Tag Archives: Green chiles

Skillet Chicken Ole

17 Jan

skillet chicken ole 2I broke out my favorite cookbook recently, Southern Living’s Easy Weeknight Favorites.  We tried some new recipes and relived some old favorites.  This one is a definite tried and true treasure.

Ingredients

  • 1 lb boneless skinless chicken breast, cut into small pieces
  • 4 cloves garlic, minced
  • 1 small onion, chopped
  • 2 T olive oil
  • 10 oz. can diced tomatoes, undrained
  • 4 oz. can green chiles, undrained
  • 10 oz. frozen whole kernel corn
  • 2 1/4 oz. can sliced black olives
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1 cup shredded colby jack cheese
  • Hot cooked rice
Cook chicken, garlic, and onion in hot oil in a large skillet over medium heat for five minutes, stirring frequently.  Add tomatoes, green chiles, corn, olives, salt and pepper.  Bring to a boil; cover, reduce heat and simmer 10 minutes.  Uncover and simmer 10 more minutes.
skillet chicken ole 1
Sprinkle with cheese and serve over rice.
Photos by me, My Little Food Spot
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Hot Bean and Cheese Dip

22 Feb

Ingredients

  • 1  (14.5-ounce) can diced tomatoes, drained and divided
  • 1/2  teaspoon  hot pepper sauce
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground cumin
  • 1/4  teaspoon  dried oregano
  • 1  (16-ounce) can pinto beans, rinsed and drained
  • 1  (16-ounce) can fat-free refried beans
  • 1  (4.5-ounce) can chopped green chiles, drained
  • Cooking spray
  • 3/4  cup  (3 ounces) shredded sharp cheddar cheese

Preheat oven to 350°.

Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles). Spoon tomato mixture into a 1 1/2-quart casserole dish coated with cooking spray. Top with cheese. Bake at 350° for 20 minutes or until cheese is melted. Top with remaining tomatoes.

Yields 4 1/2 cups (serving size: 1/4 cup)

Recipe adapted from SouthernLiving.com

Green Chile Soup

11 Jul

Ingredients:

  • 1 1/2 lb skinned and boned chicken cut into 1 inch cubes
  • 13 1/2 oz (3 cans) chopped green chiles, undrained
  • 15 oz can pinto beans, undrained
  • 14 1/2 oz can stewed tomatoes, undrained
  • 2 cup water
  • 1 tsp salt
  • 1/4 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1  large onion, chopped
  • 1 clove garlic, crushed
  •   Toppings: Sour cream, shredded cheddar cheese, chopped avocado, sliced green onion

Directions:

1. Place first 10 ingredients in a 3 1/2- or 4-quart electric slow cooker. Cover and cook on HIGH 4 to 6 hours or on LOW 8 hours. Serve soup with desired toppings. Yield: 10 cups.

Recipe from Southern Living