This is a fairly traditional chile dish one would find in varying styles in Santa Fe. This just one of our recipes for this dish we call Enchiladas.
RED CHILE CHICKEN ENCHILADAS
Serves 4
canola oil
8 corn tortillas
1 1/2 pounds of boneless skinless chicken
3 cups of longhorn or jack cheese
1 package of North of the Border Red Chile Sauce
3 cups of water
2 cups of chopped onion
1 head of lettuce shredded
2 tomatoes diced
Cut the chicken into 1 inch pieces. In a large skillet sauté the chicken and 1/2 cup of onion in enough oil to keep the chicken from sticking.
When the chicken is cooked (4 or 5 minutes) add the water and the Red Chile Sauce and bring to a boil.
Turn the heat down and simmer. If this mixture gets too thick add a little water. The mixture should be the consistency of gravy.
In a small amount of oil, fry the tortillas one at a time on both sides until soft. Do not let the tortillas get crisp. Drain on a paper towel and set aside. You will use two tortillas per serving. Place the first tortilla flat on a plate
and put about three tablespoons of the chicken and chile mixture evenly on the tortilla.
Sprinkle on some cheese and onion. Layer on another tortilla and repeat. Do the same with the other three plates. Spoon the left over chicken and sauce equally over the four enchiladas
You may heat these enchiladas in the oven just before serving if you want melted cheese on top.
Serve with pinto beans and garnish with lettuce onions and tomatoes.
Serve some North of the Border Red Chile Salsa on the side.
You will also probably need some margaritas.
RED CHILE CHICKEN ENCHILADAS
Serves 4
canola oil
8 corn tortillas
1 1/2 pounds of boneless skinless chicken
3 cups of longhorn or jack cheese
1 package of North of the Border Red Chile Sauce
3 cups of water
2 cups of chopped onion
1 head of lettuce shredded
2 tomatoes diced
Cut the chicken into 1 inch pieces. In a large skillet sauté the chicken and 1/2 cup of onion in enough oil to keep the chicken from sticking.
When the chicken is cooked (4 or 5 minutes) add the water and the Red Chile Sauce and bring to a boil.
Turn the heat down and simmer. If this mixture gets too thick add a little water. The mixture should be the consistency of gravy.
In a small amount of oil, fry the tortillas one at a time on both sides until soft. Do not let the tortillas get crisp. Drain on a paper towel and set aside. You will use two tortillas per serving. Place the first tortilla flat on a plate
and put about three tablespoons of the chicken and chile mixture evenly on the tortilla.
Sprinkle on some cheese and onion. Layer on another tortilla and repeat. Do the same with the other three plates. Spoon the left over chicken and sauce equally over the four enchiladas
You may heat these enchiladas in the oven just before serving if you want melted cheese on top.
Serve with pinto beans and garnish with lettuce onions and tomatoes.
Serve some North of the Border Red Chile Salsa on the side.
You will also probably need some margaritas.
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PORK CHOPS O'HARA
1 Packet Fiesta Marinade 4 large pork chops 3 cups of water 1 Medium size baking dish(just large enough to hold the pork chops without stacking. Mix contents of bag of Fiesta Marinade and water. Cover the bottom of a baking dish with some of the sauce and place the pork chops in the dish (Do not stack)and cover with the remainder of the sauce. Cover the dish and bake at 275 degrees for 1 hour. Up to 3 hours is even better. Serve with rice, cottage fries or pinto or black beans on the side. CARNE ADOVADA Recipe # One 1 package of North of the Border Fiesta Marinade 1 1/2 to 2 Lbs. Pork loin roast trimmed of bone and most of the fat and cut into 1 inch pieces 3 1/2 cups of water. Turn the oven on to 275 degrees. Put the pork in an 8 by 10 in baking dish or larger if it doesn't fit. Mix the contents of Fiesta Marinade into a bowl with 3 ½ cups of water. Pour the mixture over the pork and cover with foil and bake for about 2 ½ or 3 hours. We like to cook this meal a day ahead "cause it's so good the next day". Salt to taste. Generally this meal is served as a burrito (wrapped in a flour tortilla) or can be served with beans and a sprinkling of longhorn cheese. This is our favorite way to cook this dish. Traditionally the meat is marinated in the chile mixture overnight, but we have gotten lazy. This recipe works for both the red and green chile versions. |
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