Pimento Chile Chicken

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This Mexican flavored dish is rich and flavorful without being heavy. Mom snagged this recipe from her good friend (and my Godmother) Joyce, and it’s been one of the few things I’ve made regularly since I left for college – so good and so easy! The chiles aren’t too spicy so it can serve a crowd with varied spice tolerances. I like this piled up with pickled jalapeños and my favorite salsa. ~Robin

Ingredients:

2 ½ c. cooked, chopped chicken breast (chopped into about 1/2” cubes

½ c. fat free chicken broth

1 ½ c. 98% fat free cream of mushroom soup (I use Campbell’s)

1 ½ c. Healthy Request Condensed cream of chicken soup

1 4-oz. jar pimentos, drained (1/2 c.)

2 4-oz. cans Hatch green chiles, chopped and drained (You can add a 3rd can if you’re just crazy about chiles like I am.)

10 oz. 50% reduced fat sharp cheddar cheese

6 oz. of Doritos (by weight) toasted corn tortilla chips, slightly crushed

Pickled jalapeños, green onions, and/or cherry tomatoes for serving (optional)

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Instructions:

Mix all ingredients except Doritos and cheese. In a large casserole dish (I use 9” x 13”), layer ½ of chicken mixture, then ½ of cheese, then ½ of the Doritos.  Repeat the same layers once more, ending with Doritos on top.  Bake at 350° for about 40-45 minutes.  Cover top with foil if Doritos begin to brown too much.  Serve with pickled jalapeños and/or your favorite salsa.

Weight Watchers Info.:  6 points per serving in the new Freestyle plan; makes 8 servings.

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The Best Mexican Casserole Ever

Do you have foods that immediately take you back to a certain memory in your life?  Fried chicken reminds me of my Mammaw, and snickerdoodles remind me of spending the night at my friend Dana’s house.  This Mexican casserole takes me back to the Home-Economics room at Chandler High School.  During an FHA (our younger readers will know this org. as FCCLA) cooking contest, my friend Sherri made this incredible casserole that was modeled after a recipe of her grandmother’s.  Every time I make this version (which is often), it’s 1989 again and we’re back in that classroom learning, laughing, and making sure our 80’s hair didn’t fall!  FHA_andbigHair

I’m still friends with all of those girls, and though we don’t get to see each other as often as we’d like, I’m so thankful for the memories of food, fun, and friendship that have stayed with me aaaaallll these years!   ~Tracy

MexicanCasseroleLogoIngredients:

1 lb. 95% lean ground beef

½ c. chopped onion

2 c. condensed cream of mushroom soup, unprepared*

½ soup can of water

1 can Ro-tel tomatos with green chilis

1 package reduced sodium taco seasoning

2 c. shredded sharp cheddar or your favorite blend of cheese*

6 to 8 flour tortillas*

Instructions:

In a deep skillet, cook hamburger meat and onion.  Add Ro-tel, water, taco seasoning, and soup.  Bring mixture to a boil.  Reduce heat and simmer, approximately 10 minutes.

Spray a 9 x 13 casserole dish with Pam or similar cooking spray.  Pour a thin layer of the meat mixture into the bottom of the casserole dish.  Lightly sprinkle approximately ½ c. of cheese on top of mixture.  Tear tortillas into strips and place on top of cheese.  Continue layering the meat, cheese, and tortillas, working to end with sauce and cheese.

Bake at 375°F until bubbly and heated through.  Usually around 20 minutes.

Weight Watchers Info.:  Makes 8 servings at 5 SmartPoints each.

*WW points were figured using 98% fat free soup, 50% reduced fat sharp cheddar cheese, and 6 medium fat free tortillas.

Aunt Annie’s Green Chile Corn Casserole

Ever have a day when all you want to do is hang out with the kids instead of spending time in the kitchen? Well, Robin felt that way daily while she was going to school and working full-time. 🙂 We’re sure many of you can relate to an overly busy schedule at times…Enter Aunt Annie’s green chile corn casserole!

Always one of our favorites, this rich and creamy corn dish with a mild chile flavor can be thrown together very quickly – and even cooked in the microwave if needed on those days when the oven is full.

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Garnish with a pepper if you want to get fancy!

This recipe makes enough for a crowd, so you may want to cut it in half. This is the perfect side dish for busy week nights, but it’s decadent enough to serve on holidays.

Ingredients:

2 4-oz. cans of chopped green chiles, drained (Hatch chiles are best, if available)

4 15-oz. cans of whole kernel corn, drained

2 packages cream cheese, softened to room temperature

1 stick butter, softened

½ c. of milk

Salt to taste

Instructions:

Heat oven to 350 degrees.*

Soften cream cheese and butter in the microwave (just enough that they’ll mix in well), heating on high for short intervals. Set aside.

Drain chiles and dump into a small separate bowl; remove any stray stems.

Place drained corn into a 3 quart, oven-safe casserole dish. Add drained chiles, cream cheese, butter, and milk. Stir together, then salt to taste (will taste saltier when cooked so be sure to err on the side of caution with salt). Cook until boiling.

Tip: For better presentation, stir well again before serving.

*If cooking in the microwave, loosely cover the dish with a paper towel to prevent splattering or, if using a lid, be sure to tilt the lid to the side to allow space for steam to vent for safety. Cook on high, first for 3 minutes, then in 2 minute intervals, stirring each time.