Some like it hot. My son Pearson told me about his recent attempt at eating a Ghost pepper chicken wing--a feat he will not likely try again. It makes an amusing story listening to the tale of his manly men friends crying while they ate then running for napkins and water...this is not that. No ghosts here, just angels. Angel Fire is a place in New Mexico, I understand. The state so famous for outstanding green chile peppers. Thank you New Mexico. This casserole is outstanding! It tastes a lot like green chile enchiladas. I was going for a green chile rice base, and that is good too. The sour cream flavor is perfect, either way. This is a rich dish and needs only a little green salad on the side.
It is a little complicated if you start from scratch, but easy peasy if you are using leftovers like I did. I already had caulirice in my freezer. It is so much easier to make a lot and then freeze it. That way, I don't need to clean up the food processor as often. I also had a big batch of Green Chile Chicken Shreds made up. That is a simple crockpot dish that is useful in so many ways. Got those? This goes together in a snap.I used Green Chile Chicken Shreds. That recipe is here.
If not, I will give the long version of the recipe here. It is the best way to make a big batch to feed a bunch. My way, and it is a good Triple Play meal to make with Southwest Shredded Beef or Tequila Chicken from Table for Two.
Angel Fire Chicken Casserole
1 medium cauliflower, grated
1 tbsp mild oil
1 tsp onion powder
1 tsp salt
2 four oz cans mild green chiles
1 1/2 cup sour cream
2 cups Monterey Jack cheese, divided use
18 oz Green Chile Chicken Shreds or any cooked, shredded chicken
After processing cauliflower in a food processor, saute it in oil until just tender. Sprinkle with onion powder and salt. Transfer to a mixing bowl. Stir in both cans of green chile, the sour cream, the eggs and 1 cup of cheese. Pour this mixture into a 13 x 9" casserole dish. Cover the top with the shredded chicken. Top with the remaining cheese. Bake at 350 degrees for 30 minutes or until the top is brown and the egg is set in the center.
Serves 6: 483 calories 9 net carbs 28 g fat
|This version was reduced to a small family serving-|
the recipe will fill a larger dish.
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