Time 1h30m Yield 8 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a large bowl, combine the sour cream, half-and-half cream, onion, chiles, salt and pepper. Stir in the potatoes, chicken and 2 cups cheese. , Pour the mixture into a greased 13x9-in. or 3-qt. baking dish. Bake, uncovered, until golden brown, about 1-1/4 hours. Sprinkle with remaining cheese before serving. If desired, sprinkle with chopped cilantro.
Time 55m Yield 8 Number Of Ingredients 13 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken. Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper. Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside. Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese. Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.
Time 1h5m Yield 6 Number Of Ingredients 14 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking pan. Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Combine onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in 1/2 cup Cheddar cheese and green chiles. Spread in the bottom of the prepared baking pan and top with remaining Cheddar. Whisk milk and eggs together in a bowl. Stir in crushed pork rinds and pour over top of the casserole. Bake, uncovered, in the preheated oven until top of casserole is set, about 45 minutes.
Time 40m Yield 1 8x8 pan Number Of Ingredients 10 Steps:
Heat oven to 400°F. Cook chicken over medium-high heat until cooked through. Add seasonings to chicken while cooking. Add cream cheese and chilies. Cook and stir until blended. Arrange 2 tortillas on the bottom of a greased 8x8-inch pan (I cut the tortillas in half and put the straight edges along the edges of the pan, letting the tortillas over-lap). Sprinkle the tortillas with a small amount of the cheese. Pour the chicken mixture over the tortillas. Sprinkle small amount of cheese over chicken mixture. Arrange remaining tortillas on top. Pour enchilada sauce over top and sprinkle with remaining cheese. Bake for 20 minutes.
Time 55m Yield 8 servings. Number Of Ingredients 13 Steps:
Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes., Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish., Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.
Time 1h30m Yield 6 serving(s) Number Of Ingredients 17 Steps:
In large stockpot or Dutch oven, heat the oil over medium heat. Add the onion, garlic, chili powder, cumin and oregano. Saute for 3 minutes, or until the garlic is fragrant. Add the cornmeal, stirring for about 2 minutes. Slowly add the broth and tomato sauce, then bring the mixture to a boil and simmer for 10 minutes. Add the chicken, corn, beans, salt and pepper. Simmer, uncovered, for 30 minutes. Stir frequently to prevent sticking. Lightly coat a 9x13-inch baking dish with enough tortilla chips to cover the bottom. Spoon the chili over the chips and sprinkle with cheeses. If making ahead, let the chili cool, then cover and refrigerate up to 2 days, or freeze for up to 1 month. The day before serving, move the chili to the refrigerator and let thaw overnight. When ready to serve, preheat the oven to 350 degrees F. Let the chili sit at room temperature for 30 minutes. Bake the chili, covered, for 20 minutes. Uncover and bake for an additional 20 minutes, or until the cheese has melted and the chili is bubbling. Serve immediately.
