Best Green Tortilla Chili Recipes

GREEN TORTILLA CHILI

Steps:

• Heat oil over medium-high in a heavy pot.
• Add onions, garlic, and jalapeño until soft, approximately 4 minutes.
• Toss in chili powder and cumin, and cook for another minute.
• Stir in the tomatillo salsa, beer and stock.
• Bring to a boil(bubbling) then add the chicken or turkey.
• Simmer for 10-15 minutes.
• While that cooks, grind up 2 handfuls of the chips and the cilantro leaves in your food processor, or chop leaves and crush chips with flat of knife if not available.
• Stir into the chili and continue to cook until it thickens, about 8-10 minutes.
• Remove from heat, add lime juice and spoon into bowls, serve with a side of chips or fresh tortillas.
• Garnish with sour cream and shredded cheese, if desired.
• Enjoy!;).

GREEN CHILI BREAKFAST TORTILLA CUPS

Steps:

• Preheat oven to 400 degrees. Spray a non-stick muffin pan with cooking spray.
• Heat tortillas in microwave for 45 seconds.
• Mix together eggs, cilantro, cumin, and lemon or lime pepper seasoning salt.
• Place one tortilla in each muffin cup, folding in to fit.
• Place about 1/2 ounce of cheese in the bottom.
• If using meat, sprinkle a small amount into the tortillas.
• Place a small amount of green chilies on top of the cheese.
• Pour egg mixture on top leaving a little room.
• Top with remainder of the ounce of cheese.
• Bake at 400 degrees for 15-20 minutes. Let cool a little bit before eating, they are really hot.

GREEN CHILI CHICKEN TORTILLA CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9X13 casserole dish with cooking spray and set aside. Boil chicken in a large stock pot until tender and falling off of the bone. Remove chicken from pot and add 1 t. Better than Bouillon chicken paste to make a rich stock. Shred chicken and put in a large bowl. Add 3/4 c. chicken stock to the chicken. Add the spices and chopped green chiles and 1/2 c. green chile enchillada sauce. Stir well. Add 1 cup of shredded Quesadilla cheese, 1/3 jar of Crema Mexicana and 1/2 c. grated Cotija cheese to chicken mixture and stir well to incorporate all ingredients. Set aside.
• 2. Cut corn tortillas into strips and set aside. In your sprayed casserole dish pour just enough green chili sauce to coat bottom. Add a layer of chicken mixture then drizzle with more Crema and sprinkle with some of the grated cheese and quesadilla cheese. Cover this layer with strips of tortillas. Repeat until you have about 3 layers ending with a layer of chicken mixture topped with green chile sauce and cheeses. Then drizzled with Crema. Cover with foil and bake for 1 hour to 1 hour 15 minutes or until hot and bubbly. Remove foil and bake for an additional 5 minutes.
• 3. Remove from oven and let rest for 10 minutes before serving. It's great with no toppings at all or you can top with green salsa verde, black olives, sour cream, shredded lettuce and chopped tomatoes if you wish.

TORTILLA GREEN CHILI

Steps:

• In 4-quart saucepan, stir together beans, tomatoes, corn, salsa and tortilla chips. Heat to boiling; reduce heat to medium.
• Cover and simmer 5 to 10 minutes, stirring occasionally, until slightly thickened. Top individual servings with avocado, lime, sour cream and if desired, additional tortilla chips.

GREEN CHILI AND TORTILLA CASSEROLE

Steps:

• Preheat oven to 375 degrees. Dice green chili and bell pepper. Spray 2 loaf sized casserole dishes with cooking spray. Tear tortillas into bite sized pieces and spread over bottom of casserole dish. Topp with half green chili and bell pepper and half of cheese. Repeat layering. combine liquid egg white with milk and parsley and pour over layers. Bake uncovered for 30 mins, or until knife insirted into center comes out clean