Rec: GREEN "ENCHILADA" CHICKEN CASSEROLE
 

On Jul 22, 10:05*am, FERRANTE > wrote:
> Featured Recipe
> GREEN "ENCHILADA" CHICKEN CASSEROLE
>

Where'd you get that? A ladies' mag, or the back of the taco
seasoning packet?


--Bryan

Rec: GREEN "ENCHILADA" CHICKEN CASSEROLE
 

Featured Recipe
GREEN "ENCHILADA" CHICKEN CASSEROLE


Ingredients
4 cups cubed cooked chicken or turkey
2 teaspoons Seasoning for Tacos
8 ounces cream cheese
1 tablespoon minced chives, optional
7 ounce can Green Mexican Salsa
4 ounce can chopped green chiles
6 ounces Monterey jack cheese, shredded
4 green onions, chopped

Cooking Instructions
Grease an 11x7" baking pan. Put the chicken in the pan and toss with
the taco seasoning to coat. Soften the cream cheese and whisk well
with the chives and green sauce in a medium bowl. Stir in the chiles.
Pour the sauce evenly over chicken. You can mix it in if you like, but
it's not necessary. Top with the cheese. Bake at 350º 25 minutes,
until hot and bubbly. Remove from the oven and immediately sprinkle
with the green onions.

Makes 6-8 servings
Do not freeze

Rec: GREEN "ENCHILADA" CHICKEN CASSEROLE
 

On Jul 22, 8:05*am, FERRANTE > wrote:
> Featured Recipe
> GREEN "ENCHILADA" CHICKEN CASSEROLE
>
> Ingredients
> 4 cups cubed cooked chicken or turkey
> 2 teaspoons Seasoning for Tacos
> 8 ounces cream cheese
> 1 tablespoon minced chives, optional
> 7 ounce can Green Mexican Salsa
> 4 ounce can chopped green chiles
> 6 ounces Monterey jack cheese, shredded
> 4 green onions, chopped
>
> Cooking Instructions
> Grease an 11x7" baking pan. Put the chicken in the pan and toss with
> the taco seasoning to coat. Soften the cream cheese and whisk well
> with the chives and green sauce in a medium bowl. Stir in the chiles.
> Pour the sauce evenly over chicken. You can mix it in if you like, but
> it's not necessary. Top with the cheese. Bake at 350º 25 minutes,
> until hot and bubbly. Remove from the oven and immediately sprinkle
> with the green onions.
>
This one hits a couple of pet peeves. [Rant Mode On] First is
naming. It's called enchilada casserole, but then since it is
obviously not enchiladas they put the word in quotes. What does that
mean? Gosh, my lack of imagination extends not only to the recipe but
to the name, too?
Secondly, every casserole ends with "top with grated cheese." Why?
It's often, as here, completely superfluous. A salsa verde baked
chicken dish is pretty good; smothering it in cheese simply makes it
taste like the other 40 casseroles you make. [Rant Mode Off] -aem

Rec: GREEN "ENCHILADA" CHICKEN CASSEROLE
 

In article >,
FERRANTE > wrote:

> Featured Recipe
> GREEN "ENCHILADA" CHICKEN CASSEROLE
(recipe snipped)

Looks good, Mark. Thanks.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Rec: GREEN "ENCHILADA" CHICKEN CASSEROLE
 

"Bobo Bonobo®" > wrote in message
...
On Jul 22, 10:05 am, FERRANTE > wrote:
> Featured Recipe
> GREEN "ENCHILADA" CHICKEN CASSEROLE
>

Where'd you get that? A ladies' mag, or the back of the taco
seasoning packet?


--Bryan


I seem to remember something similar in Southern Living Magazine circa 2002.

Jill

Rec: GREEN "ENCHILADA" CHICKEN CASSEROLE
 

In article
>,
aem > wrote:

> On Jul 22, 8:05*am, FERRANTE > wrote:
> > Featured Recipe
> > GREEN "ENCHILADA" CHICKEN CASSEROLE
> >
> > Ingredients
> > 4 cups cubed cooked chicken or turkey
> > 2 teaspoons Seasoning for Tacos
> > 8 ounces cream cheese
> > 1 tablespoon minced chives, optional
> > 7 ounce can Green Mexican Salsa
> > 4 ounce can chopped green chiles
> > 6 ounces Monterey jack cheese, shredded
> > 4 green onions, chopped
> >
> > Cooking Instructions
> > Grease an 11x7" baking pan. Put the chicken in the pan and toss with
> > the taco seasoning to coat. Soften the cream cheese and whisk well
> > with the chives and green sauce in a medium bowl. Stir in the chiles.
> > Pour the sauce evenly over chicken. You can mix it in if you like, but
> > it's not necessary. Top with the cheese. Bake at 350º 25 minutes,
> > until hot and bubbly. Remove from the oven and immediately sprinkle
> > with the green onions.
> >
> This one hits a couple of pet peeves. [Rant Mode On] First is
> naming. It's called enchilada casserole, but then since it is
> obviously not enchiladas they put the word in quotes. What does that
> mean? Gosh, my lack of imagination extends not only to the recipe but
> to the name, too?

That's a bit weird. I would serve softened corn tortillas with this.
You could eat them out of hand, or spoon the casserole into them and eat
them that way.

> Secondly, every casserole ends with "top with grated cheese." Why?

Because it makes it taste better!

:-)

> It's often, as here, completely superfluous. A salsa verde baked
> chicken dish is pretty good; smothering it in cheese simply makes it
> taste like the other 40 casseroles you make. [Rant Mode Off] -aem

Looks good to me.

--
Dan Abel
Petaluma, California USA