Green & Red Chile Recipes
These are truly New Mexico Favorites! Please enjoy these easy and delicious chile recipes.
Recipe is for a large 9 x 13 pan. You can cut recipe in half for smaller casserole.
- 2LBS Chile Products of New Mexico chopped green chile, defrosted and drained Hot or Mild
- 2 1/2 C shredded cooked chicken Season with Garlic
- 2 Cans cream of chicken soup
- 12 Corn tortillas
- 1LB Shredded Jack or Cheddar cheese
Spray bottom of dish with an oil spray. Blend the chile and soup until smooth. If you need to warm on stove a bit to make smooth that is ok, set aside. The traditional way to use the corn tortillas is to dip them in hot oil for a few seconds, drain and then start building the casserole. For a less fat option that I use all the time, I take the corn tortillas and run them under hot water and then start building. This does not change the taste of the recipe at all. Cover the bottom of the dish with the corn tortillas, about 6, they may overlap. Spread the chicken over the tortillas and then pour half of the chile sauce mixture over layer, spread with a spoon or spatula, add half of cheese to top. Make another layer the same way but do not add the cheese after you pour the remaining sauce mixture over it.
Lay a loose piece of foil over your casserole and place in oven until it is heated through, about 40 min. Ovens may vary so check at 30 minutes.
When enchiladas are heated through and a bit bubbly, add the remaining cheese on top and put back into oven without foil for 5 to 10 minutes until melted. Leave stand for another 5 to 10 minutes before serving.
This dish is a great family and party dish. Many people take it for a pot luck party and it is a hit. You can garnish with sour cream, guacamole, shredded lettuce and chopped tomato. Serve with rice, beans or potatoes and Enjoy!
For a vegetarian casserole, use a combo of your favorite vegetables instead of the chicken. I like to use zucchini, mushrooms, onions and corn. This mixture is called Calabacitas.
Get this easy-to-follow Traditional New Mexico Red Chile Cheese Stacked Enchiladas recipe from Nedra Valdez’s cooking appearance on Bobby Flay’s Taste of New Mexico show.
Total Time: 1 hr 30 min
Prep 30 min
Cook 1 hr 0 min
Yield: 2 servings
- 6 corn tortillas
- Oil (optional)
- 1 1/2 to 2 cups red chile sauce, recipe follows
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 small chopped onion
- 2 fried eggs
- 1 cup shredded lettuce
- 3/4 cup chopped tomato
Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans.
To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole.
Red Chile Sauce:
- 20 dried chile pods
- 1/4 cup water
- 6 garlic cloves
- Pinch Mexican oregano
- 1 pound diced pork (optional)
Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering.
Yield: 3 cups
View this recipe as seen on Food Network.
Get this easy-to-follow Green Chile Stew recipe from Nedra Valdez’s cooking appearance on Bobby Flay’s Taste of New Mexico show.
Total Time: 1 hr 5 min
Prep 15 min
Cook 50 min
Yield: 4 to 6 servings
- 2 pounds cut up pork, chicken, or beef
- 3 heaping tablespoons flour
- 1 tablespoon fresh chopped garlic
- 2 1/2 cups chicken bouillon
- 1 (14 1/2-ounce) can crushed tomatoes
- 2 large potatoes, diced
- 1 (2 pound) package thawed Chile Products of New Mexico Green Chile with or without the juice
- 1 teaspoon kitchen bouquet
- Shredded cheese, optional
- Warm tortillas or crusty bread, optional
Brown pork, chicken, or beef in oil. Sprinkle flour over the meat and add chopped garlic according to your taste. Add chicken bouillon, crushed tomatoes, potatoes, and Green Chile. Add salt to taste. Bring to a slow boil and simmer until meat and potatoes are tender, about 45 minutes. The secret is to add a teaspoon of kitchen bouquet at almost the end of cooking, which brings out the flavor even more! You can sprinkle shredded cheese on top if you like and serve with warm tortillas or crusty bread.
View this recipe as seen on Food Network.
Serves 6 to 8
Preheat oven to 350
- 1LB Defrosted Chile Products of New Mexico chopped green chile (drain most liquid) Hot or Mild
- 6 Sliced potatoes
- 1 Cup shredded Cheddar or Jack cheese
- 1 Small chopped onion if desired
- 1 Can cream of mushroom soup
- Salt and pepper and garlic to taste
Mix cream soup and chile together until smooth, does not have to be warm. Set aside. In a casserole dish, that is sprayed with a cooking oil, layer the potatoes and seasoning and add some cheese, repeat until the layers are complete. Pour the chile mixture over the casserole and with a knife you can pull the potatoes away a bit so it goes down through casserole. Cover with foil and bake one hour.
For variety you can add vegetables like sliced zucchini and you can also use a fat free soup mix. This makes a great addition to any meal!
Cover with foil and bake for 1 hour.