Ingredients:
1/2 cup Pure Chimayo Red Chile
2 1/2 cups chicken stock
2 or 3 Tbs. canola or other vegetable oil
1 cup onion, chopped
4 cloves fresh garlic, finely chopped
1 tsp. cumin seed, toasted and ground
1 tsp. Mexican oregano
3/4 tsp. salt Read More
enchiladas made with flour tortillas
Ingredients:
2 cups, loosely packed leftover shredded beef or chicken (or 1 pound raw ground beef)
1 t olive oil if your meat is already cooked
1 (4 oz) can Hatch Green Chilis, drained – hot or mild
1/2 t chili powder
1/4 t cumin
1/4 t Mexican oregano
1/8 t ground black pepper
1 cup torn spinach, packed
1/4 cup chopped onions
your choice of 1 recipe of Chimayo Red Chile Sauce or 1 large can (19 oz) Old El Paso red enchilada sauce, divided use, yes a canned sauce and that specific type
8 oz shredded sharp cheddar cheese, divided use (more if you love cheese)
8 corn tortillas, or use medium sized flour tortillas
16 sprays of Pam
Serves 8
Ingredients:
1 recipe Red Chile Sauce, divided use – set aside 1/2 cup for assembly, the rest goes into the meat and bean sauce
18 corn tortillas
1 T olive oil
1/2 onion, chopped
20 oz ground turkey breast, 99% lean
1 (15oz) cans black beans, drained and rinsed
1 C corn, fresh, frozen and thawed, or drained from a can
2 t chili powder
1 t garlic
1/2 t cumin
1/8 t ground black pepper
1/2 t dried cilantro (or 1 T fresh cilantro chopped)
1 T butter (or use non-stick spray)
12 oz sharp cheddar cheese, shredded Read More
Mindful Palate 