Best Spring Hill Ranchs Gringo Green Chile Casserole Recipes

SPRING HILL RANCH'S GREEN CHILE COUNTRY GRAVY

Steps:

• 1. In a small saucepan over medium high heat, heat the lard until just below the smoking point. Add the minced onion and sauté them until they have softened and are beginning to turn golden around the edges (about 5 minutes).
• 2. Whisk in the flour until well combined. Continue whisking or stirring for a minute or two to cook out the raw flour flavor. Slowly whisk in the milk. Add the green chiles. Whisking constantly, bring the gravy to a boil to thicken it, then reduce the temperature to a simmer. Season the gravy with salt and pepper.

PORK AND GREEN CHILE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. , Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices. Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with jalapeno slices.

CHICKEN AND CHILES CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine the sour cream, half-and-half cream, onion, chiles, salt and pepper. Stir in the potatoes, chicken and 2 cups cheese. , Pour the mixture into a greased 13x9-in. or 3-qt. baking dish. Bake, uncovered, until golden brown, about 1-1/4 hours. Sprinkle with remaining cheese before serving. If desired, sprinkle with chopped cilantro.

MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
• Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
• Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
• Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
• Repeat the layers (ENDING with the cheese).
• Spread the remaining soup mixture over the cheese.
• Bake uncovered for about 25 minutes or until hot and bubbly.

GREEN CHILI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese.
• Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.

GREEN CHILE CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
• Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
• Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
• Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.
• Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.

SPRING HILL RANCH'S NEW MEXICO GREEN CHILE SAUCE

Steps:

• 1. In a heavy bottomed skillet over medium heat, heat the lard until it is shimmering but not yet smoking. Sauté the onion until it has softened and become translucent, about 4 minutes. Add the garlic and stir until it is nice and fragrant, about 1 minute. Add the flour and mix it in well, stirring constantly for at least 2 minutes to cook out the flour-y taste.
• 2. Add in the green chiles, water (or stock), and salt and simmer the sauce uncovered, stirring often for 20 minutes, until most of the liquid has evaporated and the sauce has thickened slightly.
• 3. Add in the green chiles, water (or stock) and salt and simmer the sauce uncovered, stirring often for 20 minutes, until most of the liquid has evaporated and the sauce has thickened slightly.
• 4. Serve the sauce hot over or under your southwestern meal. Kept in an air tight container, this sauce should last a week in the refrigerator.

SPRING HILL RANCH'S GRINGO GREEN CHILE CASSEROLE

Steps:

• 1. Lightly grease or spray a 9"x13"x2" metal baking pan. Get out another pan at least a couple inches longer and/or wider than the first into to use for the bain marie (water bath). Put 2 quarts of water on to boil for the bain marie. Once you've completed step 2, adjust an oven rack to the center position and preheat the oven to 350°.
• 2. In a large skillet over medium high heat, melt the lard. Add the onion and cook them, stirring often, for 5 minutes. Add the garlic and stir until they are fragrant, about 30 seconds. Add the beef and chorizo to the pan, breaking them up into small pieces an incorporating the onions and garlic into them. Cook the meats, stirring and continuing to break them up, until just browned.
• 3. (See "Step 1" for prep) Stir in the Southwestern seasoning and water and simmer the mixture for 30 minutes. Drain the mixture very thoroughly (I use a fine strainer and then a large bowl lined with paper towels). (Note: If you do not thoroughly drain the meat mixture, you will end up with grease in the bottom of your casserole.)
• 4. In a large mixing bowl, whisk together the milk and eggs until they are well combined. Set this aside for a moment. (Note: I used more of each than the picture shows.)
• 5. (Note: If you do not firmly pat the chiles dry, you will end up with water in the bottom of your casserole.) In your prepared baking pan, cover the bottom with half your green chiles. Add half the milk mixture, then half the meat mixture and then the pepper jack cheese. Repeat the procedure, this time using the cheddar cheese on top.
• 6. Open the oven and pull out the rack. Place your larger pan on the rack and your casserole inside that. Carefully pour the boiling water around the outside of your casserole until it is nearly as deep as the ingredients in the casserole. Carefully push in the rack and close the oven door. Bake the casserole until it has firmed through, about 45 minutes. When you stick a wooden toothpick into the center, it should come out almost (but not quite) clean.
• 7. Very carefully remove the whole thing from the oven and put it on a rack to start cooling. Let it rest for 20 minutes. Now you can remove the casserole from the water bath and serve it up. Pass around some table salsa and/or hot sauce (I like Cholula® or Tapatio® with this, but Frank's® or Tabasco® will work fine.)
• 8. Notes: - You can make the meat mixture (steps 2 & 3) a day or 3 in advance, storing it in the 'fridge. - Seriously - You need to pat those green chiles dry. - If you make the whole casserole and then refrigerate it, be sure to let it come up to room temperature before baking it. If you don't, by the time the center finally gets done, the outer portion will be over-cooked.