![]() Mix the shredded chicken, spaghetti squash, and 1/2 the sauce together along with cheese. ** Note- if you can make extra of the sauce, do it! It tastes like the Creamy Jalapeno Ranch from Chuys! It’s great to drizzle etra over the top of the casserole or a salad dressing or veggie dip. NOW LET ME TELL YOU, this sauce is AMAZING!!! It’s good to have on hand to just dip veggies in! FOR REAL! Next, make the sauce in the blender or processor. I poked holes in it, put it on high for 20 minutes, cut in half and scraped all the seeds out. I will tell you a little secret… I cooked my spaghetti squash in the microwave. ![]() This can be made super easy by using cooked shredded chicken and cooked spaghetti squash! Not too much spice but LOADS of favor! Cilantro, Chile’, Jalapeno (just a little), ah YUM! If you live in Texas those items are pretty much staples on our plates…īut even if you don’t, it’s a great casserole to try out! AND what makes it even better is that it’s THM friendly! Woohoo… and if you aren’t sure what THM is… go check it out and order the book at TRIM HEALTHY MAMA (my affiliate link)! Yep, because it has cheese & sour cream it’s an S. We hope you enjoy as much as we did.Green Chile’ Chicken Casserole is NOT just another boring casserole! It’s MY FAVORITE casserole to date! We love baked chicken and love that we have another version that is simple and delicious. When you’re ready to make it, bake in the oven and top it with the cheese and cilantro. This recipe would make a great freezer dish recipe – keep all the ingredients (except the cheese and cilantro) in a plastic zip bag and freeze up to 4-5 months. Reheat it in the microwave for a minute and serve with your favorite rice.įREEZE this chicken uncooked or cooked and prepare it when you’re ready to serve. To STORE leftovers, just put it into an airtight container and keep it in the fridge for 4-6 days. Slice/shred this chicken for tacos/burritos or taco salad Take the chicken out of the oven and top it with the chopped cilantro. Serve warm over rice or all by itself – it’s great either way. Your house will smell like amazing, cheesy Mexican food!Īdd a dash or two of cumin for some extra spice and flavor In a bowl combine the cream cheese, mayonnaise, dry green chiles, green onions, mozzarella and ranch seasoning. Place in a lightly greased casserole dish. Sprinkle the shredded cheese over the top of the chicken and broil for 1-2 minutes until the cheese is melted and browned just a bit. Slice the chicken breast in half lengthwise, so you have thinner more uniform slices of chicken. Place in the oven and bake for 25-30 minutes until the chicken is cooked through. Pour the enchilada sauce all over the top of the chicken.īAKE. Place chicken in the bottom of the pan and season with chili powder and garlic salt. Preheat the oven to 375 degrees, spray a 9×13 baking dish with cooking spray.ĬHICKEN. The cheese is lightly broiled at the end which makes it brown just a bit – my mouth is watering!! Then it’s topped with chopped cilantro to give it the perfect Mexican flavor. The flavors in this dish include a little bit of spice from the enchilada sauce and chili powder along with cheesy goodness from all the melted Monterey Jack. If you’re craving enchiladas or tacos but don’t feel like doing all of those extra steps, this recipe is for you!! All the flavor of those dishes but in one easy baked dish. ![]() Throw all the ingredients into a pan and bake it in the oven for a simple recipe with the easiest clean up ever. Raise your hand if you LOVE easy dinner recipes! I know I do! Baked chicken recipes are always calling my name. If you are wanting more of a healthy option, try this cauliflower rice! You could also serve it with a side of yummy homemade Spanish rice. My favorite way to serve this green chili chicken is on top of fluffy white rice! This cilantro lime rice would be the perfect rice to serve it with. Topped with cheese and green chili sauce guarantees it will become a new favorite in no time!! Green chili chicken is easy and delicious.
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