really enjoyed it.  It threw me as I made it because it was different.  I would make it again.

1 1/2 lbs. ground beef
1 lb. hot breakfast sausage
2 cloves garlic, minced
2 14.5 oz. cans whole tomatoes
2 4 oz. cans tomato paste
2 TBSP dried parsley
2 TBSP dried basil
1 tsp. salt
3 cups lowfat cottage cheese (yes, cottage cheese - try it!)
2 beaten eggs
1/2 cup grated parmesan cheese - yes, like the Kraft stuff!
2 TBSP dried parsley
1 tsp. salt
1 lb. sliced mozzarella cheese
10 oz. package lasagna noodles

Bring large pot of water to boil.  
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic.  Cook over medium high heat until browned.  Drain half the fat.  Add tomatoes, tomato paste, 2 TBSP parsley, basil and 1 tsp. salt.  Mix together thoroughly.  Simmer uncovered for 45 minutes, stirring occasionally.  Set aside.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more TSBP. parsley and 1 more tsp. salt.  Stir together well.  Set aside.  Cook lasagna noodles until al dente.

Arrange 4 noodles in the bottom of the baking pan overlapping if necessary.  Spoon half of the cottage cheese mixture over the noodles.  Spread evenly.  Cover the cottage cheese with a single layer of mozzarella slices.  Spoon a little less than half the meat mixture over the cheese.  Repeat, ending with the meat mixture.  Sprinkle generously with extra Parmesan.

350 degrees for 20 to 30 minutes.  or until top is hot and bubbly.

You can freeze or refrigerate for up to 2 day before baking or bake immediately.