#Enchies

Green Chile Chili with Chicken! Thank you @alissanguyen_ for becoming brave with background sound with kids’ I’ll leave my background sound either Green Chile Chili recipe is on comment #foodie #foodiegram #deafcontentcreators

Skillet Cheesy Green Chile Chicken – an oldie recipe, but exactly what we all need with all this snow. Pure comfort food. The cheese melts right out of the chicken, creating the cheesiest, most delicious chicken, It’s SO easy and so good. Serve it up with rice and/or warm tortillas for the coziest meal. Just Comment HBH and the recipe will be sent direct to you! https://www.halfbakedharvest.com/green-chile-chicken/

When I’m craving Mexican flavors but don’t want takeout (or the post-meal regret), this white chicken chili is my go-to 🍲 Creamy, full of flavor, and somehow still leaves you feeling good after eating it. Comfort food without the heavy, bloated feeling 🙌 Win-win!!!! Ingredients • 1 yellow onion, diced • 1 tbsp olive oil (for onion) • 1 tbsp minced garlic • 1 (8 oz) can diced green chilies • 3–4 cups chicken broth or bone broth • 2 (15 oz) cans Great Northern beans, drained & rinsed • 1 can corn, drained • 1 rotisserie chicken, shredded • ½ cup sour cream or Greek yogurt • Juice of 1 lime • 1½ tsp cumin • ¾ tsp oregano • ½ tsp paprika • 1 tsp salt • ½ tsp black pepper • Optional to top: Cilantro, Avocado, Shredded cheese Instructions 1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, then add garlic and cook until fragrant. 2. Stir in green chilies and spices; cook 30–60 seconds until fragrant. 3. Add beans, corn, chicken broth (start with 3 cups). Simmer 5 minutes. 4. Scoop out about 1½ cups of chili and blend until smooth (or use an immersion blender briefly). Return to pot. 5. Add shredded chicken and simmer 10 minutes. 6. Stir in sour cream, then lime juice. Add more broth if needed to thin. 7. Optional: serve over ½ cup rice or cauliflower rice. #WhiteChickenChili #EasyDinnerIdeas #ComfortFood #OnePotMeals #WeeknightDinner

GET. IN. MY. BELLY.

The difference between good and unforgettable white chicken chili??? Freshly roasted poblano peppers.🔥🌶️ It’s one small extra step that gives you a smoky, rich flavor you just can’t get from a can. Still creamy. Still hearty. Just better. I promise you! 👉Comment “RECIPE,” and I’ll send the full recipe directly to your DMs. . . #WhiteChickenChili #ChiliRecipe #PoblanoPeppers #Vindulge Or find it here 👉 https://www.vindulge.com/white-chicken-chili-poblano-peppers/

🌶️ Chicken Chile Colorado 🛒 Ingredients Chile Sauce * 8 dried guajillo chiles, stemmed & seeded * 3 dried ancho chiles, stemmed & seeded * ~6 dried chile de árbol (adjust for heat) * 1 small onion, quartered * 3 cloves garlic * Water (enough to cover chiles) * 1–2 tsp chicken bouillon (to taste) * 1 tsp ground cumin * 1 tsp Mexican oregano * ½ tsp paprika (optional) Chicken * 2 lbs chicken thighs or breasts, cut into chunks * Salt & pepper (light, because bouillon adds flavor) * 2 tbsp oil 👩‍🍳 How To Make It 1️⃣ Boil the chiles * Add guajillo, ancho, chile de árbol, onion, and garlic to a pot. * Cover with water. * Bring to a boil, then reduce heat and simmer 10–15 minutes until chiles are soft. 2️⃣ Blend & strain the sauce * Transfer chiles, onion, and garlic to a blender. * Add cumin, oregano, paprika, and chicken bouillon. * Blend with 1–2 cups of the chile cooking liquid until smooth. * Strain the sauce through a fine mesh strainer for a silky texture. 3️⃣ Cook the chicken * Season chicken lightly with salt & pepper. * Heat oil in a large pan over medium-high heat. * Brown chicken pieces lightly on all sides (don’t worry about fully cooking). Remove and set aside. 4️⃣ Simmer * Pour the strained chile sauce into the pan. * Simmer for 5 minutes, stirring occasionally. * Add chicken back in, lower heat, cover, and simmer 20–25 minutes until chicken is tender and sauce thickens. • #chicken #colorado #food #receta #comida

I’m just here wishing it was Green Chili Season! 🤷‍♂️ Anyone else like cooking with fresh NM Hatch or Pueblo green Chile? #cooking #recipe #greenchile #hatchchiles #pueblochile

Chris’s Pueblo Green Chili sauce INGREDIENTS 3-4 serrano chilies, diced (depending on how hot you want your chile, don’t add if you want mild chile ¼ cup vegetable oil or 1/4 cup bacon fat large roasted 8-10 green chilies, skins removed, torn into strips (Hatch or Poblano are best) 24 ounces chicken broth (approximately) 1 (12 ounce) can Rotel tomatoes & green chilies 1 cup water 1 teaspoon cumin teaspoon 1/2 teaspoon white pepper 1/2 teaspoon curry powder 1 teaspoon Season-All salt 1 teaspoon fresh cilantro or 1 teaspoon dried cilantro 1 teaspoon cayenne pepper 1/2 teaspoon crushed red pepper flakes 2 garlic cloves, crushed ½ teaspoon salt and pepper ¼ cup flour (approx.) 1 small yellow onion 1-2 Ib pork (diced or ground) DIRECTIONS 1. In large stainless kettle, brown pork in bacon fat or vegetable oil. 2. (bacon fat has better flavor.) Cook on medium heat till meat is slightly pink. 3. Add diced onion and garlic, cook till soft 4. Add flour and stir, browning flour as you would a roux (rue). 5. Add some of your water if flour is too thick keep stirring till it bubbles. 6. Add chicken broth. 7. Add the rest of the ingredients and bring to a bubble, then turn heat to low. 8. Cook uncovered for 2-3 hours, stirring occasionally. 9. If your chile is too thin, add more flour. 10. If your chile is too thick, add more chicken broth. 11. Taste often and add more spices or peppers to your liking! 12. 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! 13. (This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chili) My favorite!!! Let me know if you tried this out and let me know what you think! #cook #chili #recipe #green #spicy yummy food sauce pueblo ingredient