1,836 chive recipes

Layered beef enchilada pie with seasoned ground beef, kidney beans, pinto beans, green chiles, and sharp cheddar stacked between corn tortillas and baked until bubbly.

Fresh Corn with Cream, Chiles, and Cheese This is a very rich dish, and is very good served as a separate course with hot tortillas.

Saucy black beans with mushrooms, green chiles, and cilantro over fluffy brown rice. Loaded with veggies, naturally vegan, and on the table in 30 minutes.

Mexican braised lamb shanks with ancho chiles, raisins, and vinegar in rich tomato sauce. Fall-apart tender meat ready in 3 hours for special dinners.

A hearty Baja-style seafood stew loaded with clams, shrimp, fish, and crab simmered in a citrusy tomato broth with green chiles and white wine.

Baked chimichangas filled with seasoned ground beef, almonds, raisins, and green chiles. Crispy oven-baked tortillas served with almond red sauce and jalapeno cream sauce.

Corn tamale casserole layered with blended corn-cornmeal masa, green chiles, and cheddar cheese, baked under foil. Served with a warm oregano-stewed tomato sauce.

Roasted red pepper and tomato soup with dried chiles, cabbage, garlic, and warm spices, pureed smooth and topped with fresh cilantro. A hearty vegetarian soup.

Baked red snapper topped with cumin, cilantro, Anaheim chile, mushrooms, tomato, and melted cheddar-jack cheese. Mexican-spiced fish on the table in 45 minutes.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.

Mexican turkey casserole layered with corn chips, green chiles, sour cream gravy, and melted cheddar. A Tex-Mex weeknight dinner using leftover turkey or chicken.

Stacked cornmeal crepes layered with lobster, Manchego cheese, toasted pine nuts, and cilantro, baked under a silky poblano chile cream. Southwestern elegance on a plate.

Layered Mexican tostada dip with seasoned refried beans, green chiles, black olives, mashed avocado, cheddar, and fresh tomatoes. Serve warm or cold with tortilla chips.

Indian-style chile tomato salad with fresh green chili, parsley, lemon juice, olive oil, and cayenne. A spicy, bright no-cook side dish or appetizer.

Hearty vegetarian chili with dried kidney beans, bulgur wheat soaked in tomato juice, carrots, celery, and a double chile spice blend. Thick, meaty, and vegan.

Enchiladas verdes with corn tortillas layered flat with a garlic-infused green chile sauce, minced onion, and cheddar cheese, then baked until the cheese melts.