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Chile Verde Casserole

Chile Verde Casserole

Ingredients

4 to 6poblano peppers or 1 (4 ounce) can diced green chile peppers, drained**
1pound  mild turkey sausage, casings removed
1cup  chopped onion
1/4cup  all-purpose flour
1(16-ounce)  jar salsa verde (green chile sauce)
1cup  sour cream
1clove garlic, minced
126-inch  corn tortillas
2cups  shredded sharp Cheddar cheese

Directions

Preheat oven to 425°F. Remove and discard stems, seeds and membranes from fresh peppers. Place peppers, cut sides down, on foil-lined baking sheet. Bake 20 to 25 minutes or until skins are blistered and dark. Remove peppers from oven. Immediately wrap in foil. Let stand 30 minutes. Peel peppers, discarding skins. Chop peppers.
Reduce oven temperature to 350°F. Lightly coat 2-quart rectangular baking dish with nonstick cooking spray. Set aside.
In large skillet, cook sausage and 1/2 cup onion until sausage is brown. Stir in peppers and flour. Stir in salsa, 1 cup water, sour cream and garlic. Bring to boiling.
Layer half of tortillas in prepared baking dish. Top with half of meat mixture, remaining 1/2 cup onion and half of cheese. Repeat layers. Bake about 20 minutes or until heated through. Let stand 10 minutes before serving.
**Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly in hot, soapy water afterward.

Nutrition Facts

Serving Size 1
Amount Per Serving
Calories 407 Fiber 3g
Calories From Fat 205 Sugars 4g
Total Fat 22g Protein 17g
Saturated Fat 13g Carbohydrates 32g
Cholesterol 73mg Potassium 290mg
Sodium 726mg Sodium Extra
Print   Full | 3x5 | 4x6
Serves: 8
Prep Time:
25 minutes
Cook Time:
20 minutes
Print Recipe
Full | 3x5 | 4x6
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