CHEESE WITH GREEN IN IT RECIPES

POTATO SOUP WITH CHEESE AND GREEN CHILES | ALLRECIPES

Potato Soup with Cheese and Green Chiles | Allrecipes image

This is a recipe that came down from my mom and dad from the "lean years." It's quick and easy and forgiving on quantities.

Provided by Shelby Breckenridge

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 large potatoes, peeled and shredded
5 stalks celery, sliced
1 medium sweet onion, chopped
1 (8 ounce) package shredded sharp Cheddar cheese, divided
1 (7 ounce) can mild green chiles
¼ teaspoon ground black pepper
1 quart water, or as needed to cover
1 (12 fluid ounce) can evaporated milk
2 tablespoons butter
1 tablespoon chicken bouillon granules
½ cup shredded sharp Cheddar cheese, or to taste

Steps:

Combine potatoes, celery, onion, 1/2 of the Cheddar cheese, green chiles, and pepper in a soup pot and cover with water. Cover the pot and bring to a boil. Reduce heat and simmer until celery is tender, 30 to 40 minutes. Add evaporated milk and butter. Stir in bouillon; taste and adjust if needed.
Pour into serving bowls and top with remaining Cheddar cheese.

Nutrition Facts : Calories 432.3 calories, CarbohydrateContent 33 g, CholesterolContent 79.8 mg, FatContent 25.1 g, FiberContent 3.9 g, ProteinContent 19.9 g, SaturatedFatContent 15.7 g, SodiumContent 1007.4 mg, SugarContent 10 g

CHEESE ENCHILADAS WITH GREEN SAUCE RECIPE: HOW TO MAKE IT

Cheese Enchiladas with Green Sauce Recipe: How to Make It image

For a crisp bite that’s one notch hotter than a jalapeno, substitute part of the green chiles with two diced fresh serranos. —Mickey Turner, Grants Pass, Oregon

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 15 minutes

Prep Time 50 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 19

Ingredients

1 package (6 ounces) fresh baby spinach
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
1 cup 2% milk
1 can (4 ounces) chopped green chiles, drained
3 green onions, chopped
1/3 cup minced fresh cilantro
1 large garlic clove, minced
1-3/4 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1/4 teaspoon crushed red pepper flakes
1/2 cup reduced-fat sour cream
ENCHILADAS:
2-1/2 cups shredded cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
1/2 cup finely chopped onion
1 tablespoon minced fresh cilantro
12 corn tortillas (6 inches), warmed

Steps:

In a large nonstick skillet, saute spinach until wilted. Drain and remove. In same pan, melt butter. Stir in flour until smooth; gradually add cream and milk. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. , Stir in chiles, green onions, cilantro, garlic, spices and spinach. Remove from heat; cool slightly. Transfer to a food processor; cover and process until pureed. Stir in sour cream; set aside. , Preheat oven to 375°. In a large bowl, combine cheeses; set aside 1 cup for topping. Add onion and cilantro to remaining cheese mixture; toss to combine. Place about 1/4 cup cheese-onion mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish., Pour sauce over top. Sprinkle with reserved cheese mixture. Bake, uncovered, until heated through, 25-30 minutes.

Nutrition Facts : Calories 533 calories, FatContent 32g fat (21g saturated fat), CholesterolContent 110mg cholesterol, SodiumContent 687mg sodium, CarbohydrateContent 36g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 26g protein.

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CHEESE ENCHILADAS WITH GREEN SAUCE RECIPE: HOW TO MAKE IT

For a crisp bite that’s one notch hotter than a jalapeno, substitute part of the green chiles with two diced fresh serranos. —Mickey Turner, Grants Pass, Oregon
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Reviews 4.5
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