349 casserole chilis sour cream cheese Recipes

cream of mushroom soup, sour cream, la victoria green taco sauce, mild, whole green chilies, drained and sliced thin, grated cheddar cheese or 2 cups monterey jack cheese, green onion, chopped, sliced black olives, corn tortillas

cream of chicken soup (also good using 1 can each cr. of chicken & nacho cheese soup), cooked chicken, shredded, chopped green chilies, grated cheddar cheese, dozen corn tortilla (medium), sour cream, salt, chopped green onion (tops included), vegetable oil

water, picante sauce , plus, picante sauce, corn tortillas, ground beef, onion, chopped, salt , to taste, pepper, ground cumin, chili powder, garlic powder, ripe olives, sliced, butter or 1/2 cup margarine, all-purpose flour, milk, sour cream, shredded cheddar cheese

sour cream, ricotta cheese (i use the low fat 1 and it works fine), cream cheese, cooked chicken, cut into chunks, cooked rice, shredded monterey jack cheese, diced mild green chilies (to your own preference), diced tomatoes, black beans, drained, garlic powder, crushed fritos chili cheese corn chips

chili (or left-overs ), grated cheddar cheese, corn chips, crushed, sour cream (of course amounts will vary depending on amount of people you will be serving)

chopped onion, garlic clove, minced, chicken broth, diced green chilies, sour cream, salt, ground cumin, fresh ground black pepper, cream of chicken soup (or 1 can cream of chicken and 1 can cream of celery), corn tortillas, shredded cooked chicken breasts (about 1 lb), shredded cheddar cheese (8 oz)

butter, chopped onion, garlic clove, minced, corn, creamed corn, salt, egg, corn muffin mix, cooked chicken, shredded, canned green chilies, sour cream, salt and pepper, shredded monterey jack cheese

ground beef, taco seasoning, water, oil, chopped onion, garlic, minced, black beans, drained & rinsed, enchilada sauce, chopped green chilies, sour cream, fajita size flour tortillas, shredded sharp cheddar cheese, salsa, green onions, chopped .

ground beef, onions, garlic, diced green chilies, sour cream, black olives, count) package corn tortillas, cheddar cheese, cream of mushroom soup

sour cream, chopped green chilies, drained, cooked rice (measure exactly), salt, pepper, monterey jack cheese, sliced, cheddar cheese

condensed cream of chicken and mushroom soup, sour cream, milk, diced green chilies, scallions, chopped, corn tortillas, chopped cooked chicken, tomato, chopped, cheddar cheese, shredded (2 cups), sliced ripe olives, drained

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

corn tortillas, corn oil, mexican blend cheese, whole chicken, cooked, coarse black pepper, ranch dressing mix (hidden valley), tomatoes and green chilies, green enchilada sauce, green chilies, diced, sour cream, cream of chicken soup

sour cream, ricotta cheese, cream cheese, cooked chicken,chopped, cooked rice, shredded monterey jack cheese, diced green chilies, chopped tomatoes, black beans;drained, garlic salt, crushed corn chips

frozen hash brown potatoes o brien, cream of chicken soup, sour cream, white onion chopped, green chilies, butter melted, freshly ground black pepper, salt, grated cheddar cheese

chicken, boiled and deboned, cream of chicken soup, nacho cheese flavor doritos, crushed, rotel tomatoes & chilies, sour cream, cheddar cheese, shredded

drained hominy, drained chopped green chilies, sour cream, sharp cheddar cheese, grated, garlic salt, salt, pepper

butter, onion, diced, white shoepeg corn, diced green chilies, sour cream, monterey jack cheese, shredded, salt, pepper , to taste