Turkey Taco Chili Mac, Texas Caviar & Green Chili Chicken Enchilada Dip…recipes from this morning’s show :)
GREEN CHILI CHICKEN ENCHILADA DIP
1 ½ teaspoon each of garlic powder, cumin, chili powder
& paprika
& paprika
Mix all together and set aside.
1 red or green bell pepper, chopped
1 can light or dark red beans, rinsed and drained
1 (15-ounce) can chicken broth
8-oUnces shell macaroni (uncooked)
¾ cup sharp cheddar, shredded
In a large pot, brown the turkey with the seasonings, onions
and bell pepper until cooked. Add the
garlic and next 6 ingredients. Bring to
a boil then cook on medium low covered for 15 minutes. Stir in the pasta and cover. Cook on medium for about 15 to 20 minutes or
until pasta is cooked. Remove from heat and top with the cheese. Add fresh cilantro if desired.
and bell pepper until cooked. Add the
garlic and next 6 ingredients. Bring to
a boil then cook on medium low covered for 15 minutes. Stir in the pasta and cover. Cook on medium for about 15 to 20 minutes or
until pasta is cooked. Remove from heat and top with the cheese. Add fresh cilantro if desired.
2 (15-ounce) cans pinto beans, rinsed and drained
2 (15-ounce) cans black beans, rinsed and drained
2 (15-ounce) cans white corn, drained
1 (4-ounce) can green chilies
1 jalapeno pepper, seeded and chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
½ cup fresh cilantro, chopped
½ teaspoon garlic powder
In a saucepan, place the rice vinegar, oil, sugar and garlic
powder and bring to a boil. Turn down
the heat and let it simmer for about 5 minutes.Â
Let cool about 10 minutes. While
cooling, place the first 9 ingredients in a large bowl and pour sauce over
it. Stir well and refrigerate for at
least 2 hours.
powder and bring to a boil. Turn down
the heat and let it simmer for about 5 minutes.Â
Let cool about 10 minutes. While
cooling, place the first 9 ingredients in a large bowl and pour sauce over
it. Stir well and refrigerate for at
least 2 hours.
GREEN CHILI CHICKEN ENCHILADA DIP
1 lb. cooked chicken, shredded
1 (8-ounce) block cream cheese, softened
¼ cup green chili enchilada sauce
1 small can green chilies
8-ounces shredded Mexican blended cheese, divided
Spray a 13×9-baking dish with cooking spray. In a large bowl, mix all the ingredients
except ½ the cheese. Place into the
baking dish and top with remaining shredded cheese. Bake uncovered for 30 to 35 minutes. Serve with your favorite chips.
except ½ the cheese. Place into the
baking dish and top with remaining shredded cheese. Bake uncovered for 30 to 35 minutes. Serve with your favorite chips.
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