Denver Green Chili Recipe of the
Week - 11/04/07
Denver Green Chili Recipe of the
Week - 11/04/07
This week we have 2 more very easy,
basic recipes ideal for taking to a
potluck or fixing with short notice
. Hey, I'm big on quick
and easy...
Green Chile
Dip
I made this with Neufchatel Cheese (light cream cheese), light
sour cream, and Big Jim chiles (medium hot). That makes this a diet
dish, right??? :) For me, the medium hot chiles were just right, and
it sure didn't taste low fat
. If you
use
mild chiles,
you
may
want
to
increase
garlic
powder to taste.
I did not use any half-and-half as
I like it fairly thick.
INGREDIENTS:
1/2 cup diced green chilies (or 4 oz. can)
1 c. sour cream
1/2 c. finely diced onion
1 8-oz pkg. cream cheese, softened
1/8 tsp garlic powder
Half & half or milk
Nacho chips
PREPARATION:
Add sour cream, chilies, onion and garlic powder to cream cheese
and beat
with mixer until well blended. Add enough half & half to
get right consistency.
Use for dipping. Cover and refrigerate for
several hours to blend. Serve
with warmed
nacho chips.
Preparation time: 10 minutes
Makes: 3 cups
Calories: Using light sour cream and Neufchatel Cheese, about
900 for the
entire batch.
Note: We all know there is no such thing as "a serving" for a dip.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Green
Chile Chicken Enchilada Casserole
Very easy to make. With mild green chiles, this is mild enough
to serve to people who don't like spicy food. I like to go heavy
on the corn tortillas and use at least some medium hot chiles.
Recipe can easily be halved and made in a smaller casserole.
INGREDIENTS:
3 chicken breasts, cooked and shredded
2 cups roasted, peeled and chopped green chiles
2 11-oz cans Cream of Chicken soup
1 cup milk
2 cups shredded cheese (cheddar or jack)
1/2 cup onion, diced
12-16 corn tortillas
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
optional garnishes: chopped cilantro, diced avocado,
sour cream, salsa, pico de gallo, shredded lettuce,
diced tomato.
PREPARATION:
Preheast oven to 350 degrees. Combine chicken, cream
of chicken soup, milk, green chiles, onions, salt, pepper,
and garlic powder in a saucepan. Bring to a boil and stir.
Remove from heat.
In a 9" X 13" glass pan, layer corn
tortillas, chicken sauce,
and cheese.
Cover with foil and bake for 20 minutes.
Uncover and bake an additional 20 minutes or until casserole
begins to pull away from side of pan.
Time: 1 hour
Serves: 8-10
Please send me a message at:
http://denvergreenchili.com/specialrequests.aspx
Have a hot week!
Anita
303-316-8002
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