Best 20 Green Chicken Chili Recipes

GREEN CHILE CHICKEN CHILI

Steps:

• Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.

GREEN CHILI AND CHEESE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
• Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

CHEF JOHN'S GREEN CHICKEN CHILI

Steps:

• Season chicken thighs with salt on both sides.
• Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
• Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
• Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
• Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.

WHITE CHICKEN ENCHILADAS WITH GREEN CHILI & SOUR CREAM SAUCE RECIPE

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 13 inch pan using non-stick cooking spray.
• Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan.
• In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream, chilies, cilantro, onion powder, and garlic powder, and pepper. Make sure that you don't bring this to a boil- you don't want to have curdled sour cream!
• Pour over enchiladas and top with remaining cheese.
• Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.

SLOW-COOKER GREEN CHICKEN CHILI

Steps:

• Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
• Do Ahead
• Chili can be made 3 days ahead; cover and chill.

GREEN CHILI CHICKEN ENCHILADAS

Steps:

• Sprinkle chicken liberally with taco seasoning.
• Heat oil in a skillet over medium heat. Add seasoned chicken and saute until no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove from the skillet and allow to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• Add onion to the same skillet and saute until soft and translucent, 5 to 7 minutes. Transfer to a blender and add 1 can diced tomatoes with liquid, diced green chile peppers, garlic, cumin, salt, and pepper. Blend until sauce is smooth.
• Dice cooled chicken and transfer to a bowl. Drain remaining can of diced tomatoes; discard liquid and add tomatoes to the chicken.
• Place about 1/4 cup chicken mixture in the middle of a tortilla. Add 2 tablespoons shredded cheese, then roll tortilla up. Place seam-side down in a baking pan. Repeat to make remaining enchiladas.
• Cover enchiladas with sauce and spread remaining cheese over top. Cover the pan with aluminum foil.
• Bake in the preheated oven until hot and bubbly, about 30 minutes.

GREEN CHILI CHICKEN BURGERS

Steps:

• To make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth..
• Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties.
• Preheat an outdoor grill for medium heat.
• Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting.
• Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve.

GREEN CHILI, CHICKEN & CHEESE TAMALES

Steps:

• Fill a large bowl or pot with warm water. Put the corn husks in the water and weight them down so they stay immersed.
• Combine all filling ingredients. Set aside.
• Combine masa, baking powder, and salt.
• In a standing mixer, beat the lard until it becomes light and fluffy.
• Gradually mix in dry ingredients.
• Slowly add chicken broth just until a soft dough forms.
• To assemble the tamales, put a spoonful of dough on the smooth side of a corn husk, smooth it down to a thin layer (1/8"-1/4" thick), and put a smaller spoonful of filling on the dough. Bring the two sides of the husk together so that the dough rolls around the filling and the husk overlaps itself. Fold up the bottom and tie it with a bit of string or a strand of corn husk.
• Set the tamales open end up in a steamer or colander. Put the steamer in a large pot with some water in the bottom. The water musn't touch the tamales. Cover tightly and steam over medium heat for 90-120 minutes.
• Once cooked, tamales can be kept in the freezer. To reheat, put in a microwave-safe bowl, cover, and cook on high for about one minute per tamale.

CHICKEN WITH GREEN CHILI SAUCE

Steps:

• Sprinkle chicken with Cajun seasoning. In a large nonstick skillet coated with cooking spray, brown chicken on both sides., In a small bowl, combine the soup, water, chilies and lemon juice. Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Remove from the heat; stir in sour cream. Serve with rice.

GREEN CHILI CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness. Place in a large resealable plastic bag. , In a bowl, combine the soy sauce, vinegar, sugar and oil. Set aside 1/4 cup for basting. Pour the remaining marinade over chicken; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes. Turn and baste with reserved marinade; grill 3 minutes longer or until no longer pink. , Top each with a green chili and cheese slice; cover and grill for 2 minutes longer or until cheese is melted. Serve on rolls.

SOUTHWEST CHICKEN & GREEN CHILI STEW

Steps:

• Trim fat from chicken. Cut chicken into cubes. Heat 1/2 of the broth to boiling in Dutch oven. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
• Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
• Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling then reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
• Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with tortilla chips.

INSTANT POT® GREEN CHILI CHICKEN AND RICE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and chicken. Sprinkle with flour and cook until browned on all sides, about 5 minutes. Turn off Saute function. Add green chile peppers, jalapenos, rice, tomato, onion, Anaheim chile, Cheddar cheese, salt, seasoned salt, and pepper; pour in chicken stock and mix to combine.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning with salt and pepper.

CHICKEN GREEN CHILI

Steps:

• Remove the giblets from the chicken. Discard the liver (it makes the broth bitter) and hold onto everything else. Rinse the chicken with cool water. Put the chicken, onion, and giblets in a large stockpot. Pour in enough cold water just to cover by 1 inch (about 3 quarts). Toss in the garlic and herbs and allow the water to slowly come to a boil over medium heat. Skim off the foam then reduce the heat and simmer gently for 1 hour, uncovered, until the chicken is cooked through. Skim any impurities that rise to the surface; add more water if necessary to keep the chicken covered.
• Carefully remove the chicken to a cutting board and let it cool. With a slotted spoon, remove the vegetables, giblets, thyme and bay leaf from the pot and discard. Reserve chicken broth. When the chicken is cool enough to handle, discard the skin and bones; shred the meat by hand.
• Meanwhile, seed, core, and thinly slice the poblano peppers.
• Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Dust the vegetables with the ground cumin, coriander, and oregano, and stir; cook 1 minute. Stir in the ground tortillas. Pour in the reserved chicken broth, season with salt and cook 20 minutes. Now add the shredded chicken and chiles, and the cilantro and cook 5 more minutes. Taste for seasoning.
• To serve, ladle the chili into big bowls and garnish with grated cheese, cilantro, and a wedge of lime. Serve with the Smoky Chile Cornbread.
• Preheat the oven to 350 degrees F.
• Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
• In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, chile, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

GREEN CHILE, CHICKEN AND BEAN CHILI

Steps:

• In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
• Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
• Stir in beans, chiles and broth. Heat to boiling. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Sprinkle with cilantro.

GREEN CHILI CHICKEN ENCHILADAS

Steps:

• Turn on oven to lowest setting.
• Wrap tortilla shells in foil, place in oven to soften (not too long or they will be very brittle).
• Mix together green chili, red bell pepper, cream cheese, sour cream, salt, pepper and cayanee pepper until smooth.
• Add shredded chicken and coat.
• In a baking dish, coat the bottom with some of the enchilada sauce (just enough to coat).
• Take out the flour shells spoon a tablespoon of enchilada sauce inside then fill with the chicken mixture (about 2 Tbs or whatever fulliness you like) and roll.
• Place in the pan and continue until the mixture is gone.
• Top with remaining enchilada sauce then pepper jack cheese and cheddar.
• Cover dish with foil and bake at 350 for 60 min (or until cheese& sauce is bubbling).
• This dish can be easily made ahead of time; I usually make this in the morning, so I'll I have to do is bake an hour before my hubby gets home from work.
• It's also a great dish to make when you've had roasted chicken the night before and want to use the leftovers.

GREEN CHILI CHICKEN

Steps:

• Rub outside of chicken with mixture of chili powder, cayenne, cumin and salt.
• Heat oil in Dutch oven and brown chicken on all sides.
• I remove the chicken from the pot and then add onions, chiles and garlic and saute a couple of minutes to soften.
• Then add the ch broth stir to combine and return the chicken to the pot and simmer 50 minutes covered.
• When chicken is done, remove from pot and drain back the juices from the ch into the pot.
• Blend together flour and water and stir into sauce. Cook stirring til thickened.
• Stir in sour cream.
• Carve chicken and serve with sauce. Serves 4.

CHICKEN AND GREEN CHILI ENCHILADAS AND STUFFED POBLANO PEPPERS

Steps:

• Core the stem and seeds, keeping the poblano peppers whole. Place poblano peppers on top rack of grill away from direct flame. Roast, turning frequently, while the skin blisters, but be careful it does not burn. When the skin evenly blisters and turns a light brownish color, remove and place in a tightly closed paper bag until ready to use (at least 10 min). They should be soft, but retain their shape. Next, take the boneless chicken thighs and coat with garlic powder, and grill on the cooler part of the flame, careful to turn them so that they are grilled but not charred. Cook until tender but slightly underdone. Remove from the grill and allow to cool. Place enough olive oil in a skillet to thinly coat the bottom. Cook the chopped onions, tomatoes, jalapeños, green chilis, & garlic powder (to taste) over low heat until caramelized. After the ingredients have begun to caramelize, reduce heat and add El Phoenix hot sauce. This should reduce to a mush. After the poblanos have cooled, remove the blistered skin (should be easy). What should remain is an easy to handle, but somewhat rigid pepper. Cut the chicken into bite-sized cubes, and divide it into two piles, one slightly larger. Place a small amount of cheese, then 1/3 of the chicken from the smaller pile, some onion-tomato mix, and some cheese into each of the poblano peppers. Place chicken from the larger pile into a line in the center of the tortillas, with some of the onion-tomato mix, and some cheese. Roll them, leaving both ends open. Place in pan with peppers, leaving some space between the enchiladas. Set the enchiladas on their seams, so they do not unroll while baking. Pour the entire contents of the enchilada sauce over the enchiladas and poblanos, allowing the sauce to completely cover them. Take the remaining cheese and sprinkle over the top of the entire mixture. Place in the preheated oven, and cook for 30 - 35 minutes or until done. Once finished, the meal should be hot, bubbling and roasted.

INSTANT POT® GREEN CHILE CHICKEN CHILI

Steps:

• Place chicken in a multi-functional pressure cooker (such as Instant Pot®) and pour 1/2 the salsa on top. Add 1 cup broth. Close and lock the lid. Choose Manual pressure and set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred using a fork. Return shredded chicken to the pot.
• Add remaining salsa, remaining broth, cannellini beans, green chiles, cumin, and cayenne pepper to the pot with the chicken. Close and lock the lid. Choose Manual pressure and set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Top servings of chili with crumbled tortilla chips, sour cream, Cheddar cheese, and cilantro.

GREEN CHILI CHICKEN SANDWICHES

Steps:

• In a bowl combine soy sauce, vinegar, sugar and oil.
• Pour over chicken breasts and marinate in refrigerator for 30 minutes to 1 hour.
• Drain and discard marinade.
• Grill over medium heat until chicken juices run clear.
• Top each piece of chicken with a slice of green chili and then a slice of cheese.
• Grill for about 2 minutes or until cheese melts.
• Serve on rolls.

GREEN CHILI CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Prepare fillings by placing each of the following in individual bowls: cheese, chopped onions, chopped scallions and olives. Set aside.
• Spray bottoms of two 9x13 baking dishes (glass recommended) with cooking spray. Pour 1/4 can of sauce into each baking dish and spread evenly. Set aside. Note: For best results, shake cans of sauce before opening.
• In a large skillet, heat vegetable oil to the point where a piece of tortilla dipped in the oil sizzles. Note: For ease in assembling the enchiladas, best to place this skillet on the right front burner. Note: If you leave the tortilla in the oil too long, it will burn. The trick is to place it in the oil for only a moment and then flip it and remove it. If it bubbles up, use the tongs to deflate the bubbles. Some crispiness is desired.
• Place another skillet on the left front burner and fill it with 1/2 can of enchilada sauce. Note: The sauce in this skillet DOES NOT need to be heated.
• Using tongs, place one tortilla into the hot oil. Immediately flip it one time and then remove to the skillet containing the sauce. Drench each side of the cooked tortilla with sauce, then remove it to the baking dish. Note: 1 cup of oil should be enough but you can add more if needed. Be sure to test for correct degree of hotness again if you add oil.
• Once the cooked, drenched tortilla has been moved to the baking dish, use your fingers to lay it open. Fill it down the center with some chicken, cheese and onions. Once filled, roll up the sides toward the middle, then turn the filled enchilada over so that it rests seam-side down in the baking dish.
• Repeat steps 6 & 7 until you have filled each baking dish with enchiladas. Note: Each pan usually holds 5 but if you haven't filled them too full, you may be able to squeeze in 6.
• Once each baking dish has been filled with enchiladas, top each with the following in this order: 1/2 can enchilada sauce, remaining cheese (sprinkled down the middle of the enchiladas), chopped scallions and black olives.
• Bake uncovered for 45 minutes or until heated through (watch that cheese doesn't burn). Dishes are done when sauce bubbles gently around the edges.
• Have a margarita with them and enjoy!