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.

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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!

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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! 

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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.