ame skillet; pour in the green chile sauce, green chiles, and black beans. Stir
Chorizo -- To a large sauce pan, add 1 teaspoon olive
s well.
Assembling Green Chile Barbacoa Enchiladas:
Fry tortillas
r food processor, blend the green chile sauce, chopped chiles, and remaining 1
side. Bring the onion, garlic, green chiles, and chicken broth to
br>In medium sauce pan combine diced green chiles, green chile sauce, soup and sour
Preheat oven to 375 degrees F.
In large mixing bowl add ground beef and all ingredients except 1/4 of the green chile sauce. Mix together.
Place in a baking pan and press gently to relieve any air pockets. Pour remaining green chile on top of ground beef mixture.
Cover baking pan with foil and place in oven for 1 1/2 hours or until it reaches an internal temperature of 170 degrees.
Remove and drain grease, let stand for 10 minutes.
Slice and serve.
-inch dice.
Combine chile, water and chicken bouillon in
Chile sauce:
in a large heavy
ork. Put the apricots, almonds, green onions, mint, and cilantro on
ver medium-high heat; saute green chile peppers, onion, bell pepper, corn
Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Divide romaine lettuce among 4 bowls. Top with quinoa, black beans, red bell pepper, and onion. Drizzle cilantro sauce on top. Garnish with remaining 1/4 cup cilantro and chopped avocados.
As ribs are boiling, place green chile in slow cooker. Heat to
To make the Green Chile Mayo: Heat the oven to
br>Measure 1/2 cup green chile sauce sauce; set aside.
Add remaining
To make the sauce: In a medium saucepan, heat
1/2 of the tomato sauce, and 1/2 of the
bsp of the reserved enchilada sauce mix over each tortilla, spoon
Slice chicken breasts and place green chile strips in between. Marinate chicken breasts and chile strips in teriyaki sauce for 1 hour.
Grill chicken breasts until done.
Toast onion rolls on grills.
Place chicken/chili strips on onion rolls and top with mayonnaise or salad dressing.
Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in squash and corn; cook, stirring frequently, until squash is softened, about 5 minutes. Transfer to individual serving plates.
Combine Neufchatel cheese, chile peppers, and milk in a blender; blend until sauce is smooth.
Heat sauce in a saucepan over medium heat until warmed through, 2 to 4 minutes; pour over squash mixture.