The green chili is a favorite ingredient in many Southwestern and Mexican recipes. It adds a mild spicy flavor to recipes for basic chili and other south of the border dishes. When handling raw chilies remember to thoroughly wash your hands before touching your face and eyes.
Here are three tasty recipes that all feature these marvelous chilies.
=> Green Chili Casserole
Heres another great recipe for Velveeta cheese lovers.
1 pound of hamburger, 1 medium size onion, chopped, an 8 oz. package of Velveeta cheese, 1 can of cream of mushroom soup, 1 can of cream of chicken soup, 1 can of mild enchilada sauce, 1 package of corn tortillas, 1 medium sized can of green chilies.
Preheat the oven to 350 degrees.
In a skillet, cook the meat and onion until done, but not brown. Heat the cheese and both soups until the cheese is completely melted. Add in the enchilada sauce and green chilies.
Quarter the tortillas and mix everything together. Bake for 30 minutes.
=> Green Chili Chicken Enchiladas
Mild chilies go wonderfully well with chicken in this traditional Mexican dish.
2 cans of cream of chicken soup (no water or milk), 1 large container of sour cream, 1 large green chili, diced (or a can of green chilies), 1 (15 oz.) jar or canned chicken, bones, flour tortillas.
Filling: 2-1/2 cups of grated cheese, 1 cup of green onions, chopped.
Preheat the oven to 350 degrees.
In a bowl, mix the soup, sour cream, chilies, salt and chicken together. Pour a little of this mixture into the bottom of a 9x12-inch baking dish.
Fill the tortillas with cheese and onions, then roll each filled tortilla and place into the pan on top of the mixture. After all of the tortillas are in the pan, pour the rest of the mixture over the enchiladas.
Bake for 25 to 30 minutes.
=> Green Chili Lasagna
An Italian favorite goes south of the border in this dish. This is kind of a large recipe that can make two dishes of lasagna. If only one is desired, cut the recipe in half.
1 (12 oz.) package of wide noodles, 1 teaspoon butter, 3 pounds of lean ground beef, 1 (29 oz.) can tomato sauce, 1 (28 oz.) can tomato and green chilies, diced, 1 tablespoon sugar, 2 teaspoons sugar, 2 teaspoons salt, 1 teaspoon garlic salt, 1/2 teaspoon pepper, 2 cups of large curd cottage cheese, softened, 1 cup of sour cream, 1 (4 oz.) can green chilies, peeled and chopped, 3/4 cup thinly sliced green onions, including tops, 1 (8 oz.) package mozzarella cheese, grated and Parmesan cheese.
Preheat oven to 350 degrees.
Grease two 9x13-inch baking dishes.
Cook the noodles and drain. Add in the butter.
In a skillet pan, brown the ground beef in a small amount of oil; drain.
In a large saucepan, combine the tomato sauce, diced tomatoes, chilies, sugar, salt and pepper.
Add in the meat and simmer until the meat is tender about 30 minutes.
In a separate bowl, combine the cottage cheese, cream cheese, sour cream, onion, green chilies; mix thoroughly.
Fill the baking dish in this order: 1/2 noodles, cover with 1/2 meat sauce, half of the cheese mixture. Repeat. Finish with a heavy coating of Mozzarella and Parmesan cheese.
Cover lasagna with foil and refrigerate. Bake for 45 minutes.
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Article Added on Friday, March 12, 2010
| Other Articles by Brandy Summers | |
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