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Chakalaka
Dinner African

Chakalaka

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat oil in a skillet over medium heat; stir in onions and bell peppers. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. 2 Add carrots, tomatoes, green chiles, water, bouillon cube, curry powder, chili powder, salt, and pepper. Cook until mixture is well combined and thickened, 15 to 20 minutes.

By seattlelove

Cheesy Chile Eggrolls
Dinner Asian

Cheesy Chile Eggrolls

4.5

Prep
20 min
Cook
3 min
Total
23 min

Instructions

  1. 1 Place eggroll wraps on a work surface. Place 1 whole green chile diagonally on the wrap. Add about 2 tablespoons pepper Jack cheese, or enough to cover chile. Fold bottom corner over filling. Roll snugly halfway to cover filling. Fold in both sides snugly against filling to look like an envelope; moisten edges of last flap with a moistened finger. Roll wrap up and seal top corner using water again to moisten edges to make them stick. Lay flap-side down until ready to cook. Repeat with remaining ingredients.
  2. 2 Heat canola oil in a deep saucepan over medium heat to 350°F. Lower eggrolls with the flap side down carefully into the hot oil in batches. Fry until golden, turning occasionally, 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining eggrolls.

By Culinary Envy

Pepper Corn
Dinner

Pepper Corn

3.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt cream cheese and butter in a saucepan. When ingredients are melted, stir in evaporated milk, corn, and green chilies. Pour mixture into an 8x8 inch pan.
  3. 3 Bake in a 350 degrees F (175 degrees C) oven for 20 minutes; until brown and bubbly.

By Danelle

Green Chile and Rice Casserole
Dinner

Green Chile and Rice Casserole

4.4

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
  2. 2 Prepare instant long grain and wild rice mix according to package directions.
  3. 3 Spread 1/2 of the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 of the sour cream mixture over rice, and top with 1/2 of the cheese. Repeat the layers.
  4. 4 Bake 25 minutes in the preheated oven, or until bubbly.

By PC48

Slow Cooker Pulled Pork for Tacos
Dinner Mexican

Slow Cooker Pulled Pork for Tacos

4.0

Prep
5 min
Cook
480 min
Total
485 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place pork roast in the bottom of a slow cooker.
  3. 3 Mix water and taco seasoning together in a separate bowl and pour over pork; add green chiles.
  4. 4 Cover and cook on Low until fork-tender, about 8 hours.
  5. 5 Remove pork and shred with 2 forks.

By MANDY5473

Instant Pot Queso Blanco
Dinner

Instant Pot Queso Blanco

4.0

Prep
5 min
Cook
8 min
Total
13 min

Instructions

  1. 1 Select Slow Cooker setting on a multi-functional pressure cooker (such as Instant Pot); set temperature to High. Add Oaxaca cheese, heavy cream, and Neufchatel cheese. Stir until melted, 3 to 5 minutes. Reduce temperature to Low. Let queso cook for 5 to 7 minutes more. Pour in green chiles, jalapenos peppers, and pickling juice. Mix well.

By thedailygourmet

Mexican Stuffed Shells with Turkey
Dinner

Mexican Stuffed Shells with Turkey

4.0

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Combine turkey, chopped green chiles, water, and taco seasoning in a large saucepan; cook and stir until turkey is cooked through and moisture is absorbed, 8 to 10 minutes. Remove from heat.
  4. 4 Spread salsa in the bottom of a 9x13-inch baking pan.
  5. 5 Stuff each pasta shell with some of the turkey mixture and arrange on top of the salsa in the baking dish. Sprinkle Cheddar cheese on top. Cover pan with aluminum foil.
  6. 6 Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.

By arnandlor

Chicken Sopa
Dinner

Chicken Sopa

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Put the chicken into a mixing bowl. Add the chicken soup, mushroom soup, green chiles and broth. Mix well.
  3. 3 In a 9x13 inch baking dish place a layer of corn tortillas to cover the bottom, then a layer of the chicken mixture, then a layer of cheese. Continue to layer, like you would lasagna, until all of the chicken mixture is gone. Bake in the preheated oven for 20 minutes or until the cheese is bubbly and brown. Let cool and serve.

By Sue

Quick Chiles Rellenos Bake
Dinner Mexican

Quick Chiles Rellenos Bake

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Split each chile lengthwise into halves and remove the seeds. Arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. Roll tortilla to enclose the filling. Repeat process with remaining tortillas, chiles and cheese. Arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas.
  3. 3 Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.

By Jeanna

Game Day Jalapeno Cheese Dip
Dinner

Game Day Jalapeno Cheese Dip

3.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Brown ground beef and sausage in a large skillet over medium-high heat. Drain fat. Stir in the cheese cubes; cook over medium heat until melted, stirring constantly. Mix in the tomato sauce, tomato paste, green chiles, and jalapeno peppers. Stir well.
  2. 2 Transfer dip to a slow cooker set to Low to serve.

By Kel Kel

Green Chili Stew with Pork
Dinner

Green Chili Stew with Pork

4.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Place bones into a heavy roasting pan and add enough water to cover bottom of pan. Cover pan with a tight fitting lid and cook until browned. You may need to add more water while it is cooking so be sure to check.
  2. 2 In a large stock pot, combine browned boned, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. Simmer for 5 to 6 hours.
  3. 3 Remove bones from soup, remove any meat, and place meat back into soup. Once vegetables are tender, serve.

By Wendy

Chicken Chipulos
Dinner

Chicken Chipulos

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine the soups, chicken, green chiles, onion and sour cream in a medium size bowl. Set aside.
  3. 3 Rip tortillas into bite size pieces and layer 1/3 onto the bottom of a 9x13 inch baking dish. Layer chicken mixture on top, then a layer of cheddar cheese. Repeat two additional times, making sure to end with cheese on the top layer. Bake in preheated oven for about an hour and serve.

By Janine Edwards

Corn Casserole
Dinner

Corn Casserole

4.7

Prep
15 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. 2 Mix cream-style corn, sour cream, melted butter, and eggs together in a large bowl until well combined. Stir in whole-kernel corn, Cheddar, onion, and chiles. Stir in corn muffin mix until just moistened.
  3. 3 Bake in the preheated oven for until a knife inserted in the center comes out clean and the top is golden, about 75 minutes. Let stand for 5 minutes before serving.

By Polly Woodard

Spicy Low-Carb Eggplant with Beef and Tomatoes
Dinner

Spicy Low-Carb Eggplant with Beef and Tomatoes

4.1

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place eggplant in a bowl, sprinkle with salt, and add water to cover. Let stand for 15 minutes. Drain and pat dry.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  3. 3 Reduce heat to low and add diced tomatoes and green chiles, eggplant, bell pepper, garlic, thyme, rosemary, and chili powder. Mix well, cover, and simmer until vegetables are tender, 15 to 20 minutes.

By Betheny

Slow Cooker Machaca
Dinner Mexican

Slow Cooker Machaca

4.6

Prep
15 min
Cook
720 min
Total
735 min

Instructions

  1. 1 Season beef roast and pork loin all over with salt and pepper. Place into a slow cooker. Cover and cook on Low for 8 to 10 hours.
  2. 2 Drain juices and shred meat into strands. Return meat to the slow cooker. Stir in enchilada sauce and green chiles; cook on Low for 4 to 8 hours more.

By TucsonMom

Slow Cooker Hoppin' John Chowder
Dinner

Slow Cooker Hoppin' John Chowder

4.1

Prep
30 min
Cook
360 min
Total
390 min

Instructions

  1. 1 Prepare rice according to package instructions, and set aside. Meanwhile, combine the ground sirloin, green pepper and onion in a large skillet over medium-high heat. Cook, stirring frequently, and crumbling beef until no longer pink. Drain off grease.
  2. 2 Place the rice and beef mixture into a 5 quart slow cooker. Add the black-eyed peas, beef broth, diced tomatoes with green chilies and enough water to cover everything.
  3. 3 Cover, and cook on Low for 4 to 6 hours.

By Sandy Clark Gerhardt

Easy Bake Brisket
Dinner American

Easy Bake Brisket

4.4

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Place the beef brisket in a baking dish. In a bowl, mix the onion soup mix, diced tomatoes and green chiles, tomato sauce, and garlic powder. Pour over the brisket.
  3. 3 Loosely cover the brisket with foil. Bake 3 hours in the preheated oven, or to an internal temperature of at least 145 degrees F (63 degrees C).

By Stephkp1

Quick and Easy White Chili
Dinner

Quick and Easy White Chili

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. 2 Heat oil in a large stockpot over medium heat. Add onions and garlic; sauté until onions are transparent, about 5 minutes. Stir in chiles, cumin, and oregano; cook and stir until fragrant, 2 to 3 minutes. Add broth, cooked pork, and beans; bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes.
  3. 3 Remove from the heat and stir in Monterey Jack until melted.

By LEMONADE63

Vegan Enchilada Bake
Dinner

Vegan Enchilada Bake

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Pour crushed tomatoes into the bottom of a casserole dish. Layer 1/3 of the rice, 1/3 of the beans, 1/3 of the diced tomatoes, 1/3 of the seitan, 1/3 of the vegan cheese, 1/3 of the tortillas, and 1/3 of the enchilada sauce into the dish, in that order. Repeat with 2 more layers.
  3. 3 Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.

By Erica Anderson

Tequila Lime Pork Tenderloin
Dinner

Tequila Lime Pork Tenderloin

4.3

Prep
10 min
Cook
20 min
Total
510 min

Instructions

  1. 1 Whisk lime juice, tequila, orange juice, cilantro, chiles, chili powder, honey, garlic, salt, and pepper together in a bowl; pour into a 1-gallon resealable bag. Add pork tenderloins, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours.
  2. 2 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
  3. 3 Remove tenderloins from marinade and shake off excess. Discard remaining marinade.
  4. 4 Cook tenderloins on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

By celeste

Potato Soup with Cheese and Green Chiles
Dinner

Potato Soup with Cheese and Green Chiles

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Combine potatoes, celery, onion, 1/2 of the Cheddar cheese, green chiles, and pepper in a soup pot and cover with water. Cover the pot and bring to a boil. Reduce heat and simmer until celery is tender, 30 to 40 minutes. Add evaporated milk and butter. Stir in bouillon; taste and adjust if needed.
  2. 2 Pour into serving bowls and top with remaining Cheddar cheese.

By Shelby Breckenridge

White Bean Shredded Chicken Chili
Dinner

White Bean Shredded Chicken Chili

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add cumin and continue cooking for 1 minute.
  2. 2 Stir in chicken broth, scraping the bottom of pot with a wooden spoon. Add chicken, beans, chiles, oregano, salt, and cayenne to the pot and bring to a simmer. Continue simmering, stirring occasionally, about 15 minutes.

By Chef BamBam

Cheese Mexican Corn Spoon Bread
Dinner

Cheese Mexican Corn Spoon Bread

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  2. 2 Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  3. 3 Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish.
  4. 4 Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.

By nana3z

Spicy Campanelle Sausage Skillet
Dinner

Spicy Campanelle Sausage Skillet

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add sausage, diced tomatoes and green chiles, campanelle, chicken broth, Greek yogurt, onion powder, garlic powder, and pepper. Stir and bring to a boil.
  2. 2 Reduce heat to low, cover, and simmer until pasta is tender yet firm to the bite, 15 to 20 minutes. Remove from the heat and stir in 1/2 of the Monterey Jack cheese. Sprinkle remaining cheese on top and serve.

By apk979

Black-Eyed Pea Gumbo
Dinner

Black-Eyed Pea Gumbo

4.4

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add onion, pepper, and celery; cook until tender.
  2. 2 Pour in chicken broth; stir in rice, black-eyed peas with liquid, diced tomatoes with green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer for 45 minutes, or until rice is tender. Add water if gumbo is too thick.

By Lynn Blackwelder Patterson

Speedy Mexican Black Beans and Quinoa
Dinner

Speedy Mexican Black Beans and Quinoa

4.5

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring 4 cups water to a boil in a medium saucepan. Stir in quinoa and 2 teaspoons chicken bouillon. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 20 to 25 minutes.
  2. 2 Meanwhile, combine remaining 1 1/2 cups water and 1 teaspoon bouillon with black beans, diced tomatoes, cumin, coriander, garlic powder, and pepper in another medium saucepan. Bring to a boil. Reduce heat to medium and cover. Simmer until quinoa is ready.
  3. 3 Remove quinoa from heat and let sit for 5 minutes. Spoon the quinoa into bowls. Top with the seasoned beans and Monterey Jack cheese.

By mlovestocook

Award Winning Chicken Chili
Dinner

Award Winning Chicken Chili

4.3

Prep
20 min
Cook
285 min
Total
785 min

Instructions

  1. 1 Cover chicken with water in a large pot and bring to a boil; reduce heat to low and simmer until chicken is no longer pink in the center, 45 minutes to 1 hour. Remove chicken and set aside to cool. Reserve cooking liquid. Shred chicken when cool enough to handle.
  2. 2 Combine chicken, cooking liquid, white beans, hominy, onion, green chiles, garlic, cumin, oregano, and chicken bouillon in a slow cooker. Cover and refrigerate overnight.
  3. 3 Cook chicken and bean mixture on Low in slow cooker for 4 to 4 1/2 hours. Top individual servings with Monterey Jack cheese.

By ASweetGemini

Torchy's Tacos Green Chile Queso
Dinner

Torchy's Tacos Green Chile Queso

4.1

Prep
30 min
Cook
11 min
Total
41 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat; add onion and jalapenos. Cook, stirring frequently, until tender, about 5 minutes. Add garlic; cook for 1 minute more and remove from heat.
  2. 2 Transfer jalapeno mixture to a blender. Add water, diced tomatoes, hot green chiles, mild green chiles, and cilantro. Cover and blend on high until mostly smooth.
  3. 3 Pour blended mixture into a large pot over medium heat. Add processed cheese, chicken soup, cream cheese, hot sauce, cumin, and chili powder. Cook and stir until completely melted, 5 to 7 minutes. Stir in lime juice; reduce heat to low.

By SWEETTREAT

Cheesy Turkey Rice Casserole
Dinner

Cheesy Turkey Rice Casserole

4.1

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. 2 Combine cooked rice, turkey, evaporated milk, Monterey Jack cheese, Cheddar cheese, mixed vegetables, onion, chopped green chiles, eggs, cilantro, and butter in a large bowl, stirring until thoroughly mixed. Pour into prepared casserole dish.
  3. 3 Bake in the preheated oven until casserole is set and top is golden brown, 45 to 50 minutes.

By BABYPHAT55

Terri's Chicken Carcass Stew
Dinner

Terri's Chicken Carcass Stew

4.5

Prep
Cook
Total

Instructions

  1. 1 Place chicken, onion, tomatoes, hominy, undrained pinto beans, green chili peppers, oregano, chili powder and pepper into a slow cooker. Add enough chicken broth to cover ingredients and cook on low for 6 hours. An hour prior to serving add potato flakes and let thicken.

By Terri Bailey