Green Chile Chicken Corn Chowder

Do you need an amazing dish to bring to your Superbowl party? This will leave all your guests begging for the recipe! It’s pretty simple and can be stored in the crock pot after cooking on a warm/low setting for hours! Sweet creamed corn, cheese, chicken, and green chile – how could it be wrong?!?!

Servings: 6 large servings, many smaller servings

Difficulty: Easy

Ingredients:

1 large chicken breast, cooked and shredded

1 Tbsp olive oil

½ cup onion, chopped

1 garlic clove, diced

2 bouillon cubes

1 cup water

¾ Tsp cumin

2 cup, heavy whipping cream

3 cups monterey jack cheese, shredded

2 (14.75 ounce) cans sweet cream style corn

¼ cup green chile, adjust to your liking

Method:

Place the olive oil, onions and garlic in a large pan and sautee about 5 minutes

Add bouillon cubes and water, bring to a boil. Cover and simmer for 5 minutes

Add the cumin, cream, cheese, creamed corn, cooked and diced chicken, and green chile to the pan

Bring to a boil, and let simmer until mixture becomes thick – about 10-15 minutes

Day 22: Green Chile Chicken Noodle Casserole

This creamy egg noodle casserole is so very easy to make! You can make it your own by adding vegetables or substituting the cream of mushroom and chicken for you favorite condensed cream soups. Just don't forget the green chile, it's a necessity!

Servings: 6

Difficulty: Easy

Ingredients:

6 Ounces Egg Noodles

2 Large Chicken Breasts

1 Can Condensed Cream of Chicken

1 Can Condensed Cream of Mushroom

½ Cup Chopped Onion

4 Tbsp Green Chile

1 Garlic Clove, minced

½ Cup Cheese, shredded

½ Cup Bread Crumbs

Method:

Cut chicken breasts into small pieces and fully cook.

Cook the egg noodles according to the packaging.

Saute the onions until almost translucent.

Once the egg noodles are cooked drain them and place back into their pot.

Add the cooked chicken, cream of chicken, cream of mushroom, onion, green chile, and garlic. Mix well.

Place into a 9X9 inch baking dish, or use several individual ramekin dishes.

Top with the bread crumbs and shredded cheese.

Cook at 400 degrees for 15-20 minutes, until golden brown on top.

Day 9: Green Chile Chicken Taquitos

Happy Day 9!...TGIF! Here's as great party snack or weeknight meal.

Green Chile Chicken Taquitos

adapted from pennies on a platter

Ingredients:

4oz cream cheese

1/2 tsp. cumin

1/2 tsp. onion powder

1 Tbsp. chives

2 cloves garlic, minced

1/2 cup green chile, chopped

1/4 cup salsa

1 cup shredded cheese

2 1/2 cups chicken, cooked and diced

cooking spray

salsa or guacamole for serving

Method:

Preheat your oven to 425˚F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, cumin, onion powder, chives, garlic, green chile and salsa. Add the cheese and chicken mixing thoroughly.

Working with a few tortillas at a time, heat them in the microwave between two damp paper towels until they are soft enough to roll (approx. 30 seconds)

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray.

Bake for 20 minutes or until crisp and golden.

Serve with salsa or guacamole.

Green Chile Chicken Pot Pie

This pot pie recipe does take some time, but it is super easy and just what you would want on a cold winter day! It is very easy to substitute for whatever vegetables you enjoy in your pot pie, just stay with the measurement of 2 cups to avoid over stuffing your pot pies. The ingredients are simple but the taste is impressive!

Servings: 4

Difficulty: Easy

Ingredients:

1 ½ cups of cooked, shredded chicken

¼ cup diced onions

2 cups of mixed chopped vegetables of your choice – we chose carrots, celery and sweet corn

1 cup cheddar cheese, shredded

1 can cream of chicken

1/3 cup diced green chile (adjust to your liking)

1 garlic clove, minced

1 Package of Pie Crusts (two crusts per package)

Method:

Preheat oven to 350 degrees

*The easiest way to make this is to use a 9x9 inch baking dish, therefore making one big pot pie.  This is how we will address the method of this recipe. However, you can also use small ramekins making 4-6 individual pot pies depending on the size of your ramekins.

Grease the baking dish/dishes. Place one of the pie crusts on the bottom of the baking dish.

Combine the chicken, onions, vegetables, cheddar cheese, cream of chicken, garlic, and green chile in a bowl. Mix well.

Add the mixed ingredients into the dish.

Place the other pie crust on top of the dish folding the edges together. Poke holes in the top of the pot pie with a knife or fork so that some of the steam can escape during baking.

Cook 50 minutes or until the crust is golden.

Green Chile Meat Loaf

This is by far the best meat loaf recipe I have ever come across. If you think you don't like meat loaf, you have probably never had good meat loaf...the secret is to not over work or pound the meat loaf. I based this recipe from Ina Garten's, because she has truly perfected meat loaf with this one, and why mess with perfection?

Green Chile Meat Loaf

Adapted from Ina Garten’s Barefoot Contesa

Ingredients:

1 Tbsp. olive oil

1 yellow onion, chopped

2 tsp. kosher salt

1 tsp. freshly ground black pepper

1/2 cup green chile (roasted, peeled and chopped)

3 Tbsp. Worcestershire sauce

1/3 cup canned chicken stock or broth

1 Tbsp. tomato paste

2 1/2 pounds ground beef

1/2 cup plain dry bread crumbs

2 extra-large eggs, beaten

1/2 cup ketchup

Method:

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium pan. Add the onions, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the green chile, Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Here’s the most important part...Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 11/2 to 2 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. Enjoy!

Green Chile Chicken Cream Sauce with Linguini

This recipe is a big ol’ dish of comfort food! Think fettuccini alfredo meets chicken Milano, with green chiles, tomatoes, and artichoke hearts  – Yum! The picture cannot do this dish justice!

Servings: 2-4

Difficulty: Easy

Ingredients:

½ package of Linguini

2 Chicken Breasts

1Tbsp Butter

1 Garlic Clove, diced

½ Cup of Sun Dried Tomatoes, chopped

3/4 cup Chicken Broth

1 cup Cream

1 cup Artichoke hearts, Chopped into fourths

½ cup Green Chile, chopped

Method:

Cook Linguini in pot of salted water

Dice up the chicken breast and cook in a sauce pan OR

Grill Chicken Breast on the grill, whole then slice

Melt the butter in a sauce pan, add the garlic, tomatoes, chicken broth and green chile.

Bring to a boil and reduce heat. Simmer for 10 minutes.

Add the cream and bring to a boil. Simmer until sauce is thick.

Add the Artichoke hearts to the sauce.

Place the Linguini on a plate, top with the chicken and then the Cream Sauce. Enjoy!

Green Chile Cheeseburgers

A Sunday Football Favorite! A true green chile lover knows that topping their hamburgers and cheeseburgers with chile is a must! This recipe inserts the green chile into the hamburger meat with other juicy ingredients for an impressively tasty burger! Add a little more green chile than you are usually comfortable with since the hamburger and cheese will take away some of the heat of the chile.

Servings: 4

Difficulty: Super Easy

Ingredients:

1 Lb Ground Beef

1 Egg Yolk

¼ Cup Bread Crumbs

½ Cup Diced Green Chile

1 Tbsp Worchester Sauce

½ Tbsp Powdered Garlic

¼ Tsp Cayenne pepper

4 Slices of Cheddar Cheese

Method:

Mix the above ingredients well. Divide into 4 patties. Cook on gas grill until desired wellness. Add a slice of cheese and combine with the rest of your favorite burger topping!

Green Chile Zucchini Vegetarian Delight

This refreshing vegetarian dish is a great way to use up the extra zucchini from your summer garden! The diced tomatoes and cheese perfectly complement the zucchini and green chile. The buttered bread crumbs make the most delicious topping! You can easily add cooked, shredded chicken to the mix for a non-vegetarian option.

Servings: 4

Difficulty: Easy

Ingredients:

¾ Cup Cheddar Cheese, Shredded

¾ Cup Monterey Jack Cheese, Shredded

½ Tsp Oregano

½ Tsp Basil

1 large Garlic Clove, minced

2 Medium Zucchinis, sliced into ¼ inch slices

I Can Diced Tomatoes, drained well

½ Cup Green Chiles

¼ Cup Butter

¾ Cup Breadcrumbs

Method:

Preheat Oven to 375 degrees.

Lightly grease a 9x9 oven safe dish.

Combine the cheddar cheese, Monterey Jack cheese, Oregano, Basil and garlic in a bowl.

Melt the butter in a saucepan.

Add the bread crumbs and stir until mixed well.

Create one layer of Zucchini slices in the 9x9 dish.

Add ¼ of the cheese mixture, followed by ½ can tomatoes, ½ the green chile, and then ¼ of the cheese again.

Repeat by placing a second layer of zucchini and half the remaining cheese, the remaining diced tomatoes, remaining green chile and remaining cheese.

Bake 25 minutes, covered with foil.

Bake an additional 20 minutes without foil.

Green Chile Chicken Enchiladas

I've always wanted to call this recipe "Labor of Love Enchiladas". Be prepared to spend the afternoon cooking in the kitchen, this recipe requires quite a bit of work! However, the results are worth it and you and your family will be in LOVE with this dish! Hopefully it will be a different twist on your family's favorite Enchilada Recipe.

Servings: 6
Difficulty: Medium

Ingredients:
18 Corn Tortillas
3 Cups cooked, shredded chicken
1 1/2 Cups Monterey Jack Cheese, shredded
1 1/2 Cups Cheddar, shredded
1 Cup Cream
3 Cups of Canola Oil
3 Tbsp Butter
1 Cup Onion
3 Tbsp Flour
2 1/4 Cups of Chicken Broth
1 1/2 Cups of Chopped Green Chile
1 Tsp Cumin
1 Large Garlic Clove, minced

Method:
Cook your chicken and shred the meat.
Lightly fry the corn tortillas by placing them one by one in a saucepan with the Canola Oil over medium heat.
Each tortilla should fry up quickly in about a minute or less. Remove the tortillas from heat and place on paper towels. Repeat 18 times.

Make the Green Chile Sauce:
Melt the butter in a sauce pan and add onions. Saute onions until soft. Stir in the flour. Add the chicken broth and stir until ingredients are mixed well.
Add the green chile, cumin, garlic to the saucepan and mix. Let simmer for 15 minutes. Sauce will become think.

After the sauce has cooled, dip the fried corn tortillas in the Green Chile Sauce.
Add 3 Tbsp of the shredded chicken and 3 Tbsp of the cheese mixture down the middle of the tortilla. Roll the tortilla up and place in a lightly greased baking dish seam side down. Repeat 18 times.

After all the tortillas are in the dish cover them with the additional Green Chile Sauce.
Pour the cream over the enchiladas, distributing evenly.
Add the remaining 1/2 cup of cheese to the top of the enchiladas.
Bake for 20 minutes.

Polenta with Green Chiles and Cheese

When you are in the mood for indulgent comfort food, this recipe is a must. The creamy polenta and spicy green chile topped with golden brown cheese is the perfect combination. (just thinking about it makes me hungry...) Add a glass of dry white wine on the side and treat yourself!

Polenta with Green Chiles and Cheese

adapted from Bon Appetit, January 1998

Ingredients:

3 cups milk

3/4 cup yellow cornmeal

3 garlic cloves, minced

1 teaspoon salt

1/2 cup freshly grated Parmesan cheese

1/4 cup roasted, peeled, diced green chilies (seen here)

1 cup drained canned corn

1/8 cup chopped fresh cilantro

2 cups grated mozzarella cheese

1/2 cup whipping cream

Method:

Preheat oven to 400°F. Butter an 8” x 8” glass baking dish. Mix first 5 ingredients in heavy medium saucepan. Bring to simmer over medium heat, whisking constantly. Cook until polenta is tender and thickens, stirring often, about 12 minutes. Season with salt and pepper. Stir in Parmesan.

Pour half of polenta into prepared dish. Cover with half of chilies and half of corn. Sprinkle with half of cilantro and 1 cup Jack cheese. Drizzle with 1/4 cup cream. Spoon remaining polenta over. Cover with remaining chilies, corn, cilantro and cheese. Pour 1/4 cup cream over. Bake until polenta puffs and cheese begins to brown, about 30 minutes if chilled. Enjoy!

Green Chile Stuffed Chicken

This stuffed chicken recipe is super easy to make. Just a few ingredients and a short amount of time will yield you yummy results! Feel free to substitute different cheeses for different results. Add as little or as much green chile as you prefer. Enjoy!

Servings: 2

Difficulty: Easy

Ingredients:

2 Chicken Breasts

2 Tbsp butter 1 Garlic Clove Minced

1/4 cup Bread Crumbs

1/4 cup Parmesan cheese - grated

1/4 cup Cheddar cheese - grated

1/4 Tsp Parsley

1/8 Tsp Oregano

1/8 Tsp Salt

1/8 Tsp Pepper

Chopped, roasted green chiles

Method:

Preheat the oven to 350 degrees.

Melt the butter in a saucepan over medium heat.

Add the garlic and saute for a few minutes. Remove from heat and let cool.

Mix the bread crumbs, Parmesan, cheddar, parsley, oregano, salt and pepper in a bowl and set aside.

Cut the chicken breast in half length wise, being careful not to completely cut the slices apart - leaving at least an inch of the breast still attached.

Open the chicken breasts and stuff with green chile to your liking.

Dip the chicken in the butter/garlic, coating evenly.

Place the chicken in the bread crumb/cheese mixture making sure to cover the entire chicken breast.

Place in an oven safe dish and cook for 25-30 minutes.