Archive for the ‘Green Chiles’ Category

Tex-Mex Chicken and Rice Casserole

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Recipe & picture courtesy of Better Homes & Gardens

Serves 6
Prep: 20 minutes
Bake: 25 minutes

  • 1/2 cup chopped onion (1 medium)
  • 1 tablespoon olive oil
  • 1 6.9-ounce package chicken-flavored rice and vermicelli mix
  • 1 14-ounce can chicken broth
  • 2 cups water
  • 2 cups chopped cooked chicken or turkey
  • 1 cup chopped seeded tomatoes (2 medium)
  • 3 tablespoons canned diced green chile peppers, drained
  • 1 teaspoon dried basil, crushed
  • 1-1/2 teaspoons chili powder
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese (2 ounces)
  1. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
  2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.
  3. Bake, covered, in a 425 degree F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving.

**Personal Review: This came out great – I would add corn and black beans next time though.

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Chicken Enchiladas

Recipe courtesy of Family Circle

Makes: 10 enchiladas
Cook: 10 minutes
Prep: 20 minutes
Bake: 23 minutes

  • 4 tablespoons unsalted butter
  • 1 onion sliced
  • 1 pound boneless, skinless chicken breasts, cut into small dice
  • 1 can (4 ounces) diced green chiles, drained
  • 3 ounces cream cheese
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 10 fajita-size flour tortillas
  • 1/3 cup half-and-half
  • 1 cup grated Monterey jack cheese
  1. Heat oven to 350°F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
  2. Melt butter in a large nonstick skillet over medium-heat. Add onion and cook for 5 minutes, stirring occasionally. Add chicken and cook 5 more minutes. Stir in chiles, cream cheese and salt. Turn off heat and stir until smooth.
  3. Place oil in a small skillet and heat over medium-high heat. Place a tortilla in the oil and cook for a few seconds until tortilla becomes limp. Remove to a paper towel lined tray and repeat with the remaining tortillas.
  4. Spoon about 1/3 cup of the filling down the center of each tortilla. Roll and set seam side down in baking dish. Pour half-and-half evenly over the top and sprinkle with the grated cheese.
  5. Bake uncovered at 350°F for 23 minutes or until top is golden. Allow to cool slightly before serving.

**Personal Review: No Review Yet**

Cheesy Spinach and Bacon Dip


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 15 min
Makes: 4 cups or 32 servings, 2 Tbsp. each

  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
  • 1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
  • 8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
  1. Combine all ingredients in microwaveable bowl.
  2. Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min. Serve with tortilla chips and cut-up vegetables.

  **Personal Review: No Review Yet**

Ham and Pepper Jack Soufflé


Recipe & picture courtesy of Good Housekeeping

  • 4 tablespoon(s) margarine or butter
  • 1/4 cup(s) all-purpose flour
  • 1 1/2 cup(s) reduced-fat (2%) milk, warmed
  • 6 ounce(s) Pepper Jack cheese, shredded
  • 4 large eggs, separated
  • 1 large egg white
  • 3 ounce(s) smoked ham, chopped
  • 1 can(s) (4 1/2-ounce) chopped mild green chiles, drained
  1. Preheat oven to 325 degrees F. Grease 2-quart soufflé dish.
  2. In heavy 2-quart saucepan, melt margarine on low. Add flour and cook 1 minute, stirring. With wire whisk, gradually mix in milk. Cook on medium until sauce thickens and boils, stirring constantly. Reduce heat to low and simmer 3 minutes, stirring frequently. Stir in Pepper Jack and cook just until cheese melts and sauce is smooth, stirring. Remove saucepan from heat.
  3. In medium bowl, with whisk, lightly beat egg yolks; gradually whisk in hot cheese sauce. Stir in ham and green chiles.
  4. In large bowl, with mixer on high speed, beat 5 egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one-third of beaten egg whites into cheese mixture. Fold in remaining whites just until blended.
  5. Pour mixture into prepared soufflé dish. Bake about 50 minutes or until soufflé is puffed and golden-brown and knife inserted 1 inch from edge comes out clean. Serve immediately.

**Personal Review: No Review Yet**