green chiles

Homemade Green Enchilada Sauce

onion

garlic cloves, finely minced

flour

cumin

black pepper

low-sodium chicken or vegetable broth

oregano

salt

medium jalapeno, finely diced (optional)

In a medium saucepan, heat the oil over...

In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are). Cook until the onions are soft but not browned.

Stir in the flour and cook for 2-3...

Stir in the flour and cook for 2-3 minutes, stirring constantly. It's ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.

Gradually add the broth, whisking quickly and constantly...

Gradually add the broth, whisking quickly and constantly to smooth out any lumps.

Add all the remaining ingredients and bring to...

Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened - able to coat a spoon but still drip off. Add more broth to thin out if needed.

Add additional salt to taste, if needed. The...

Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen - probably up to a month or two if well sealed.

This is your guide on how to roast hatch green chiles right in your kitchen. They turn out perfectly roasted and can be used fresh or frozen.

How To Roast Hatch Green Chiles

hatch green chiles

ziptop plastic bag

ziptop plastic bags

Look over chiles and wash off any dirt,...

Look over chiles and wash off any dirt, etc.

Add peppers to a rimmed baking sheet. You...

Add peppers to a rimmed baking sheet. You can keep the chiles close together so don't worry if they are touching. Just making sure they are not laying on top of each other.

If you have an electric oven turn your...

If you have an electric oven turn your broiler to high and move your oven rack up to the second to the highest spot.

Add your peppers into the oven and place...

Add your peppers into the oven and place them on the top rack. Keep the door slightly ajar and watch for the peppers to start looking black and blistered on the top.

Once they are ready, remove the tray from...

Once they are ready, remove the tray from the oven, flip the peppers and add back to the oven.

Broil until the other side is black and...

Broil until the other side is black and blistered.

If you have a gas range you can...

If you have a gas range you can either char the peppers once at a time over an open flame or use the broiler at the bottom. Keep a close eye so they do not catch on fire. You can also use a grill to get them charred and blistered.

Once your peppers are blackened add them to...

Once your peppers are blackened add them to a large ziptop baggie.

Seal and let sit for about 30 minutes...

Seal and let sit for about 30 minutes to steam.

Remove the peppers from the bag and peel...

Remove the peppers from the bag and peel off the skin. It should come off fairly easily.

Once all the peppers have been peeled cut...

Once all the peppers have been peeled cut them down the middle and scrape out the seeds.

After all the seeds have been removed cut...

After all the seeds have been removed cut off the tops.

To store - add your chiles either whole...

To store - add your chiles either whole or diced to a freezer-safe ziptop baggie or storage container. I like to store them chopped in 4-ounce portions.

The peppers will keep in the freezer for...

The peppers will keep in the freezer for up to a year or for up to a week in the refrigerator.

Healthy White Chicken Chili is a 30 minute dinner with chicken breast, white beans, corn, cumin and yogurt. Easy to make on the stove, crockpot or Instant Pot.

Healthy White Chicken Chili {Stove, Crockpot, Instant Pot}

1.5 lbs 3 medium boneless and skinless chicken breasts

garlic

tbsp oil (I use avocado oil)

chicken broth (low sodium*)

x 15 oz cans great Northern beans (drained and rinsed)

corn

tsp cumin

tsp chili powder

cayenne pepper

black pepper (to taste)

cilantro (finely chopped)

lime (juice of)

Tortilla chips (avocado, more yogurt, limes,

Preheat large dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat.

Add garlic and onion, sauté for 3 minutes, stirring occasionally.

Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.

In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.

Add broth, mashed and whole beans, corn, green chiles and chicken breasts. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.

Turn off the heat. Remove chicken and shred with 2 forks or meat claws.

Return chicken to the pot along with lime juice, cilantro and yogurt.

Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

Stovetop Healthy White Chicken Chili

Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat.

Transfer to slow cooker along with 1 cup broth, mashed and whole beans, corn, green chiles and chicken breasts.

Cover and cook on Low for 6 hours or on High for 3 hours.

Remove chicken and shred with 2 forks or meat claws.

Return chicken to the crockpot along with lime juice, cilantro and yogurt.

Slow Cooker Healthy White Chicken Chili

To 6 or 8 quart Instant Pot, add ingredients in the following order: garlic, onion, corn, whole and mashed beans, chicken breasts, green chiles, cumin, oregano, chili powder, cayenne pepper, salt, pepper and 1 cup broth. Do not stir.

Close the lid, set pressure vent to Sealing and Pressure Cook on High or Manual for 20 minutes.

Release pressure using Quick Release method by turning pressure valve to Venting position immediately after cooking.

Open the lid, remove chicken and shred with 2 forks or meat claws.

Return chicken to the Instant Pot along with lime juice, cilantro and yogurt.

Instant Pot Healthy White Chicken Chili

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Store: Refrigerate in an airtight container for up to 5 days.

https://content.jwplatform.com/videos/uMVifrDy.mp4

Healthy White Chicken Chili is a 30 minute meal with chicken breast, white beans, corn, cumin and yogurt. This healthy comfort food is easy to make on the stove, crockpot or Instant Pot.

Healthy White Chicken Chili

These flour tortillas are filled with cheese, green chilies, and corn then toasted to perfection.

Green Chile Cheese Quesadillas

flour tortillas

cream cheese (at room temperature)

green chiles (drained)

monterrey jack cheese (see narrative for substitutions)

shoepeg corn (drained)

Any toppings you want:

In a bowl, add the cream cheese, chiles, cheese, and corn.

Spread a ½ cup of filling over one of the tortilla. Top with another tortilla. Press together until filling is 1-inch from edge.  Repeat with remaining tortillas and cream mixture.

Heat a large skillet over medium-low heat and toast each side of the quesadilla until golden brown (about 2-3 minutes per side).

Top each with desired toppings or serve plain.

Easy to make, this tender and moist Mexican Cornbread brings a sweet heat to those Tex-Mex and Mexican meals, soups, stews and chili dishes.

Chile Cheese Tex-Mex Cornbread

yellow all-purpose cornmeal

all-purpose flour

baking powder

sugar,

cheddar cheese

green bell pepper

green chilies

sweet corn

vegetable oil

eggs,

milk

This quick chicken chili, made with boneless chicken breasts or thighs, white beans, and green chiles, is healthy, easy, and fast to make.

Quick Chicken Chili

olive oil or vegetable oil

chicken breasts

coriander

cayenne pepper,

(14-

green chiles, undrained

chicken broth chicken stock

cilantro leaves,

lime,

Cook

Heat a Dutch oven or large saucepan over medium-high heat. Add the oil to the pan and swirl to coat. Sprinkle the chicken with 1⁄8 teaspoon salt. Add the chicken to the pan and cook, stirring occasionally, until cooked through, about 4 minutes.

Sauté

Add the onion, garlic, cumin, coriander, oregano, and cayenne, and cook, stirring, until the onion is softened, about 3 minutes.

Add 1 can of drained beans, 1 can of chiles along with the liquid, the chicken broth or stock, and the remaining 1/8 teaspoon salt. Bring to a boil.

If you have an immersion or handheld blender, you can use it here by instead simply dumping the entire can of drained beans into the soup and blitzing until the soup is the desired consistency.

Mash

In a small bowl using a fork or potato masher, mash the remaining can of drained beans with the remaining can of chiles. Stir this mash into the chili and simmer for 5 minutes. Serve with the cilantro leaves and lime wedges. Originally published September 9, 2017.

Creamy Green Chile Chicken Enchiladas

butter

onion (about 1/2 medium onion)

chicken broth

pepper

(8 ounces) green chile

sour cream, light

chicken

(4-ounces each) green chiles, lightly drained (see note)

can (15-ounces) white

cilantro

lime juice

(about 2 cups) Monterey jack cheese, shredded

(soft taco size) flour or corn tortillas

Preheat the oven to 375 degrees. Lightly grease...

Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.

In a medium bowl, combine the softened cream...

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro and lime juice. Mix to combine. Set aside.

For the sauce: in a large nonstick skillet,...

For the sauce: in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread 1/4...

Lightly grease a 9X13-inch baking dish. Spread 1/4 cup of the sauce in a thin layer on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas.

Roll the tortillas up and place seam side...

Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I get about 8 enchiladas for this recipe; the exact number will depend on the size of tortillas).

Pour the white sauce over the top of...

Pour the white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

https://www.youtube.com/watch?v=KSpCzg8asSE

If you haven’t had these green chile chicken enchiladas, you are missing out! The quick and easy from-scratch cheesy, creamy white sauce takes them over the top!

Filled with a Punjabi-spiced potato and pea mixture, these samosas prioritize convenience without compromising flavors or textures. Use store-bought spring roll wrappers to make a big batch when you have time, then freeze the samosas to fry and serve as near-instant snacks for iftar, at parties or intimate gatherings with chai, or as low-fuss everyday cooking. With a crispy exterior and a filling citrusy with coriander and sweet from peas, these vegan samosas are perfect any time. 

Aloo Samosas (Potato Samosas)

russet potatoes (1 pound)

canola oil

cumin seeds

coriander seeds

red chile

turmeric powder

coriander powder (optional)

cumin powder (optional)

peas

garam masala

spring roll wrappers (8 inches square; see Tip)

Canola oil,

Mint Chutney,

Place the potatoes in a large saucepan and add enough cold water to cover by a few inches. Salt the water, then bring to a boil over medium-high heat. Cook until a knife slides in with little to no resistance, about 20 minutes. Drain, then set aside. When cool enough to handle, peel and use a fork to smush them into a coarse mash.

Heat the oil in a large nonstick pan over medium for a minute. Add the cumin and coriander seeds, and stir until the seeds are fragrant, 30 seconds to 1 minute. Reduce the heat to medium-low, and add the ground chile and turmeric, and the coriander and cumin powders, if using. Continue cooking, stirring, for 30 seconds. Add the potatoes, peas, garam masala and ½ teaspoon salt, and raise the heat to medium. Cook, stirring to evenly mix the ingredients, until heated through, 2 to 3 minutes. Turn off the heat and stir in the fresh chiles and cilantro. Let stand until cool enough to handle.

Meanwhile, prepare to assemble the samosas: Line a sheet pan with wax paper or plastic wrap. Stack the spring roll wrappers and cut evenly in thirds to create 42 rectangles, 8 inches long by 2 ⅔-inches wide. If your wrappers are not 8 inches square, aim to cut 42 rectangular shapes in a 3-to-1 ratio. Place a damp clean cloth over your pastry sheets to prevent them from drying out. Place the flour in a small bowl and add enough water (about 3 tablespoons) to make a smooth paste the consistency of craft glue. 

Take a pastry rectangle and place it with the long side facing you on a flat work surface. Replace the damp cloth over the remaining pastry sheets to keep them from drying out. Take the bottom-right corner of the rectangle and fold it over the top, with the short side extending 1 to 2 inches past the top. The overlapping pastry at the bottom right of the sheet will form an equilateral triangle with sides that are about 3 inches long. This triangle will be the final shape and size of the samosa. Fold the triangle so its right outer edge is aligned with the horizontal bottom edge of the sheet. There should now be a triangular pocket with two flaps sticking out to the left. Pick up the pocket so it is open and upright like a cone. Fill the cone with 2 teaspoons of the filling. Using the back of a small spoon, spread the flour paste in a thin layer over the remaining strip of pastry. Fold it over the stuffed triangle to seal the samosa. If the corners of the samosa have any gaps, fill them with the flour paste and pinch them to seal. Repeat with the remaining filling and rectangles (you may have leftover wrappers) and lay on the lined sheet pan, spacing apart. They can be fried or baked right away, or frozen on the pan until firm, then sealed in an airtight container or freezer bag. They can be frozen for up to 2 months before frying and go straight into the hot oil from the freezer.

To fry the samosas, fill a frying pan with oil to a depth of ½ inch. Heat the oil over medium-high until it ripples. Add enough samosas to fit without overlapping and shallow-fry until golden brown, 1 to 3 minutes per side (longer, if frying directly from the freezer). Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy. Repeat with the remaining samosas, replenishing and reheating the oil between batches. 

To bake the samosas, heat oven to 400 degrees. Line a 1-inch-deep sheet pan with foil and add a thin layer of oil to the pan (about ¼ inch). Coat the samosas with the oil in the sheet pan and arrange them on the pan in a single layer in rows. Bake, turning once halfway through, until evenly golden brown, 6 to 8 minutes per side. Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy.

Serve hot or warm with the mint chutney for dipping.

Chili Verde {Mexican Stewed Pork}

pork

Salt and pepper for seasoning roast

yellow onions, chopped

garlic,

(15 oz.) can green enchilada sauce

(4 oz.) cans diced green chiles

(14 oz.) cans diced tomatoes with green chiles

beef bouillon cube (or 1 teaspoon beef bouillon granules)

Cut the roast into 3-4 large chunks. Season...

Cut the roast into 3-4 large chunks. Season the pork generously with salt and pepper on all sides. In a large heavy pot, the oil over medium heat until the oil is shimmering and hot. Add the pork, being careful not to crowd the pot (brown the pork in shifts, if needed). Brown the pork on all sides until golden and well-browned, about 30 seconds to a minute on each side. Leave the roast in the pot and add the onion and garlic. Cook for 1-2 minutes, stirring often. Place the pork and garlic and onions in the slow cooker (read below for oven-roasting method). Stir in the rest of the ingredients to the slow cooker. Cover and cook on low for 8-9 hours. After the roast has cooked for the allotted time, remove the roast. Shred it into bite-size pieces and set aside, covered with foil to keep warm. Pour the remaining liquid and ingredients from the slow cooker into a large saucepan. Bring the mixture to a boil on the stove, and simmer vigoriously over medium-low or medium heat for 20-30 minutes, stirring often to prevent sticking or burning, until the mixture considerably reduced and thickened. Add the pork roast and sauce back to the slow cooker. Stir to coat the pork with the sauce. Turn the crockpot to low or high and allow the pork to heat through again. Serve with warm tortillas and desired toppings, such as sour cream, cheese, avocados, lettuce, tomatoes.

Oven-roasting Instructions: When beginning the recipe, make sure...

Oven-roasting Instructions: When beginning the recipe, make sure to use an oven-safe pot for the browning (such as a large enameled cast-iron pot). Follow the recipe up until the point of adding the pork to the slow cooker. Instead, keep the pork in the oven-safe pot. Add in all the other recipe ingredients plus 1/2 cup water. Stir to combine. Cover the pot and cook in the oven at 300 degrees for 3-4 hours. When finished cooking, remove the roast as directed in the above instructions. Follow the recipe to reduce the sauce.

Top 23 green chiles recipes from across the web

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

Top Tags

Homemade Green Enchilada Sauce

How To Roast Hatch Green Chiles

Healthy White Chicken Chili {Stove,...

Green Chile Cheese Quesadillas

Chile Cheese Tex-Mex Cornbread

Quick Chicken Chili

Creamy Green Chile Chicken Enchilad...

Aloo Samosas (Potato Samosas)

Chili Verde {Mexican Stewed Pork}

Baked Green Chile Chicken

How to Roast and Freeze Hatch Green...

Nice and Spicy Summer Squash Casser...

Homestyle Ground Beef Casserole Rec...

Leftover Cornbread Breakfast Casser...

Easy White Chicken Chili

Roasted Hatch Green Chile Salsa

Green Chili Chicken Soup

White Chicken Chili

Crockpot Green Chile Chicken

Southwest Corn Chowder (Vegan!)

Mexican Mac and Cheese (Vegan!)

Southwest Black Bean Burger (Vegan)

Easy Crispy Chile Rellenos

Top 23 green chiles recipes from across the web

The most viewed green chiles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Green Enchilada Sauce

How To Roast Hatch Green Chiles

Healthy White Chicken Chili {Stove,...

Green Chile Cheese Quesadillas

Chile Cheese Tex-Mex Cornbread

Quick Chicken Chili

Creamy Green Chile Chicken Enchilad...

Aloo Samosas (Potato Samosas)

Chili Verde {Mexican Stewed Pork}

Baked Green Chile Chicken

How to Roast and Freeze Hatch Green...

Nice and Spicy Summer Squash Casser...

Homestyle Ground Beef Casserole Rec...

Leftover Cornbread Breakfast Casser...

Easy White Chicken Chili

Roasted Hatch Green Chile Salsa

Green Chili Chicken Soup

White Chicken Chili

Crockpot Green Chile Chicken

Southwest Corn Chowder (Vegan!)

Mexican Mac and Cheese (Vegan!)

Southwest Black Bean Burger (Vegan)

Easy Crispy Chile Rellenos

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