Authentic Mexican Recipes for Green Chili - Green Chili Casserole

A spicy casserole featuring ground beef, corn tortillas, cheese and chilies.

1 pound ground beef

Chicken Chili

8 (6-inch) corn tortillas

1 small onion, diced

1 pound processed cheese food, shredded

1 (4 oz.) can green chili peppers, chopped

1 (10.75 oz.) can cream of chicken soup

1/2 cup milk

Directions

Preheat oven to 325 degrees. Prepare a medium sized casserole dish with nonstick cooking spray.

In a medium skillet, cook the ground beef over medium heat until evenly browned; drain fat.

Place half of the tortillas on the bottom of the prepared casserole dish. Layer on half of the onion, cheese, ground beef and chilies.

Layer with the remaining tortillas, onion, cheese, ground beef and chilies.

In a medium bowl, dilute the soup with the milk; pour over the top of the casserole. Bake for 30 minutes. Sprinkle remaining cheese on top and bake for another 5 to 10 minutes or until cheese has melted.

Green Chili Burritos

A classic burritos recipe featuring green chilies, refried beans and spices.

1 pound boneless pork, cut into 3/4-inch cubes

1 tablespoon olive or vegetable oil

1 (10 oz.) can diced tomatoes and green chilies, undrained

2 garlic cloves, minced

1 cup water

1 cup fresh tomato, diced

1/2 cup onion, chopped

1/4 cup green pepper, chopped

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cumin

5 teaspoons cold water

1 (16 oz.) can refried beans

10 (6-inch) flour tortillas, warmed

Directions

In a skillet, brown pork in oil over medium high heat; drain.

Add the next 10 ingredients; bring to a boil. Reduce the heat and cover. Simmer for 1 hour or until the pork is tender.

In a small bowl, combine the cornstarch and the cold water until smooth; add to pork mixture, stirring constantly. Bring to a boil; boil and stir for 2 minutes.

Meanwhile, heat the refried beans; spread beans evenly on the tortillas. Spoon the pork mixture down the center of tortillas; fold in the sides.

Best Green Chili Stew

This is a hearty green chili stew that is great served over rice.

1/4 cup vegetable oil

3 pound beef chuck roast, cut into 3/4-inch cubes

2 onions, chopped

2 cloves garlic, minced

1 (28 oz.) can roma tomatoes, with juice

2 (4 oz.) cans chopped green chili peppers, drained

1 (12 oz.) can or bottle beer

1 cup beef broth

2 teaspoons dried oregano, crushed

1-1/2 teaspoons ground cumin

2 tablespoons Worcestershire sauce

Salt to taste

Ground black pepper to taste

Directions

In a Dutch oven, heat oil over medium heat until hot, but not smoking.

Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.

In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.

Return the meat to the pot with any juices in the bowl and add the tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce. Season with salt and pepper to taste.

Bring to a boil and reduce heat. Simmer, partially covered, for 2-1/2 hours or until the meat is tender.

Authentic Mexican Recipes for Green Chili - Green Chili Casserole

Cha...cha...cha...it's chili time!

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Malaysian Chicken Curry - How to Get That Authentic Malaysian Flavor

The key to great Malaysian food is to use the best ingredients. This tip applies to so many recipes. Look at Mexican cooking, for example. A lot of people assume that all Mexican food (and Malaysian food) is ultra spicy but this is untrue.

Mexicans love to use fresh produce and so do Malaysians. The best recipes are made with fresh produce, as well as good quality meal, poultry or fish, and the best chef in the world would find it tough to make an excellent recipe if he or she is only given poor quality ingredients to work with.

Chicken Chili

The following recipe is a great example of a top Malaysian dish because various fresh ingredients are used to give it a wonderful taste. The chicken is combined with potatoes, onions, tomatoes and garlic to make a healthy meal, and then more flavor is added by using paprika, chili, cumin, curry powder, cilantro, coconut milk, and a bay leaf. This combination of herbs and spices gives the dish an authentic Malaysian flavor and keeps it nutritious as well as very flavorful.

How to Adapt Malaysian Recipes

You can adapt recipes like this Malaysian chicken curry if you want to. Even if you are relatively new to the world of international recipes, adapting them is not difficult. For example, why not leave the spices and seasonings as they are but change the vegetables? Use half a pound of regular potatoes and half a pound of sweet potatoes for a sweeter flavor. Swap one of the onions for some thin slices of broccoli or zucchini if you want to.

Changes like this will not affect the balanced taste of the dish but it will add extra color and flavor to it and it will also allow to you use up any vegetables you want to get rid of which are past their prime.

If you prefer a spicier dish, you can increase the amount of curry powder and chili powder but bear in mind that not everybody likes hot food so it might be best to make the recipe as it is and then just add some extra chili to yours at the table.

The Recipe - Step by Step

What you will need:

1 chicken, cut into parts 1 tablespoon paprika 1 tablespoon chili powder 2 chopped onions 1 teaspoon cumin 2 tablespoons vegetable oil 1 lb peeled, chopped potatoes 3 chopped cloves garlic 2 tablespoons curry powder 2 chopped tomatoes 1/2 cup chopped cilantro 3 cups water 1 cup coconut milk 1 bay leaf Salt and black pepper, to taste

How to make it:

Heat the oil in a pot and saute the garlic and onion for one minute. Add the chicken and cook for three minutes more. Add the spices and stir the mixture well. Add the potatoes and let the dish cook until the potatoes are tender and the chicken is cooked through. Add everything else, adjust the seasoning, and serve the curry over steamed or boiled rice.

Malaysian Chicken Curry - How to Get That Authentic Malaysian Flavor

Chicken is an economical ingredient and its mild flavor makes it really versatile. You can make all kinds of tempting dishes with this ingredient, from easy chicken salad recipes to a delicious baked chicken rice recipe.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Green Chicken Enchiladas Recipe - Authentic Mexican Enchiladas Verde Dish

Enchiladas are classically made using either a red sauce or a green sauce. The red enchilada sauce is usually a thin red chile and tomato sauce. With green enchiladas, the green color comes from a sauce made from tomatillos and green chiles.

While this recipe is easy overall, it is a little bit tricky because of the quick pre-frying of the corn tortillas. The reason this is done, besides adding nice flavor to the dish, is to make the tortillas softer and less likely to crack when rolling.

Chicken Chili

Ingredients:

1 1/4 pounds whole bone-in chicken breasts

12 corn tortillas

9 cups water

9 to 12 tomatillos, husked

3 small onions

6 large garlic cloves, crushed

8 fresh green serrano chiles

1/4 cup fresh cilantro leaves

1 teaspoon salt

1/2 teaspoon dried thyme

2 bay leaves

1/4 cup sour cream

1/4 cup vegetable oil

Garnish:

1/2 cup shredded Mexican white cheese, or Monterrey Jack

1/4 cup sour cream

Directions:

Bring 6 cups of the water to a boil in a large saucepan. Add the tomatillos, 1 small quartered onion, 3 garlic cloves, and 4 serrano chiles. Reduce the heat to medium, and simmer until the tomatillos are soft, or about 30 minutes. Drain, but save some of the cooking water.

Transfer the vegetables to a blender, and add another small quartered onion, 2 garlic cloves, the remaining serranos, and the cilantro to the blender as well. Blend until smooth, or about 2 minutes. If needed, add some of the reserved liquid to the blender to allow the mixture to get smooth enough. Set aside.

Place the green tomatillo sauce in a skillet or saucepan with 1/2 teaspoon of salt, covered, over low heat.

Place the chicken breasts in a saucepan filled with the remaining 3 cups of water, three-quarters of the remaining small onion, the remaining 1/2 teaspoon salt, thyme, bay leaves, and the remaining 3 garlic cloves. Finely chop the reserved quarter of onion and set aside. Bring to just below a boil over high heat. Before the water starts boiling, add the chicken and poach until it is firm, or about 12 minutes. Turn off and let the chicken cool in the broth. Remove and discard the bay leaves.

Remove the chicken from the saucepan, then pull the meat off the bones. Discard the skin and bones. Shred the chicken into small pieces and keep warm in a small saucepan over low heat. Stir in the sour cream and the chopped onion. turn the heat off, cover, and keep warm.

In a heavy, well-seasoned skillet, heat the vegetable oil over medium-high heat. Cook the tortillas, one at a time, until soft, for about 3 seconds per side. Remove with tongs, and set aside on paper towels to drain. Cook the remaining tortillas, replenishing the oil if needed.

Preheat the oven to 350 degrees F. Pour 1 cup of the tomatillo sauce on a plate, and lay the tortilla in the sauce. Fill the center of the tortilla with the chicken filling mixture, roll up, then arrange in a baking dish. Continue filling and rolling the remaining tortillas. Pour the rest of the sauce over the top of the enchiladas.

Cover the baking dish with foil, and bake until heated through, or about 10 minutes. Remove from the oven and garnish with the cheese, the sour cream, and the onion rings. This green enchiladas recipe makes 6 servings.

Green Chicken Enchiladas Recipe - Authentic Mexican Enchiladas Verde Dish

Billy Bristol is the writer and editor for Spicy Cooking, a website devoted to hot spices, spicy foods, blazing cooking, the hottest cuisines around the world, and "knock-your-socks-off fiery recipes that all chile-heads and chili-head wannabes will love. Spicy Cooking will fire up taste buds and scorch your plate... Guaranteed.

Spicy Cooking

Mexican Enchiladas

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Green Chicken Enchiladas Recipe - Authentic Mexican Enchiladas Verde Dish

Enchiladas are classically made using either a red sauce or a green sauce. The red enchilada sauce is usually a thin red chile and tomato sauce. With green enchiladas, the green color comes from a sauce made from tomatillos and green chiles.

While this recipe is easy overall, it is a little bit tricky because of the quick pre-frying of the corn tortillas. The reason this is done, besides adding nice flavor to the dish, is to make the tortillas softer and less likely to crack when rolling.

Ingredients:

1 1/4 pounds whole bone-in chicken breasts

12 corn tortillas

9 cups water

9 to 12 tomatillos, husked

3 small onions

6 large garlic cloves, crushed

8 fresh green serrano chiles

1/4 cup fresh cilantro leaves

1 teaspoon salt

1/2 teaspoon dried thyme

2 bay leaves

1/4 cup sour cream

1/4 cup vegetable oil

Garnish:

1/2 cup shredded Mexican white cheese, or Monterrey Jack

1/4 cup sour cream

Directions:

Bring 6 cups of the water to a boil in a large saucepan. Add the tomatillos, 1 small quartered onion, 3 garlic cloves, and 4 serrano chiles. Reduce the heat to medium, and simmer until the tomatillos are soft, or about 30 minutes. Drain, but save some of the cooking water.

Transfer the vegetables to a blender, and add another small quartered onion, 2 garlic cloves, the remaining serranos, and the cilantro to the blender as well. Blend until smooth, or about 2 minutes. If needed, add some of the reserved liquid to the blender to allow the mixture to get smooth enough. Set aside.

Place the green tomatillo sauce in a skillet or saucepan with 1/2 teaspoon of salt, covered, over low heat.

Place the chicken breasts in a saucepan filled with the remaining 3 cups of water, three-quarters of the remaining small onion, the remaining 1/2 teaspoon salt, thyme, bay leaves, and the remaining 3 garlic cloves. Finely chop the reserved quarter of onion and set aside. Bring to just below a boil over high heat. Before the water starts boiling, add the chicken and poach until it is firm, or about 12 minutes. Turn off and let the chicken cool in the broth. Remove and discard the bay leaves.

Remove the chicken from the saucepan, then pull the meat off the bones. Discard the skin and bones. Shred the chicken into small pieces and keep warm in a small saucepan over low heat. Stir in the sour cream and the chopped onion. turn the heat off, cover, and keep warm.

In a heavy, well-seasoned skillet, heat the vegetable oil over medium-high heat. Cook the tortillas, one at a time, until soft, for about 3 seconds per side. Remove with tongs, and set aside on paper towels to drain. Cook the remaining tortillas, replenishing the oil if needed.

Preheat the oven to 350 degrees F. Pour 1 cup of the tomatillo sauce on a plate, and lay the tortilla in the sauce. Fill the center of the tortilla with the chicken filling mixture, roll up, then arrange in a baking dish. Continue filling and rolling the remaining tortillas. Pour the rest of the sauce over the top of the enchiladas.

Cover the baking dish with foil, and bake until heated through, or about 10 minutes. Remove from the oven and garnish with the cheese, the sour cream, and the onion rings. This green enchiladas recipe makes 6 servings.

Billy Bristol is the writer and editor for Spicy Cooking, a website devoted to hot spices, spicy foods, blazing cooking, the hottest cuisines around the world, and "knock-your-socks-off fiery recipes that all chile-heads and chili-head wannabes will love. Spicy Cooking will fire up taste buds and scorch your plate... Guaranteed.

Spicy Cooking

Mexican Enchiladas

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