Recipe For Green Chile Sauce

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WebThis Green Chile Chicken is the perfect easy and flavorful low carb meal. It is loaded with tender chicken, tangy green chiles, the …

Rating: 4.9/5(83)
Calories: 253 per servingCategory: Dinner1. Heat the oven to 375F.
2. In a medium bowl, mix the cream cheese, garlic powder, cumin, salt and pepper until combined. Then stir in the green chilis and stir until evenly mixed.
3. Lay the chicken breasts flat in a baking dish. Cover the chicken breasts with the green chili mixture. Then top with the monterey jack cheese.
4. Bake on the middle rack for 35-45 minutes or until chicken is cooked through and the juices run clear.

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WebPour in 1 cup water or beef broth (the liquid is an additional ingredient recommended for Instant Pot keto chili, due to the pressure). …

Ratings: 335Calories: 306 per servingCategory: Main Course1. In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
2. Select the "Sauté"setting on the pressure cooker (this part is done without the lid). Add the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.

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WebAdd diced green chiles, vegetable broth, cumin, oregano, salt, pepper, and optional jalapeno. Simmer Simmer, uncovered, for 15 …

Reviews: 17Calories: 38 per servingCategory: Dressing, Sauces, And Seasoning1. Heat oil in a skillet over medium-high heat. Saute onion until soft. Add garlic and cook for 1 minute.
2. Reduce heat to medium. Add green chiles, vegetable broth, cumin, oregano, salt, pepper, and optional jalapeno.
3. Simmer, uncovered, for 15 minutes until the liquid is reduced by about 25%. (3 cups in volume)
4. Use an immersion blender to blend ingredients to your desired consistency. If you don't have an immersion blender, transfer to a regular blender and pulse until desired consistency is reached. Transfer back to your skillet.

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Web1 Can (28 ounce) Green Enchilada Sauce* 1 Can (7 ounce) Green Chiles , diced 1 Package (8 ounce) Cream Cheese , softened 2 …

Rating: 5/5(2)
Total Time: 1 hr 5 minsCategory: Main CourseCalories: 193 per serving1. Preheat the oven to 350 degrees. Prepare a (9x13) casserole dish with nonstick cooking spray.
2. In a gallon size freezer bag, shake together the dry seasonings. Add the chicken, sealing the bag. Toss the bag and knead the chicken until the spices are evenly distributed.
3. Dump the chicken into the casserole dish, creating an even layer with space between the chunks of chicken if possible.
4. In a large mixing bowl, beat the cream cheese until soft and creamy. Stir in half of green enchilada sauce, green chiles, and 1 cup of cheese. Spread over the chicken layer.

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Web1 teaspoon pure ground chile powder optional 2 ounces onion (about 1/2 cup, chopped) 2 cloves garlic 1 can whole Hatch green chilies and liquid (27 ounce can) 3 tablespoons oil 2 cups water fried or poached eggs …

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WebTo a small saucepan add the coconut vinegar (or rice vinegar), the remaining 1/4 cup (60 ml) of water, rice wine, tamari sauce (or coconut aminos), sweetener (Allulose or Erythritol), and finely minced …

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WebAdd 1 1/2 tsp of oil, swirling to coat the pan. Put the pork chops in the pan being careful not to crowd them. Cook for 3 minutes. Flip. Cook for three minutes more and remove to a plate. Tent with a piece of foil to keep …

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WebCut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place peppers (whole) and 5-6 garlic cloves (in their skins) on the baking sheet. Roast tray of tomatillos and peppers and …

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Web2 days ago · Step 1. Stir broth, tomatoes, beans, onion, bell pepper, garlic, chipotle, …

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