Crock Pot Green Chile Roast

Okay...so here's something I ran across the other day that I knew IT Guy would love. As I was scrolling through my Pinterest, this recipe popped up. It had no permanent link and no official directions...not even a name....but I KNEW I had to make it. I tailored this to fit our preferences and it turned out VERY good! The nice thing about this is that you can eat it by the bowlful, wrapped in a flour tortilla or use it as a topping for nachos. It's SUPER simple and SUPER yummy....what's not to love?

Crock Pot Green Chile Roast



2 cups dry pinto beans
1 2-3 pound chuck roast
1 small onion ~ diced
1 10-ounce can Rotel tomatoes
1 4-ounce can diced green chilies
1 tablespoon plus 1 teaspoon ground cumin
3 teaspoons chili powder ~ divided use
2 teaspoons garlic powder
Salt & pepper to taste
Water

Place dry beans in the crock pot.

Add the Rotel tomatoes, green chilies and diced onion.

Add 1 tablespoon of the cumin, 1 1/2 teaspoons of the chili powder, 1 teaspoon of the garlic powder and the salt & pepper. Stir.

Place roast on top of beans and add enough water to almost cover the roast.

Season with the rest of the seasonings.

Cook on high for 6 - 8 hours until beans done and meat is tender.

Remove roast from the crock pot and shred. Return shredded roast to the beans and stir.

Serve in bowls or flour tortillas.

 

Here's the stuff!

 

Add the beans, Rotel tomatoes, 

green chilies and some of the 

spices to the crock pot. Stir.

 

Add the roast , the water and 

the rest of the spices. Cook!

 

Make sure the beans are done and 

the roast is tender enough to shred easily.

 

Serve it in a bowl, in flour tortillas or as nachos!!

Taco Lasagne

One thing I love about making casseroles is that IT Guy will take leftovers in his lunch. He's always been so good about leftovers. I think he got that from his dad. And if the casseroles have any kind of Mexican flair to them..then he's in heaven. This was really good. So easy to make and you can switch up what you add to it. If you don't need a huge pan full, split it up between two smaller ones and freeze one for later...or give it away to a friend!

Taco Lasagne



1 pound ground beef
1 packet taco seasoning (or 6 teaspoons)
1 4-ounce can diced green chilies
3-4 green onions ~ chopped
2 small tomatoes ~ diced
1 8-ounce can corn
2 cups grated cheddar cheese
2 cups grated jack cheese
2 cups grated mozzarella cheese
1 16-ounce container ricotta cheese
1 egg
No-bake lasagne noodles
3-4 cups salsa
salt and pepper to taste

Preheat oven to 375 degrees. Spray a 9x13 inch pan with cooking spray.

Brown ground beef then add taco seasonings according to package directions. Add the green chilies and stir.

In a medium bowl, stir ricotta cheese together with the egg. Salt and pepper to taste.

Place a layer of noodles on the bottom of the pan.

Spread 1/2 of the ricotta mixture on top.

Sprinkle half of each of the grated cheese on top.

Spread with half of the salsa.

Sprinkle with all of the ground beef mixture.

Repeat with all remaining ingredients.

Cover with foil and bake for 45 minutes until hot and bubbly.



 

Okay...here we go.

 

Mix the egg with the ricotta cheese.

 

Lay down some noodles and 

spread 1/2 the ricotta cheese on top.

 

Then some grated cheese.

 

Cook the beef then add the green 

chile and the taco seasoning.

 

Add some salsa.

 

Add the ground beef.

 

Then another layer of the noodles.

 

Sprinkle with corn, beans, or whatever you have.

 

Add some cheese.

 

Then bake it up!!!

Green Chili Pork Burritos

As always, I'm cooking Mexican food in some form or fashion. This is a quick and easy way to turn out some flavorful meat. I used it in burritos but you could serve it over rice and it would be great. The leftovers are wonderful and it freezes great after it's cooked. It's simple enough to use a smaller roast and a smaller can of enchilada sauce, too. An all-around easy and yummy dish!

Green Chile Pork Burritos



1 2-3-pound pork loin roast
1 medium onion ~ large dice
2 cloves garlic ~ minced
1 4-ounce can diced green chilies
1 28-ounce can green enchilada sauce
2-teaspoons ground cumin
salt and pepper to taste

In your crock pot, place the diced onion and the garlic.

Lay your roast down on top of the onion and garlic.

Pour the enchilada sauce over the roast then add the diced green chile and the seasonings.

Cook on low 8 hours or high for 6 hours, turning roast over once half way through.

Shred meat with two forks.

Warm large flour tortillas and put about 3/4 cup of filling inside and top with a handful of cheddar cheese.

Roll up burrito style.

Top with another spoonful of meat mixture and some more cheese.

Warm in the oven or microwave to melt the cheese on top, then serve!

 
The line up.

 
Put the onion and garlic in the bottom of your crock pot.

 
Place your pork roast on top.

 
Pour in the green chile sauce, 
add the diced green chilies 
then the cumin, salt and pepper.

 
Let it cook! I cooked mine on high 
for about 5 hours then turned it down 
to low for a couple of hours. 
Shred the meat when it's done.

 
Warm a large flour tortilla. Put 
about 3/4 cup of the meat mixture 
on top, then add some cheese.

 
Fold in the sides.

 
And start rolling from the bottom.

 
See?

 
Add some more cheese and sauce 
on top and you're good to go!

Green Chili Chicken Pizza...and a $1.00 off COUPON!!!!

You knew it wouldn't be long before I used green chilies on a pizza, didn't you? I took the basic ingredients you'd find in enchiladas and put them on a Thin & Crispy Mama Mary's pizza crust. And can I just say how delicious this is? Lots of time we have leftovers of pizza..which works great for me...but not this time. I kind of wish I'd made two of these...it was THAT good! If you're in any way a fan of Mexican food AND pizza, then you've GOT to try this!

Click HERE to visit Mama Mary's coupon page.

And don't forget to go to MAMA MARY'S FACEBOOK PAGE and give them a big LIKE!! Also, make sure you visit their WEBSITE for more recipes!

Green Chile Chicken Pizza



1 Mama Mary's Pizza Crust
1/2 cup enchilada sauce (or more to taste)1 cup mozzarella cheese
1 cup cheddar cheese ~ divided use
1 chicken breast ~ cooked and shredded
1/2 medium red onion ~ thinly sliced
1 4-ounce can diced green chiles
1/2 cup queso fresco (the crumbly cheese that is used on top of enchiladas, tacos, etc.)

Preheat oven to 425 degrees. 


Spread sauce over pizza and sprinkle with mozzarella cheese and half of the cheddar.

Top pizza with shredded, cooked chicken, green chilies and the remaining cheddar cheese.

Scatter onions on top.

Sprinkle queso fresco on top of onions.

Bake for 15 minutes until cheese is bubbly and pizza is hot.

Let's go!

Spread the enchilada sauce over 

the crust then sprinkle on the 

mozzarella cheese and half of the cheddar cheese.

The add the chicken and the green chilies.

Next is the rest of the cheddar, 

the onions and the queso fresca. Bake!

Enjoy every bite!

Flautas

One thing I love to order at a Mexican restaurant are flautas 
or taquitos. Especially when I'm not that hungry. It's just a little 
bit but still tasty. These are really good. And if you don't have 
all day to cook a roast, you can certainly use ground beef instead of the roast. Or even chicken. There are just so many ways to change these up. Make them spicier if you want. Or cheesier! 
Just make 'em!!

Flautas



1 2-pound chuck roast
1 7-ounce can diced green chiles
1/2 cup water
1 medium onion ~ diced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon pepper
10 - 12 flour tortillas
2 cups grated cheese
oil for frying

Combine spices in a small bowl.

Place roast in crock pot. Add water.

Sprinkle with spice mixture.

Add green chiles and onion. 

Cook on low for 6 - 8 hours until tender. 

Heat oil in a large skillet over medium heat.

Remove roast, along with the chiles and onion, from crock pot to a plate. Shred meat. 

Heat flour tortillas in the microwave, one at a time, for about 10 seconds.

Add a few tablespoons of the meat and a sprinkling of cheese.

Roll tortilla up and place seam side down into the hot oil. Fry 2 - 3 minutes per side until golden brown. Drain on paper towel and keep warm in the oven until all flautas are cooked. 

Serve with salsa, guacamole, and sour cream.

Let's do this!

Combine your spices.

Add the roast, water, spice mixture, 

green chiles and onions to the crock 

pot and let it cook all day until tender.

Remove the roast from the crock 

pot along with as much of the chile 

and onion as you can. The shred the meat.

Place some meat and cheese onto 

a heated flour tortilla then roll up.

Cook seam side down in hot oil 

for a few minutes on each side.

You want them golden brown, like this!

Then serve with your favorite toppings! So yum!

Green Chili Chicken Casserole

This dish is very similar to enchiladas but without all the work of softening the tortillas, rolling them...yada, yada, yada. You just have to layer the ingredients, bake and eat. Oh yeah...and it's YUMMY to boot! IT Guy takes this to work as his lunch the next day and it's just as good. Don't you just love an easy, tasty casserole?


Green Chili Chicken Casserole



1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken stock
1 onion – chopped
1 or 2 small cans chopped green chilies
3 cups chopped cooked chicken
2 tablespoon butter
3 cups shredded cheese
Corn tortillas
Salt
Pepper

Saute onion in the butter until soft. Add green chilies and allow to cook for a couple of minutes. Add chicken stock and simmer a minute or two. Add soups – stir. Dump in the chicken and salt and pepper to taste. Let it heat through.

In a greased casserole dish, layer chicken mixture, cheese and corn tortillas beginning with tortillas and ending with cheese. There should be three layers of all ingredients.

Bake at 350 for about 20 minutes – covered with foil. Remove foil and cook for another 10 – 15 minutes or until bubbly and cheese is melted. Allow to set for 10 minutes before serving.

Serves 8

 
Here's everything you need.

 
Saute the onion in the butter then 
add the green chili. (I used whole 
Hatch brand that I diced. I probably 
used 5 or 6 whole chilies.)

 
Let that cook for a bit then add the chicken stock,

 
Dump in the soups....stir it around some.

 
Add the chicken, salt and pepper (to taste).

 
Then start layering. Chicken mixture, then...

 
cheese and tortillas.

 
You should have enough 
of everything for 3 layers.

 
Bake it up...enjoy!!