Type what you have

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
• 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
• 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
• 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
• ground beef
• beef bouillon granules
• monterey jack cheese

Instructions

1. 1 Preheat the grill for high heat and lightly oil the grate.
2. 2 Combine ground beef, green chiles, and bouillon in a bowl; shape into 4 patties.
3. 3 Grill patties on the preheated grill until desired doneness, or 5 minutes per side. Top each patty with cheese about 2 minutes before removing from the grill. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By MOLSON7

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
• 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
• 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
• 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
• chicken
• green chile salsa
• whipping cream
• salt
• oil
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together chicken, chilies, and salsa in a large bowl until well combined. Set aside.
3. 3 Stir together whipping cream and salt in a wide, shallow dish until well combined. Set aside.
4. 4 Heat oil in a large, heavy skillet over medium-high heat. Fry each tortilla in hot oil until blistering, 2 to 4 seconds, then immediately dip into cream mixture.
5. 5 Fill fried tortillas with chicken mixture. Roll and place flap-side down in a baking dish. Pour remaining cream mixture over tortillas and sprinkle with cheese.
6. 6 Bake uncovered in the preheated oven until cheese is melted, 15 to 20 minutes.

By LOSTUTTLES

Ingredients

• ✓ green chili
• vegetable oil
• long-grain white rice
• black pepper
• chicken broth

Instructions

1. 1 Heat vegetable oil in a saucepan over medium heat. Stir rice in hot oil until coated; add green chiles and continue cooking until rice begins to brown lightly, 2 to 3 minutes. Season rice with pepper. Pour broth into the saucepan; bring to a boil. Reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed and the rice tender, about 20 minutes.

By cburkholder

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
• chicken breast
• salsa
• chicken bouillon
• navy bean
• water

Instructions

1. 1 Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.
2. 2 Cook on High until the chicken falls apart, about 4 hours.
3. 3 Mash the chili with a potato masher to give a thicker texture, if desired.

By Bill

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
• ground beef
• onion
• garlic
• taco seasoning mix
• chili bean
• tomato
• tomato sauce

Instructions

1. 1 Place ground beef into a soup pot over medium heat; cook and stir until meat is browned, breaking it up into crumbles as it cooks, about 10 minutes.
2. 2 Stir in onion and garlic; cook until onion is translucent, about 5 minutes. Drain excess grease if necessary. Sprinkle meat with taco seasoning mix; cook and stir for 1 to 2 minutes.
3. 3 Pour in beans, chili-seasoned tomatoes, tomato sauce, and diced green chilies; stir to combine. Simmer until flavors blend, about 30 minutes.

By Abbie Jensen Whitton

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