Break out the chips and salsa!
The creamy, comforting Mexican-style dish is a crowd pleaser!
I love Mexican food. Love, love, love Mexican food. Right behind pizza, I'd also eat it multiple times a week if my hips didn't mind.
A girlfriend and I were just chatting the other day about how we NEED a girl's night soon. Preferably one involving gallons of salsa, baskets of chips and a bucket of margaritas. Of course it would also need to come with a built-in babysitter for the next day as we'd be pretty much worthless on the parenting front.
But we'd have fun!
I've said before that we have at least one Mexican inspired dish a week. Thank god my family craves the stuff too or I'd be one unhappy camper. This dish was a fun 'taco' replacement last week. My girl Kristen, from Iowa Girl Eats, had a similar recipe on her site last year. I took inspiration from her and tweaked it to what I had on hand and what we liked.
And those brown casserole dishes? I've had people ask about them. They are from Rachael Ray's line of Bubble and Brown kitchenware. You can check them out HERE in her classic fiery orange. Mine are a deep brown, but she has about every color in the book.
I also deeply, deeply, want her 9x13 lasagna baker in green. And her cast iron skillet {which I can't seem to find on Amazon right now}. I have a long, long Christmas list already started. Hey, when you cook as much as I do, your pots and pans wear out faster than most. I am in need of some replacements!
Back to this dish. You need to serve it with a side of salsa, guac, sour cream and tortilla chips. You just HAVE too. It's essential. The green chiles give it a nice kick and the dollup of sour cream on top makes it perfect.
Green Chile Chicken Casserole
3 c. chicken broth
3/4 c. Stubb's Green Chile Anytime sauce {or two small cans of diced green chiles}
2 c. white rice
1/2 of a white onion, finely diced
2 chicken breasts, cut into chunks
4 oz. diced green chiles {additional}
2 cloves garlic, minced
5 T. flour
2 c. 2% or whole milk
8 oz. mozzarella cheese
1/2 c. sour cream
salt
pepper
olive oil
1. In a small saucepan prepare rice according to package directions. Instead of using water, use the 3 cups chicken broth and 3/4 cup green chile sauce {or two small cans green chiles}. When rice is done, fluff with a fork, put the lid back on and set aside.
2. In a large skillet saute chicken in the olive oil, generously seasoning chicken with the salt and pepper. Once chicken is cooked, add in additional can of diced green chiles, onion and garlic and saute for another 5 minutes. Pour this mixture into a bowl and set aside.
3. Wipe out the skillet you cooked the chicken in. Add the flour to the milk and whisk together. Pour this into your medium-high heated skillet.
4. Season with salt and pepper and bring milk mixture up to a low boil, stirring constantly. Once thickened, stir in the sour cream and sprinkle in the shredded cheese. Combine to a cream sauce.
5. Combine cooked rice, chicken and white sauce and pour into a greased 9x13 baking dish. Place under the broiler for 5 minutes or until just golden.
6. Serve warm with additional toppings - salsa, chopped tomatoes, cilantro, sour cream, guacamole and chips.
The leftovers are SUPERB as well! We had two meals of this dish, as it makes quite a bit. But trust me, you'll like these leftovers.
