Canned Green Chilies Are the BOM.COM!
There’s a LOT of potential in a little 4-ounce can of green chilies. In talking to neighbors and scouring the Internet on the topic, I came away inspired. Just look at what folks are doing with this delicious canned vegetable:
If all these creative uses aren’t enough to make you want to stock up on a few cans, then also consider their health benefits. Green chiles are chock-full of Vitamin A, an important antioxidant that helps to protect cells from damage. And because Vitamin A is stable, it remains viable in the chilies even when they’re canned.
Finally, if you’d like to pull out a can or two, here’s a very good casserole recipe I found on www.food.com (submitted by kittencalrecipezazz) that features green chilies. This dish is even better the next day (that is, if it even makes it overnight!). You may successfully omit the jalapeno pepper if desired, and add more chilies or onion or more garlic. This is a versatile recipe. Do your own thing, then share it under the “I MADE THIS!” feature of your Cook’n 15. This is the bom.com, so prepare to get a LOT of LIKES with this one!
2 to 3 tablespoons butter
1 large onion chopped
2 to 3 tablespoons fresh minced garlic (or to taste)
1 jalapeño pepper seeded and finely chopped (optional)
1 1/3 cups chicken broth
1 1/4 cups canned green chilies drained (can use more!)
1 to 2 teaspoons cumin
2 (10-ounce) cans cream of chicken soup undliuted
salt to taste
pepper to taste
24 corn tortillas (you might use a couple less than 24, or use as many as needed)
4 cups cooked chicken (or use cooked turkey)
2 cups grated Cheddar cheese (or to taste) or 2 cups Monterey jack and cheddar cheese blend, shredded and divided (or to taste)
Directions:
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- Top a fried egg. Best egg you’ll ever have.
- Add them to your Pico de Gallo recipe. A squeeze of lime and you have a winner.
- Substitute canned for fresh when making Colorado Pork Green Chili. Yummy.
- Drain them well and add them to cornbread batter. Takes a so-so recipe to an OH MY! recipe.
- Fold them into your quiche recipe. Totally unexpected and totally terrific.
- Dice them into a pasta salad. Gives a nice kick!
- Mix them into your homemade macaroni and cheese recipe. Delicious.
- Add them to your taco meat just before it’s done cooking. Canned chilies make a great extender and add flavor as well.
- Fold them into softened cream cheese. This makes a scrumptious cracker spread.
- Add them to your cheeseburger. What a great twist on an old favorite!
- Mix them into canned chicken for a delicious sandwich spread.
- Add them to a can to black beans in a crockpot along with garlic, pepper, onion and a bay leaf...no salt till they're done though. Wonderful southwest bean soup!
- Drain them well and pour them over your nachos.
- Mix them into your curries, chili, or enchilada and burrito fillings.
- Top a Tex-Mex pizza with them.
- Pour a can over a pork roast in your crockpot. Takes pulled pork to a whole new level.
- Instead of an Italian calzone, try a Tex-Mex calzone by filling with taco meat, grated cheese, and green chilies. Absolutely delicious!
- Add to your Instant Pot rice recipe. So good.
If all these creative uses aren’t enough to make you want to stock up on a few cans, then also consider their health benefits. Green chiles are chock-full of Vitamin A, an important antioxidant that helps to protect cells from damage. And because Vitamin A is stable, it remains viable in the chilies even when they’re canned.
Finally, if you’d like to pull out a can or two, here’s a very good casserole recipe I found on www.food.com (submitted by kittencalrecipezazz) that features green chilies. This dish is even better the next day (that is, if it even makes it overnight!). You may successfully omit the jalapeno pepper if desired, and add more chilies or onion or more garlic. This is a versatile recipe. Do your own thing, then share it under the “I MADE THIS!” feature of your Cook’n 15. This is the bom.com, so prepare to get a LOT of LIKES with this one!
MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE
Yield: 6 to 8 servings
Ingredients:
2 to 3 tablespoons butter
1 large onion chopped
2 to 3 tablespoons fresh minced garlic (or to taste)
1 jalapeño pepper seeded and finely chopped (optional)
1 1/3 cups chicken broth
1 1/4 cups canned green chilies drained (can use more!)
1 to 2 teaspoons cumin
2 (10-ounce) cans cream of chicken soup undliuted
salt to taste
pepper to taste
24 corn tortillas (you might use a couple less than 24, or use as many as needed)
4 cups cooked chicken (or use cooked turkey)
2 cups grated Cheddar cheese (or to taste) or 2 cups Monterey jack and cheddar cheese blend, shredded and divided (or to taste)
Directions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
4. Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
5. Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
6. Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
7. Repeat the layers (ENDING with the cheese).
8. Spread the remaining soup mixture over the cheese.
9. Bake uncovered for about 25 minutes or until hot and bubbly.
2. Grease a 13 x 9-inch baking dish.
3. In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
4. Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
5. Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
6. Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
7. Repeat the layers (ENDING with the cheese).
8. Spread the remaining soup mixture over the cheese.
9. Bake uncovered for about 25 minutes or until hot and bubbly.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
DVO Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.fodifyit.com
- www.nomealsonwheels.com
- www.benintentional.com
- www.moodydunbar.com
- www.food.com
