Green Chile Stroganoff Recipes

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SLOW COOKER GREEN CHILE CHICKEN



Slow Cooker Green Chile Chicken image

Wholesome version of chicken chile made in a slow cooker! Slow cooker green chile chicken is hearty with tomatillos and a hint of spice. Serve over brown rice and garnish with chopped cilantro, pico de gallo, avocado, and cheese, or wrap in a tortilla!

Provided by Bites of Flavor

Categories     World Cuisine Recipes     Latin American     Mexican

Time 9h25m

Yield 6

Number Of Ingredients 21

1 bunch fresh cilantro, stems removed
1 ½ pounds boneless chicken thighs
4 cups water
1 onion, quartered
2 cloves garlic, peeled
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon ground black pepper
1 teaspoon salt
cooking spray
1 pound fresh tomatillos, husks removed, halved
½ jalapeno pepper, seeded and minced
1 tablespoon canola oil
1 (4 ounce) can chopped green chilies
2 tablespoons white vinegar
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon honey
1 tablespoon ground black pepper
2 teaspoons kosher salt
1 cup great Northern beans, rinsed and drained

Steps:

  • Remove stems from cilantro and tie together; save leaves for sauce.
  • Place cilantro stems, chicken thighs, water, onion, and garlic into a slow cooker. Season with 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt.
  • Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks. Set aside. Reserve 1 to 1 1/2 cups cooking liquid. Let onion and garlic cool slightly, about 5 minutes. Dice and set aside.
  • Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
  • Place tomatillos cut-side down and jalapeno onto the prepared baking sheet. Drizzle with canola oil.
  • Roast in the preheated oven for 25 minutes.
  • Remove from the oven and wrap jalapeno pepper in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno.
  • Transfer tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt to a food processor or blender. Mix sauce until well combined.
  • Pour tomatillo sauce into a large pot and add shredded chicken, diced onion and garlic, and beans. Add reserved cooking liquid. Let simmer over medium-low heat for 15 minutes. Serve.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 25.4 g, Cholesterol 63.8 mg, Fat 15.6 g, Fiber 6.5 g, Protein 23.4 g, SaturatedFat 3.6 g, Sodium 1344.9 mg, Sugar 8.4 g

SHREDDED GREEN CHILE BEEF



Shredded Green Chile Beef image

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

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 12 servings

Number Of Ingredients 12

2 large sweet onions, halved and thinly sliced
4 tablespoons packed brown sugar, divided
1 tablespoon paprika
1-1/2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 boneless beef chuck roast (about 3 pounds)
2 tablespoons canola oil
1 can (28 ounces) green enchilada sauce
Mashed potatoes, optional

Steps:

  • 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.

Nutrition Facts : Calories 278 calories, Fat 15g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 658mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic exchanges

COLORADO GREEN CHILI (CHILE VERDE)



Colorado Green Chili (Chile Verde) image

My version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.

Provided by ROSIE55

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 ½ pounds cubed pork stew meat
salt and pepper to taste
1 large yellow onion, diced
4 cloves garlic, minced
2 cups chopped, roasted green chiles
1 (14.5 ounce) can diced tomatoes with juice
1 ½ cups tomatillo salsa
5 cups chicken broth
½ teaspoon dried oregano
1 pinch ground cloves

Steps:

  • Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  • After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Nutrition Facts : Calories 323 calories, Carbohydrate 12 g, Cholesterol 67.9 mg, Fat 19.2 g, Fiber 1.7 g, Protein 23.1 g, SaturatedFat 6.2 g, Sodium 887.8 mg, Sugar 6.3 g

GREEN CHILE TORTILLA SCRAMBLE



Green Chile Tortilla Scramble image

This was a favorite among our guests at the bed and breakfast where I cooked for many years. If you wish, add sautéed onions or diced tomatoes to the mix. I sometimes serve this dish with pinto or black beans and a warmed flour tortilla. This dish also lends itself well to be served with a side of chorizo sausage or any other breakfast meat of your liking.

Provided by bakerbob

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 5

1 tablespoon butter
1 corn tortilla, cut into thin strips
3 tablespoons chopped green chile peppers
2 eggs, beaten, or more as needed
3 tablespoons shredded Cheddar cheese

Steps:

  • Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 15.5 g, Cholesterol 428.7 mg, Fat 30.5 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 15.8 g, Sodium 390.5 mg, Sugar 2.6 g

CHILI STROGANOFF



Chili Stroganoff image

If you love chili and if you love beef stroganoff, you will love this recipe! It is so quick to make but its very tasty and hearty! A Great idea! We had chili last week. I still had some leftover in the frig. Using the method in your recipe, I turned the left over chili into chili stroganoff.

Provided by CHEF GRPA

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb 90% lean ground beef
1 cup salsa, mild
1 green pepper, chopped
4 green onions, chopped (reserve about 1/4 cup to garnish)
1 large clove, garlic-minced
1/2 teaspoon kosher salt
1 tablspoon chili powder
1/2 teaspoon ground cumin
1 (4 ounce) can chopped green chilies
1 -8 ounce wide egg noodles
1/2 cup sour cream
1/2 cup shredded munster cheese-or cheddar cheese
1 beef steak, tomato-sliced thin-to garnish

Steps:

  • 1. In a large nonstick skillet, cook and stir ground beef until browned with garlic, green onions, green peppers and all seasonings.
  • 2. Stir in salsa and green chilies. Simmer for 10 minutes.
  • 3. Meanwhile, cook egg noodles in boiling salted water until al dente. Drain and set aside.
  • 4. Serve meat mixture over noodles with sour cream and shredded cheese on top and garnish with sliced tomatoes and green onions.
  • My Note: We love chili. When my family gets together in Nov. we always have a chili night and have big pots of chili and have chili dogs, nachos, chili spaghetti, etc. This will certainly be included in the menu. To turned the left over chili into chili stroganoff.

GREEN CHILE STROGANOFF



Green Chile Stroganoff image

When you want your stroganoff just a bit different, give this one a try! :) Mild and creamy, it's very tasty!

Provided by Julesong

Categories     Stew

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 13

1 medium yellow onion, chopped
8 ounces sliced mushrooms
2 -6 cloves minced garlic, to taste
1/4 cup butter
2 lbs beef, cubed
1/4 cup flour
2 cups hot water
2 teaspoons beef bouillon granules (or 2 cubes)
1/4 cup white wine
4 ounces green chilies, chopped
1/2 teaspoon ground cumin
1 cup sour cream
8 ounces wide egg noodles

Steps:

  • In a heavy, deep pan (one with a cover), sauté the onion, mushrooms, and garlic in the butter until onion is soft.
  • Place the beef cubes and flour in a Ziploc bag and shake to coat.
  • Brown the coated beef cubes in the pan and brown the meat in the onion mixture.
  • Drain the excess fat, then add the hot water, bouillon, and white wine; cover and simmer on medium-low for 2 hours.
  • Add the chopped chiles and cumin and simmer for 10 additional minutes.
  • While stroganoff is simmering, cook the noodles according to package directions; drain and set aside.
  • Remove the stroganoff from the heat and stir in the sour cream.
  • Serve stroganoff with noodles (or cooked rice, or sautéed mushrooms for those on lowcarb menus); a dollop of guacamole on top is good, too.
  • Makes 4 servings.

GREEN CHILE STEW



Green Chile Stew image

My entire family loves this easy and filling soup made with simple ingredients that go great together. The corn adds a sweet crunch.

Provided by Shelley Schade

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 45m

Yield 8

Number Of Ingredients 11

1 pound ground beef
1 small onion, chopped
1 clove garlic, chopped
1 (4 ounce) can green chiles
2 (14.5 ounce) cans whole peeled tomatoes, chopped
2 (8 ounce) cans tomato sauce
1 (15 ounce) can whole kernel corn
3 potatoes, peeled and cut into chunks
2 cups water
ground cayenne pepper to taste
salt and pepper to taste

Steps:

  • Place the ground beef, onion, and garlic in a deep skillet or saucepan over medium heat. Cook and stir until beef is evenly browned and onion is tender. Drain grease. Mix in green chiles. Stir in the tomatoes, tomato sauce, corn, and potatoes. Pour in water. Bring to a boil, reduce heat to low, and simmer 15 minutes, or until potatoes are tender. Season with cayenne pepper, salt, and pepper.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 32.5 g, Cholesterol 34.5 mg, Fat 7.5 g, Fiber 5 g, Protein 14.3 g, SaturatedFat 2.8 g, Sodium 688.6 mg, Sugar 7.2 g

GREEN CHILE CHICKEN CASSEROLE



Green Chile Chicken Casserole image

I love the flavor of green enchiladas, but sometimes I don't love rolling all the tortillas, lol! Here is a casserole that gives that great, tangy flavor, but in much less time. Garnish with sour cream, if you like. Mexican rice and borracho beans are great sides for this Tex-Mex family meal.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 8

Number Of Ingredients 13

1 cooking spray
1 ½ pounds boneless, skinless chicken thighs, cooked
2 cups shredded Monterey Jack cheese, divided
2 teaspoons chili powder
1 (28 ounce) can tomatillos, drained
2 (4 ounce) cans mild chopped green chile peppers
1 bunch green onions, trimmed and cut into 3-inch lengths
½ cup chopped cilantro
1 jalapeno pepper, seeded and minced
2 cloves garlic, peeled
salt and ground black pepper to taste
1 cup chicken broth
12 corn tortillas

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
  • Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
  • Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
  • Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.
  • Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.

Nutrition Facts : Calories 420.4 calories, Carbohydrate 27.4 g, Cholesterol 106.8 mg, Fat 20 g, Fiber 7.7 g, Protein 33.1 g, SaturatedFat 8.2 g, Sodium 1063.8 mg, Sugar 3.8 g

GREEN CHILE STROGANOFF



Green Chile Stroganoff image

Make and share this Green Chile Stroganoff recipe from Food.com.

Provided by gojenni714

Categories     Lunch/Snacks

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup butter
1 medium onion, chopped
1 (4 ounce) can mushrooms, sliced
garlic, to taste
2 lbs lean beef, cubed
2 cups water
2 beef bouillon cubes
1 (4 ounce) can green chilies, chopped
1 cup sour cream
1 (8 ounce) package noodles, cooked

Steps:

  • Saute the onion and mushrooms in butter with the garlic.
  • Brown the beef in the mix.
  • Drain off excess fat.
  • Add the water and bouillon.
  • Cover and simmer 2 hours.
  • Add the green chiles and simmer 10 more minutes.
  • Remove from heat and stir in sour cream.
  • Serve over noodles.

Nutrition Facts : Calories 803.8, Fat 40.4, SaturatedFat 20.8, Cholesterol 237.7, Sodium 579.3, Carbohydrate 49.9, Fiber 3, Sugar 4.6, Protein 59.1

GREEN CHILE STROGANOFF



Green Chile Stroganoff image

Number Of Ingredients 10

1 medium onion, chopped
1 (4-ounce) can mushrooms, sliced
1/4 cup butter or margarine
garlic to taste
2 pounds lean beef, cubed and rolled in flour
2 cups water
2 beef bouillon cubes
1 (4-ounce) can chopped green chili
1 cup sour cream
1 (8-ounce) package noodles

Steps:

  • Sauté the onion and mushrooms in butter with the garlic. Brown the cubed beef in this mixture. Drain off the excess fat. Add the water and bouillon cubes. Cover and simmer 2 hours. Add the green chiles and simmer 10 more minutes. Remove from the heat and stir in the sour cream. Cook the noodles according to the package directions. Serve the stroganoff over the noodles.

Nutrition Facts : Nutritional Facts Serves

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From jamiecooksitup.net


CHILI STROGANOFF RECIPES - FOOD RECIPES
2 cups [SUB_RECIPE_LINK {cooked chili (from Smoky Beef and Poblano Chili)} {149704}] 3/4 cup reduced-fat sour cream; 1/4 cup 2% reduced-fat milk; 1/2 teaspoon kosher salt; 1/3 cup chopped green onions; Chili Stroganoff • Yield: 4 servings Ingredients: 8 ounces uncooked wide egg noodles; 1 tablespoon olive oil; 12 ounces cremini mushrooms ...
From foodzero.blogspot.com


GREEN CHILE BEEF ROAST — JANEVA'S KITCHEN
2019-02-24 1 tsp. cumin. ½ tsp. cayenne. Directions. Place broth, lime juice and minced onions in bottom of crockpot. In a small bowl, mix remaining spices together. Rub entire beef roast with spice mixture; place seasoned roast in crockpot. Top the beef roast with the green chiles. Cover and cook 7-8 hours on low heat.
From janevaskitchen.com


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