Type what you have

Ingredients

• ✓ green chili
• vegetable oil
• garlic
• chicken breast
• jasmine rice
• sugar
• fish sauce
• soy sauce
• green onion
• basil
• cilantro

Instructions

1. 1 Heat oil in a wok or large skillet, over medium-high heat. Fry garlic until golden then add chile pepper and chicken meat, and stir-fry until cooked through.
2. 2 When chicken is cooked, add rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When mixture is well blended, stir in green onions, basil, and cilantro. Cook for 1 more minute, then serve hot.

By Mitch

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
• 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
• 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
• 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

Ingredients

• ✓ green chili
• romaine lettuce
• cilantro
• tomatillo
• green onion
• garlic
• chicken broth
• olive oil
• long-grain rice
• salt

Instructions

1. 1 Place lettuce, cilantro, green chiles, tomatillos, green onions, and garlic in a blender. Puree, adding enough broth to make 3 cups liquid.
2. 2 Heat oil in a 2- to 3-quart saucepan over medium-high heat. Add rice and saute until opaque, about 5 minutes. Add broth mixture and salt; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender, 18 to 20 minutes.

By QuantumLeek

Ingredients

• ✓ green chili
• beef broth
• chili seasoning mix
• coconut oil
• quinoa
• tomato
• tri-bean blend
• corn

Instructions

1. 1 Whisk 1 cup beef broth and chili seasoning mix together in a bowl.
2. 2 Melt coconut oil in a pot over medium-high heat. Cook and stir quinoa in hot oil until fragrant and lightly toasted, 1 minute. Pour broth-seasoning mixture, remaining 1 cup beef broth, and tomatoes into quinoa mixture. Bring to a boil, stirring frequently. Reduce heat to low, cover, and simmer until quinoa has absorbed most of the liquid, 20 to 30 minutes.
3. 3 Stir bean blend, green chilies, and corn into quinoa mixture; simmer until heated through, 5 to 10 minutes.

By ciao bella

Ingredients

• ✓ green chili
• chicken breast
• olive oil
• onion
• cumin
• water
• cannellini bean
• rice sides herb and butter
• zucchini

Instructions

1. 1 Season chicken with salt and pepper if desired. Heat oil in large deep nonstick skillet over medium-high heat and cook chicken and onion, stirring occasionally, until chicken is lightly browned, about 4 minutes.
2. 2 Stir in ground cumin and cook, stirring, until fragrant, about 30 seconds. Add water, beans and chilies with their liquid and bring to a boil over medium-high heat.
3. 3 Stir in Knorr® Rice Sides™ - Herb & Butter; reduce heat and simmer covered 4 minutes. Stir in zucchini and cook until rice is tender, about 3 minutes. Serve, if desired, with lime wedges, chopped fresh cilantro and fried tortilla strips* or tortilla chips.

By Knorr

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
• great northern bean
• tomato
• chicken
• chicken broth
• taco seasoning
• cayenne pepper
• cumin
• oregano
• marjoram
• garlic

Instructions

1. 1 Combine the Great Northern white beans, crushed tomatoes, green chilies, cooked chicken, chicken broth, taco seasoning, cayenne pepper, ground cumin, ground Mexican oregano, ground marjoram, and minced garlic in a slow cooker.
2. 2 Cook on Low until the flavors are thoroughly blended, about 8 hours.

By jedipunk

Ingredients

• ✓ green chili
• long-grain rice
• chicken breast
• jerk seasoning blend
• vegetable oil
• onion
• pineapple chunk
• black bean
• jerk marinade

Instructions

1. 1 Prepare rice according to package directions.
2. 2 Meanwhile, warm oil in a 12-inch skillet over medium-high heat. Sprinkle chicken with jerk seasoning. Cook chicken pieces in hot oil until browned on all sides, about 5 minutes. Use a slotted spoon to transfer chicken to a plate.
3. 3 Cook onion with drippings in the skillet over medium heat until softened, about 5 minutes. Return chicken pieces to the skillet along with pineapple chunks, black beans, green chilies, and jerk marinade.
4. 4 Bring to a boil over high heat, then reduce heat to low. Cover and simmer, stirring occasionally, until chicken is tender, 8 to 10 minutes.
5. 5 Serve jerk chicken mixture over cooked rice.

By Cans Get You Cooking

Ingredients

• ✓ green chili
• ground chicken or turkey
• onion
• garlic
• chili powder
• rice sides creamy chicken
• tomato
• refried bean
• cilantro
• cheese

Instructions

1. 1 Cook ground chicken and onion in a heavy pot over medium heat until no longer pink and onions begin to turn translucent, about 6 minutes. Drain excess fat. Stir in garlic and chili powder until chicken is coated and fragrant, 1 minute. Transfer chicken and onion mixture to a bowl.
2. 2 Prepare the Knorr® Rice Sides™ - Creamy Chicken (using the same pot) as directed on package instructions. When the rice is cooked and tender, add the ground chicken, diced tomatoes and green chilies, and refried bean to the rice. Stir until heated through, about 4 minutes. Serve with chopped cilantro and onion and/or shredded cheese.

By bdweld

Ingredients

• ✓ green chili
• butter
• all-purpose flour
• chicken broth
• black olive
• kosher salt
• oregano
• chipotle chile powder
• chicken breast
• sour cream
• corn tortilla
• colby-jack cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Stir in flour; cook for 1 minute. Whisk in chicken broth; cook and stir until sauce is smooth and thickened, 2 to 3 minutes.
2. 2 Stir green chiles, olives, salt, oregano, and chile powder into the sauce. Add chicken and bring to a simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.
4. 4 Stir sour cream into the sauce. Return chicken to the skillet. Add tortilla pieces. Stir until combined and top with cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.

By Brook

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
• butter
• onion
• flour
• chicken broth
• cannellini bean
• chicken
• sour cream
• cumin
• mexican seasoning mix
• monterey jack cheese
• avocado

Instructions

1. 1 Melt butter in a saucepan over medium-high heat. Add diced onion and saute until soft and translucent, about 3 minutes. Sprinkle flour over onions and slowly pour in chicken broth, stirring to prevent any lumps from forming. Add cannellini beans, chiles, and cooked chicken. Simmer until everything is heated through, about 6 minutes. Reduce heat and carefully stir in sour cream in dollops to prevent curdling.
2. 2 Season with cumin and Mexican seasoning mix. Stir in Monterey Jack cheese until melted. Serve immediately garnished with sliced avocado.

By thedailygourmet

Ingredients

• ✓ green chili
• olive oil
• onion
• garlic
• chicken
• rosemary
• thyme
• cream of chicken soup
• evaporated milk
• green bean
• potato
• parmesan cheese
• basil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until onion is soft and translucent, 5 to 7 minutes. Stir chicken, chiles, rosemary, and thyme into onion mixture. Cook and stir until chicken is heated through, about 5 minutes.
3. 3 Stir cream of chicken soup and evaporated milk together in a saucepan over medium-high heat until mixture is warm, 3 to 5 minutes.
4. 4 Spread green beans into the bottom of an 8-inch square baking dish and pour chicken mixture over the beans. Top chicken layer with cream of chicken soup mixture and spoon mashed potatoes over the top. Sprinkle Parmesan cheese and basil over the mashed potatoes.
5. 5 Bake in the preheated oven until potatoes are lightly golden and casserole is heated through, about 20 minutes.

By Catman-do

Ingredients

• ✓ green chili
• canola oil
• chicken breast
• onion
• taco seasoning mix
• black bean
• diced tomato
• water
• instant brown rice
• cheddar cheese
• monterey jack cheese
• cilantro

Instructions

1. 1 Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.
2. 2 Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.

By ROTEL

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
• 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
• ground beef
• stuffing mix
• milk
• onion
• egg
• jalapeno ketchup
• worcestershire sauce
• parsley
• salt
• garlic powder
• black pepper
• jalapeno ketchup
• brown sugar
• red wine vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix ground beef, stuffing mix, milk, green chiles, onion, egg, jalapeno ketchup, Worcestershire sauce, parsley, salt, garlic powder, and pepper together for meatloaf in a bowl until thoroughly combined. Form into a loaf shape and place in a baking dish.
3. 3 Mix jalapeno ketchup, brown sugar, and vinegar for glaze together in a bowl; spread evenly over top of the meatloaf.
4. 4 Bake in the preheated oven until no longer pink in the center, about 55 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Allow to rest for 10 minutes before slicing and serving.

By Cody Lowry

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

Ingredients

• ✓ green chili
• vegetable oil
• yellow onion
• garlic
• soy chorizo
• black bean
• tomato sauce
• tomato
• jalapeno pepper
• chicken taco seasoning mix
• cilantro
• wheat soft taco shell
• vegan cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine onion and garlic in a skillet over medium-high heat. Saute until fragrant, about 1 minute. Add chorizo, black beans, tomato sauce, diced tomatoes, jalapeno peppers, and green chiles. Cook until bubbling, 5 to 7 minutes. Stir in taco seasoning and cilantro and remove from heat.
3. 3 Spread 1 cup of the chorizo mixture on the bottom of a 9x13-inch baking pan. Add 2 tortillas to cover. Add half the remaining chorizo mixture and top with vegan Cheddar cheese. Add remaining tortilla shells and remaining chorizo mixture.
4. 4 Bake in the preheated oven until bubbling hot, about 30 minutes.

By David Steenhoek

Ingredients

• ✓ green chili
• butter
• long-grain converted rice
• green bell pepper
• onion
• ground beef
• tomato sauce
• tomato

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook and stir rice in the melted butter until rice is lightly browned, 3 to 4 minutes. Stir bell pepper and onion into rice and cook until bell pepper is softened and onion is translucent, 5 to 8 minutes.
2. 2 Break the ground beef into the rice mixture; cook and stir until beef is completely browned, 8 to 10 minutes. Stir tomato sauce and diced tomatoes into ground beef mixture. Cover, reduce heat, and simmer until rice is tender and liquid is absorbed, about 20 minutes.

By KOOLCHICK262003