Boil
chicken
breasts\tuntil done.
Cool; remove bones and skin.
Chop
or shred meat. Fry corn tortillas in hot oil just until
soft. Dilute chicken soup with milk or water to a pouring consistency. Grate cheese; chop onion and green chili; add garlic powder and salt to chili.
In casserole dish, start 1st
layer with tortillas, chicken, onion, chili, soup and end with cheese. Make as many layers as tortillas and ingredients permit.
Bake at 350\u00b0 for about 30 minutes.
Preheat oven to 325\u00b0. Boil chicken. Let cool, then shred. Save the broth. Saute onion in margarine until slightly soft. Combine onion with soups, green chili and chicken broth. Tear 6 tortillas into small pieces and cover the bottom of a 9 x 13-inch pan. Spread 1/2 of the shredded chicken over the tortillas. Then spread 1/2 of the sauce mixture over the chicken and top with cheese. Repeat the layers, ending with cheese on top. Bake 30 to 40 minutes until very hot and bubbly and slightly browned.
br>Let chicken cool and then shred.
Combine soup, green chili, garlic
ery brittle).
Mix together green chili, red bell pepper, cream cheese
auce, tomato paste, tomato sauce, chili sauce, vinegar, sugar and black
Chop onion and peppers; saute in butter.
Blend in flour and other ingredients.
Add chicken and chicken stock; bring to a boil.
Simmer until smooth.
Add cream or milk.
Heat, then add sour cream.
(I add a few pieces of cut red, dry, chili peppers.)
edium-high heat.
Add chicken, onion, and carrot, cook fo
Peel and cut potatoes into french fry sticks.
Either fry potatoes in oil or bake in a 400 oven for 15 to 20 minutes.
Heat green chili in a saucepan.
When potatoes are done place on a broil proof pan, I use a metal pie pan, pour green chili on top then sprinkle with cheese.
Place back into a broiler for 5 minutes to melt cheese.
Optional toppings: sour cream, onions, jalapenos, or guacamole.
aste.
For the green chili dressing; combine chili pepper, peanut oil and
In a large bowl, mix the chicken with half of the tomato puree,
ginger-garlic paste, 2 Tbsp. soy sauce, vinegar, 2 Tbsp. green chili sauce, cayenne and salt.
Marinate for 3 to 4 hours.
Cut tortillas in strips.
Mix together soups, milk& chilies.
Make layers in a large baking dish, starting with the tortillas at the bottom, then chicken, then soups and ending with the cheese.
Bake at 300 degrees for 1 hour.
In a bowl combine soy sauce, vinegar, sugar and oil.
Pour over chicken breasts and marinate in refrigerator for 30 minutes to 1 hour.
Drain and discard marinade.
Grill over medium heat until chicken juices run clear.
Top each piece of chicken with a slice of green chili and then a slice of cheese.
Grill for about 2 minutes or until cheese melts.
Serve on rolls.
Combine the salsa, cream of chicken soup, cream of mushroom soup, evaporated milk, & green chilies in saucepan. Heat and stir until thoroughly blended and warm.
Spray the bottom of a 9 x 13 inch baking pan with vegetable spray. Line the bottom of the pan with 18 tortilla chips. Place a layer of the chicken on the tortillas. Add a layer of sauce mixture, onions and a layer of cheese. Repeat layers, ending with cheese.
Fry tortillas until hot and bubbling. Alternate in layers: tortillas, cheese, chili, chicken and onion. Pour soup and milk over top. Place in lightly greased casserole bowl. Cook at 350\u00b0 for 30 to 40 minutes, until bubbling. Feeds 6 cowboys or 8 city slickers.
Cook hamburger meat with onion.
Make sauce by mixing soup, cheese, evaporated milk and green chili.
Watch mixture as it will burn on the bottom.
Roll enchiladas by softening tortillas (either in oil or in the microwave) and adding hamburger and Longhorn cheese.
After all enchiladas are rolled, place in 9x13 pan.
Pour sauce over top and bake in 350 degree oven for 30 minutes or so.
Also may use shredded chicken instead of meat. Make
6-8 servings.
Dip tortillas in hot oil; roll up using cheese, minced onion and green chili. Place in baking dish and pour all the cream of chicken soup diluted with water. Bake at 350\u00b0 about 35 to 40 minutes.
In a large saucepan, cook celery, onion, garlic, cumin and oregano or marjoram in hot oil until onion is tender but not brown.
Stir in chicken broth, corn, red sweet pepper and green chili peppers.
Bring to boiling; reduce heat.
Simmer, uncovered, for 5 minutes.
In a small bowl, combine milk and flour; stir into corn mixture.
Cook and stir until thickened and bubbly.
Add cheese; cook and stir until cheese melts. Yield: 4 to 6 servings.
ith salt. Set aside.
Green Chili Crema:.
In a medium
Green Chili Wontons.
Blend the green chilis, jalepenos and cheese. Put two tablespoons of the cheese mixture on one corner of the wonton wrapper and fold that corner over. Fold the corners on the right and left. Dip the remaining corner - the top one -- in water before folding it down.
Deep fry in 350-degree oil for one minute.
(Makes 18 wontons).
Guacamole Dipping Sauce.
Mash the avocados and blend all ingredients thoroughly.
Makes about 1 cup.
Brown pork in small amount of oil using salt, pepper and garlic to taste.
While meat is browning, empty large can of tomatoes in 4 qt. pan.
Cup up fine with juice or use hands to pulverise.
Add green chili to tomatoes and simmer.
Add browned meat mixture and stir well.
Simmer 1/2 hour.