Best Green Chili Sauce Recipes

WHITE CHICKEN ENCHILADAS WITH GREEN CHILI & SOUR CREAM SAUCE RECIPE

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 13 inch pan using non-stick cooking spray.
• Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan.
• In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream, chilies, cilantro, onion powder, and garlic powder, and pepper. Make sure that you don't bring this to a boil- you don't want to have curdled sour cream!
• Pour over enchiladas and top with remaining cheese.
• Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.

HONEY BOURBON GLAZED SMOKED SPARERIBS, WITH BEER BACON BBQ SAUCE AND SOUTHWESTERN GREEN CHILI MAC 'N' CHEESE

Steps:

• For the honey bourbon glaze: Pour the bourbon into a saucepan over low heat; ignite bourbon to burn off the alcohol for about 5 minutes. Add the honey and brown sugar and whisk to thicken. Simmer for another 3 minutes, then remove from heat. Pour glaze into a small bowl and set aside.
• For the beer bacon bbq sauce: Heat a large pot on high heat, then add the butter and let it melt for 1 to 2 minutes. Reduce heat to medium. Add the onions and garlic. Saute until translucent. Add the beer and bacon and cook for 8 to 10 minutes. Add the apple cider vinegar and reduce by a quarter, then add ketchup, molasses, granulated sugar, brisket drippings, chili powder, Worcestershire, salt and pepper and cook on low heat for 30 to 45 minutes, stirring occasionally. Let cool for 10 minutes, then puree in a blender until smooth, and season with salt and pepper to taste.
• For the ribs: Whisk together the salt, pepper, chile powder and garlic powder in a small bowl. Drizzle a little canola oil over the ribs, front and back, then rub the oil in. Holding your hand high, season both sides of the ribs with rub. Be sure to get an even coating on both sides, along with the sides of the ribs.
• Soak 5 to 6 paper towels with canola oil, then open the smoker lid and place soaked paper towels in the smoker with 1 chunk hickory, 2 small chunks apple wood and a few handfuls charcoal. Light the paper towels. Let the coals burn down for 20 to 30 minutes. Add a couple more chunks hickory, apple and charcoal, then let smoker come up to 250 degrees F. Place a small pan of water on smoker rack, then place ribs in smoker. Let cook 30 to 40 minutes.
• Add another chunk of each wood and more charcoal; repeat this process every 30 to 45 minutes. At 2 hours into the cooking process, spritz ribs with apple cider vinegar, then spritz every 30 minutes until the third hour of cooking. At the third hour, wrap the ribs in foil and place back on the smoker. At the 4 1/2-hour mark, take the ribs out of foil and glaze with the honey bourbon. Let glaze set in for 20 to 30 minutes in the smoker meat-side up. Let ribs rest for 10 to 15 minutes, then slice. Drizzle ribs with Beer Bacon BBQ sauce and toss. Garnish the ribs with sliced scallions.
• For the Southwestern Green Chili Mac 'n' Cheese: Meanwhile, heat four cups half-and-half to a gentle boil in a medium-large saucepot. Add the garlic, chipotle sauce, cumin, seafood seasoning and thyme, then add the American cheese, whisking until smooth and melted. Fold in the pasta and green chiles and heat through until lightly bubbly. Add the shredded jack, Cheddar and Gouda. If the pasta is too thick, add in another cup or two of half-and-half to smooth it out. Season to taste with salt and fresh ground pepper. Garnish with toasted buttered breadcrumbs and a sprinkle of Korean chile flakes.
• If you prefer baked mac 'n' cheese, place pasta into a casserole dish, sprinkle a handful of extra Cheddar and jack cheeses on top and bake at 350 degrees F until browned and bubbly, about 30 minutes.

CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 pan
• Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
• In a sauce pan, melt butter, stir in flour and cook 1 minute.
• Add broth and whisk until smooth.
• Heat over medium heat until thick and bubbly.
• Stir in sour cream and chilies.
• Do not bring to boil, you don't want curdled sour cream.
• Pour over enchiladas and top with remaining cheese.
• Bake 22 min and then under high broil for 3 min to brown the cheese.

CHICKEN WITH GREEN CHILI SAUCE

Steps:

• Sprinkle chicken with Cajun seasoning. In a large nonstick skillet coated with cooking spray, brown chicken on both sides., In a small bowl, combine the soup, water, chilies and lemon juice. Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Remove from the heat; stir in sour cream. Serve with rice.

CHICKEN & CHEESE ENCHILADAS WITH GREEN CHILI & SOUR CREAM SAUCE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese, and if you like. diced green onions and black olives. Bake 22 min covered, remove foil and then high broil for 3 min to brown the cheese. Pico de Gallo is a nice garnish

CHEESE ENCHILADAS WITH TOMATILLO-GREEN CHILI SAUCE

Steps:

• Bring first 4 ingredients to boil in large skillet. Reduce heat to medium-low, cover, and simmer until tomatillos are soft, about 15 minutes. Transfer mixture to blender; add 2 cups onions, green chilies, and spinach; puree. Season sauce with salt and pepper. Return sauce to skillet.
• Preheat oven to 350°F. Lightly oil 13x9x2-inch glass baking dish. Dip 1 tortilla into sauce. Place tortilla on plate. Top with 2 tablespoons cheese, 1 tablespoon remaining onions, and 1 tablespoon sauce. Roll up tortilla. Place seam side down in prepared dish. Repeat with remaining tortillas, sauce, cheese, and onions. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake until cheese melts, about 15 minutes.

CHICKEN BREASTS WITH GREEN CHILI CREAM SAUCE

Steps:

• Heat oil in skillet large enough to hold chicken and sauce. Saute chicken until golden brown on both sides but do not cook through. Remove chicken and set aside.
• Saute onion and garlic in remaining oil until onion softens and begins to turn golden.
• Stir in stock, chilies, ground coriander and cumin and cook 1 or 2 minutes. Add chicken and spoon some sauce over; reduce heat, cover and cook about 10 minutes, until chicken is cooked through.
• In food processor or blender process yogurt and ricotta to smooth paste.
• When chicken is cooked, arrange on serving platter; spoon over sauce; top with ricotta-yogurt mixture and sprinkle with fresh coriander.

CHRIS'S PUEBLO GREEN CHILI SAUCE

Steps:

• In large stainless kettle, brown pork in bacon fat or vegetable oil.
• (bacon fat has better flavor.) Cook on medium heat till meat is slightly pink.
• Add diced onion and garlic, cook till soft.
• Add flour and stir, browning flour as you would a roux (rue).
• Add some of your water if flour is too thick, keep stirring till it bubbles.
• Add chicken broth.
• Add the rest of the ingredients and bring to a bubble, then turn heat to low.
• Cook uncovered for 2-3 hours, stirring occasionally.
• If your chile is too thin, add more flour.
• If your chile is too thick, add more chicken broth.
• Taste often and add more spices or peppers to your liking!
• If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile's into a blender and puree them!
• (This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chile).

CHICKEN ENCHILADAS W/GREEN CHILI SOUR CREAM SAUCE

Steps:

• 1. Preheat oven to 350 degrees and grease a 13 * 9 pan. Mix chicken and 1 cup of the cheese. Spread on tortillas, then roll them up and place in pan.
• 2. In a saucepan, melt butter; stir in flour and cook for about a minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• 3. Remove from heat and stir in sour cream and chilies. Pour over enchiladas and top with remaining cheese.
• 4. Bake for 20 minutes, then set oven to high broil for about 2-3 minutes to brown the cheese.
• 5. PLEASE NOTE: We generally use canned chicken because we always have it on hand. But this also is great for left over rotisserie chicken. Also, if you do not have mexican cheese, monterey jack works well too.

GREEN ENCHILADA SAUCE WITH HATCH, NEW MEXICO CHILI

Steps:

• Roast and peel the chilies, reserving the peels, stems and seeds. I like to use a food mill for this. After pealing the chilies, chop them up and add to the food mill with a medium plate. Reserve the seeds.
• Add the reserved seeds, stems and peels to the chicken stock and bring to a boil. Simmer for ~ 20 minutes to infuse with the chili flavor and heat. Strain out the seeds and stems.
• Chop the onion and garlic and sweat (add 1 tsp salt here) over medium heat for ~10 minutes, until soft. Pulse the onions in a blender a couple of times (or use the food mill if you have it out already) until slightly smooth but still a little chunky.
• If you are doing the chopped tomatoes yourself, blanch the tomatoes for a couple of minutes in boiling water, transfer to ice water bath, peel and chop (or use the food mill again).
• In a saucepan, heat the oil, add the flour and stir for a minute or so to form a roux. The roux should get to a golden brown. Add the stock to the pan and whisk to prevent any clumps of flour. Add all remaining ingredients. Bring to a boil, and simmer over medium heat, stirring frequently, until the liquid has reduced by half, about 30 minutes or so. Taste halfway through and add salt to taste.
• It's ready to serve, but I like to let it cool and refrigerate for at least 2 hours or overnight. This allows the flavors to come together.

CHEESE ENCHILADAS W/ TOMATILLO/GREEN CHILI SAUCE

Steps:

• Bring first 4 ingredients to boil in large skillet.
• Reduce heat to medium-low, cover, and simmer until tomatillos are soft, about 15 minutes.
• Transfer mixture to blender; add 2 cups onions, green chilies, and spinach; puree.
• Season sauce with salt and pepper.
• Return sauce to skillet.
• Preheat oven to 450 degrees F.
• Lightly oil 13x9x2-inch glass baking dish.
• Heat about 1/4 inch deep vegetable oil in a second skillet and fry 1 tortilla briefly, remove to a paper towel to drain and then coat with sauce.
• Place coated tortilla on plate.
• Top with 2 tablespoons cheese, 1 tablespoon remaining onions, and 1 tablespoon sauce.
• Roll up tortilla.
• Place seam side down in prepared dish.
• Repeat with remaining tortillas, sauce, cheese, and onions.
• Pour remaining sauce over enchiladas.
• Sprinkle with remaining cheese.
• Bake until cheese melts and the edges of the enchiladas begin to brown, about 15 minutes.

BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE

Steps:

• Mix first 5 ingredients in bowl; sprinkle all over short ribs. Place ribs on plate; cover and chill 1 hour or up to 1 day.
• Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add half of ribs and brown on all sides, about 9 minutes; transfer to plate. Repeat with remaining ribs. Reduce heat to medium. Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add broth and bring to boil, scraping up browned bits. Add tomatoes, lime juice, and chipotle chilies. Return ribs to pot, meaty side down, in single layer. Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours.
• Remove pot from oven. Tilt pot; spoon off fat. Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes. Season sauce with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.)
• Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10 minutes. Transfer ribs and sauce to large bowl. Sprinkle with cilantro; garnish with lime wedges.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE

Steps:

• Mix first 5 ingredients in bowl; sprinkle all over short ribs.
• Place ribs on plate; cover and chill 1 hour or up to 1 day.
• Preheat oven to 350°F.
• Heat oil in large ovenproof pot over medium-high heat.
• Add half of ribs and brown on all sides, about 9 minutes; transfer to plate.
• Repeat with remaining ribs.
• Reduce heat to medium.
• Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes.
• Add broth and bring to boil, scraping up browned bits.
• Add tomatoes, lime juice, and chipotle chilies.
• Return ribs to pot, meaty side down, in single layer.
• Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours.
• Remove pot from oven.
• Tilt pot; spoon off fat.
• Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes.
• Season sauce with salt and pepper.
• (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.) Bring ribs to simmer over medium heat; add chili rings.
• Simmer until chilies soften, about 10 minutes.
• Transfer ribs and sauce to large bowl.
• Sprinkle with cilantro; garnish with lime wedges.
• *Chipotlechilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
• Makes 4 servings.

ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE

Steps:

• Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft. Drain and cool slightly, then put them in a blender. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this salsa verde.
• Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.
• Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine.
• To build these awesome nachos: Preheat the oven to 350 degrees F. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack. Make 3 or 4 layers of the nachos, depending on the size of the platter. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.
• Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.

STIR-FRIED EGGPLANT AND GREEN BEANS WITH TOFU AND CHILI-GARLIC SAUCE

Steps:

• Put cubed eggplant in bowl and salt generously. Set aside. Brown ground pork. Heat 1 T olive oil in large non-stick skillet. Add green beans and stir-fry until coated, about 30 seconds. Add 2 T water to skillet, cover, and cook until beans are almost crisp-tender and water evaporates, about 2 minutes. Transfer green beans to a bowl. Use paper towels to dry moisture from eggplant. Put in grill basket and spray with olive oil spray (over sink). Grill outside until browned in some spots and softened. Spray large non-stick pan with olive oil. Add eggplant and stir-fry until tender about 1 minute. Add scallions and stir-fry until scallions are fragrant, about 30 seconds. Return green beans to skillet; add tofu and browned pork and stir-fry until heated through, about 2 minutes. Mix chili-garlic sauce and 4 T water in a small bowl. Pour into skillet and stir-fry vegetables and tofu gently until lightly coated, about 1 minute. Season to taste with salt. Serve on rice.

CHICKEN ENCHILADAS WITH SOUR CREAM GREEN CHILI SAUCE

Steps:

• Put chicken on to boil in enough water to cover chicken.
• Mix the SazonGoya con Azafran seasoning package into the chicken water.
• Boil chicken about 40 minutes till falling off the bone.
• De bone chicken saving all broth for later.
• Chop chicken into bite size pieces.
• Mix oil and flour together and set aside.
• Chop onion and saute in small amount of oil about a tsp till translucent.
• Add in oil and flour mixture stirring constantly for about 4 minutes till flour not raw.
• Add in Chicken broth about a cup at a time should have a nice sauce consistency. Add in the two cans of green chilis and the sour cream.
• Stir to combine.
• Season with Chili Sauce and Cumin.
• Set aside.
• Fry corn tortillas in small amount of oil and set aside,.
• Pour 1/2 on enchilada sauce into 12 x 9 large pyrex cooking dish.
• Lay tortilla flat put in small amount of cheese and chicken and roll.
• Place in pan seam side down.
• Repeat for all 14 tortillas.
• Cover with rest of sauce and sprinkle cheese on top.
• Cover with foil.
• Bake in 350 oven for 40 minutes.

AJI VERDE (PERUVIAN GREEN CHILI SAUCE)

Steps:

• Some recipes call for cilantro leaves only, but I threw in the stems as well to add some liquid to the sauce. I know cilantro is an acquired taste, so substitute with iceberg or romaine lettuce if you want a neutral taste but want to retain the green color.
• Halve and de-seed the chili peppers. Make sure you wear gloves or thoroughly wash your hands afterward. And don't rub your eyes!
• Puree all the ingredients in a blender, food processor, or hand immersion blender. It's like making pesto, start with the basic portions and adjust according to your taste. What worked for me was roughly those amounts. Add mayonnaise for creaminess. You can add water too if the sauce appears too thick. I've seen some recipes that called for white cheese or nuts, but felt those were too strong in taste since the versions of aji sauce that I've liked were light in flavor, with just an undertone of spiciness.
• Serve with bread for dipping.

BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE RECIPE - (4/5)

Steps:

• Mix first 5 ingredients in bowl; sprinkle all over short ribs. Place ribs on plate; cover and chill 1 hour or up to 1 day. Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add half of ribs and brown on all sides, about 9 minutes; transfer to plate. Repeat with remaining ribs. Reduce heat to medium. Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add broth and bring to boil, scraping up browned bits. Add tomatoes, lime juice, and chipotle chilies. Return ribs to pot, meaty side down, in single layer. Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours. Remove pot from oven. Tilt pot; spoon off fat. Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes. Season sauce with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.) Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10 minutes. Transfer ribs and sauce to large bowl. Sprinkle with cilantro; garnish with lime wedges

ROASTED CHICKEN NACHOS WITH GREEN CHILI CHEESE SAUCE

Steps:

• Bring a pot of water to boil.
• Add the tomatillos, jalapenos, onion and garlic. Simmer for 15 minutes, until the tomatillos are soft.
• Drain, cool slightly and put them in a blender.
• Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in 1/4 cup of water and process to a coarse puree, season with salt.
• You should have about 2 cups of this salsa verde. Put to one side.
• Make a roux by melting the butter over med-low heat in a thick bottomed saucepan. Sprinkle in the flour, stirring constantly to prevent lumps. Cook for 2 minutes, then gradually whisk in the chicken stock and simmer for 5 minutes to thicken.
• Fold in 2 cups of the shredded Jack cheese, and mix until melted into the sauce.
• Stir in the prepared salsa verde until incorporated and remove from the heat.
• Make the salsa by combining the cherry tomatoes, onions, jalapeno, cilantro and lime juice in a bowl; season with salt and pepper, tossing to combine.
• To build these awesome nachos: Preheat oven to 350°.
• Get a large oven proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining jack cheese.
• Make 3 or 4 layers of the nachos.
• Bake until they are all hot and gooey, about 5 to 10 minutes.
• Spoon the salsa over the top of the nachos, and serve with sour cream and guacamole.

GREEN TOMATO CHILI SAUCE FOR CANNING

Steps:

• Place green tomatoes, bell peppers, onions and chilis in food processor and process till smooth. Place in a very large non-reactive stock pot and cook for 3 hours to reduce.
• Hot pack in quarts or pints and water bath process for 15 minutes.