Hatch Chile Chicken Fajitas

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These Hatch Chile Chicken Fajitas are healthy, flavorful and easy to make. Grilled chicken, onion, bell peppers and Hatch Chile Sauce.

1506.2015-June_GrilledChickenFajitas-150x150 Hatch Chile Chicken Fajitas
Hatch Chile Chicken Fajitas
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Servings Prep Time
Ten 6 oz. 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
Servings Prep Time
Ten 6 oz. 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
1506.2015-June_GrilledChickenFajitas-150x150 Hatch Chile Chicken Fajitas
Hatch Chile Chicken Fajitas
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Servings Prep Time
Ten 6 oz. 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
Servings Prep Time
Ten 6 oz. 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
Ingredients
Servings: 6 oz.
Units:
Instructions
  1. Mix soy and teriyaki sauces in bowl. Cut chicken into thin ¼” x 1” strips and marinate in sauce mixture for 30 minutes in refrigerator. Remove chicken from marinade. Let stand for 5 minutes.
  2. Heat oil over high heat in a large non-stick skillet. Add chicken strips to skillet and quickly sauté chicken until golden brown.
  3. Add onion and bell peppers to skillet and sauté on medium heat for 3 to 5 minutes until tender.
  4. Divide fajita mixture evenly among tortillas. Add green chile sauce as desired. Fold and enjoy!
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Hatch Calabacita Burritos

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Our Hatch Calabacita Burritos are a vegetarian’s delight. Roasted Hatch green chile and roasted vegetables make a hardy and flavorful meal.

1409.2014-September_Callabacitas-Burrito-150x150 Hatch Calabacita Burritos
Hatch Calabacita Burritos
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Servings
Six 6 oz.
Servings
Six 6 oz.
1409.2014-September_Callabacitas-Burrito-150x150 Hatch Calabacita Burritos
Hatch Calabacita Burritos
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Servings
Six 6 oz.
Servings
Six 6 oz.
Ingredients
Servings: 6 oz.
Units:
Instructions
  1. Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden.
  2. Add onion and garlic and sauté for 3 minutes.
  3. Add green chile, corn, salt and pepper to zucchini mixture.
  4. Cover and simmer on medium heat for 5-8 minutes, stirring occasionally.
  5. Stir in tomatoes and a pinch of oregano (optional).
  6. Warm each tortilla on hot griddle. Place ½ cup of squash mixture in middle of each tortilla and top with 2 tablespoons cheese.
  7. Fold each burrito, tucking ends in.
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New Mexican Green Chile Alfredo Pizza

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This New Mexican Green Chile Alfredo Pizza is a sophisticated take on ordinary pizza. It features New Mexican green chile, alfredo sauce, prosciutto, and goat cheese. Perfect for a Valentine’s Day dinner or Saturday movie night.

1502.2015-Feb_FlatBread-Pizza-150x150 New Mexican Green Chile Alfredo Pizza
New Mexican Green Chile Alfredo Pizza
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Servings Prep Time
8 slices 15 minutes
Cook Time
10-12 minutes
Servings Prep Time
8 slices 15 minutes
Cook Time
10-12 minutes
1502.2015-Feb_FlatBread-Pizza-150x150 New Mexican Green Chile Alfredo Pizza
New Mexican Green Chile Alfredo Pizza
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Servings Prep Time
8 slices 15 minutes
Cook Time
10-12 minutes
Servings Prep Time
8 slices 15 minutes
Cook Time
10-12 minutes
Ingredients
Servings: slices
Units:
Instructions
  1. Preheat oven to 425°F.
  2. Cover pizza crust with Alfredo sauce. Top evenly with pizza cheese, onion, garlic, tomatoes and thyme.
  3. Pre-bake pizza shell for 10-12 minutes at 425°F.
  4. While pizza bakes, combine balsamic vinegar, oil, salt and pepper to create dressing. Toss arugula with dressing until evenly coated.
  5. Cook green chile according to instructions on container. Place in blender and puree.
  6. Once pizza is baked, remove from oven and top evenly with dressed arugula, prosciutto and goat cheese.
  7. Drizzle green chile sauce liberally over entire pizza.
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Hatch Green Chile Stew

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Hatch Green Chile Stew is a delicious staple of New Mexican cuisine. Hatch Green Chile, potatoes, tomatoes and lean pork make a hearty and healthy stew.

GC-Hatch-GC-Stew-1-1-150x150 Hatch Green Chile Stew
Hatch Green Chile Stew
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Servings
4 8 oz. servings
Servings
4 8 oz. servings
GC-Hatch-GC-Stew-1-1-150x150 Hatch Green Chile Stew
Hatch Green Chile Stew
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Servings
4 8 oz. servings
Servings
4 8 oz. servings
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Heat oil in 3 or 4 quart pot.
  2. Add meat and brown over low heat for approximately 4 minutes.
  3. Add potatoes and onion. Brown for approximately 4 more minutes, stirring occasionally.
  4. Add frozen green chile. Cook for 15 minutes (to at least 165ºF).
  5. Stir in tomato, garlic, water and salt. Bring to a boil.
  6. Lower heat, cover and simmer for 20 minutes.
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Red Chile Stew

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Red Chile Stew warms the heart and soul on a cold winter night. Serve alone as a hearty New Mexican meal or with a bowl of delicious pinto beans.

01-RC-Stew-1-150x150 Red Chile Stew
Red Chile Stew
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Rating: 4.14
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Servings
4 8 oz. servings
Servings
4 8 oz. servings
01-RC-Stew-1-150x150 Red Chile Stew
Red Chile Stew
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Servings
4 8 oz. servings
Servings
4 8 oz. servings
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Heat oil in 3 or 4 quart pot.
  2. Add meat and brown over low heat for approximately 4 minutes.
  3. Add potatoes and onion. Brown for approximately 4 more minutes, stirring occasionally.
  4. Add frozen red chile. Cook for 15 minutes (to at least 165ºF).
  5. Stir in garlic, water and salt. Bring to a boil.
  6. Lower heat, cover and simmer for 20 minutes.
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Celebration Green Chile Cheese Enchiladas

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These Celebration Green Chile Cheese Enchiladas are a favorite for Sunday suppers. Add shredded chicken or turkey for a New Year’s Day tradition.

1501.2015-Jan_Enchiladas2-150x150 Celebration Green Chile Cheese Enchiladas
Celebration Green Chile Cheese Enchiladas
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Rating: 5
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Servings Prep Time
Six 8 oz. 15 minutes
Cook Time
10 minutes
Servings Prep Time
Six 8 oz. 15 minutes
Cook Time
10 minutes
1501.2015-Jan_Enchiladas2-150x150 Celebration Green Chile Cheese Enchiladas
Celebration Green Chile Cheese Enchiladas
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Servings Prep Time
Six 8 oz. 15 minutes
Cook Time
10 minutes
Servings Prep Time
Six 8 oz. 15 minutes
Cook Time
10 minutes
Ingredients
Servings: 8 oz.
Units:
Instructions
  1. Preheat oven to 400°F.
  2. Heat oil in a small skillet. Quickly fry one tortilla at a time on hot oil. Drain on paper towels.
  3. Heat green chile sauce according to instructions on container. Remove from heat.
  4. Sauté onion.
  5. Dip one fried tortilla at a time in warm sauce and place into small casserole dish until the bottom is covered with a single layer of tortillas.
  6. Alternate sauce, cheese and onion over first layer of tortillas.
  7. Repeat layers with tortillas, sauce, cheese and onion until all ingredients are used.
  8. Bake at 400°F for 10 minutes. Allow stack to cool slightly before cutting.
  9. Use remaining chile sauce to drizzle over top of each serving.
  10. Garnish liberally with shredded lettuce and diced tomato. Pinto beans optional.
Recipe Notes

Option:  You may substitute 2 – 16 oz. jars BUENO® Flame Roasted Green Chile Sauce instead of Frozen Sauce.

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Grandma’s Meat & Peach Empanaditas (Turnovers)

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Grandma’s Meat & Peach Empanaditas (Turnovers) are a favorite family tradition. We make the mincemeat with beef tongue, dried peaches, raisins and sweet spices. Our family always made these with our Grandma on New Year’s Day.

GrandmasMeatPeachEmpanadas1-150x150 Grandma's Meat & Peach Empanaditas (Turnovers)
Grandma's Meat & Peach Empanaditas
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Rating: 5
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Servings
2 dozen
Servings
2 dozen
GrandmasMeatPeachEmpanadas1-150x150 Grandma's Meat & Peach Empanaditas (Turnovers)
Grandma's Meat & Peach Empanaditas
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Servings
2 dozen
Servings
2 dozen
Ingredients
Filling
Dough
Servings: dozen
Units:
Instructions
  1. Using food processor, coarsely grind cooked meat and peaches.
  2. Add spices, sugar, raisins and broth. Mix well by hand.
  3. Place filling in a bowl. Cover with a towel. Let chill in refrigerator for 4 hours.
  4. In a separate bowl, for the dough, sift flour, baking powder and salt together.
  5. Cut in butter and shortening. Add water. Knead by hand until smooth.
  6. Preheat oven to 375ºF to 400ºF.
  7. Roll out dough on a lightly floured surface to ⅛ inch thick. Cut the dough in round pieces about 3 inches in diameter. Roll out each round piece to about 4 ½ inches in diameter.
  8. Fill each circle with 1 heaping tablespoon filling. Dip fingertip in cold water and moisten bottom half of circle. Fold dough over filling and press together with fingertips or fork.
  9. Place empanaditas on a cookie sheet. Puncture top of each empanadita twice with fork. Bake at 375ºF for 25 minutes and at 400ºF for 5 more minutes.
Recipe Notes

Makes approximately 2 dozen 4 ½ inch, 1 ½ oz. empanaditas.

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Slow Cooked Smoky Beans

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A chipotle pepper, onion and garlic add additional flavor to these slow cooked smoky pinto beans.

SlowCookedSmokeyPintoBeans1-150x150 Slow Cooked Smoky Beans
Slow Cooked Smoky Beans
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Servings Prep Time
Ten to twelve 8 oz. 20 minutes
Cook Time
5-8 hours
Servings Prep Time
Ten to twelve 8 oz. 20 minutes
Cook Time
5-8 hours
SlowCookedSmokeyPintoBeans1-150x150 Slow Cooked Smoky Beans
Slow Cooked Smoky Beans
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Servings Prep Time
Ten to twelve 8 oz. 20 minutes
Cook Time
5-8 hours
Servings Prep Time
Ten to twelve 8 oz. 20 minutes
Cook Time
5-8 hours
Ingredients
Servings: 8 oz.
Units:
Instructions
  1. Place beans in a 5 ½ -6 quart slow cooker.
  2. Spray 10 inch skillet with olive oil cooking spray.
  3. Add olive oil and heat skillet to medium heat.
  4. Sauté onion, stirring as needed for 5 minutes.
  5. Add garlic and continue to sauté both onion and garlic for 10 minutes. (The lower heat will prevent burning and allow longer sauté time.)
  6. Spoon onion and garlic into slow cooker.
  7. Pour heated water into slow cooker. (The heated water gives the dish a head start in cooking. If preferred, use cold or hot tap water. Remember, if additional water is needed once beans have started cooking, heated water is necessary to prevent discoloring of beans.)
  8. Add chipotle chile pod.
  9. Cover slow cooker; turn heat to high setting and cook for 8 hours. Add heated water if beans lose too much water. Beans may be ready in as little as 5 hours. Taste test as needed. Longer cooking time adds flavor.
  10. Toward end of cooking cycle, add salt and stir.
  11. If thicker consistency is desired, puree 1 cup of beans and stir into slow cooker.
  12. Remove chipotle chile pod. Discard or use as desired.
  13. Serve with warm tortillas. Refrigerate for up to 3 days or freeze for later use.
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Mini Chile Rellenos

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Mini Chile Rellenos, made from New Mexican chile, roast beef and holiday spices are the perfect New Mexican hors d’oeuvres to spice up holiday parties.

RellenosMini1-150x150 Mini Chile Rellenos
Mini Chile Rellenos
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Rating: 3.33
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Servings
15 Rellenos
Servings
15 Rellenos
RellenosMini1-150x150 Mini Chile Rellenos
Mini Chile Rellenos
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Servings
15 Rellenos
Servings
15 Rellenos
Ingredients
Filling
Batter
Servings: Rellenos
Units:
Instructions
  1. Finely grind boiled roast.
  2. Heat frozen green chile in sauce pan over low heat about 15 minutes (to at least 165ºF).
  3. Heat oil in large pan over high heat. Sauté onion in oil.
  4. Add garlic. Add meat, raisins and seasonings, stirring thoroughly after each addition. Stir in green chile and broth.
  5. Lower heat. Cook over low heat 15-20 minutes.
  6. Chill mixture in refrigerator at least 1 hour.
  7. Meanwhile, mix wet batter ingredients together.
  8. Sift dry batter ingredients together. Add dry batter ingredients to wet batter ingredients.
  9. Form chilled meat mixture into approximately 2 inch ovals. Coat ovals in batter. Deep fry in smoking hot oil until golden brown. Drain on paper towels.
Recipe Notes

Makes approximately fifteen 1.5 oz. mini rellenos.

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Hatch Green Chile Chicken Stew

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This Hatch Green Chile Chicken Stew warms the soul on a cold evening. Simple and delicious.

chick-stew-150x150 Hatch Green Chile Chicken Stew
Hatch Green Chile Chicken Stew
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Servings
Six 8 oz.
Servings
Six 8 oz.
chick-stew-150x150 Hatch Green Chile Chicken Stew
Hatch Green Chile Chicken Stew
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Servings
Six 8 oz.
Servings
Six 8 oz.
Ingredients
Servings: 8 oz.
Units:
Instructions
  1. Heat skillet over medium heat. Add olive or canola oil.
  2. Add minced garlic and diced onion and sauté until translucent, about 2 minutes.
  3. Transfer garlic and onion into separate bowl with slotted spoon.
  4. To hot skillet, add chicken pieces and cook, stirring until pieces turn white, approximately 7 minutes.
  5. Add chicken broth.
  6. Add sautéed garlic, onion and remaining ingredients.
  7. Simmer over medium heat until chicken and vegetables are tender, approximately 25 minutes.
  8. Lower heat if rapid boil develops.
Recipe Notes

Hint: Use skinless, boneless chicken breast tenders to cut preparation time by a third.

Per serving: 130 calories; 20g protein; 2g fat; 11g carbohydrates; 95mg sodium; 45mg cholesterol.

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Red Chile Turkey Enchiladas

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Red Chile Turkey Enchiladas are perfect for the day after Thanksgiving when turkey leftovers are plentiful. Simple, fast and delicious!

For more delicious Bueno Foods’ recipes, click here.

 

RedChileTurkeyEnchiladas1-e1572313836910-150x150 Red Chile Turkey Enchiladas
Red Chile Turkey Enchiladas
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When you're tired of turkey leftovers, create a delicious new dish with a New Mexican take on turkey!
Servings Prep Time
Six to eight servings 2-5 minutes
Cook Time
15-20 minutes
Servings Prep Time
Six to eight servings 2-5 minutes
Cook Time
15-20 minutes
RedChileTurkeyEnchiladas1-e1572313836910-150x150 Red Chile Turkey Enchiladas
Red Chile Turkey Enchiladas
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When you're tired of turkey leftovers, create a delicious new dish with a New Mexican take on turkey!
Servings Prep Time
Six to eight servings 2-5 minutes
Cook Time
15-20 minutes
Servings Prep Time
Six to eight servings 2-5 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Heat sauce in a saucepan and bring to slow boil. Preheat oven to 400°F.
  2. Heat 4 Tbsp. olive oil in sauté pan.
  3. Quickly fry each tortilla in hot oil. Pat dry on paper towel. Dip in red chile sauce.
  4. Place one layer of tortillas in a casserole 8”x8” dish. Alternate turkey, red chile sauce and cheese.
  5. Repeat with second and third layers of tortillas, sauce, turkey and cheese. Spread evenly any remaining sauce and cheese on top.
  6. In preheated oven, bake for approximately 15 minutes or until cheese is melted.
Recipe Notes

For more delicious recipes, click here.

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Hatch Green Chile Chicken Posole

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This Hatch Green Chile Chicken Posole is a heart healthy version of traditional posole. Using Hatch Green Chile and chicken, it is perfect comfort food! It will warm the soul on a winter day.

2015_12-Posole-Dish-1-150x150 Hatch Green Chile Chicken Posole
Hatch Green Chile Chicken Posole
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You may substitute turkey for the chicken. It's a great use of turkey leftovers after Thanksgiving.
Servings Prep Time
Sixteen 8 oz. 1.5 hours
Cook Time
1.25-1.5 hours
Servings Prep Time
Sixteen 8 oz. 1.5 hours
Cook Time
1.25-1.5 hours
2015_12-Posole-Dish-1-150x150 Hatch Green Chile Chicken Posole
Hatch Green Chile Chicken Posole
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You may substitute turkey for the chicken. It's a great use of turkey leftovers after Thanksgiving.
Servings Prep Time
Sixteen 8 oz. 1.5 hours
Cook Time
1.25-1.5 hours
Servings Prep Time
Sixteen 8 oz. 1.5 hours
Cook Time
1.25-1.5 hours
Ingredients
Servings: 8 oz.
Units:
Instructions
  1. Using a Dutch oven or heavy pot, add 2 quarts water, chicken broth, posole and salt.
  2. Heat on medium-high and cook posole for 45-60 minutes minutes until tender.
  3. In separate saucepan, melt butter and sauté onions with flour for 5-10 minutes until golden brown.
  4. Transfer sautéed onions and browned flour to posole and stir.
  5. Add remaining water, green chile, chicken, oregano, cumin and bay leaf.
  6. Simmer entire mixture until slightly thickened for at least 30-35 minutes.
  7. Garnish with fresh parsley and enjoy.
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Plum Pastelitos

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Plum Pastelitos are a traditional pastry with a fruit center. They are a traditional dessert for Christmas gatherings in New Mexico. Serve warm with whipped cream or take them on a hike for energy.

Pastelitos1-150x150 Plum Pastelitos
Plum Pastelitos
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Our Plum Pastelitos use dried plums but you are welcome to substitute any of your favorite dried fruits. We also like apricots!
Servings
2 dozen
Servings
2 dozen
Pastelitos1-150x150 Plum Pastelitos
Plum Pastelitos
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Our Plum Pastelitos use dried plums but you are welcome to substitute any of your favorite dried fruits. We also like apricots!
Servings
2 dozen
Servings
2 dozen
Ingredients
Filling
Dough
Servings: dozen
Units:
Instructions
  1. Using food chopper or processor, finely grind cooked prunes.
  2. Transfer to a bowl. Add sugar and spices.
  3. In a separate bowl, sift flour, baking powder and salt together.
  4. Cut in butter and shortening. Add water. Knead lightly to form a ball.
  5. Cover with plastic wrap. Chill in refrigerator for 20 minutes.
  6. Preheat oven to 375ºF to 400ºF.
  7. Roll out half of dough on a lightly floured surface to ⅛ inch thick. Shape dough to the approximate size of a 9 x 13 inch pan. Place dough in lightly greased 9 x 13 inch pan. Trim away extra dough.
  8. Spread filling evenly over dough.
  9. Roll out remaining dough and place over filling. Press edges together with fingertips or fork. Sprinkle top with cinnamon-sugar mixture. Puncture top with tines of fork in several places.
  10. Bake at 400º for 35 minutes or until golden brown. Cut into squares.
Recipe Notes

Makes approximately 2 dozen 2 x 2 inch, 2 oz. pastelitos.

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Pork Tamales

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Pork Tamales are a tradition on Christmas Eve. A spicy pork filling wrapped in thick corn dough, traditionally enclosed in corn husks and steamed.

Tamales-150x150 Pork Tamales
Pork Tamales
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Tamales-150x150 Pork Tamales
Pork Tamales
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Ingredients
Masa:
Servings:
Units:
Instructions
  1. Soak corn husks in hot water until pliable.
  2. Meanwhile, place meat in large pot. Cover with water. Bring to a boil and simmer until tender.
  3. While meat is cooking, place chile pods in another pot. Cover with water. Boil for 15 minutes or until soft. Place chile pods, 5 cups water (from water in which pods boiled) and seasoning ingredients in blender. Blend until smooth.
  4. Shred/cut cooked meat into small pieces. Save stock to prepare masa. Place meat and 5 cups chile mixture into pot. Cook for 10 minutes, stirring frequently.
Masa:
  1. In a large bowl, beat lard/shortening until fluffy. Combine with masa. Mix well.
  2. Mix in dry ingredients.
  3. Slowly knead in meat stock until light and creamy.
Assembly:
  1. Spread a 1/8 to 1/4 inch layer of masa over prepared corn husks.
  2. Spread approximately 1/4 cup meat mixture over masa.
  3. Fold longest side of corn husk toward center. Fold remaining sides and secure with corn husk strip.
  4. Fill a large pot approximately 1/3 full of water. Place a colander in pot and place tamales on top. Make sure water does not touch tamales. Cover. Bring water to a boil. Lower heat and steam tamales over low heat for 1 to 1 1/2 hours, adding water if needed.
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Fiesta Beef Tacos

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These fiesta beef tacos are tacos to talk about on Taco Tuesdays! Kids love them because of the taste. Adults love them because they’re so easy to make.

FiestaTacos1x-e1572313266618-150x150 Fiesta Beef Tacos
Fiesta Tacos
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Fiesta Tacos have New Mexico red chile sauce in them to add color and flavor.
Servings
Ten 4-6 oz. servings
Servings
Ten 4-6 oz. servings
FiestaTacos1x-e1572313266618-150x150 Fiesta Beef Tacos
Fiesta Tacos
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Fiesta Tacos have New Mexico red chile sauce in them to add color and flavor.
Servings
Ten 4-6 oz. servings
Servings
Ten 4-6 oz. servings
Ingredients
Servings: 4-6 oz. servings
Units:
Instructions
  1. Brown beef in skillet over medium heat. Add onion and sauté.
  2. Add tomato sauce, red chile sauce, potato, and salt as desired.
  3. Stir well. Cook uncovered over low heat for 15 to 20 minutes.
  4. Place taco shells on baking sheet. Heat in a 350º oven for 5 minutes.
  5. Fill each shell with approximately two heaping teaspoons of filling.
  6. Sprinkle with grated cheese. Garnish with lettuce, tomato and salsa.
Recipe Notes

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Southwestern Hatch Green Chile Chicken Pot Pie

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This Southwestern Chicken Pot Pie features Hatch Green Chile from New Mexico. It’s a spicy take on a traditional favorite. Green chile makes everything better!

1411.2014-November_Southwest-ChickenPotPie-e1572365809422-150x150 Southwestern Hatch Green Chile Chicken Pot Pie
Southwestern Chicken Pot Pie Featuring Hatch Green Chile
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Add New Mexico Hatch Green Chile to a traditional pot pie for enhanced flavor!
Servings Prep Time
Six 8 oz. servings. 20 minutes
Cook Time
30 minutes
Servings Prep Time
Six 8 oz. servings. 20 minutes
Cook Time
30 minutes
1411.2014-November_Southwest-ChickenPotPie-e1572365809422-150x150 Southwestern Hatch Green Chile Chicken Pot Pie
Southwestern Chicken Pot Pie Featuring Hatch Green Chile
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Add New Mexico Hatch Green Chile to a traditional pot pie for enhanced flavor!
Servings Prep Time
Six 8 oz. servings. 20 minutes
Cook Time
30 minutes
Servings Prep Time
Six 8 oz. servings. 20 minutes
Cook Time
30 minutes
Ingredients
Servings: 8 oz. servings.
Units:
Instructions
  1. Combine vegetables, soup, 2/3 cup green chile, sour cream, shredded chicken and spices.
  2. Spoon mixture into a 9-inch pie pan.
  3. In a separate bowl blend baking mix, milk and egg.
  4. Fold in remaining drained green chile and cheddar cheese.
  5. Pour batter over pot pie filling.
  6. Bake at 400' F for 30 minutes, or until crust is golden brown.
Recipe Notes

You may also may individual pot pies in small ramekins. New Mexico Hatch Green Chile

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Red Chile Cheese Enchiladas

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Red chile cheese enchiladas are a New Mexico staple. You can find enchiladas stuffed with chicken, crab meat or beef, but this is still our favorite!

RC-Cheese-Enchiladas1-150x150 Red Chile Cheese Enchiladas
Red Chile Cheese Enchiladas
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This Red Chile Cheese Enchilada recipe uses Red Chile Powder to make the sauce. You can also substitute our red chile puree.
Servings
Six 8 oz. servings
Servings
Six 8 oz. servings
RC-Cheese-Enchiladas1-150x150 Red Chile Cheese Enchiladas
Red Chile Cheese Enchiladas
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Rating: 5
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Rate this recipe!
This Red Chile Cheese Enchilada recipe uses Red Chile Powder to make the sauce. You can also substitute our red chile puree.
Servings
Six 8 oz. servings
Servings
Six 8 oz. servings
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Brown flour in 1 tablespoon oil. Add chile powder and blend in enough warm water to make a sauce of the thickness you desire.
  2. Add garlic, salt and oregano. Simmer for at least 30 minutes while flavors blend.
  3. Quickly dip corn tortillas one at a time in hot oil to soften. Drain on paper towels.
  4. Dip each fried tortilla in above chile sauce, and place enough of the tortillas side by side in a casserole dish to cover bottom. Spread some chile sauce over tortillas. Sprinkle with onion and cheese. Add remaining layers of fried tortillas dipped in chile sauce, onion and cheese until all ingredients are used. Add remaining sauce on top or pour over individual servings.
  5. Bake at 350° for 20 minutes or until cheese on top is melted.
Recipe Notes

Red Chile Cheese EnchiladasProducts

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Red Chile Linguini

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Mama mía: New Mexico Red Chile Linguini! A little Italy and a lot of New Mexico makes a wonderful marriage of flavors! Easy too.

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RedChileLinguini1-150x150 Red Chile Linguini
Red Chile Linguini
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Combine New Mexico red chile with a traditional Italian meat sauce for a fusion of flavor!
Servings
Sixteen 4 oz. servings
Servings
Sixteen 4 oz. servings
RedChileLinguini1-150x150 Red Chile Linguini
Red Chile Linguini
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Combine New Mexico red chile with a traditional Italian meat sauce for a fusion of flavor!
Servings
Sixteen 4 oz. servings
Servings
Sixteen 4 oz. servings