Type what you have

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
• 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
• 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
• black-eyed pea
• beef broth
• onion soup mix
• smoked sausage
• long grain white rice
• black pepper

Instructions

1. 1 In a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight.
2. 2 Drain and rinse the soaked black-eyed peas, and return to the saucepan. Mix in the beef broth, dry onion soup mix, sausage, rice, and green chilies. Season with pepper. Bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. Add water as necessary to keep the ingredients covered with liquid.

By Karin Christian

Ingredients

• ✓ green chili
• macaroni
• cheese
• ground beef
• salt
• black pepper
• chili powder
• salsa
• cilantro

Instructions

1. 1 Follow basic recipe for Creamy Macaroni and Cheese, but use pepper Jack cheese, not cheddar.
2. 2 Heat a 10-inch skillet over medium-high heat. Cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 minutes. Stir in chili powder, salsa and chilies; simmer, 2 to 3 minutes. Add cilantro, then stir mixture into macaroni. Serve hot.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ green chili
• ground beef
• onion
• chili seasoning mix
• bean
• chili seasoned sauce
• tomato
• diced tomato
• tomato sauce
• water

Instructions

1. 1 Cook and stir beef and onion in a large saucepan over medium-high heat until beef is crumbly and no longer pink, 5 to 7 minutes. Drain.
2. 2 Stir in seasoning mix. Add beans, diced tomatoes, tomatoes and green chiles, tomato sauce, and water; bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, for 10 minutes.

By ROTEL

Ingredients

• ✓ green chili
• chicken breast
• wild rice
• cheddar cheese
• green onion
• cumin
• salt
• black pepper
• corn flakes cereal
• egg

Instructions

1. 1 Mix together rice, chili, cheese, onion, and cumin.
2. 2 Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
3. 3 Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
4. 4 Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.

By Terri Ryker-Lloyd

Ingredients

• ✓ green chili
• cornmeal
• baking soda
• egg
• onion
• corn
• cream-style corn
• buttermilk
• margarine
• cheddar cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk together cornmeal and baking soda in a small bowl; set aside.
3. 3 Beat eggs in a large bowl until smooth; stir in onions, whole kernel corn, cream-style corn, buttermilk, melted margarine, and green chiles until well combined. Mix in 2 cups Cheddar cheese and cornmeal mixture until only slight lumps of cornmeal remain; pour into the prepared baking dish.
4. 4 Bake uncovered in the preheated oven until firm and lightly browned, about 1 hour. Remove casserole from the oven and sprinkle the top with remaining 1 cup Cheddar cheese. Let stand for 15 minutes before serving.

By vanceem

Ingredients

• ✓ green chili
• ground beef
• onion
• taco seasoning
• cream of chicken soup
• sour cream
• flour tortilla
• cheddar cheese
• lettuce
• tomato
• black olive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir ground beef, onion, 1 can green chiles, and taco seasoning in a large skillet over medium-high heat until beef is crumbly and browned, 6 to 8 minutes. Drain excess fat. Set aside.
3. 3 Combine canned soup, sour cream, and remaining 1 can green chiles in a medium saucepan over medium-low heat until warm, about 10 minutes; transfer ½ to a 9x13-inch baking dish.
4. 4 Spoon ground beef mixture in a line across middle of each tortilla; roll up tortillas. Place into the baking dish on top sour cream mixture; pour remaining ½ sour cream mixture over enchiladas. Top with Cheddar cheese.
5. 5 Bake in the preheated oven until hot and bubbling, about 35 minutes.
6. 6 Top enchiladas with lettuce, tomatoes, and olives.

By farmerbrown

Ingredients

• ✓ green chili
• onion
• celery
• garlic
• salt
• black pepper
• chili powder
• cannellini bean
• chicken stock
• chicken

Instructions

1. 1 Combine onion and celery in a pot over medium heat. Cook about 5 minutes. Add garlic and cook until vegetables are tender, about 2 minutes more. Season with salt and pepper. Add green chiles, then chili powder and 1 can cannellini beans. Cook until flavors marry, about 5 minutes.
2. 2 Meanwhile, pour remaining can of beans into a bowl and mash to a paste consistency. Add mashed beans to the onion and bean mixture. Add chicken stock and cooked chicken. Reduce heat and simmer about 25 minutes.

By Abbie Jensen Whitton

Ingredients

• ✓ green chili
• beef bottom round roast
• lean roast
• black pepper
• onion
• chili powder
• cayenne pepper
• garlic powder
• cumin
• chipotle pepper in adobo sauce
• beef bouillon

Instructions

1. 1 Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
2. 2 Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
3. 3 Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

By Kris Ross

Ingredients

• ✓ green chili
• chicken breast
• chicken broth
• navy bean
• white corn
• onion
• cumin
• garlic
• red pepper flake
• oregano
• salt

Instructions

1. 1 Bring chicken and chicken broth to a boil in a saucepan over medium heat; cook until chicken is no longer pink and juices run clear, 7 to 10 minutes. Transfer chicken and broth to a slow cooker.
2. 2 Stir navy beans, corn, green chiles, onion powder, cumin, garlic, pepper flakes, oregano, and salt into chicken mixture.
3. 3 Cover the slow cooker. Cook on Low until flavors are blended, 8 to 9 hours.

By Sue Wilker Rockamann

Ingredients

• ✓ green chili
• ground turkey
• sweet onion
• cilantro
• garlic
• jalapeno pepper
• cumin
• oregano
• cinnamon
• salt
• black pepper
• monterey jack cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine turkey, onion, chilies, cilantro, garlic, jalapeno pepper, cumin, oregano, cinnamon, salt, and pepper in a large bowl; gently mix until combined. Form into four 1/4-pound burgers.
3. 3 Cook on the preheated grill until cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
4. 4 Remove from the heat, add Monterey Jack cheese slices, and tent with aluminum foil until cheese is melted, 2 to 3 minutes.

By Emmurphy

Ingredients

• ✓ green chili
• canola oil
• extra virgin olive oil
• chicken breast
• chili powder
• cumin
• tomato
• black bean
• red bean
• corn
• salt
• cayenne pepper

Instructions

1. 1 In a medium saucepan, saute chicken in oil over medium high heat for 3 minutes or until white. Stir in chili powder and cumin to coat chicken. Saute 3-4 minutes. Add remaining ingredients; heat through.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ green chili
• butter
• onion
• chicken breast
• black bean
• corn
• cream of chicken soup
• tomato
• green chile
• cream cheese
• cilantro
• cheddar cheese
• corn chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
3. 3 Add chicken, beans, corn, cream of chicken soup, tomatoes and chiles (with juice), green chiles, cream cheese, and cilantro. Cook until cream cheese has melted, about 5 minutes.
4. 4 Spread out 1/3 of the chips on the bottom of a 9x13 inch rectangular casserole dish. Top with 1/2 of the chicken mixture. Top chicken mixture with 1/3 of shredded Cheddar cheese. Repeat the layer. Top the 2nd layer with remaining 1/3 of the chips and remaining 1/3 of Cheddar cheese.
5. 5 Bake in the preheated oven until cheese has melted and is lightly browned, about 30 minutes. Remove from the oven, cover, and let sit for 30 minutes so it can set before cutting into squares.

By Soup Loving Nicole

Ingredients

• ✓ green chili
• chicken broth
• salt
• grits
• margarine
• green onion
• green bell pepper
• garlic
• shrimp
• tomato
• monterey jack cheese
• cheddar cheese
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in grits, return to a simmer, then reduce heat to medium-low; continue cooking for 20 minutes, stirring frequently.
3. 3 Meanwhile, melt margarine in a skillet over medium heat. Stir in green onions, bell pepper, and garlic; cook until peppers have softened, about 5 minutes. Stir in shrimp; cook until they begin to firm.
4. 4 Stir shrimp mixture, tomatoes, Monterey Jack cheese, ¾ cup Cheddar cheese, and black pepper into grits; pour into the prepared baking dish. Sprinkle with remaining ¼ cup Cheddar cheese.
5. 5 Bake in the preheated oven until cheese is bubbly and beginning to brown, 30 to 45 minutes.

By William A

Ingredients

• ✓ green chili
• penne pasta
• olive oil
• garlic
• onion
• tomato
• lemon
• shrimp
• parsley
• salt
• black pepper
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes; simmer until heated through, about 5 minutes more. Add the lemon juice and shrimp. Cook and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir in the parsley, then season with salt, pepper, and red pepper flakes. Serve shrimp and sauce over prepared penne pasta. Sprinkle with Parmesan cheese.

By Rachel Timmerman

Ingredients

• ✓ green chili
• olive oil
• onion
• garlic
• ground turkey breast
• butternut squash
• chicken broth
• tomato
• kidney bean
• white hominy
• tomato sauce
• chili powder
• cumin
• garlic salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir for 3 minutes. Stir in turkey and cook until crumbly and no longer pink, about 5 to 7 minutes.
3. 3 Add butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt.
4. 4 Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

By CPolencheck

Ingredients

• ✓ green chili
• butter
• onion
• chicken breast
• chicken breast
• chicken stock
• cannellini bean
• cream cheese
• cumin
• garlic powder
• salt
• pepper
• avocado
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Melt butter in the pot. Sauté onion in hot butter until soft and translucent, 3 to 5 minutes. Add chicken breast pieces and fillets to the pot. Pour in 1/2 of the chicken stock. Cover the pot and lock the lid. Switch to high pressure and set the timer for 15 minutes.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Remove filleted chicken from the pot, shred using 2 forks, and return to the pot. Stir 1/2 of the cannellini beans into the pot.
4. 4 Combine remaining chicken stock and cannellini beans in a blender, process until puréed, and pour into the pot. Add green chilies and return the pot to sauté mode. Stir in cream cheese until melted and fully incorporated, about 5 minutes.
5. 5 Add cumin, garlic powder, salt, and pepper to the pot and stir to combine. Garnish with avocado and cilantro to serve.

By thedailygourmet

Ingredients

• ✓ green chili
• bacon drippings
• onion
• celery
• pork sausage
• sage
• paprika
• salt
• black pepper
• broccoli floret
• vegetable broth
• mashed potato
• corn
• sour cream

Instructions

1. 1 Heat bacon drippings in a large, deep saucepan or soup pot over medium-high heat. Add onion and celery; saute until softened, 3 to 5 minutes. Add sausage, sage, paprika, salt, and pepper; continue to saute, mashing up the sausage into small pieces until browned and no longer pink, 5 to 7 minutes.
2. 2 While sausage is cooking, poke several holes in a zip-top bag and add broccoli (this allows steam to escape). Microwave for 3 minutes.
3. 3 Pour broth into sausage mixture, then add mashed potatoes. Mix well, then add the broccoli, corn, and green chilies. Stir to combine all well and then add the sour cream. Taste and add more salt and pepper as needed. Let simmer for about 10 more minutes for flavors to meld.

By Norma Jean

Ingredients

• ✓ green chili
• oil
• butter
• chicken breast
• chili powder
• salt
• black pepper
• chicken broth
• heavy cream
• cream cheese
• onion powder
• cumin
• hot sauce
• monterey jack cheese

Instructions

1. 1 Heat a large skillet over medium-high heat and add oil and 2 tablespoons butter.
2. 2 Meanwhile, season chicken with chili powder, salt, and black pepper. Cook chicken in the skillet on 1 side for 5 minutes, resisting the urge to flip early. Turn and cook, turning occasionally to keep from burning, until no longer pink inside and juices run clear, 10 to 15 minutes, depending on thickness. Transfer chicken to a plate to cool until safe to handle, about 10 minutes. Shred chicken using your fingers and set aside.
3. 3 Mix remaining 6 tablespoons butter, chicken broth, heavy cream, cream cheese, onion powder, cumin, and hot sauce together in a large, heavy pot. Season with salt and black pepper and bring to a simmer; cook until butter and cream cheese are melted, about 5 minutes.
4. 4 Add shredded chicken, Monterey Jack cheese, and green chiles to the chili in the pot. Reduce heat to low and cook, stirring occasionally, for 20 minutes.

By David Dragoo

Ingredients

• ✓ green chili
• pork sausage
• ground beef
• onion
• water
• black-eyed pea
• tomato
• tomato
• green chile pepper
• beef bouillon cube
• molasses
• worcestershire sauce
• garlic salt
• salt
• black pepper
• cumin

Instructions

1. 1 Heat a Dutch oven over medium heat. Cook and stir pork sausage, ground beef, and onion in the hot pot until meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in water, then stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, canned green chilies, beef bouillon cubes, molasses, Worcestershire sauce, garlic salt, salt, black pepper, and cumin until thoroughly mixed.
2. 2 Bring soup to a boil; reduce heat, cover, and simmer for 45 minutes.

By Allrecipes Member

Ingredients

• ✓ green chili
• sour cream
• salsa
• nacho cheese-flavored tortilla chip
• pepper jack cheese
• cheddar cheese
• flour tortilla
• cilantro
• salt
• taco seasoning mix
• ground beef
• tomato
• garlic
• bell pepper
• yellow onion
• olive oil
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously coat a Bundt pan with cooking spray.
2. 2 Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell peppers, and garlic; cook, stirring often, until vegetables have softened, about 8 minutes. Stir in tomatoes and green chiles; cook, stirring often, until liquid has evaporated, about 2 minutes.
3. 3 Add ground beef, taco seasoning, and salt; cook, stirring often and using the back of the spoon to break apart the meat, until cooked through, about 8 minutes. Remove from heat, and stir in cilantro. Let stand at room temperature, uncovered, while preparing the tortillas.
4. 4 Arrange tortillas on a cutting board. Cut tortilla into 4 vertical pieces (about 2 1/2 inches wide per piece). Repeat with remaining tortillas.
5. 5 Arrange the middle strips of the tortillas (the ones without the rounded edges) around the Bundt pan, slightly overlapping the pieces to create a fanning pattern and line the pan. Evenly sprinkle 1 cup of the Cheddar cheese and 1/2 cup of the pepper Jack cheese on top of the tortillas. Top evenly with half of the ground beef mixture.
6. 6 Lay 1/3 of the tortillas with the rounded edges over the ground beef mixture to cover (they will overlap). Top with 1 cup of the pepper Jack cheese and nacho-cheese flavored chips.
7. 7 Lay another 1/3 of the tortillas with the rounded edges over the chips, and top with remaining ground beef mixture. Sprinkle with remaining 1 cup Cheddar cheese and 1/2 cup pepper Jack cheese. Use remaining tortillas with rounded edges to cover the cheese.
8. 8 Bake in the preheated oven until golden-brown and crispy, 40 to 45 minutes. Remove from oven, and let cool for 15 minutes. Working carefully, place a plate or serving platter on top of Bundt pan. Flip pan to invert the ring onto the plate.
9. 9 Slice and serve with salsa and sour cream. Recipe developed by Liv Dansky

By Bailey Fink

Ingredients

• ✓ green chili
• black pepper
• salt
• cumin
• tomato
• corn
• vegetable juice
• black bean
• water
• baby carrot
• red bell pepper
• fingerling potato
• garlic
• onion
• celery
• olive oil
• ham bone

Instructions

1. 1 Place ham bone in a large slow cooker.
2. 2 Heat olive oil in a large saucepan over medium-high heat. Add celery, onion, and garlic; sauté until onion is translucent, about 5 minutes. Add to slow cooker.
3. 3 Sauté potatoes, bell pepper, and carrots in the same saucepan until coated in oil, about 1 minute; transfer to the slow cooker. Add water, black beans, vegetable juice, corn, tomatoes, green chiles, cumin, salt, and black pepper. Cover slow cooker.
4. 4 Cook on High until warm, 45 to 60 minutes. Reduce heat to Low; continue cooking for 5 to 6 hours.
5. 5 Remove ham bone from soup; separate meat from the bone. Add meat to soup; discard bone. Cover soup and refrigerate 8 hours to overnight. Discard thick fat on top of soup; reheat then serve.

By kawailani

Ingredients

• ✓ green chili
• rice
• file powder
• shrimp
• black pepper
• salt
• cayenne pepper
• tomato
• corn
• tomato
• okra
• andouille sausage
• garlic
• celery
• green bell pepper
• onion
• butter
• chicken

Instructions

1. 1 Place chicken in a large pot; add enough water to cover. Cover the pot and bring to a boil; reduce heat to medium-low and simmer until meat falls off the bone, about 90 minutes. Remove chicken, let cool, and shred meat; skim broth and reserve.
2. 2 Melt butter in a large skillet over medium heat. Add onion, bell pepper, and celery; cook and stir until tender, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add sausage, okra, diced tomatoes, corn, tomatoes with green chilies, cayenne pepper, salt, black pepper, and reserved broth; bring to a gentle boil over medium-high heat. Simmer until liquid is reduced by half, about 30 minutes.
3. 3 Stir shredded chicken and shrimp into skillet; simmer until shrimp turns bright pink and okra tender, 5 to 7 minutes. Off heat, stir in file powder. Serve with rice.

By Sherry Hunt

Ingredients

• ✓ green chili
• water
• red wine
• cayenne pepper
• salt
• black pepper
• white pepper
• creole seasoning
• brown sugar
• thyme
• parsley
• rosemary
• garlic
• leek
• carrot
• potato
• celery
• mushroom
• baby corn
• artichoke heart
• great northern bean
• black bean
• ham

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir diced ham in hot skillet until browned, about 5 minutes. Transfer ham to a slow cooker.
2. 2 Place black beans, great Northern beans, artichoke hearts, baby corn, mushrooms, green chilies, celery, potatoes, carrot, leek, garlic, rosemary, parsley, thyme, brown sugar, Creole seasoning, white pepper, black pepper, salt, cayenne pepper, and red wine in the slow cooker.
3. 3 Pour enough water in the slow cooker to cover all the ingredients.
4. 4 Heat slow cooker on High until boiling; reduce heat to Low and cook about 7 hours.

By Dan Lang

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
• 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
• tomato
• tomato
• jalapeno pepper
• tomato bisque
• pasta shell
• colby monterey jack cheese
• pepper jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix diced tomatoes, diced tomatoes with jalapeno, tomato bisque, and green chilies together in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat to low and let simmer.
3. 3 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place into the bottom of a casserole dish.
4. 4 Pour tomato sauce over pasta and stir in 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese. Top with remaining 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese.
5. 5 Bake in the preheated oven until cheese begins to brown, about 30 minutes. Remove from the oven and let cool for 15 minutes before serving.

By j Morgan

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