Green Chili Chicken Casserole W/ BONUS Garden Goodness Egg Cups
ONE prep gives you TWO Meals. A hearty chicken casserole and garden egg cups for the morning.
Servings 8
Author JoElle @ A Crafty Composition
Ingredients
MEAT/CHEESE/EGGS
2cupsCOOKED CHICKEN, Chunked.Just for Casserole
15ozGrated Pepper Jack or Mexican Blend CHEESE.Set 5 oz aside for Egg Cups
Mexican CREMA or Sour Cream.for serving on both
8-10largeEGGS.Just for Egg Cups
PRODUCE
1freshRED PEPPER, Chopped but reserve 6 slices for top.1/3 chopped reserved for Egg Cups
1 freshRED ONION, Chopped.1/3 chopped reserved for Egg Cups
20ozFresh MUSHROOMS, Large chop.1/3 reserved for Egg Cups
5ozFresh SPINACH, long stems removed.1/3 reserved for Egg Cups
1BunchCILANTRO, Chopped.1/3 reserved for Egg Cups
CANNED/JARRED GOODS
7ozCan Diced Mild GREEN CHILIS.2 oz reserved for Egg Cups
28ozCan GREEN ENCHILADA SAUCE.Just for Casserole
16ozJar 505 HATCH VALLEY GREEN CHILI.Just for Casserole
OTHER
12-16taco sizeCORN TORTILLAS.Just for Casserole
TBSPOlive Oil.for Saute
1/4-1/2tspCuman, Garlic Powder, Red Chili Powder.Just for Egg Cups
Instructions
Preheat oven to 350 Degrees (f)
INSTRUCTIONS FOR CASSEROLE
After coring the RED PEPPER, slice 6 or 7 thin slices and set aside for the top of the casserole. Chop the CILANTRO and set aside for garnish. Grate CHEESE and reserve 1/3 for EGG CUPS
Chop the remaining RED PEPPER, MUSHROOMS and ONIONS. Add a Tablespoon OLIVE OIL to a medium-hot saute pan. saute them in a medium hot pan. Add the chopped PEPPER, MUSHROOMS and ONIONS and cook them just enough to release their water but not be too soft (about 5 minutes). Take pan off heat and immediately add SPINACH to the top. Stir lightly but frequently until spinach is just wilted. Spinach should look as in picture - not like stringy seaweed.
RESERVE 1/3rd of this mixture for the EGG CUPS
Open & drain can of diced mild GREEN CHILES. Take 1/3 of the chilis and add them to the EGG CUP mixture from above. Take the remaining green chilis and mix them in with the CUBED CHICKEN
Combine the full can of GREEN ENCHILADA SAUCE with 2/3 of the jar of 505 HATCH VALLEY GREEN CHILIS. Use the remaining hatch valley green chilis to top completed servings of either casserole or egg cups.
Use either two mini casserole dishes (6x8) or one large casserole dish (9x14). Build the casserole in layers. 1. enough green sauce to just cover the bottom of the casserole dish, 2. tortillas, 1/2 of veggie mixture, modest amount green sauce, a little cheese, 3. tortillas, chicken mixture, modest amount green sauce, a little cheese4. tortillas, rest of veggie mixture, modest amount green sauce5. tortillas, generous green sauce, generous cheese, sliced red peppers, sprinkle of cilantro
Place casserole on cookie sheet in case of over flow. Cook at 350 degrees for 35-40 minutes
Let cool 5 minutes. Cut into squares and serve with MEXICAN CREMA and CILANTRO
INSTRUCTIONS FOR EGG CUPS
Grease muffin tins (if not using silicone style muffin tin) with olive oil or PAM spray.
Place a heaping TBSP of the reserved veggie/green chili mixture from above into each of 6 to 8 muffin cups. Add shredded cheese on top until the muffin cups are about half full with veggie/cheese.
Count how many muffin cups you filled. Crack that many EGGS plus one more if eggs are x-large, two more if eggs are large. Add 1 TBSP water and whisk thoroughly.
Add to the eggs: 1/4 tsp Cumin, 1/2 tsp Red Chili Powder, 1/4 tsp garlic powder and salt and pepper to taste
Pour the egg mixture over the veggie/cheese until muffin cups are filled (about 1/4" from top). Move the veggie/cheese mixture around with a fork to make sure the egg mixture gets settled.
Place muffin tin on cookie tray in case of over flow. Cook at 350 degrees for about 25-26 minutes. The eggs will puff up a few minutes before they are done.
Let cool for a few minutes or completely if planning to frigerated. To reheat, wrap first in a paper towel and then microwave. Serve warmed with a dollop of Mexican Crema, sprinkle of cilantro and spoonful of 505 Hatch Valley Green Chili.
THE CASSEROLE AND THE EGG CUPS CAN BE COOKED AT THE SAME TIME; THE CASSEROLE FOR ABOUT 35-40 MINUTES AND THE EGG CUPS FOR ABOUT 25 MINUTES
Notes
FREEZING & REFRIGERATINGIF MAKING TWO SMALL CASSEROLES, PUT A LID OR FOIL OVER THE LEFT OVER ONE, SLIDE IT INTO A LARGE FREEZER ZIPLOC BAG AND FREEZE FOR UP TO 6 WEEKS. DO THIS BEFORE THE CASSEROLE IS COOKED. TO THAW, PLACE IN FRIDGE FOR 24 HOURS AND THEN COOK AT 350 DEGREES FOR 60 MINUTES. YOU CAN REGRIGERATE THE BOTH THE EGG CUPS AND THE COOKED CASSEROLE FOR UP TO 3 DAYS.