700 chili casserole cream Recipes

cream-style corn, green chili peppers, flour, sugar, salt, eggs, beaten, oregano

cream-style corn, green chilies, diced, saltine crackers, crushed, cheddar cheese, grated

cream-style corn, whole corn (drained ), onion, chopped fine, chopped pimento pepper, drained, diced green chilies, drained, milk, eggs, slightly beaten, yellow cornbread mix, cheddar cheese, shredded, canola oil, sugar, salt, pepper

pepper-jack cheese grated, grated cheddar cheese, white hominy, yellow hominy, grated onion - tablespoon, sour cream, diced green chiles, salt and pepper to taste

cream of chicken soup, diced green chilies, onion, chopped, cheddar cheese, grated, corn tortillas, chicken breasts, boiled and torn in pieces, milnot original evaporated milk

chili with beans, grated sharp cheddar cheese, plain doritos (pick your flavor), enchilada sauce, tomato sauce, diced onions, sour cream

onions, chopped, fresh minced garlic (or to taste), green bell pepper, seeded and chopped, dried chili pepper flakes, vegetable oil, cooked chicken or 3 cups cooked turkey, chopped, corn niblets, drained, cream of chicken soup, undiluted, cream of mushroom soup, undiluted, mayonnaise, green chilies, diced, chili powder (or to taste), seasoning salt (or to taste), black pepper, corn tortillas (broken into about 1-inch pieces), grated mexican blend cheese, divided (or to taste, or use grated cheddar cheese)

creamed corn (as is), diced green chilies, rinsed and drained, whole kernel corn, rinsed and drained, petite diced tomatoes (as is), black beans, rinsed and drained, corn muffin mix (jiffy classic), light sour cream, corn tortilla chips (crushed, approx ), french s french-fried onions (approx ), monterey jack cheese (shredded, approx ), cheddar cheese (shredded, approx )

cream of chicken soup, cream of mushroom soup, enchilada sauce, garlic salt, cumin, ground, red wine vinegar, chicken breasts, cooked and sliced, onion, chopped, green chilies, chopped, doritos , ranch flavored, divided, monterey jack cheese

vegetale oil, cream style corn, garlic powder, eggs, yellow corn meal, green chilies, cheddar cheese, grated

chili with beans, sharp cheddar cheese, doritos, enchilada sauce, tomatoe sauce, onion, sour cream

chili, fritos, hamburger, whole medium onion, chopped, monterey jack cheese, sour cream, taco sauce

chopped onion, chopped green bell pepper, chopped celery, garlic cloves, crushed, reduced-fat, reduced-sodium cream of mushroom soup, undiluted, water, no-salt-added whole tomatoes, undrained and chopped, chili powder, salt, pepper, spaghetti, reduced-fat sharp cheddar cheese, cut into 1/2-inch cubes, chopped pimiento-stuffed olives, shredded reduced-fat sharp cheddar cheese

ground beef, onion, chopped, green pepper, chopped, noodles, chili powder, salt, cream-style corn, tomato soup, water, tomato sauce, mushrooms (optional), cheese

cream of chicken soup, cooked and boneless chicken, cut into bite size pieces (reserve some broth.), chopped green chilies, corn tortillas , torn in bite sized pieces, grated cheddar cheese, chopped onion, butter

creamed corn, yellow cornmeal, salad oil, eggs, slightly beaten, sliced black olives, drained, garlic powder, salt, diced ortega green chilies, grated mild cheddar cheese , save 1/2 cup for the top

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.

chicken, cooked , deboned and sliced, onion, chopped, cream of mushroom soup, light sour cream, white wine, tomatoes and green chilies, green chilies, chopped, cumin, chili powder, sharp cheddar cheese, grated, tortilla chips, lightly crushed