Spice up your next meal with a great recipe from Cache Valley®
Cache Valley is a real place. A naturally beautiful valley in Utah. It’s that wholesome place that inspires Cache Valley® to create the rich, flavorful cheese that brings this recipe to life.
You may not know that tomatillos are more than just “little tomatoes.” They’re a separate variety of fruit with their own distinct flavor, and every facet of that bold and slightly sweet taste comes to life in this roasted chicken enchilada casserole.
Hearty shredded chicken, delicious Cache Valley® cheese, and just the right amount of spice from a poblano pepper come together to make your next meal unforgettable.
Serves 12 | 360 calories per serving | 21g protein per serving | Total cook time: 35 minutes
1 tbsp. vegetable oil
1 medium poblano pepper
2 tbsp. Cache Valley® butter
1 cup green onions, thinly sliced
3 tbsp. flour
2 cups chicken broth
8 oz. light sour cream
¼ tsp. chipotle powder, optional
18 corn tortillas
4 cups shredded rotisserie chicken
3 cups Cache Valley® Finely Shredded Four Cheese Mexican Shreds
PLACE oven rack 6 inches from the broiler and preheat broiler. Brush a cookie sheet lightly with oil. Spray a 13 x 9-inch baking pan with non-stick cooking spray.
REMOVE and discard stems, seeds and pulp from pepper. Cut pepper in half lengthwise.
REMOVE paper husk from tomatillos and rinse them. Cut in half across the diameter. Place tomatillos and pepper cut side down on baking sheet and brush lightly with oil.
BROIL for 6 to 8 minutes until lightly browned. Let sit for 5 minutes or until cool enough to handle. Chop and set aside.
RESET oven to 350° F.
MELT butter in a medium saucepan over medium-low heat. Sauté green onions until soft, about 2 minutes. Stir in flour until well blended. Gradually stir in chicken broth.
BOIL on high heat, then reduce heat to medium and simmer until sauce has thickened. Add in sour cream and chipotle powder. Remove from heat and set aside.
BRUSH a small skillet lightly with oil as needed to sauté the tortillas. Sauté each tortilla separately for about 10 to 20 seconds on each side until cooked through, but not crisp.
SPREAD ½ cup sauce onto the prepared pan. Layer 6 tortillas over the sauce to form a single layer. Spread tortillas with ⅓ of the tomatillo and pepper mixture, then top with⅓ of the chicken and 1 cup of the cheese. Repeat for a total of 3 layers, ending with cheese on top.
BAKE uncovered near the top of the oven for 35 to 40 minutes until bubbling and lightly browned.
All the Food Club staple items come together in one tasty casserole. Try out this Food Club favorite.
What you’ll need:
1 box Food Club Macaroni & Cheese
1/2 lb cooked ground taco meat, seasoned with taco seasoning
1 1/2 cup shredded cheese
Preheat oven to 350° F. Cook macaroni & cheese according to package directions. Place completed macaroni & cheese in the bottom of a 9×9 glass pan. Top with cooked ground taco meat. Sprinkle shredded cheese all over. Top with tator tots to completely cover taco meat. Bake for 12-15 minutes.
Make this casserole classic for a simply delicious dinner!
1 can cream of mushroom soup
1/2 cup milk
1 cup frozen peas
2 cans tuna, drained and flaked
2 cups cooked egg noodles
1/2 cup shredded cheddar cheese
Preheat oven to 400 degrees F. Mix soup, milk, peas, tuna and egg noodles together in half quart casserole dish. Bake for 20 minutes stirring every 5-10 minutes. Sprinkle cheese over casserole and bake for 2 more minutes until cheese is completely melted.
In a 2-quart saucepan, add 4 cups water, potato shreds, salt, onions and peppers. Let simmer 10-15 minutes (until onions are rehydrated). Drain well. In frying pan, melt butter or margarine, then add drained potato shreds mixture. Cook until browned and crisp (about 15 minutes). While potato shreds are cooking, mix egg powder with 1 cup water. Blend until smooth, add bacon bits. Pour over browned potatoes and cook until egg mixture is set. Melt cheese over mixture and serve with ketchup.