ENCHILADA CASSEROLE
Boil and debone 1 whole chicken - set meat aside
OR
Fry 1 1/2 lbs. ground beef, drain fat - set aside.
Dip 12 corn tortillas in hot vegetable oil to soften (2
seconds).
In casserole dish, layer softened tortillas, chicken or beef,
grated cheddar or mozzarella cheese, finely chopped onions
(optional), and chile - Green Chile or Red Chile Sauce. Repeat layers one
time; finish with generous sprinkle of cheese. Bake casserole at
375F for 20-30 minutes until cheese is well melted and chile is
bubbling. Allow to cool slightly, and serve.
GREEN CHILE STEW
Prepare your favorite stew recipe - chicken,
beef, pork, or meatless. Add Green Chile
Sauce to the pot a few minutes before the other
ingredients are done and allow to cook together or the last few
minutes. Great for a wintery day!
NEW MEXICO PORK CHOPS
Pour Red Chile Sauce
over seasoned (garlic powder,salt and pepper) pork chops or diced
pork butt and allow to marinate at least one hour in the
refrigerator. The longer you marinate, the more chile flavor and
heat your pork chops will have. Do not exceed 24 hours or the
pork chops will pass their prime condition for cooking.
Broil, bake, or grill the pork chops as you normally would and
serve with rice & beans or other favorite vegetables.
Incredible!
SNAPPER VERA CRUZ
Season snapper filets as you normally would
(salt, pepper, garlic, etc.). Grill or pan fry snapper filets
until barely done and be careful not to overcook. (Other light
fish may be used such as talapia, white fish, trout, etc.) Place
cooked fish filets on broiler pan and ladle Salsa
across each filet. Sprinkle grated mozzarella and/or
cheddar cheese generously on top and broil just until cheese is
melted. Serve immediately. Hint: Also try Green
Chile and/or Red Chile in
place of Salsa and you've got SNAPPER NEUVO MEXICO.
