Type what you have

Ingredients

• ✓ green chili
• velveeta
• diced tomato

Instructions

1. 1 Combine Velveeta and tomatoes with green chiles in a microwaveable bowl.
2. 2 Microwave on High until Velveeta is completely melted and mixture is well blended, about 5 minutes, stirring after 3 minutes.

By VELVEETA RoTel

Ingredients

• ✓ green chili
• tomato
• prepared cheese product

Instructions

1. 1 Microwave Method: In microwave safe bowl, combine tomatoes and cheese. Microwave on HIGH for 5 minutes or until cheese is melted; stir after 2 minutes; remove from oven and stir to combine.
2. 2 Conventional Method: In large saucepan, combine tomatoes and cheese. Stir over low heat until cheese melts.

By Red Gold

Ingredients

• ✓ green chili
• egg roll wrapper
• ground beef
• taco seasoning mix
• pepper jack cheese
• oil

Instructions

1. 1 Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, then drain off grease. Add taco seasoning and cook according to package directions. Set aside.
2. 2 Heat 1-inch-deep oil in a large skillet or preheat a deep fryer to 375 degrees F (190 degrees C).
3. 3 Lay out one egg roll wrapper at a time. Place a rounded tablespoon of seasoned ground beef in the center. Top with a small spoonful of green chilies and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling.
4. 4 Fry rolls in hot oil until golden brown on all sides, about 5 minutes. Remove from oil to drain on paper towels. Serve hot and fresh.

By STEPHANIEJO

Ingredients

• ✓ green chili
• chicken breast
• vegetable oil
• cayenne pepper
• corn tortilla chip
• mexican cheese blend

Instructions

1. 1 Combine chicken, vegetable oil, and cayenne pepper in a bowl; let stand at least 15 minutes, or longer if desired.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Heat a skillet over medium-high heat. Add chicken mixture; cook until no longer pink. Remove from heat; set aside.
4. 4 Meanwhile, spread a thin layer of tortilla chips in a 9x13-inch baking dish; top with 1/4 chicken, 1/4 chiles, and 1/4 cheese. Repeat layers three more times ending with cheese.
5. 5 Bake in the preheated oven until cheese melts and nachos heated through, 15 to 20 minutes. Serve with your favorite nacho toppings.

By Michelle

Ingredients

• ✓ green chili
• cream cheese
• cheddar cheese
• picante sauce
• taco seasoning mix
• flour tortilla

Instructions

1. 1 Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and seasoning mix in a large mixing bowl.
2. 2 Spread some of the mixture over most of one tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.

By Tara K Farley

Ingredients

• ✓ green chili
• tomato
• cucumber
• tomato
• cilantro
• onion
• jalapeno pepper
• kosher salt

Instructions

1. 1 Mix together diced tomatoes and green chiles, cucumbers, roma tomatoes, cilantro, onion, jalapeno pepper and kosher salt in a bowl. Serve immediately; for best flavor, chill for at least one hour.

By Cori Munafo

Ingredients

• ✓ green chili
• nacho cheese dip
• ground beef
• mexican seasoning
• taco seasoning
• onion
• chili powder
• tomato
• water

Instructions

1. 1 Pour the cheese sauce into a large slow cooker. Cover, and set to High.
2. 2 Place a large skillet over medium heat. Cook the ground beef until completely browned; stir in the taco seasoning. Reserving the fat in the skillet, use a slotted spoon to transfer the beef to the slow cooker and stir into the cheese.
3. 3 Return the skillet to medium heat. Combine the onion and chili powder in the skillet; cook until the onion softens. Stir in the tomatoes with green chiles. Add to the cheese mixture and stir through. If sauce is too thick, stir in up to 1/2 cup water.

By SEANS11

Ingredients

• ✓ green chili
• tomato
• red onion
• onion
• lime juice
• cilantro
• garlic
• cumin
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor.
3. 3 Pulse until mixture is combined but still chunky.
4. 4 Transfer salsa to a bowl, cover with plastic wrap, and refrigerate at least 1 hour before serving.
5. 5 Serve with chips.

By Stephanie Roynestad Fuller

Ingredients

• ✓ green chili
• tomato
• onion
• white vinegar
• brown sugar
• garlic powder
• cumin
• oregano
• coriander
• salt
• hot pepper sauce

Instructions

1. 1 Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.

By gapch1026

Ingredients

• ✓ green chili
• salt
• mexican-style cheese blend
• cheddar cheese
• jalapeno pepper
• cilantro
• green onion
• red onion
• lime
• taco seasoning mix
• chile-garlic sauce
• sour cream
• mayonnaise
• cream cheese
• lime juice
• cilantro
• tomato
• shoepeg corn
• corn
• corn
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 5-quart casserole with cooking spray.
2. 2 Combine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes in a large bowl.
3. 3 Beat the cream cheese, mayonnaise, sour cream, chili-garlic sauce, taco seasoning, and lime juice together in a separate large mixing bowl until smooth and creamy.
4. 4 Transfer the corn and tomatoes into the bowl containing the cream cheese dressing. Add the red onion, green onions, cilantro, and jalapeno pepper; stir until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined; season with kosher salt and spoon into the prepared baking dish.
5. 5 Bake in the preheated oven for 25 minutes, stir and continue baking until the dip is hot and bubbling and the top is lightly browned, 20 to 25 more minutes. Cool for 15 minutes before serving.

By Brad J Hall

Ingredients

• ✓ green chili
• pork sausage
• tomato
• cream cheese

Instructions

1. 1 Cook the sausage in a skillet over medium heat until evenly browned and no longer pink. Drain. Reduce heat to low, and stir in the tomatoes and cream cheese until evenly blended. Cook just until heated through. Serve warm.

By Emily

Ingredients

• ✓ green chili
• sour cream
• cheddar cheese
• black olive
• taco seasoning

Instructions

1. 1 Place the sour cream, Cheddar cheese, chopped green chilies, black olives, and taco seasoning into a bowl, and stir to combine.

By diskostew22

Ingredients

• ✓ green chili
• velveeta
• diced tomato
• pork sausage

Instructions

1. 1 Gather all ingredients.
2. 2 Mix Velveeta, tomatoes, and cooked pork sausage together in a microwave-safe bowl.
3. 3 Microwave on high for 3 minutes. Stir, and microwave until Velveeta is completely melted, about 2 more minutes.
4. 4 Serve and enjoy.

By VELVEETA Cheese

Ingredients

• ✓ green chili
• cream cheese
• sour cream
• taco seasoning mix
• mexican cheese blend
• ham
• cilantro

Instructions

1. 1 Preheat oven to 350 degrees F. Mix cream cheese, sour cream, chiles, Seasoning Mix and 1/2 cup of the shredded cheese in large bowl until well blended. Stir in ham.
2. 2 Spread in 9-inch pie plate sprayed with no stick cooking spray. Sprinkle with remaining 1/2 cup cheese.
3. 3 Bake 25 minutes or until heated through. Sprinkle with cilantro. Serve with tortilla chips.

By McCormick Spice

Ingredients

• ✓ green chili
• green olive
• black olive
• onion
• tomato
• olive oil
• red wine vinegar
• garlic
• hot pepper sauce

Instructions

1. 1 Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.

By Brent Rice

Ingredients

• ✓ green chili
• cream cheese
• mayonnaise
• jalapeno pepper
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeño peppers; transfer to a microwave-safe serving dish.
3. 3 Sprinkle with Parmesan cheese. Microwave on High until hot and heated through, about 3 minutes.
4. 4 Enjoy!

By Denise Millar Ramsey

Ingredients

• ✓ green chili
• ground beef
• onion
• taco seasoning
• water
• processed cheese food
• tomato sauce
• jalapeno pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is completely browned and crumbly, 7 to 10 minutes.
2. 2 Sprinkle taco seasoning over hamburger mixture. Stir in water; bring to a simmer and cook for 5 minutes.
3. 3 Place cheese cubes into the crock of your slow cooker; add hamburger mixture, green chiles, tomato sauce, and jalapeño peppers.
4. 4 Cover and cook on Low, stirring occasionally, until cheese is melted and smooth, about 45 minutes.

By Angellina

Ingredients

• ✓ green chili
• ground beef
• processed cheese food
• kidney bean
• tomato sauce
• tomato
• red onion
• cayenne pepper

Instructions

1. 1 Heat a large pot over medium-high heat. Cook and stir beef in the pot until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Stir cheese, kidney beans, tomato sauce, tomatoes, green chilies, red onion, and cayenne pepper with the beef. Reduce heat to low. Cook and stir beef mixture until the cheese is melted completely, about 10 minutes.

By Lee Ellen BrunGates

Ingredients

• ✓ green chili
• mayonnaise
• parmesan cheese
• cheddar cheese
• jalapeno pepper
• sourdough bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine mayonnaise, Parmesan cheese, Cheddar cheese, jalapeños, and green chilies in a bowl.
3. 3 Slice off the top of the sourdough round and hollow out the center to create a sturdy bread bowl. Fill the bread bowl with the jalapeño mixture.
4. 4 Bake in the preheated oven until heated through and golden on top, about 30 minutes.

By happywife05

Ingredients

• ✓ green chili
• cream cheese
• sour cream
• picante sauce
• taco seasoning mix
• garlic powder
• cheddar cheese
• black olive
• flour tortilla

Instructions

1. 1 Beat cream cheese, sour cream, picante sauce, taco seasoning, and garlic powder together in a small bowl until smooth; stir in Cheddar cheese, olives, and chiles.
2. 2 Spread about ½ cup cream cheese mixture onto each tortilla; roll each like a jelly roll. Wrap rolls in plastic wrap. Refrigerate for 2 hours to overnight. Cut into 1-inch slices.

By ACPHIFER

Ingredients

• ✓ green chili
• butter
• monterey jack cheese
• sour cream

Instructions

1. 1 Melt butter in a saucepan over medium heat. Reduce the heat to medium-low and stir in shredded cheese until melted. Mix in sour cream and green chiles; cook, stirring occasionally and without letting it boil, just until heated through.

By Wilemon

Ingredients

• ✓ green chili
• pork shoulder roast
• chili powder
• oregano
• taco seasoning
• garlic
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
3. 3 Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Cook to at least 145 degrees F (63 degrees C). Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

By RMARMOLEJO

Ingredients

• ✓ green chili
• cooking spray
• potato puffs
• diced tomato
• taco seasoning mix
• mexican blend cheese

Instructions

1. 1 Preheat oven to 425 degrees F.
2. 2 Spray 8x8-inch glass baking dish with cooking spray. Place potato puffs and drained tomatoes in baking dish. Sprinkle evenly with taco seasoning; toss together.
3. 3 Bake 25 minutes or until potatoes are golden brown and crisp, turning gently once halfway. Remove from oven; sprinkle with cheese.

By ROTEL

Ingredients

• ✓ green chili
• chicken broth
• picante sauce
• lime juice
• chicken breast
• chicken taco seasoning mix

Instructions

1. 1 Combine chicken broth, picante sauce, green chiles, and lime juice in a multi-functional pressure cooker (such as Instant Pot). Add chicken and sprinkle taco seasoning mix over the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the keep warm setting. Transfer chicken to a cutting board and let cool for 10 minutes.
3. 3 Shred chicken and return back to the pot for 3 minutes or until heated through.

By Soup Loving Nicole

Ingredients

• ✓ green chili
• cooking spray
• corn
• cheddar cheese
• black olive
• green olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart casserole dish with cooking spray.
2. 2 Mix corn, Cheddar cheese, black olives, green chilies, and green olives together in a bowl; pour into prepared casserole dish.
3. 3 Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

By Anne H

Ingredients

• ✓ green chili
• mexican cheese blend
• egg
• cottage cheese
• baking mix
• milk
• margarine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix Mexican cheese blend, eggs, cottage cheese, baking mix, milk, margarine, and green chiles together in a bowl; transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until cooked through and bubbling, about 40 minutes.

By Anna Johnson

Ingredients

• ✓ green chili
• chicken thigh
• adobo seasoning
• flour tortilla
• mexican cheese blend
• onion
• black olive

Instructions

1. 1 Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
2. 2 Heat grill for medium-high heat.
3. 3 Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
4. 4 Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

By Thuy Ortiz

Ingredients

• ✓ green chili
• elbow macaroni
• red enchilada sauce
• half and half
• cheddar cheese
• pepperjack cheese
• chicken
• cilantro

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Combine enchilada sauce, half-and-half, and green chiles in the same pot over medium heat and cook until warm, 5 to 10 minutes. Slowly add Cheddar cheese and pepperjack cheese and whisk continuously until melted, about 5 minutes. Return cooked macaroni to the pot. Add chicken and cilantro and stir until combined and heated through, about 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ green chili
• chicken
• green salsa
• chili powder
• cumin
• garlic powder
• flour tortilla
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a skillet over medium-low heat. Add chicken, chilies, salsa, chili powder, cumin, and garlic powder. Cook and stir until heated through, 3 to 5 minutes. Remove from the heat.
3. 3 Meanwhile, heat 2 to 3 tortillas at a time in a microwave until soft and pliable, 20 to 25 seconds. Continue with remaining tortillas.
4. 4 Lay a tortilla on a work surface. Add some chicken mixture in a line, towards one end of the tortilla, and top with some cheese. Roll tightly, being careful not to tear the tortilla. Secure with two toothpicks. Repeat until all tortillas, chicken, and cheese are used. Transfer tortillas to a baking dish.
5. 5 Bake in the preheated oven for 7 minutes. Flip and continue to bake until golden, about 7 minutes more.

By Rocks422

Ingredients

• ✓ green chili
• cooking spray
• whole wheat tortilla
• cream of mushroom soup
• green taco sauce
• green onion
• chicken breast
• cheddar cheese

Instructions

1. 1 Grease a 9x13-inch baking dish with cooking spray. Set aside.
2. 2 Wrap tortillas in paper towels moistened with water; cook in the microwave until soft, about 20 seconds.
3. 3 Stir condensed soup, taco sauce, green chiles, and green onions together in a large bowl. Fold chicken into soup mixture.
4. 4 Spread some chicken mixture onto each tortilla. Sprinkle each with some cheese and roll up tortilla around filling; place seam-side down in the prepared baking dish. Spread remaining chicken mixture over rolled tortillas, then sprinkle with remaining cheese.
5. 5 Cover the baking dish with aluminum foil; refrigerate for at least 8 hours to overnight.
6. 6 Remove the baking dish from the refrigerator and let sit at room temperature for 30 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese begins to brown along the edges, about 15 minutes more.

By AMeyer