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You are here: Home / recipes / Green Chile Chicken Taco Casserole

Green Chile Chicken Taco Casserole

April 2, 2014 by ~The South Dakota Cowgirl~ 4 Comments

I did it again – posted what we were having for supper last night on a Facebook Thread and half a dozen people asked for the recipe.

This was basically a dump-what-you-have-in-the-pan kind of thing. I am in need of a grocery story trip, but have been putting it off, because I need to go to Denver, and on my way home, I plan to shop at the store in the “big city” of Rapid.

South Dakota Cowgirl Photography, green chile recipes, green chile chicken recipes, one dish recipes, casseroles

I am out of ground beef at the house, and while I had antelope sausage, it wouldn’t have been quite the same.

But, because I’m a big-time cheater in my kitchen, I do have canned chicken. I’m out of chicken breasts. Don’t judge me, people. I’m not 25 miles from the nearest town like PW is. I’m 55 miles- one way. And I don’t just go making trips to town because I want to cook something for dinner.

Originally what I wanted was Mexican cornbread, but since I didn’t have any ground beef, and wasn’t about to cut up a ribeye to make it, I decided I’d use the canned chicken, along with green chiles, rotel, corn, black beans and fresh-grated, Colby Jack cheese.

Green Chile Chicken Taco Casserole
2014-04-02 09:10:08
Serves 6
Green chiles, wild rice and quinoa, black beans, cheese and corn make a lovely one-dish casserole!
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Prep Time
12 min
Cook Time
25 min
Prep Time
12 min
Cook Time
25 min
Ingredients
  1. 24 oz chicken breast
  2. 1 10 oz can Rotel
  3. 1 15 oz can black beans (drained)
  4. 1 14.5 oz can of sweet corn (drained)
  5. 2 7oz cans of green chiles
  6. 1 TBS Chili Powder
  7. 2 cups of wild rice or quinoa or a mixture of both (pre-cooked)
  8. 2 cups of Shredded Colby Jack Cheese
  9. 6 corn tortillas
Instructions
  1. Spray non-stick cooking spray in the bottom of a 9x13 casserole dish. Add tortillas to cover the bottom of the pan.
  2. Preheat oven to 350.
  3. In a big bowl, combine chicken (if using canned- drain it first), and chili powder. Add Rotel (undrained), green chiles, corn, beans and rice. Pour over tortillas.
  4. Cover the dish with cheese and bake until the cheese is melted and or crispy, depending on how you like your cheese!
  5. Serve with sour cream, hot sauce/salsa (my niece and I prefer Mrs. Renfro's Habanero Salsa), sliced avocados, and more tortillas.
Notes
  1. The house will get very quiet once served. Enjoy!
By Jenn Z
The South Dakota Cowgirl https://thesouthdakotacowgirl.com/

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About ~The South Dakota Cowgirl~

Jenn Zeller is the creative mind and boss lady behind The South Dakota Cowgirl. She is an aspiring horsewoman, photographer, brilliant social media strategist and lover of all things western.

After a brief career in the investment world to support her horse habit (and satisfy her mother, who told her she had to have a “real” job after graduating college), she finally took the leap and stepped away from a regular income; trading the business suit once and for all for cowgirl boots, a hat, and jeans. She has not looked back.

When Jenn first moved to The DX Ranch on the South Dakota plains, she never imagined she’d find herself behind a camera lens capturing an authentic perspective of ranching, and sharing it with others. Jenn has always been called to artistry, and uses music, writing, images, home improvement, and her first true love of horses to express her ranching passion.

Horses are the constant thread and much of her work centers around using her unique style of writing to share her horsemanship journey with others in publications such as CavvySavvy, the AQHA Ranching Blog, the West River Eagle, the family ranch website, and her own website.

Using photography to illustrate her stories has created other opportunities -- Jenn’s brand “The South Dakota Cowgirl” has grown to the level of social media “Influencer”. This notoriety has led to work with Duluth Trading Company, Budweiser, Wyoming Tourism, Vice, Circle Z Ranch and Art of the Cowgirl, to name a few. She also serves as a brand ambassador for Woodchuck USA, Arenus Equine Health, Triple Crown Feed and Just Strong fitness apparel. Her photography has been featured by Instagram, Apple, TIME Magazine, The Huffington Post, and Oprah Magazine. Jenn’s work has been published internationally, has been seen in several books and has graced the covers of several magazines.

Jenn became a social media influencer by accident when she started to explore Instagram as a way to share her life on the ranch with folks that don’t get to experience it. It’s grown into an incredible platform that she uses to empower women, create an environment for self improvement and share life on the ranch.

When she’s not working, she loves to drink coffee, play with her naughty border collie named Copper, start ranch colts, and run about the country chasing cans. Her mother still thinks she doesn’t have a “real” job.

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Reader Interactions

Comments

  1. mary says

    April 2, 2014 at 10:14 am

    Looks wonderful will have to add to my recipe box.

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    • ~The South Dakota Cowgirl~ says

      April 2, 2014 at 2:20 pm

      Thanks, Mary!

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  2. Rebecca says

    April 2, 2014 at 11:21 am

    Yum !! Can’t wait to make this – I have lots of chicken in the freezer (we raise them) so I can make this happen. Was needing something to spice up our weekly chicken dishes! Thanks for sharing — and I never judge!

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  3. Raquel says

    April 3, 2014 at 3:13 pm

    Sounds awesome Jenn, I did not even know that chicken came in a can!!! But I would not make a special trip for it either, some of my favorite meals come from “cleaning out the fridge”

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