40 chile cheese and rice casserole Recipes

dry instant long grain and wild rice mix, sour cream, chopped green chiles, drained, shredded cheddar cheese

uncooked instant rice, condensed cream of celery soup, chopped green chile peppers, sour cream, shredded cheddar cheese

margarine, chopped onion, vegetable broth, water, chopped green chilies, undrained, seeded minced jalapeno pepper, uncooked long-grain rice, cartons tofutti better-than-cream-cheese, garlic powder, salt, cilantro (optional), grated monterey jack-style soy cheese (optional)

brown rice, boneless skinless chicken breast, olive oil, red bell pepper, small dice, yellow onion, small dice, poblano chile, small dice (may substitute other mild to medium hot chili pepper), sliced mushrooms, sliced, garlic cloves, minced, broccoli florets, cut to bite size, cream of mushroom soup, nonfat milk, sharp cheddar cheese, shredded, fontinella cheese, shredded (may substitute parmasean)

water, rice, butter, salt, sour cream, chopped onion, chopped cilantro, minced garlic clove, lard or 2 tbsp vegetable oil, poblano chiles , roasted, peeled and deveined, chopped onion, garlic clove, corn, grated cheddar cheese

water 2 cups rice, butter, salt, sour cream/you may cut back on sour cream if preferred, cilantro, chopped onion, oil or butter, ancho chiles or your choice of peppers, chopped onion, garlic clove minced, corn, grated cheddar cheese

water, converted rice, butter, salt, sour cream, chopped onion, chopped cilantro, lard or 2 tbsp vegetable oil, poblano chiles , roasted, peeled and deveined, chopped onion, garlic clove, corn, grated white cheddar cheese

water, uncooked long-grain white rice, chicken broth, minced garlic, green bell pepper, chopped, yellow onion, chopped, cream-style corn, mexican-style corn, drained, whole kernel corn, drained, diced tomatoes with green chile peppers, with liquid, chopped green chile peppers, drained, mexican-style processed cheese food, cubed, salt, black pepper, chili powder, shredded reduced-fat cheddar cheese

water, butter, salt, grain white rice, poblano chiles, fresh , sometime called pasillas, vegetable oil, onion, chopped , plus, onions, chopped, garlic clove, chopped, whole kernel corn, canned and drained, sour cream, fresh cilantro, chopped, sharp white cheddar cheese, grated , about 9 oz

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.

poblano chile , seeds removed, green bell pepper , seeds and ribs removed, fresh cilantro leaves, loosely packed, epazote leaves , loosely packed, optional (can sub fresh savory or mexican oregano), garlic cloves, peeled and crushed, low sodium chicken broth, unsalted butter, chopped spanish onion, salt, grain rice, grated oaxaca cheese or 1 1/2 cups mozzarella cheese, divided, grated manchego cheese, divided, heavy cream

uncooked long-grain rice, butter or margarine, green bell pepper, chopped, onion, chopped, cream-style corn, mexican-style corn, drained, whole kernel corn, drained, diced tomato and green chiles, undrained, mild mexican pasteurized prepared cheese product, cubed, salt, pepper, shredded cheddar cheese

cooked long-grain rice, shredded sharp cheddar cheese, whole milk, chopped fresh parsley, margarine, melted, eggs, separated, chopped green pepper, chopped onion, salt, chopped green chiles, drained

water, grain rice, uncooked, skim milk, salt, reduced-sodium, reduced-fat cream of mushroom soup, chopped green chiles, drained, shredded reduced-fat monterey jack cheese, vegetable cooking spray, paprika

uncooked rice, water, roasted red peppers, drained and cut into 1/2-inch pieces, black beans, drained, rinsed, mexicorn, diced tomatoes, drained, fresh cilantro, chopped, chipotle chile in adobo, chopped, monterey jack cheese, shredded, vegetable oil, flour, milk, chicken broth, ground cumin, garlic salt, roma tomatoes, sliced

chopped onion, chopped green bell pepper, water, chili powder, ground cumin, sugar, dried oregano, diced tomatoes, undrained, chopped green chiles, drained, cooked long-grain rice, fat-free sour cream, sliced green onions, skim milk, reduced-fat sharp cheddar cheese

vegetable oil cooking spray, sour cream, condensed cream of chicken soup, chipotle chiles in adobo, finely chopped, salt, pepper, cooked rice, shredded cooked chicken, shredded smoked cheddar cheese

chopped onion (1 medium), olive oil, chicken rice-vermicelli mix, chicken broth, water, chopped, cooked chicken, chopped, seeded tomato, canned, diced green chile pepper, drained, chili powder, dried basil, ground cumin, black pepper, shredded cheddar cheese