Type what you have

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
• pork sausage
• onion
• butter
• egg
• process cheese
• salsa
• flour tortilla

Instructions

1. 1 Place the pork sausage and onion into a skillet over medium heat, and cook until the sausage is browned, about 10 minutes. Break the meat apart into crumbles as it cooks. Drain the excess grease.
2. 2 In a separate skillet over medium heat, melt the butter until the foam subsides, and cook and stir the beaten eggs with the chilies until softly scrambled but not wet, about 3 minutes. Transfer the scrambled eggs into a large bowl, and stir in the cooked sausage mixture.
3. 3 Place a tortilla onto a microwave-safe plate, and cook in the microwave on High setting for 10 to 20 seconds. The tortilla should be warm and pliable. Spoon about 1/2 cup of the sausage and egg mixture in a line down the the tortilla, slightly off center. Top with about 1 tablespoon of shredded cheese, and 1 tablespoon of salsa. Fold 2 opposite ends of the tortilla over the filling. Press the 2 ends down so they stay folded. Carefully roll the shorter unfolded edge over the burrito, pushing the filling to the back of the roll as you go, to snugly enclose the filling. Keep the 2 ends folded as you roll. Wrap in foil if desired. Repeat with the rest of the tortillas.

By LYNDERAE

Ingredients

• ✓ green chili
• all-purpose flour
• baking powder
• garlic powder
• egg
• cottage cheese
• monterey jack cheese
• cheddar cheese
• green onion
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
2. 2 Sift together flour, baking powder and garlic powder. In a separate bowl, beat eggs well. Gradually stir in flour mixture. Blend in cheeses, green onions, chilies and butter. Pour batter into prepared casserole dish.
3. 3 Bake in preheated oven until firm and a toothpick inserted into center of the loaf comes out clean, about 35 to 45 minutes.

By OKIE

Ingredients

• ✓ green chili
• butter
• white sandwich bread
• pork sausage
• egg
• sour cream
• black pepper
• cheddar cheese

Instructions

1. 1 Butter the bottom and sides of an 8 1/2x11-inch baking dish with butter.
2. 2 Use remaining butter to coat 1 side of each bread slice. Place bread butter-side down in the prepared pan until entire bottom is covered in a single layer.
3. 3 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, crumbly, and almost fully cooked, about 5 minutes. Sprinkle sausage over bread in an even layer.
4. 4 Beat eggs, sour cream, and pepper with either a whisk or electric beater. Pour evenly over sausage.
5. 5 Mix Cheddar cheese and green chiles together in a separate bowl. Sprinkle evenly over the egg mixture. Cover and put in the refrigerator for 8 hours, to overnight.
6. 6 To bake: Do not preheat the oven. Place, uncovered, in an oven and set to 350 degrees F (175 degrees C). Bake until brown on top, about 1 hour.

By Trisha

Ingredients

• ✓ green chili
• pork sausage
• butter
• english muffin
• cheddar cheese
• mozzarella cheese
• egg
• sour cream

Instructions

1. 1 Heat a large skillet over medium-high heat. Add sausage; cook and stir until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
2. 2 Lightly grease a 9x13-inch baking dish.
3. 3 Spread butter on inside of each English muffin half; arrange in the prepared baking dish. Top with ½ each sausage, Cheddar cheese, and mozzarella cheese.
4. 4 Whisk eggs, sour cream, and green chiles together in a large bowl; pour evenly over sausage and cheese layer. Top with remaining ½ each sausage, Cheddar cheese, and mozzarella cheese. Cover strata; chill for 8 hours.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until lightly browned and set in the middle, about 35 minutes. Let stand before serving for 10 minutes.

By amycheryl

Ingredients

• ✓ green chili
• vegetable oil
• corn tortilla
• refried bean
• butter
• egg
• cheddar cheese
• bacon
• salsa

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet over medium-high heat. Fry two tortillas at a time in the hot skillet until firm, but not crisp, about 30 seconds per side. Drain on paper towels.
3. 3 Reduce the heat to medium, and add more oil to the skillet if dry. Crack in eggs and cook until the outer edges become opaque, about 1 minute. Cover, reduce the heat to low, and cook until the whites are completely set, about 4 minutes.
4. 4 While the eggs are cooking, combine refried beans and butter in a microwave-safe dish. Cover and microwave on high in 1-minute intervals until hot.
5. 5 Place tortillas onto plates and spread with a layer of hot refried beans.
6. 6 Top with Cheddar, a fried egg, crumbled bacon, and salsa.

By Wineaux

Ingredients

• ✓ green chili
• bacon
• onion
• egg
• hash brown potato
• cheddar cheese
• cottage cheese
• swiss cheese
• green bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir bacon and onion in a skillet over medium heat until bacon is crisp, 10 to 15 minutes. Drain grease, reserving drippings.
3. 3 Grease a 9x13-inch baking dish with reserved bacon grease.
4. 4 Combine cooked bacon and onion, eggs, hash brown potatoes, Cheddar cheese, cottage cheese, Swiss cheese, bell pepper, and green chiles in the prepared baking dish; stir to combine.
5. 5 Bake in the preheated oven until eggs are set firm, 35 to 40 minutes.
6. 6 Let casserole cool 10 minutes before cutting to serve.

By TRISH

Ingredients

• ✓ green chili
• all-purpose flour
• baking powder
• salt
• egg
• colby monterey jack cheese
• cottage cheese
• spinach
• butter
• pie crust

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Whisk flour, baking powder, and salt together in a small bowl; set aside.
2. 2 Beat eggs in a mixing bowl until smooth. Whisk in flour mixture until no lumps remain. Stir in the Colby-Monterey Jack cheese, cottage cheese, spinach, green chiles, and melted butter until evenly blended. Divide mixture between pie crusts.
3. 3 Bake quiches in the preheated oven for 15 minutes, then reduce the temperature to 350 degrees F (175 degrees C). Continue baking until quiches are lightly browned, and a knife inserted into the center comes out clean, 35 to 40 minutes.

By nica36

Ingredients

• ✓ green chili
• cooking spray
• hash brown potato
• cheddar cheese
• salt
• black pepper
• canola oil
• pork sausage
• red bell pepper
• onion
• egg

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Lightly spray a muffin tin with cooking spray.
3. 3 In a bowl, mix thawed hash browns, cheese, salt, and pepper. Evenly distribute the mixture in the muffin cups, pressing down the bottoms and up on the sides to create "cups." Bake for 20 minutes, or until golden brown around the edges.
4. 4 In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes, until browned, stirring frequently to break up the sausage into small pieces. Drain.
5. 5 In a bowl, mix the cooked Jimmy Dean sausage with the bell pepper, onion, and green chili.
6. 6 Carefully remove the muffin tin from the oven and fill halfway with the sausage and pepper mix. Top each cup with 1 raw egg.
7. 7 Place the muffin tin back in the oven for about 10 minutes, or until the eggs have set to your liking.
8. 8 Enjoy immediately, or store in the refrigerator. Reheat in the microwave or oven for 10 minutes at 350 degrees F (175 degrees C).

By JimmyDean

Ingredients

• ✓ green chili
• pork sausage
• sage
• flour tortilla
• monterey jack cheese
• egg
• milk
• salt
• garlic salt
• onion salt
• black pepper
• cumin
• tomato

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Grease a 10x9-inch baking dish. Layer half the tortilla pieces into the bottom of the prepared dish; top with 2 cans green chilies, half the cooked sausage, and half the cheese, respectively. Repeat layering.
3. 3 Beat eggs, milk, salt, garlic salt, onion salt, black pepper, and cumin together in a bowl; pour over the layers in the baking dish.
4. 4 Cover baking dish with plastic wrap and refrigerate 8 hours to overnight.
5. 5 Remove dish from refrigerator and let warm at room temperature for 30 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Bake the casserole bake in the preheated oven for 50 minutes. Arrange a layer of tomato slices atop the casserole and continue baking until a knife inserted into the middle of the casserole comes out clean, 10 to 15 minutes more. Let casserole cool 10 minutes before cutting.

By Playtoday123

Ingredients

• ✓ green chili
• egg
• butter
• onion
• long-grain white rice
• chicken broth
• butter
• all-purpose flour
• half-and-half
• salt
• pepper
• cheddar cheese
• monterey jack cheese
• paprika

Instructions

1. 1 Place eggs in a large saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
2. 2 In large saucepan, melt butter over medium heat. Stir in onions and rice; cook, stirring occasionally, until onions are limp. Pour in 2 cups chicken broth, cover and cook until rice is done, about 20 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish.
4. 4 In another saucepan, melt remaining 2 tablespoons butter. Whisk in flour. Slowly stir in cream and remaining 2 tablespoons chicken broth; stir constantly until thickened. Remove from heat and season with salt and pepper to taste.
5. 5 Spread half of the cooked rice in bottom of the prepared pan. Top with half of the egg slices, half of the diced green chilies and half of each of the cheeses. Spoon half of the chicken gravy the eggs. Repeat with remaining ingredients.
6. 6 Bake uncovered in preheated oven until bubbly and golden. Sprinkle with paprika if desired.

By Michele O'Sullivan

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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ green chili
• black bean
• tomato
• onion
• garlic
• pie crust
• cheddar cheese
• flour tortilla

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl, mix the beans, green chiles, tomatoes, onion and garlic. Line 9 inch pie pan with one pie crust. Pour 1/4 of the bean mixture into crust and spread evenly. Sprinkle with some of the cheese and cover with a tortilla. Continue to layer mixture the with cheese and tortillas, then cover with second pie crust. Flute edges and make slits in top.
3. 3 Bake in preheated oven for 45 minutes, or until crust is golden.

By Sherrie

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
• chipotle pepper
• adobo sauce
• water
• pork loin roast
• chicken breast
• white hominy
• onion
• garlic
• chicken broth
• oregano
• cumin
• black pepper
• bay leaf

Instructions

1. 1 Place the chipotle chile and water into a blender, and puree until smooth. Pour into a slow cooker, and add the pork, chicken, hominy, green chilies, onion, garlic, and chicken broth. Season with oregano, cumin, pepper, and the bay leaf.
2. 2 Cover, and cook on Low 6 to 7 hours until the meats are tender. Remove the bay leaf before serving.

By kreativekuisine

Ingredients

• ✓ green chili
• butter
• chicken breast
• cream of chicken soup
• sour cream
• ranch dressing mix
• flour tortilla
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large skillet over medium-high heat. Stir in chicken and cook until no longer pink in the center, about 7 minutes. Whisk together condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13-inch baking dish.
3. 3 Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
4. 4 Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

By Amber

Ingredients

• ✓ green chili
• chorizo
• onion
• garlic
• butter
• all-purpose flour
• milk
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic and cook until transparent, 4 to 5 minutes more.
3. 3 Melt butter in saucepan over medium-high heat until sizzling. Stir in flour and whisk until a paste forms, about 5 minutes. Whisk in milk and continue to cook, whisking, until sauce begins to thicken, about 5 more minutes. Stir in the chorizo mixture, shredded cheese, and green chiles. Continue stirring until smooth and thick.
4. 4 Transfer mixture into a shallow baking dish.
5. 5 Bake in the preheated oven until browned, about 25 minutes.

By emmyjay1