Tag: green chile

Mexican Dishes · Soups and Stews

Green Chile Enchilada Chicken Soup

cathysmahaLeave a comment

Green Chile Enchilada Chicken Soup is a quick recipe for busy families. My daughter, Megan, made this one night while I was visiting. Since the family has a love/hate relationship with beans and other ingredients, she served rice and beans separately as well as cheese, cilantro and chips. Each family member was in charge of their final bowl of soup and it was delicious!

Green Chile Enchilada Chicken Soup

INGREDIENTS:
  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 to 1 can green enchilada sauce (we used 1/2 can to please younger kids)
  • 1/2-1 tsp. oregano
  • 2 boxes chicken broth
  • 2 cups water
  • 2-3 cups shredded, cooked chicken
  • 1.5-2 cups corn
  • salt and pepper
  • Serve with:
    • cooked white rice
    • chopped fresh cilantro
    • cooked great northern beans
    • shredded cheese
    • tortilla chips
DIRECTIONS:
  1. Saute the onion and bell pepper in olive oil until soft.
  2. Add green enchilada sauce, oregano, broth, and water. Bring to a soft boil
  3. Add chicken and corn and simmer for 10-15 minutes.
  4. Serve bowl of soup and add rice, fresh cilantro, beans, cheese and chips as desired.

Recipe by daughter, Megan

Breads

Green Chile Cheddar Beer Bread

cathysmahaLeave a comment

Green chile cheddar beer bread is a flavorful, easy quick bread that I will make again and again. It stands well on it’s own, toasted with butter, paired with soup. I love an easy delicious bread and this one is a winner!

Green Chile Cheddar Beer Bread

INGREDIENTS:
  • 3 cups all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 tablespoons melted unsalted butter
  • 1 tablespoon honey or agave nectar
  • 1 (12 oz) can room-temperature beer (light beer or medium depending on your flavor preference)
  • 1/2 cup chopped green chiles (about 2 4-oz cans, drained)
  • 3/4 cup shredded cheddar cheese, plus more for topping (mild or sharp both work)
  • Additional melted butter for brushing on top
DIRECTIONS:
  1. Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper and set aside.
  2. In a large bowl, whisk flour, baking powder, and salt until combined. Whisk in melted butter and honey until flour is a bit clumpy.
  3. Pour beer into dry ingredients and add green chiles and cheddar. Fold batter until just combined.
  4. Scrape batter into prepared pan and smooth top. Sprinkle additional cheddar cheese over top if desired. Bake beer bread at 350F 45-50 minutes until a toothpick inserted in center comes out clean.
  5. Brush warm bread with additional melted butter if desired. Cool bread in pan 15 minutes, then use parchment to lift out of pan and transfer to a wire cooling rack. Allow bread to cool at least 45 minutes before slicing. Serve bread warm and enjoy!

Recipe from WholeandHeavenlyOven

New Traditions · Soups and Stews

Turkey Green Chile

cathysmaha2 Comments

Green Chile was a novel concept to me until I moved from the midwest to Arizona and then to Colorado.  My Iowa roots only knew Chile as red, in Chile Con Carne.  I’ve grown to love green chile but I prefer mine mild.  This Green Chile was a favorite of mine made at a local office building cafeteria many moons ago.  It’s been years since I have made the turkey (vs. pork) green chile and I was happy to experience it once again.  The original recipe made a much heavier roux but I prefer it on the lighter side.

Warm flour tortillas to serve with the chile to warm you on these cold winter nights!

TURKEY GREEN CHILE

3 quarts (96 oz.) chicken stock (remove 1 cup for roux)
1/2 cup olive oil
2/3 cup diced onion
1/2 bunch chopped cilantro
12 ounces diced green chiles
2 pounds ground turkey
1 teaspoon crushed garlic
1/2 teaspoon oregano
1/2 teaspoon jalapenos
4 tablespoons flour (or more if you want the chile to be thicker)
16 ounces chopped tomatoes
2 to 3 chopped green onions
salt, cayenne or tabasco to taste

  • Prepare chicken stock. Simmer while preparing other ingredients.
  • Heat olive oil; add onion, cilantro, 8 ounces green chiles, turkey, garlic, oregano and jalapenos until turkey is cooked. Lower heat.
  • Combine flour with the 1 cup of reserved stock to make roux. Mix thoroughly. Add to stock and stir. Add sautéed mixture.
  • Add 4 ounces green chiles, chopped tomatoes and additional green onions. Season to taste.
  • Serve with warm tortillas.
Family Favorites

Mexican Cornbread Casserole with Green Chile

cathysmaha2 Comments

Many years ago, my friend Judy D., shared this recipe with me and it has been a family staple.  Serve with homemade green chile and you have a wonderful meal for family and friends.  This time I served with slices of the last tomatoes of the season.  A silly discovery…sliced canned peaches made a wonderful side to this.  Don’t ask me why…it just does!

This casserole also freezes beautifully.  I have frozen leftovers and have also  made two pans and froze one.  Just heat it again and voila…dinner is served.

MEXICAN CORNBREAD CASSEROLE

2 cups yellow corn meal
2 cans cream style corn
2 eggs
1 cup milk
2 pounds ground beef (or turkey)
2 cups grated cheddar cheese
1 small can green chiles (mild or hot)
Green Chili

  • Mix together corn meal, corn, eggs and milk. Set aside.
  • Brown and drain ground beef.
  • In a separate bowl, mix cheese with green chiles.
  • Spray 9×13″ pan with PAM. Put 1/2 of cornmeal mixture into bottom of baking pan.
  • Spread all ground beef and chiles on top. Next sprinkle with cheese.
  • Finish with remaining cornmeal mixture.
  • Cover with foil and bake at 350 degrees for 45 minutes.

Great topped with hot green chili (canned or home-made).