Green Chili Mac ‘n’ Cheese Preheat oven to 375°F and grease a 9”x13” baking dish. Cook 1 package of macaroni noodles according to package directions. Combine 2 ½ cups of grated white cheddar cheese with 2 Tbsp. all-purpose flour, ½ tsp. salt, and ¼ tsp. pepper in a large bowl. Add cooked noodles along with 2 cans of chopped green chilis (4.5 oz. each) to the mixing bowl, stirring until combined. Pour mixture into prepared baking dish. Pour 1 ¾ cups milk over mixture. Sprinkle with 1 ½ cups grated white cheddar cheese. Cover with aluminum foil and bake in preheated oven for 45 minutes. Green Chili Chicken Enchiladas Preheat oven to 350°F and grease a 9x9 baking dish. In a small bowl, combine 2 cups cooked and shredded chicken with 1 cup shredded monterey jack cheese and 1 can of chopped green chilis (4.5 oz.). Bring one can of green chili enchilada sauce to boil on the stovetop, then remove from heat. Dip 6-8 corn tortillas into the heated enchilada sauce, one at a time, to soften. Add ⅓ cup of the chicken mixture to each tortilla, then add 2 Tbsp. sour cream. Roll the tortillas up, then place them in prepared baking dish, seam-side down. Pour the remaining enchilada sauce over the enchiladas, and sprinkle with 1 cup of shredded monterey jack cheese. Bake in preheated oven for 20 minutes. Green Chili Pork Stew (Slow Cooker) Heat some olive oil on the stovetop over medium and add 2 lbs. of diced pork with excess fat trimmed and discarded. Brown pork in the pan. To your slow cooker, add 2 diced garlic cloves and half a diced sweet onion. Add the browned pork to the slow cooker. Then add 1 can of diced tomatoes (14.5 oz.), 1 can of diced green chilis (4.5 oz.), 2 cans green chile enchilada sauce (28 oz. each), and 1 jar salsa verde (16 oz.). Add as much or as little hot sauce (such as Tabasco or Cholula) as you want to the slow cooker, for heat. Cook on low for 6-8 hours. About 20 minutes before you’re ready to eat, mix 2 Tbsp. cornstarch with 2 Tbsp. water in a small bowl, then add to slow cooker. Place the lid back on and let stew thicken. Green Chili Rice In a large saucepan combine 1 cup uncooked basmati rice with 2 cups chicken broth, 1 can chopped green chilis (4.5 oz.), 1 small diced onion, 1 tsp. oregano, ½ tsp. cumin, and ½ tsp. salt. Bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes or until liquid is absorbed. Fluff rice with a fork, then let sit for 5 minutes before serving.