green chile

Rich corn chowder with roasted poblanos, fresh corn, potatoes, onions, stock, and cream.

Roasted Poblano Corn Chowder

chiles

Tbsp butter

medium onions, diced (about 2 1/2 cups)

celery, diced (about 3/4 cup)

garlic, minced (1 teaspoon)

corn corn corn

chicken stock (use vegetable stock

salt

bay leaves

cumin

dry oregano

heavy cream

black pepper

limes,

"Thank you for sharing this recipe! This will be perfect on a cold night while binge-watching on Netflix! I will definitely try this and will share it with my mom the next time they come over. I'm just curious though, would grilling the corn a little give it a smoky kick?"

Roast the chiles: There are lots of ways to do this (see How to Roast Green Chiles over an Open Flame), I tend to just put them either directly on the flame, or in one of those grill pans with holes in them, over the gas flame.
You can roast them on a grill or under a broiler. Just make sure they get blackened all over. Then put them in a bowl, cover the bowl and let them steam.
When they've cooled down enough to touch, use your fingers or a dampened paper towel to strip off the charred bits.
Cut them open, remove and discard the stem, seed pod and inside veins. Roughly chop the chiles and set aside.

Soften the onions and celery: Melt butter in a 5 to 6 quart heavy-bottomed pot on medium high heat. Once the butter is melted, add the onions and the celery, stir to coat with the butter. Cook for 8 to 10 minutes, lowering the heat to medium, until the onions and celery are softened and are beginning to brown.

Prepare corn: While the onions are cooking, if using fresh corn on the cob, cut the fresh kernels of corn away from the cobs.

Add potatoes, stock, spices: Once the onions and celery are beginning to brown, add the garlic and cook for a minute more. Add the potatoes and the stock to the pot. Add the bay leaves, cumin, oregano, and salt. Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 8-10 minutes until the potatoes are just cooked through.

Add corn, then poblanos: Add the corn kernels to the pot and cook for 4 to 5 minutes, until cooked through. Add the chopped roasted poblanos to the pot.

Add cream: Remove the bay leaves. Stir in the cream. Add black pepper, more or less to taste. At this point, if you want a thicker base for your chowder, you can use an immersion blender or standup blender to purée about a third of the soup.
 
To serve, sprinkle with a little fresh lime juice and serve with a slice or two of lime.

"The only thing I did differenly , is I cubed chicken and sauteed' it with the celery and onion.  This is fantastic."

"Scrumptious! I had 6 pablano peppers from my garden that I needed to use before they could go bad. I found this recipe and made it. Needless to say, I will be making it again. And yes, the lime should not be skipped."

"Thanks! This was yummy! I serve it w\/ a sprinkle of shredded cheddar on top and tortilla chips on the side. I think it would work great w\/ Hatch peppers also.  It reminds me of my favorite corn chowder from the now closed South Ausin Grill restaurant in Alexandria, VA. Ah the memories! The whole family loves it."

"This soup was fantastic! The leftovers thickened enough that I used it as enchilada filling the following night and it was to die for!"

A creamy, cheesy chicken filling inside toasted corn tortillas, smothered with a homemade sauce makes these green chile chicken enchiladas to die for!

Green Chile Chicken Enchiladas

corn tortillas (0.68)

Tbsp cooking oil (0.02)

lb. boneless, skinless chicken breast* (6.43)

sour cream (0.22)

pepper jack cheese, shredded and divided (1.69)

green onions, sliced (0.20)

garlic powder (0.05)

cayenne pepper (0.03)

tsp ground cumin (0.05)

salt (0.02)

green chiles (1.58)

Tbsp cooking oil (0.16)

Tbsp all-purpose flour (0.02)

tsp cumin (0.10)

garlic powder (0.03)

onion powder (0.02)

water (0.00)

heat a large skillet over medium-high. Once hot, toast the tortillas for 30-60 seconds on each side, or until browned on the edges (no oil needed). Stack the toasted tortillas on a plate and cover with foil or an upside down bowl to keep them from drying out.

Turn the heat under the skillet down to medium, add the cooking oil, and swirl to coat the surface. Add the chicken breast and cook for about 5-7 minutes on each side, or until cooked through (165ºF internal temperature). Transfer the chicken breast to a clean cutting board to cool.

While the chicken is cooking, begin the green chile enchilada sauce. Add both cans of diced green chiles (with liquid) to a blender and purée until smooth.

Add the cooking oil, flour, cumin, garlic powder, and onion powder to a small sauce pot. Stir and cook over medium, allowing the mixture to come up to a bubble. Once bubbling, continue to cook and stir for 1 minute.

Carefully add the water and puréed green chiles to the sauce pot and whisk to combine. Allow the sauce to come back up to a simmer, stirring often. Once simmering, turn off the heat, and season with salt (about ½ tsp). Set the sauce aside.

Begin preheating the oven to 350ºF. Add the sour cream, half of the shredded pepper jack, sliced green onions, garlic powder, cumin, cayenne and salt to a large bowl. Finely dice the chicken, then add it to the bowl with the other ingredients. Stir until everything is well combined.

Begin assembling the enchiladas. Add about ¼ cup of the prepared filling to the center of each tortilla and then roll it closed. Place the filled tortillas in a casserole dish, seam side down.

Pour the prepared green chile enchilada sauce over the enchiladas, then top with the remaining shredded pepper jack cheese. Bake in the preheated oven for 30 minutes, or until the sauce is bubbling around the edges. Serve hot.

This Easy Green Chicken Chili uses mild, roasted Hatch peppers and rotisserie chicken for a quick, delicious, kid-friendly soup. Use fresh-roasted, frozen, or jarred Hatch chiles. We love it topped with crispy tortilla chips and sliced avocado!

Easy Green Chicken Chili

olive oil

yellow onion, diced

green bell pepper, diced

sweet corn

garlic,

paprika

chicken stock

chicken

cannellini beans, drained

cilantro

water

lime, juice only

Cilantro,

Avocado slices,

optional,

corn tortillas,

sugar

chili powder

"Delicious! But I’m as a Coloradoan I used Pueblo green chili instead of hatch chili becaus it’s local and has a better flavor!"

Make the corn chips (optional Dad Add): Preheat oven to 400˚F. Spread out the corn tortilla slices on a baking sheet lined with aluminum foil or parchment paper. Drizzle with olive oil and sprinkle with salt, sugar, and chili powder. Toss well to combine spices.
Bake for 15 minutes, stirring once or twice to make sure the strips are baking evenly. Remove and let cool. Strips will get crispy as they cool.

Make the soup: In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, green peppers, corn, and garlic. Sauté for 5-6 minutes until vegetables soften.
Add roasted green chiles to the pot along with the cumin, paprika, salt, and pepper. Stir together and cook for a 3-4 minutes .
Add shredded chicken and chicken stock and bring chili to a low simmer.

Simmer the soup: Turn heat down to low and simmer for five minutes.

Blend the beans: In a blender or food processor, add drained and rinsed cannellini beans, water, and cilantro. Blend until the mixture has become a green paste. Add to the chili and stir until the soup has thickened slightly.

Adjust seasonings, then serve with toppings: Add lime juice to the chili, taste, and adjust for seasoning. Serve garnished with avocado, cilantro, hot sauce (optional), and crispy corn chips.
Leftover green chili can be stored in the fridge for five days, or frozen for up to three months. Reheat gently on the stove.

"I've tried Chicken Chili before without much success, but this recipe has a really nice balance of flavors.  I like the suggestion of blending the beans, it definitely makes for a creamier texture.  Will make again."

"This was quick, easy and so flavorful! Used a rotisserie chicken and canned hatch green chilies. I also only blended half of the can of beans with the cilantro and placed the other half into the soup for some extra texture. Definitely saving this recipe and will make it again!"

A truly authentic New Mexican Green Chile Stew that will warm your soul.

Green Chile Stew

pork

flour

tsp cumin

tsp pepper

onion (chopped)

garlic (minced)

potatoes

chicken broth

Cut pork chops into bite-size pieces.

In a medium bowl, combine flour, salt, ground cumin, and pepper.  Add pork to the bowl and mix to coat pork pieces.

Peel and dice onion.  Peel and mince garlic.  Peel and dice green chile.  Peel and cube potatoes.

Heat olive oil in a large pot over medium heat.  Add onions and saute until translucent, about 4 minutes.  Add in garlic and saute until fragrant, about 30 seconds.  Add in pork and continue cooking until pork starts to brown.

Add chicken broth, scraping the bottom of the pan to get all of the brown bits.  Add in green chile and potatoes.

Simmer about 30 minutes, until pork is cooked through and potatoes are tender (but not falling apart).  Season with salt, pepper, and cumin, to taste.

Shredded chicken cooked to perfection in a spicy Hatch green chile sauce and shredded to serve over rice - easily made in the Instant Pot!

Instant Pot Hatch Green Chile Chicken

boneless (skinless chicken breasts, thawed)

Tbsp extra virgin olive oil

C [Hatch green chile saucehttps://www.rebootedmom.com/2018/02/15/traditional-new-mexico-green-chile-sauce/] (prepared)

In your clean Instant Pot, add the oil, chicken, garlic and cumin and saute until lightly brown, about 4-5 minutes.

Turn off the saute feature and add your green chile sauce, making sure to mix it in well with the chicken. Pour in your chicken stock, and place the lid on the Instant Pot.

Push the manual (pressure cook) function and cook on high pressure for 15 minutes. Do a quick release and carefully shred the chicken within - it should shred easily.

At this time, determine, add more green chile, if desired, as well as salt and pepper (to taste). Serve over a bed of rice.

So while these turkey enchiladas would be great for Black Friday, they would be equally delicious anytime. You can always replace the turkey with shredded chicken and then this dish becomes an EASY everyday kind of meal.

Spicy Green Chile Turkey, Butternut Squash and Crispy Sage Enchiladas.

butternut squash

chipotle chili powder

sage (chopped)

(10 ounce) can Old El Paso Green Chile Enchilada Sauce

(4 ounce) can Old El Paso Diced Green Chiles

milk

turkey

cranberries (optional)

cheddar cheese (shredded)

smoked gouda cheese (shredded)

(10 ounce) can Old El Paso Red Enchilada Sauce

8-10 Old El Paso flour tortillas

sage

cranberry sauce

pineapple

jalapeno (seeded + chopped)

cilantro (chopped)

juice of 1 lime

Preheat the oven to 350 degrees F.

Set a large, high-sided skillet over medium heat. Add the olive oil and butternut squash, cook for 8-10 minutes or until the butternut squash is just fork tender. Add the chipotle chile powder, cumin and sage. Continue to cook about 1-2 minutes and then slowly stir in the green chile enchilada sauce, diced green chilies and milk. Cook for 5 minutes or until the sauce is warmed through. Remove from the heat and stir in the turkey, cranberries (if using) and half of the shredded cheese.

Lightly grease a 9x13 inch-baking dish. Pour half of the red enchilada sauce into the bottom of the baking dish.

Working with one tortilla at a time, lay them flat on your work surface and spoon about 1/3 cup of the turkey mixture into each tortilla. Roll them up and place the enchiladas in the prepared pan with seam side down. Top with remaining red enchilada sauce and cheese.

Bake for 20-25 minutes or until the cheese is melted and gooey.

Meanwhile, melt 1 tablespoon butter in a saucepan. Add sage leaves. Cook on medium-low for 1 minute, flip and cook one more minute or until the sage has darkened in color, but is not burnt. Remove from the heat and place the fried sage leaves on the top of the enchiladas. Serve the enchiladas with the cranberry salsa (below). EAT!

To make the salsa, mix together the cranberry sauce, pineapple, jalapeno, cilantro and lime juice in a bowl until combined.

Bring a taste of New Mexico to your table with this traditional Hatch green chile sauce!  It's incredible on burritos and enchiladas, smothered on eggs or over meat and potatoes at lunch or dinner.

Traditional Hatch Green Chile Sauce

onion

Tbsp all purpose flour

C Hatch chiles (roasted, peeled and chopped)

oregano

ground pepper (or more, to taste)

In a medium skillet, saute the onion and garlic in olive oil over medium heat until softened - about 2-3 minutes.

Stir in the flour and continue to cook over low/medium for another few minutes. The onions and garlic will be lumpy as they are coated in flour.

Pour in the chicken stock, and simmer on low/medium heat until the mixture thickens up and starts to get smooth.  Add the Hatch chiles, cumin and oregano and continue to simmer on low for 2-3 additional minutes.

Pour the mixture into the blender and blend until smooth - add salt/pepper as desired. Refrigerate &amp; use within 3-4 days or ladle into jars/freezer bags and freeze for later use.

This Easy Mexican Cornbread recipe is&nbsp; soft, tender, and delicious!&nbsp; With only a few ingredients, it is as easy to make as it is delicious.&nbsp; You can make it with just green chiles for a mild Mexican Cornbread or add the jalapeños for a spicer version.

Easy Mexican Cornbread

boxes Jiffy Corn Muffin Mix

eggs

cream style sweet corn

4.5 oz mild chopped green chiles (canned)

jarred jalapeño slices (chopped (optional))

Preheat oven to 350˚F.

In a large bowl, mix all ingredients together until everything is combined and just moistened.

Spread in the dish of your choice and bake according to the directions for your choice below.

Cornbread should be cooked until the center is set and a toothpick comes out clean.

1- 8x8 square pan- 40-50 minutes1- 8 in round- 40-50 minutes1- 11x7 rectangle dish- 35-40 minutes12 corn muffins- 15-20 minutes

Cook time guide:

This green chile egg casserole is a favorite for brunch or morning pot lucks! It has a great mexican flavors without being spicy, so it is friendly for adults and children alike.

Green Chile Egg Casserole

oz monterey jack cheese (grated)

oz sharp cheddar cheese (grated)

oz canned mild chopped green chiles

tbsp flour

Salt & pepper

Preheat the oven to 350˚F.

Mix the cheeses and then sprinkle 1 cup of the cheese (about 2/3) in the bottom of a casserole dish.  Then dollop the green chiles evenly over the cheese.

Place the flour in the bottom of a bowl and use a whisk to slowly mix in a little of the milk to make a paste, then continue to pour the milk in while whisking until it is all smoothly combined.  Then add the eggs into the milk, season with salt and pepper, and use the whisk to combine well. Pour the mixture into the casserole dish over the cheese and chiles.

Top the casserole with remaining cheese and then bake on the middle rack of the oven for 25-35 minutes or until eggs are set in the middle.

Remove from oven and let sit for 5 minutes then serve hot. Enjoy!

This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It&amp;rsquo;s also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.

Winter Squash and Wild Mushroom Curry

vegetable oil

butternut

Kosher salt and black pepper

green chiles,

shallots

black mustard seeds

cumin seeds

curry leaves (optional)

garlic cloves,

coriander

cayenne

turmeric

coconut milk

lime juice

Cilantro sprigs,

This Easy Green Chili Rice Casserole recipe is one of the easiest side dish recipes you can make for dinnertime! You will only need 4 ingredients: rice, green chiles, shredded cheese, and sour cream. Simply mix, bake, and serve for a comforting addition to dinnertime.

Easy Green Chili Rice Casserole Recipe

white rice

cheddar cheese,

sour cream

Preheat the oven to 350 degrees F. Grease a 2-quart casserole baking dish (we use cooking spray).

Combine all ingredients, except about 1/2 cup of cheese, together in a large bowl. Spread the mixture into prepared dish. Sprinkle remaining cheese on top of mixture. Place in oven and bake for about 35 minutes and the cheese has melted and begun to brown.

Sounds great! I agree adding chicken would be yummy too! Thank you for sharing on Merry Monday! Hope to see ya next week! 
Kim

I love Green Chili's and Rice, this looks delicious! Hope you are having a great weekend and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen

I like spicy, so this would definitely be good for my taste.  I’m making!
Thanks for sharing

Tasty. I halved the recipe for the two of us and baked 25 minutes in 1 quart caserole dish. It's also good served at room temperature. Nice change to serve instead of potatoes.

This 4-ingredient Queso Banco Dip is so creamy, irresistible and most importantly, comes together in just minutes! Everyone always loves this Velveeta Queso Blanco. I’ve even caught guests licking the bowl!

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Top Tags

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The most viewed green chile recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine