Enchilada Casserole Made With Red Chile Powder

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Enchilada Casserole Made With Red Chile Powder
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Servings
4 10 oz.
Servings
4 10 oz.
Enchilada Casserole Made With Red Chile Powder
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Servings
4 10 oz.
Servings
4 10 oz.
Ingredients
Servings: 10 oz.
Units:
Instructions
  1. 1. Heat 1 Tbsp. oil over low to medium heat in a large saucepan.
  2. 2. Stir in flour. Brown to make a roux, stirring constantly.
  3. 3. Stir in chile powder.
  4. 4. Add warm water to make a sauce of the thickness you desire.
  5. 5. Add garlic, salt and oregano. Simmer for at least 30 minutes while flavors blend.
  6. 6. To assemble the enchiladas, quickly dip corn tortillas one at a time in hot oil to soften. Drain on paper towels.
  7. 7. Dip each fried tortilla in chile sauce to cover bottom of a casserole dish. Spread a large serving spoonful of chile sauce over tortillas, enough to cover all 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.
  8. 8. Bake at 350 for 20 minutes or until cheese on top is melted.
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Autumn Vegetable Enchiladas with Ancho Sauce

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Enchiladas-Autumn-Vegetable-w-Ancho-Sauce-2-150x150 Autumn Vegetable Enchiladas with Ancho Sauce
Autumn Vegetable Enchiladas with Ancho Sauce
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This dish is an example of the versatility of the “Enchilada.” This enchilada was created to utilize vegetables that are plentiful in the fall. It is another example of how attending to the individual elements that go into building a dish, results in a creation that is delicious and nutritionally sound. These enchiladas are rich with deep and subtle flavors and help lay a foundation for good health. Serve these Autumn Vegetable Enchiladas anytime, or experiment with other seasonal vegetables. Always serve with a colorful side salad for an extra nutritional boost.
Servings Prep Time
Five 10 oz. Servings 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Five 10 oz. Servings 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Enchiladas-Autumn-Vegetable-w-Ancho-Sauce-2-150x150 Autumn Vegetable Enchiladas with Ancho Sauce
Autumn Vegetable Enchiladas with Ancho Sauce
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This dish is an example of the versatility of the “Enchilada.” This enchilada was created to utilize vegetables that are plentiful in the fall. It is another example of how attending to the individual elements that go into building a dish, results in a creation that is delicious and nutritionally sound. These enchiladas are rich with deep and subtle flavors and help lay a foundation for good health. Serve these Autumn Vegetable Enchiladas anytime, or experiment with other seasonal vegetables. Always serve with a colorful side salad for an extra nutritional boost.
Servings Prep Time
Five 10 oz. Servings 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Five 10 oz. Servings 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Ingredients
Autumn Vegetable Enchiladas
Ancho Sauce
Servings: 10 oz. Servings
Units:
Instructions
Autumn Vegetable Enchiladas
  1. Prepare Ancho Sauce below.
  2. Meanwhile, in a 3 quart sauce pot, heat olive oil over medium high heat. Sauté carrots, celery, onion and rutabaga.
  3. Add spices and salt. Cook about 8 minutes, stirring frequently.
  4. Add water. Over low heat, cover and cook 12-14 minutes or until liquid has been reduced and vegetables are tender.
  5. Warm tortillas. Spread 3/4 cup of fill on one tortilla on individual plate. Top with another tortilla and 1/3 cup of sauce. Repeat for each serving. (Option: Roll individual tortillas if preferred, dividing fill and sauce in two.) Garnish as desired.
  6. One serving equals one flat enchilada or two rolled enchiladas each with two corn tortillas, 3/4 cup of fill and 1/3 cup of sauce.
Ancho Sauce
  1. In a small sauce pot, bring 3 chile pods and 1¼ cups water to a boil.
  2. Remove from heat and steep 10 minutes, covered. Set aside.
  3. Place vegetable stock in a separate sauce pot and heat over high.
  4. Add dry spices, salt and tomato sauce to the stock and bring to a simmer.
  5. Meanwhile, remove the ancho chile stems. Puree chiles with the liquid they steeped in until smooth.
  6. Stir in ancho chile puree to stock mixture.
  7. In a small bowl, add cornstarch to 1/3 cup water to make a slurry.
  8. Add slurry to stock mixture and cook over medium heat 4 minutes.
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Hatch Calabacita Tostadas

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Enchiladas-GC-Calabacita-with-Salsa-Ranchera-3-150x150 Hatch Calabacita Tostadas
Hatch Calabacita Tostadas
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Servings Prep Time
Twelve 4 oz. Servings 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Twelve 4 oz. Servings 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Enchiladas-GC-Calabacita-with-Salsa-Ranchera-3-150x150 Hatch Calabacita Tostadas
Hatch Calabacita Tostadas
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Servings Prep Time
Twelve 4 oz. Servings 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Twelve 4 oz. Servings 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Ingredients
Calabacita Tostadas
Hatch Salsa Ranchera
Servings: 4 oz. Servings
Units:
Instructions
Calabacita Tostadas
  1. Prepare Hatch Salsa Ranchera. Set aside.
  2. In a sauté pan, heat 1 Tbsp. olive oil over medium heat.
  3. Sauté onions until lightly carmelized, about 3 minutes.
  4. Add garlic, cumin and salt. Cook about 3 minutes.
  5. Add zucchini and cook about 2 minutes.
  6. Add corn and water and cook about 3 minutes.
  7. In a separate saute pan, heat 1/4 cup peanut oil over medium heat. Lightly fry corn tortillas one at a time. Place on paper towels to absorb excess oil.
  8. Top each tortilla with calabacita fill. Top with salsa and cheese. Repeat for each serving. Roll, fold or eat flat.
Hatch Salsa Ranchera
  1. Cook onion, green chile and tomato over medium heat.
  2. Add water and simmer until most of the water is absorbed and onion is transparent.
  3. Once cooked, add in remaining ingredients.
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Hatch Green Chile Pinwheels

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GC-Pinwheels1-150x150 Hatch Green Chile Pinwheels
Hatch Green Chile Pinwheels
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Servings Prep Time
Nine dozen pinwheels 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Nine dozen pinwheels 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
GC-Pinwheels1-150x150 Hatch Green Chile Pinwheels
Hatch Green Chile Pinwheels
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Servings Prep Time
Nine dozen pinwheels 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Nine dozen pinwheels 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Ingredients
Servings: dozen pinwheels
Units:
Instructions
  1. Soften cream cheese.
  2. Cook chile to at least 165ºF. Thoroughly drain chile. When cool, combine with cheese.
  3. Blend in remaining ingredients.
  4. Spread mixture on each tortilla to ⅛ inch in thickness. Roll each tortilla and secure with toothpicks. Chill. Cut into ½ inch widths.
  5. For variety, add chopped olive, pimento, roasted piñon nuts, grated radish, etc.
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Southwest Turkey Loaf

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RC-Southwest-Turkey-Meatloaf-3-150x150 Southwest Turkey Loaf
Southwest Turkey Loaf
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Servings Prep Time
Six 6 oz. Servings 25 minutes
Cook Time Passive Time
1 hour 10 minutes
Servings Prep Time
Six 6 oz. Servings 25 minutes
Cook Time Passive Time
1 hour 10 minutes
RC-Southwest-Turkey-Meatloaf-3-150x150 Southwest Turkey Loaf
Southwest Turkey Loaf
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Servings Prep Time
Six 6 oz. Servings 25 minutes
Cook Time Passive Time
1 hour 10 minutes
Servings Prep Time
Six 6 oz. Servings 25 minutes
Cook Time Passive Time
1 hour 10 minutes
Ingredients
Servings: 6 oz. Servings
Units:
Instructions
  1. Preheat oven to 375°. Spray 13x9 inch pan with cooking spray.
  2. Combine onion, garlic, celery, turkey, 1½ cans tomato sauce, egg substitute, seasonings and cereal crumbs together, mixing thoroughly.
  3. Spread mixture into greased pan and top with remaining ½ can of tomato sauce.
  4. Bake at 375° for 1 hour. Let stand for 10 minutes before cutting and serving.
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Calabacitas with a Twist

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calabactias-150x132 Calabacitas with a Twist
Calabacitas with a Twist
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Servings Prep Time
Eight 3 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Eight 3 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
calabactias-150x132 Calabacitas with a Twist
Calabacitas with a Twist
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Servings Prep Time
Eight 3 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Eight 3 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: 3 oz. servings
Units:
Instructions
  1. Heat olive oil over medium high heat in a large skillet.
  2. Combine piquín, salt, garlic powder and onion powder. Quickly stir in half of this spice mix into oil to infuse it with flavor.
  3. Add onion and garlic, stirring until lightly sautéed.
  4. Stir in broccoli and cook until slightly tender.
  5. Add second half of spice mix and yellow squash. Cook an additional 2 minutes.
  6. Add zucchini. Continue stirring until vegetables are fork-tender.
  7. Remove from heat and serve.
Recipe Notes

Calories 30, Protein 1g, Fat 1.5g (Saturated 0g, Trans 0g), Cholesterol 0mg, Sodium 120mg, Carbohydrate 4g (Fiber 1g, Sugars 2g),.Vitamin A 6%, Vitamin C 35%, Calcium 2%, Iron 2%.

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Chorizo Potato & Egg Wraps

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FTWrapChorizo1-150x150 Chorizo Potato & Egg Wraps
Chorizo Potato & Egg Wraps
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Servings Prep Time
Six wraps 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Servings Prep Time
Six wraps 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
FTWrapChorizo1-150x150 Chorizo Potato & Egg Wraps
Chorizo Potato & Egg Wraps
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Servings Prep Time
Six wraps 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Servings Prep Time
Six wraps 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Ingredients
Servings: wraps
Units:
Instructions
  1. In a large non-stick skillet, heat oil over medium heat. Sauté onion.
  2. Add potatoes. Fry until golden about 15 minutes. Set aside.
  3. In a separate skillet, cook chorizo over medium heat 5 minutes. Add eggs and scramble. Add spices. Drain on paper towels.
  4. Evenly divide potato and chorizo/egg mixtures among 6 tortillas.
  5. Add 1 oz. salsa to each tortilla. Roll into burritos.
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Blue Corn Red Chile Cheese Enchiladas

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Enchiladas-Blue-Corn-Red-Chile1-150x150 Blue Corn Red Chile Cheese Enchiladas
Blue Corn Red Chile Cheese Enchiladas
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The blue corn tortillas from the Pueblo Indian tradition in combination with red chile from the New Mexican tradition make these a special dish, unique to New Mexican cuisine.
Servings Prep Time
Six 6 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Six 6 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Enchiladas-Blue-Corn-Red-Chile1-150x150 Blue Corn Red Chile Cheese Enchiladas
Blue Corn Red Chile Cheese Enchiladas
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The blue corn tortillas from the Pueblo Indian tradition in combination with red chile from the New Mexican tradition make these a special dish, unique to New Mexican cuisine.
Servings Prep Time
Six 6 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Six 6 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: 6 oz. servings
Units:
Instructions
Sauce
  1. Heat oil over low heat. Add flour, stirring constantly until golden brown to make a roux.
  2. Add red chile and 1 container of cold water. Depending on your preferred consistency, you can add more or less water.
  3. Add garlic, salt, and oregano and simmer uncovered for at least 20 minutes. The longer you cook, the thicker the sauce becomes.
Enchiladas
  1. In a separate skillet, heat oil. Fry tortillas one at a time. After frying each tortilla, drain on paper towel.
  2. Assemble the casserole, using a 9x9 square casserole dish. Dip each blue corn tortilla in red chile sauce. Place in casserole dish until bottom of dish is covered with one layer.
  3. Place a generous portion of red chile sauce over each tortilla to cover the entire layer.
  4. Sprinkle first layer with onion and cheese. Continue to build the layered casserole with fried tortillas, red chile sauce, onion and cheese until all ingredients are used.
  5. Bake at 350° for 10 minutes or until cheese melts.
Recipe Notes

Note: Blue corn is delicate and tortillas may separate while frying.  No worries. Assemble as usual.  Once they are within the casserole, no one will ever know! But the delicate and sweet taste of blue corn in combination with the red chile sauce make these enchiladas an example of true and traditional New Mexican cuisine.

Option: Pour remainder of chile sauce over individual servings if desired.

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Sunburst Deviled Eggs

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GC-Sunburst-Deviled-Eggs-1-150x150 Sunburst Deviled Eggs
Sunburst Deviled Eggs
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Servings Prep Time
16 eggs (about 2.5 oz. each) 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
16 eggs (about 2.5 oz. each) 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
GC-Sunburst-Deviled-Eggs-1-150x150 Sunburst Deviled Eggs
Sunburst Deviled Eggs
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Servings Prep Time
16 eggs (about 2.5 oz. each) 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
16 eggs (about 2.5 oz. each) 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: eggs (about 2.5 oz. each)
Units:
Instructions
  1. Place frozen green chile in a saucepan over low heat. Cook 15-20 minutes covered.
  2. Heat oil over low heat in a sauté pan. Sauté onion.
  3. Add cooked green chile. Cook an additional 10 minutes over medium heat or until excess moisture evaporates. Remove from heat.
  4. Split eggs in half. Remove eggs from shells. Place whites on a serving plate. Scoop out yolks into a bowl.
  5. Mash yolks with a fork.
  6. Stir in cooked onion and green chile mixture, celery, mayonnaise, mustard, salt and pepper. Mix well.
  7. Scoop spoonfuls of mixture into each halved egg white.
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Fiesta Pasta

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Fiesta-Pasta-wi-levels-150x113 Fiesta Pasta
Fiesta Pasta
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Servings Prep Time
Eight 8 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Eight 8 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Fiesta-Pasta-wi-levels-150x113 Fiesta Pasta
Fiesta Pasta
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Servings Prep Time
Eight 8 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Eight 8 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Ingredients
Servings: 8 oz.
Units:
Instructions
  1. Cook pasta according to package instructions.
  2. Meanwhile, in a saucepan, cook ground sirloin over medium-high heat.
  3. When meat is cooked thoroughly, stir in onion.
  4. Add remaining ingredients. Cover and simmer over low heat 10 minutes.
  5. Serve over rotini.
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Traditional Hatch Green Chile Sauce

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GC-Sauce-Traditional-Hatch-Rev-1-150x150 Traditional Hatch Green Chile Sauce
Traditional Hatch Green Chile Sauce
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Servings Prep Time
1.5 quarts 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
1.5 quarts 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
GC-Sauce-Traditional-Hatch-Rev-1-150x150 Traditional Hatch Green Chile Sauce
Traditional Hatch Green Chile Sauce
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Servings Prep Time
1.5 quarts 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
1.5 quarts 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: quarts
Units:
Instructions
  1. Heat water and frozen green chile in sauce pan over low heat. Cook for about 15 minutes.
  2. Heat oil in a separate saucepan over low heat.
  3. Add flour and stir until golden brown, making a roux.
  4. Add onion and minced garlic. Cook until transparent.
  5. Add pork and seasonings. Brown pork over medium heat.
  6. Add green chile and water. Bring to a boil.
  7. Cover and simmer over low heat 15 to 20 minutes.
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Green Chile Chicken Enchiladas

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Enchiladas-GC-Chicken-Rev-1-150x150 Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas
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Servings Prep Time
Ten 8 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Ten 8 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Enchiladas-GC-Chicken-Rev-1-150x150 Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas
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Servings Prep Time
Ten 8 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Ten 8 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Boil chicken, cool and shred (save broth).
  2. Preheat oven to 325º F.
  3. Saute onion in margarine until slightly soft. Combine onion with soups, chile, broth and stir.
  4. Tear 6 tortillas into small pieces and cover the bottom of a 9" x 13" pan. Spread ½ the chicken over the tortilla pieces, then ½ the sauce, and ½ the cheese. Repeat layers.
  5. Bake 30-40 minutes, until very hot, bubbly and slightly browned.
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Fajitas in a Flash!

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fajitas Fajitas in a Flash!
Fajitas in a Flash!
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Servings Prep Time
Six 7 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Six 7 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
fajitas Fajitas in a Flash!
Fajitas in a Flash!
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Servings Prep Time
Six 7 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Six 7 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Ingredients
Servings: 7 oz.
Units:
Instructions
  1. Heat oil in skillet over medium heat. Brown meat or poultry.
  2. When halfway done, add strips of bell pepper and onion.
  3. Add sauce. Simmer uncovered until tender, about 10-12 minutes.
  4. Warm tortillas. Scoop mixture onto each tortilla, dividing the fill and garnishes equally among the 12 tortillas.
  5. One serving is about 4 oz. fill, two tortillas, ½ cup lettuce, 2 tsp. each of cheese, tomatoes and salsa and two slivers avocado.
Recipe Notes

Per serving (chicken): Calories: 230, Protein 20g, Fat 6g, Cholesterol 40mg, Sodium 380mg, Carbohydrate 24g, Vitamin A 6%, Vitamin C 25%, Calcium 15%, Iron 15%.
Per serving (beef): Calories: 240, Protein: 19g, Fat 8g, Cholesterol 40mg, Sodium 380mg, Carbohydrate 24g, , Vitamin A 6%, Vitamin C 25%, Calcium 15%, Iron 20%.
Option: You may substitute wheat tortillas instead of corn, if you prefer.

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New Mexican Spanish Rice

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NewMexicanSpanishRice1-150x150 New Mexican Spanish Rice
New Mexican Spanish Rice
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Servings Prep Time
8 4 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
8 4 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
NewMexicanSpanishRice1-150x150 New Mexican Spanish Rice
New Mexican Spanish Rice
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Servings Prep Time
8 4 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
8 4 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Ingredients
Servings: 4 oz. servings
Units:
Instructions
  1. Heat 1 Tbsp. oil in a non-stick skillet over low to medium heat. Add rice and brown approximately 8 minutes or until rice turns a deeper brown.
  2. In a separate saucepan, heat 2 tsp. oil over low heat. Sauté onion. Add green chile. Cook 10 minutes (to at least 165ºF).
  3. Blend in rice, tomato sauce and remaining ingredients. Bring to a boil.
  4. Cover and simmer over warm to low heat for 1 hour, stirring occasionally.
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Burritos Buenos

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BeanBurritos1-150x150 Burritos Buenos
Burritos Buenos
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Servings Prep Time
Six 6 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Six 6 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
BeanBurritos1-150x150 Burritos Buenos
Burritos Buenos
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Servings Prep Time
Six 6 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Six 6 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Brown beef in skillet over medium heat. Add onion and sauté.
  2. Blend in water, oregano, garlic and salt. Cook uncovered over low heat 12 minutes or until excess moisture evaporates.
  3. In a saucepan, heat vegetable oil over low heat. Add frozen green chile. Cook until no longer frozen (minimum 165ºF). Add beans. Cook 15 minutes or until excess moisture evaporates. Mash beans. Stir in half of cheese, cooking until melted. Add to meat mixture.
  4. Spoon about 2 Tbsp. mixture onto tortillas. Top mixture with remaining cheese.
  5. Roll tortillas once toward middle, fold over edges and roll again over folded edges.
  6. Place each burrito seam-side down on a cookie sheet. Bake at 325ºF for 10 minutes.
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Hatch Chile Burgers

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HatchChileBurgers1-e1567887423426-150x150 Hatch Chile Burgers
Hatch Chile Burgers
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Servings Prep Time
Eight 4 oz. servings. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Eight 4 oz. servings. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
HatchChileBurgers1-e1567887423426-150x150 Hatch Chile Burgers
Hatch Chile Burgers
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Servings Prep Time
Eight 4 oz. servings. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Eight 4 oz. servings. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Ingredients