Posts Tagged ‘mexican’

Chile Relleno Casserole

March 18, 2018

Submitted by Lori, adapted from recipe by Kathi
Print Version (pdf) – Chile Rellenos

chile-relleno-e1521386492585.jpg

NOTE: I use a 9×13 pan – serves 8 people. Sometimes I have extra chiles and put them in another smaller pan. Can add extra or fewer eggs/milk — it’s very flexible.

Ingredients for Chile Rellenos:
27-ounce can whole green Chiles (purchased from Costco)
2/3 C jack cheese (buy a big block)
2 Cup sharp cheddar cheese, grated
8 eggs
2/3 C milk
1 C flour
1 tsp baking powder

Ingredients for Sauce
½ onion, chopped
2 T butter
2T flour
1 tsp salt
¼ tsp pepper
1 can chicken or vegetable broth
1 can (8 oz) tomato sauce
1 can (4 or 7 oz) green chile salsa

Instructions for Chile Rellenos:
Place chiles in colander to drain. Remove seeds from chiles. (I don’t remove seeds.) Pat dry. Cut jack cheese approximately ½ inch wide and as long as the chile so that it will fit inside without extending beyond. Stuff each chile with cheese. (It doesn’t matter if the chile is torn or broken.)

Butter ½ quart casserole dish and arrange chiles side by side. Fill the pan.

Beat eggs until thick and foamy. Add milk, flour and baking powder. Beat until smooth. Pour batter over chiles. Sprinkle with cheddar cheese.

Bake uncovered, 375 degrees for 30 minutes until bubbly and puffy. While Chiles are baking, prepare sauce.

Instructions for Sauce:
Sauté onion in butter. Add flour and pepper and stir. Add the rest of the sauce ingredients (salt, broth, tomato sauce, green chile salsa). Simmer 15 minutes until thick.   Pour on top of baked chile relleno. (I let each person add sauce, as desired.)   Top with sour cream.

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Chicken Mole

January 14, 2014

Submitted by Lori (from Lisa)
Souce: Allrecipes.com/jewellspring

Note from Lori:  So easy, yes Judy, even you can do it!

chicken_mole

Serves 4
When making this quantity, I used about half the cloves and cinnamon. However, when doubling the recipe for Bunco, I had to adjust the seasoning to taste.

Ingredients
1 tablespoon vegetable oil
1 (3 pound) chicken, cut into pieces
1 bay leaf
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes  (I used the fire roasted style)
2 teaspoons brown sugar
1 cup chicken broth
1/4 cup semisweet chocolate chips (I used 60% dark choc chips)
1/4 cup raisins
2 tablespoons sesame seeds

Directions
Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

Serve with Rice or Quinoa

Sour Cream Chicken Enchiladas

January 22, 2010

Submitted by Sue

Sue's Chicken Enchiladas

Ingredients:

For a really big bunch of enchiladas – I usually cut this in half

2 dozen corn tortillas
1/2 cup chopped green onion
Cooked, cubed or shredded chicken (as much as wanted)
1 pint sour cream
2 7 oz. cans of chopped green chilis
2 cans Cream of Chicken soup
1/2 can milk
5 cups grated cheese (I have been using the already grated Mexican mix)

Instructions:

  1. For filling, mix:  onions, 3/4 of sour cream, chilis, 2 1/2 cups of cheese, 1 can of soup, chicken
  2. Roll filling in tortillas and line in pan.  Mix remainder of ingredients with whatever is left of the filling (remaining can of soup, sour cream, cheese) and spread over tortillas. Sprinkle a bit more cheese over top.
  3. Cook for 20 minutes in 400 degree oven (uncovered) until bubbly!