Tomatillo Chicken Tacos

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Tacos-Tomatillo-Chicken-1-150x150 Tomatillo Chicken Tacos
Tomatillo Chicken Tacos
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Servings Prep Time
Twelve tacos 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Twelve tacos 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Tacos-Tomatillo-Chicken-1-150x150 Tomatillo Chicken Tacos
Tomatillo Chicken Tacos
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Servings Prep Time
Twelve tacos 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Twelve tacos 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Ingredients
Servings: tacos
Units:
Instructions
  1. Heat ½ cup olive oil over medium-high heat in a heavy skillet. Gently fold each corn tortilla, leaving a slight opening at the tip and securing it with a toothpick. Deep fry each shell for about 30 seconds each side or until crisp. Drain on paper towel.
  2. Heat 1 tsp. olive oil over medium heat in non-stick skillet.
  3. Add chicken, coarse chile, salt and garlic. Cook over medium heat for approximately 5 minutes or until chicken is cooked through, stirring occasionally. Remove from heat. Allow to cool.
  4. Shred chicken.
  5. Evenly divide chicken, tomato, onion and lettuce among taco shells.
  6. Add salsa to taste.
Recipe Notes

Option: To cut fat and calories, instead of frying tortillas, use them fresh or toast in the oven.

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Hatch Enchiladas Encantadas

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Enchiladas-GC-Hatch-Encantadas-Rev-1-150x150 Hatch Enchiladas Encantadas
Hatch Enchiladas Encantadas
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Servings Prep Time
Ten 6 oz. servings 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Servings Prep Time
Ten 6 oz. servings 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Enchiladas-GC-Hatch-Encantadas-Rev-1-150x150 Hatch Enchiladas Encantadas
Hatch Enchiladas Encantadas
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Servings Prep Time
Ten 6 oz. servings 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Servings Prep Time
Ten 6 oz. servings 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Heat oil in a small skillet. Quickly fry one tortilla at a time in hot oil. Drain on paper towels.
  2. Heat green chile sauce in a saucepan over low heat.
  3. In a casserole dish, alternately layer fried tortillas dipped in heated green chile sauce, shredded chicken, green chile sauce, onion and cheese until all ingredients are used.
  4. Bake uncovered at 350º for 20 minutes or until cheese is melted.
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Corn Quesadilla

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QuesadillasBaked1-150x150 Corn Quesadilla
Corn Quesadilla
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Servings Prep Time
One 3.5 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
One 3.5 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
QuesadillasBaked1-150x150 Corn Quesadilla
Corn Quesadilla
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Servings Prep Time
One 3.5 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
One 3.5 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: 3.5 oz.
Units:
Instructions
  1. Top corn tortilla with cheese.
  2. Sprinkle onion over cheese.
  3. Place on a cookie sheet and bake from 2-3 minutes or until corn tortilla is golden brown and crisp.
  4. Top with salsa.
Recipe Notes

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Hatch Veggie Tostadas

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HatchVeggieTostadas1-150x150 Hatch Veggie Tostadas
Hatch Veggie Tostadas
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Servings Prep Time
Eight 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Eight 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
HatchVeggieTostadas1-150x150 Hatch Veggie Tostadas
Hatch Veggie Tostadas
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Servings Prep Time
Eight 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Eight 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Preheat oven to 350º. Place corn tortillas flat on a cookie sheet. Bake at 350º for 10 minutes or until crispy. (Note: As an alternative, deep fry each corn tortilla until crispy. Drain on paper towel.)
  2. Heat vegetable oil in large non-stick skillet.
  3. Add and cook beans and 1 ½ cups green chile sauce over medium-high heat for approximately 20 minutes or until excess moisture evaporates.
  4. Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
  5. Spoon bean mixture onto each tostada shell.
  6. Top with remaining heated green chile sauce, tomato and cheese.
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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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Red Chile Cheese Enchiladas

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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 Prep Time
Six 8 oz. servings 20 minutes
Cook Time Passive Time
30 minutes 35 minutes
Servings Prep Time
Six 8 oz. servings 20 minutes
Cook Time Passive Time
30 minutes 35 minutes
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 Prep Time
Six 8 oz. servings 20 minutes
Cook Time Passive Time
30 minutes 35 minutes
Servings Prep Time
Six 8 oz. servings 20 minutes
Cook Time Passive Time
30 minutes 35 minutes
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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