GREEN CHILE SAUCE RECIPES
GREEN CHILE SAUCE RECIPE | GUY FIERI | FOOD NETWORK
Provided by Guy Fieri
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 1/2 cups
Number Of Ingredients 10
Steps:
- In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
- Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
- Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.
GREEN CHILE ENCHILADA CASSEROLE - HOW TO MAKE GREEN CHILE ...
These enchiladas couldn't be easier: Just layer all the good stuff in a skillet and bake. It's a great and filling meal for your family.
Provided by Ree Drummond
Categories weeknight meals dinner main dish
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375˚. Melt the butter in a 12-inch cast-iron skillet over medium-low heat. Add the onion and cook until golden brown, 8 minutes. Remove the skillet from the heat and stir in the enchilada sauce, green chiles, and adobo sauce. Remove all but 2 tablespoons of the sauce to a bowl and reserve. Cover the sauce in the skillet with 4 tortillas so that they overlap slightly in the center and come up the sides a little. Top the tortillas with 1¼ cups cheese and half of the corn. Dollop half of the refried beans on top and drizzle with
½ cup of the reserved green sauce. Add 4 more tortillas and repeat the layering process with 1¼ cups cheese, the remaining corn, the remaining beans, and ½ cup green sauce. Top with the remaining 5 tortillas and the remaining green sauce and cheese. Cover the skillet with foil and bake until hot and bubbly, about 35 minutes. Remove the foil and bake until set, another 10 minutes. Let stand about 10 minutes before serving. Top with pico de gallo and cilantro.
More about "green chile sauce recipes"
TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE RECIPE ...
Every New Mexican cook has a green chile sauce, but it has to be very good sauce, or her reputation as a good cook suffers. They serve this sauce at any meal. At breakfast it is served over eggs or potatoes. It is used over burritos, in enchiladas, or over grilled meats and roasted potatoes for lunch or dinner. It is best when it is fresh or used within one day of being made. This recipe comes from Sandy Szwarc's "Real New Mexico Chile".
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 142.1 per serving
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 142.1 per serving
- To serve, heat thoroughly.
See details
GREEN CHILE ENCHILADA CASSEROLE - HOW TO MAKE GREEN CHILE ...
These enchiladas couldn't be easier: Just layer all the good stuff in a skillet and bake. It's a great and filling meal for your family.
From thepioneerwoman.com
Reviews 4.3
Total Time 1 hours 10 minutes
Category weeknight meals, dinner, main dish
From thepioneerwoman.com
Reviews 4.3
Total Time 1 hours 10 minutes
Category weeknight meals, dinner, main dish
- Preheat the oven to 375˚. Melt the butter in a 12-inch cast-iron skillet over medium-low heat. Add the onion and cook until golden brown, 8 minutes. Remove the skillet from the heat and stir in the enchilada sauce, green chiles, and adobo sauce. Remove all but 2 tablespoons of the sauce to a bowl and reserve. Cover the sauce in the skillet with 4 tortillas so that they overlap slightly in the center and come up the sides a little. Top the tortillas with 1¼ cups cheese and half of the corn. Dollop half of the refried beans on top and drizzle with
½ cup of the reserved green sauce. Add 4 more tortillas and repeat the layering process with 1¼ cups cheese, the remaining corn, the remaining beans, and ½ cup green sauce. Top with the remaining 5 tortillas and the remaining green sauce and cheese. Cover the skillet with foil and bake until hot and bubbly, about 35 minutes. Remove the foil and bake until set, another 10 minutes. Let stand about 10 minutes before serving. Top with pico de gallo and cilantro.
See details
GREEN CHILE CHICKEN TORTILLA CASSEROLE RECIPE ...
This hearty chicken tortilla casserole has tons of green chile flavor -- without being too hot -- and makes a delicious weeknight dinner.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 30 minutes
Cuisine Southwestern
Calories 450 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 30 minutes
Cuisine Southwestern
Calories 450 per serving
- If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Allow sauce mixture to cool completely, covered, 30 to 45 minutes in refrigerator before assembling casserole. Assemble casserole in dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.
See details
GREEN CHILE ENCHILADA CASSEROLE - HOW TO MAKE GREE…
These enchiladas couldn't be easier: Just layer all the good stuff in a skillet and bake. It's a great and filling meal for your family.
From thepioneerwoman.com
Reviews 4.3
Total Time 1 hours 10 minutes
Category weeknight meals, dinner, main dish
From thepioneerwoman.com
Reviews 4.3
Total Time 1 hours 10 minutes
Category weeknight meals, dinner, main dish
- Preheat the oven to 375˚. Melt the butter in a 12-inch cast-iron skillet over medium-low heat. Add the onion and cook until golden brown, 8 minutes. Remove the skillet from the heat and stir in the enchilada sauce, green chiles, and adobo sauce. Remove all but 2 tablespoons of the sauce to a bowl and reserve. Cover the sauce in the skillet with 4 tortillas so that they overlap slightly in the center and come up the sides a little. Top the tortillas with 1¼ cups cheese and half of the corn. Dollop half of the refried beans on top and drizzle with
½ cup of the reserved green sauce. Add 4 more tortillas and repeat the layering process with 1¼ cups cheese, the remaining corn, the remaining beans, and ½ cup green sauce. Top with the remaining 5 tortillas and the remaining green sauce and cheese. Cover the skillet with foil and bake until hot and bubbly, about 35 minutes. Remove the foil and bake until set, another 10 minutes. Let stand about 10 minutes before serving. Top with pico de gallo and cilantro.
See details
GREEN CHILE CHICKEN TORTILLA CASSEROLE RECIPE ...
This hearty chicken tortilla casserole has tons of green chile flavor -- without being too hot -- and makes a delicious weeknight dinner.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 30 minutes
Cuisine Southwestern
Calories 450 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 30 minutes
Cuisine Southwestern
Calories 450 per serving
- If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Allow sauce mixture to cool completely, covered, 30 to 45 minutes in refrigerator before assembling casserole. Assemble casserole in dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.
See details
GREEN CHILE CHICKEN RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 5 hours 0 minutes
Category main-dish
Reviews 4.7
Total Time 5 hours 0 minutes
Category main-dish
- Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve!
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SHREDDED GREEN CHILE BEEF RECIPE: HOW TO MAKE IT
This Tex-Mex pulled beef roast is tender, slightly spicy, juicy, and so delicious served over mashed potatoes or rice. The beef also makes the best soft tacos you've ever had. Save any leftover pulled beef in the liquid to prevent it from drying out. —Colleen Delawder, Herndon, Virginia
From tasteofhome.com
Reviews 4.6
Total Time 07 hours 25 minutes
Category Dinner
Cuisine North America, Mexican
Calories 278 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 07 hours 25 minutes
Category Dinner
Cuisine North America, Mexican
Calories 278 calories per serving
- Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.
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NEW MEXICAN RECIPES | GREEN CHILE SAUCE
Green sauces may have been less common in the days predating freezers, but now New Mexico might be more Green than Red. Whatever your chile preference, try this recipe to pack a punch of flavor and spice up any dish. If you are planning ahead, the sauce will keep …
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From newmexico.org
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CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE ...
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GREEN CHILE CHICKEN ENCHILADA CASSEROLE RECIPE | ALLRECIPES
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I use our Green Chile Sour Cream Sauce as both the enveloping sauce and to creamify the filling so we don’t have any double work or ingredients. Simply add 1 cup of your Green Chile Sour Cream Sauce to your chicken along with 2 cups cheese, and mix together.
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Aug 24, 2018 · This Green Enchilada Sauce recipe is quick and easy to make, naturally gluten-free, and full of the best savory green chile flavor. Perfect for making enchiladas verdes, or using as a versatile sauce on any other favorite Mexican dishes.
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Mar 31, 2019 · Finding the Right Green Chile Chicken Enchilada Recipe. There are tons of recipes on how to make green chile chicken enchiladas on the internet. I have tried dozens of them, but find that I really appreciate the flavor that comes from making the green chile enchilada sauce …
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From newmexicanfoodie.com
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Green Chile Sauce Recipe. I use this green chile sauce on probably too many things. It’s just so good and adds such a delicious and bold taste to a dish that it’s hard not to crave! I’ve used it on eggs, fries, burgers, etc. – the options are endless! If you made this Homemade Green Chile Sauce…
From farmerswiferambles.com
From farmerswiferambles.com
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From oldelpaso.com
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From carlsbadcravings.com
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From easyfamilyrecipes.com
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From newmexicanfoodie.com
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From foodfolksandfun.net
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From yummly.com
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