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 TORTILLA CHILI

Steps:

• Heat a heavy-bottomed pot over medium-high heat with the EVOO
• Cook onions, garlic, and jalapeo until soft, about 4 minutes
• Add chili powder and cumin, and cook for another minute
• Add the tomatillo salsa, beer and stock
• Bring up to a bubble and add in the shredded chicken
• Simmer for 10-15 minutes
• Meanwhile, grind 2 handfuls of the tortilla chips and the cilantro leaves in a food processor
• Add this mixture to the chili and continue cooking until it thickens, about 8-10 minutes
• Right before spooning into bowls, add in the lime juice and serve with some whole corn tortilla chips alongside

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 CHILE CHICKEN TORTILLA CASSEROLE

Steps:

• Preheat broiler. Lightly coat a 2 quart square baking dish with cooking spray; set aside. Line a 15x10x1 inch baking pan with foil. Place tomatillos in baking pan. Broil 4 to 5 inches from heat for 6 to 8 minutes or until softened and charred, turning occasionally. Set aside to cool slightly.
• In a large skillet heat oil over medium heat. Add onion and chile pepper; cook and stir for 4 to 5 minutes or until tender and onion starts to brown.
• In a blender or food processor combine tomatillos, onion mixture, the ¼ cup cilantro, the sugar, cumin, and salt. Cover and blend until smooth, stopping and scraping sides as necessary.
• Spread ¾ cup of the tomatillo mixture in the prepared baking dish. Arrange 6 tortilla halves over the sauce, overlapping slightly. Top with 1 cup of the chicken, ½ cup of the cheese, and half of the remaining tomatillo mixture. Add six more tortilla halves, the remaining 1 cup chicken, ½ cup cheese, and half of the remaining tomatillo mixture. Top with the remaining six tortilla halves and the remaining salsa, spreading to cover.
• Cover the dish with plastic wrap and chill for at least 8 hours (up to 24).