casserole | James & Everett https://jamesandeverett.com Sharing delicious recipes from our kitchen Thu, 27 Oct 2022 20:38:56 +0000 en-US hourly 1 https://i0.wp.com/jamesandeverett.com/wp-content/uploads/2018/04/cropped-J_E_new_logo_favicon.jpg?fit=32%2C32&ssl=1 casserole | James & Everett https://jamesandeverett.com 32 32 35272068 Green Chili & Chicken Stacked Enchiladas https://jamesandeverett.com/2012/07/14/green-chili-chicken-stacked-enchiladas/?utm_source=rss&utm_medium=rss&utm_campaign=green-chili-chicken-stacked-enchiladas https://jamesandeverett.com/2012/07/14/green-chili-chicken-stacked-enchiladas/#comments Sat, 14 Jul 2012 14:30:25 +0000 https://jamesandeverett.com/?p=1160 This easy to make casserole style dish is always a hit at my house. Everyone loves the deep flavor of the green chili  between layers of flour tortillas, chicken, onions, and cheese. Traditionally a rolled item, the enchilada is also great stacked and very simple …

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This easy to make casserole style dish is always a hit at my house. Everyone loves the deep flavor of the green chili  between layers of flour tortillas, chicken, onions, and cheese. Traditionally a rolled item, the enchilada is also great stacked and very simple to prepare. It is also a good way to use up the left overs of a roasted chicken.

Prepare Chicken, onion, and cheese
Spread green chili in bottom of pan. Layer with tortilla
More green chili
Layer of chicken, onion, and cheese
More green chili
Layer of tortilla
More green chili
Another layer of filling
More green chili and tortilla
Top with green chili, cheese, and onion
Prepare Chicken, onion, and cheese

 

Allow the enchiladas to stand for at least 15 minutes before attempting to cut. If I am not serving a crowd, I place half of the casserole in the freezer. It makes a perfect dinner on a day when there is not time to cook.

 

Stacked green chili chicken enchiladas
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Green Chili & Chicken Stacked Enchiladas

Chicken, onion, and cheese smothered in spicy green chili between layers of tortillas. Easy to make layered enchiladas will become a family favorite.
Course Main Course
Cuisine Mexican, Southwestern
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 16

Ingredients

  • 2 quarts green chili (from scratch, frozen, or canned)
  • 2 pounds cooked chicken meat diced
  • 1 large onion diced
  • 1 pound shredded cheese I like to use a mixture of cheddar and mozzarella
  • ½ cup cilantro rough chopped optional
  • Diced jalapeno optional
  • 1 package small flour tortilla cut in half if needed

Instructions

  • Heat oven to 375 degrees.
  • Heat the green chili in a sauce pan over medium heat.
  • Cover the bottom of a 13" x 9" baking dish with a thin layer of the green chili. Then add flour tortillas to completely cover. (The layer on chili in the bottom will prevent the enchiladas from sticking)
  • Cover the tortillas with another layer of green chili. (Enchilada means encased).
  • Spread an even layer of chicken and onion across the dish and sprinkle with cheese. I added some cilantro and diced jalapeno if desired.
  • Cover tortilla with more green chili.
  • And more tortillas. (Use the back of your ladle or spoon to gently push out any air pockets under the tortillas).
  • And more green chili.
  • And now the second layer of the chicken, onion, and cheese.
  • Followed by more green chili, and the final layer of tortilla.
  • Top with another layer of green chili, and then sprinkle with cheese, onion, and cilantro.
  • Place the baking dish on a foil or parchment lined sheet pan to catch any spills, this also makes it easier to transfer the heavy dish out of the oven.
  • Bake the enchiladas for about 50 to 60 minutes or until the top is lightly browned.
  • Allow the enchiladas to stand for at least 15 minutes before attempting to cut.

Serve

  • Garnish with fresh cilantro and serve with sour cream and Guacamole.

Notes

This recipe is a great way to use left overs. This meat was from a beer can chicken I prepared yesterday.
Recipe makes a 13" x 9" baking dish.
Left over casserole freezes very well and makes a perfect dinner on a day when there is not time to cook.

 

The post Green Chili & Chicken Stacked Enchiladas first appeared on James & Everett.]]> https://jamesandeverett.com/2012/07/14/green-chili-chicken-stacked-enchiladas/feed/ 2 1160 Cheesy Potatoes with Bacon https://jamesandeverett.com/2012/05/31/cheesy-potatoes-with-bacon/?utm_source=rss&utm_medium=rss&utm_campaign=cheesy-potatoes-with-bacon https://jamesandeverett.com/2012/05/31/cheesy-potatoes-with-bacon/#comments Thu, 31 May 2012 14:30:41 +0000 https://jamesandeverett.com/?p=967 Hot and cool at the same time, this cheesy potato casserole made with sour cream, bacon, and chicken soup is the perfect paring for any spicy barbecue. Adapted from a recipe from the Sante Fe Depot Diner in Leavenworth, Kansas, this easy to make dish …

The post Cheesy Potatoes with Bacon first appeared on James & Everett.]]> cheesy_potatoes_2

Hot and cool at the same time, this cheesy potato casserole made with sour cream, bacon, and chicken soup is the perfect paring for any spicy barbecue. Adapted from a recipe from the Sante Fe Depot Diner in Leavenworth, Kansas, this easy to make dish is certain to be crowd-pleaser at a back yard party. The left overs are simply delicious served with eggs for breakfast.

 

cheesy_potatoes_1

Cheesy Potatoes with Bacon
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Cheesy Potatoes with Bacon

Hot and cool at the same time, this potato casserole made with sour cream and chicken soup is perfect for paring with some spicy barbecue. This easy to make dish is certain to be crowd pleaser at a back yard party or served with eggs for breakfast.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12

Ingredients

  • 3 Tablespoons butter
  • 1 large onion diced
  • 1 32 oz package frozen potatoes O'Brien thawed
  • 16 oz sour cream
  • 1 can cream of chicken soup
  • 2 cup sharp cheddar cheese divided
  • ½ lb bacon crisped and crumbled (optional)
  • Salt and pepper to taste

Instructions

  • Heat oven to 350°F, and lightly grease a 13″ x 9″ baking dish.
  • In large skillet over medium heat sauté onions until slightly caramelized.
  • In a very large bowl, combine potatoes, sour cream, chicken soup, bacon and one cup of cheese. Mix well.
  • Stir in onions, butter and all. Season with salt and pepper and mix thoroughly.
  • Transfer potato mixture into prepared baking dish.
  • Bake uncovered for 30 minutes. Remove pan from oven and carefully stir mixture. Top with the remaining cup of cheese and return to the oven for an additional 20 – 25 minutes, or until the top is golden brown.
  • Let stand for 10 minutes before serving.

Notes

These potatoes are fantastic with or with out the bacon. The addition of green chilis or other peppers would also be good.

 

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