Chiles Rellenos Casserole

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I love chiles rellenos, but I don’t always have time to make them. If you do have time though, I highly recommend my recipe for chiles rellenos that you can find here

This chiles rellenos casserole has the flavor of classic chiles rellenos, but is more family friendly and easier to prepare. I’ve added some ground turkey for a more substantial meal, but it would also be great as a meatless casserole.

I used the “Mexican” blend of shredded cheese, but you could try pepper jack if you like it spicy, or even add some cream cheese for a creamier texture.

1 lb ground turkey
1/2 onion, diced
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1-2 cans whole green chiles (depending on the size)
2-3 cups shredded cheese, divided
1 can chopped green chiles
4 eggs
1 1/2 cups milk
1/4 cup flour

Preheat the oven to 375 degrees.

Heat a large skillet over medium-high heat. Add the ground turkey and onion, and cook, breaking up the turkey into small pieces with a spatula. Stir in the cumin, garlic powder, chili powder, salt, pepper, and cayenne pepper. When the turkey is fully cooked, remove the skillet from the heat and set aside.

Remove one of the whole green chiles from the can and tear one side of the chile open, so the chile lies flat. Scrape out any seeds, and then lay the chile flat in the bottom of a 7×11 inch baking dish (or similar size). Continue until the bottom of the baking dish is completely covered with chiles.

Top the chiles with about 1 cup of shredded cheese, and then all of the meat. Cover the meat with the remaining shredded cheese. Drain the can of diced green chilies and sprinkle them on top of the cheese.

In a medium bowl, whisk together the eggs, milk, and flour. Slowly pour the egg mixture into the casserole dish.

Bake for about 50 minutes until bubbly and golden brown. Let cool for about 10 minutes before serving.

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Cheesy Quinoa Casserole

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I love quinoa, but my usual preparation method was getting boring, so I was delighted to discover this recipe. It’s creamy, cheesy, hearty, delicious, and even my kids gobbled it up. It is an excellent side dish, but the high-protein quinoa makes it a wonderful vegetarian main dish too! My version below includes a few changes to the original recipe, which can be found here. If possible, save yourself some time and cook the quinoa (see instructions below) ahead of time.

1 cup quinoa
1 tablespoon olive oil
2 cups chicken broth (or vegetable broth)
1 cup frozen corn (no need to thaw)
1 can black beans, drained and rinsed
1/2 red bell pepper, diced
8 ounces light sour cream
1/2 cup chunky salsa (you choose the heat)
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper

To prepare the quinoa, first rinse the quinoa in a fine-mesh strainer to help remove the bitter tasting coating (called saponins). While the quinoa is draining, heat the olive oil in a large saucepan or deep skillet over medium heat. Add the quinoa, stirring constantly for about 2 minutes. Add the chicken broth, bring to a boil, then reduce heat to low and cover. Simmer until the liquid is absorbed, about 15-25 minutes. Remove from heat and set aside.

Preheat the oven to 350 degrees and lightly grease a casserole dish.

In a large bowl, stir together the corn, black beans, red bell pepper, sour cream, salsa, cheese, salt, cumin, coriander, and black pepper. Add the cooked quinoa and mix thoroughly.

Spoon mixture into the prepare casserole dish and bake for about 30 minutes, or until heated through. Serve hot and enjoy!

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Mexican Casserole

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This casserole tastes just like nachos, without the chips! It’s cheesy and flavorful and easy to make. You can adjust the ingredients to suit your family’s tastes. It would be a great recipe to take to your next potluck too! This recipe will serve about 4 people.

1 tablespoon vegetable oil
1 package ground turkey (1.5 pounds)
2 tablespoons diced onion
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper
Salt and pepper to taste
1/2 cup chopped green onions, divided
3/4 cup salsa
1/2 cup black beans
1 – 1 1/2 cups shredded cheese (your favorite)
1/4 cup chopped black olives
Sour cream
Tortilla chips (optional)

Heat the oil in a skillet, over medium-high heat. Add the turkey and cook thoroughly. Stir in the diced onion, chili powder, cumin, oregano, garlic powder, crushed red pepper, salt, and pepper. Remove the skillet from the heat.

Preheat the oven to 375 degrees.

Spread the cooked turkey in the bottom of an 8-inch square baking dish (or similar sized dish). Sprinkle half of the green onions over the turkey, and then top with the salsa and black beans. Sprinkle the shredded cheese over the top.

Bake for about 10-15 minutes, or until the cheese is melted and bubbling. Garnish with the rest of the green onions, olives, and a dollop of sour cream. Serve with tortilla chips, if desired.

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Green Chile Chicken Enchilada Casserole

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Next time you have some leftover chicken, give this easy and delicious recipe a try. It’s also a great dish to take it to your next potluck . . . watch it disappear before you can say “muy bueno”!

3-4 cups cooked chicken, shredded or diced
1 (8 ounce) container sour cream
15 corn tortillas
1 (28 ounce) can green enchilada sauce
1 (16 ounce) package shredded monterey jack cheese
1/2 cup sliced olives
1/4 cup sliced green onions

Preheat the oven to 350 degrees and lightly grease a 9×13 baking dish. In a medium bowl, mix together the cooked chicken with the sour cream.

Pour about 1/2 inch of enchilada sauce into the bottom of the baking dish, and then pour the remaining enchilada sauce into a shallow bowl. Tear 5 tortillas in half and arrange them in a single layer in the baking dish, on top of the enchilada sauce. Top with 1/2 of the chicken/sour cream mixture, and 1/3 of the cheese. Tear 5 more tortillas in half and submerge each piece in the bowl of enchilada sauce before placing it in the baking dish, to create another tortilla layer. Top with remaining chicken/sour cream mixture, and another 1/3 of the cheese. Coat the remaining tortillas with enchilada sauce and place them into the baking dish to create the top layer. Sprinkle the remaining cheese over the top of the tortillas.

Cover the baking dish with foil, making sure to “tent” the foil so it doesn’t touch the cheese, otherwise all of the cheese will stick to the foil as it bakes. Bake for about 45 minutes, then remove the foil and let bake another 5 minutes or until the cheese is bubbly. Remove from the oven and sprinkle with the olives and green onions. Let stand for several minutes before serving.

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