ith salt. Set aside.
Green Chili Crema:.
In a medium
Peel and cut potatoes into french fry sticks.
Either fry potatoes in oil or bake in a 400 oven for 15 to 20 minutes.
Heat green chili in a saucepan.
When potatoes are done place on a broil proof pan, I use a metal pie pan, pour green chili on top then sprinkle with cheese.
Place back into a broiler for 5 minutes to melt cheese.
Optional toppings: sour cream, onions, jalapenos, or guacamole.
aste.
For the green chili dressing; combine chili pepper, peanut oil and
Cook and drain ground beef; add chopped onion and chopped chilies.
Cook until onions are sauteed.
Line casserole with tortillas, bottom and sides.
Pour ground beef mixture over tortillas.
Layer this with strips of tortillas and grated Monterey Jack.
Continue layering until used up.
Mix mushroom soup and 1/2 can water and pour over casserole.
Top with grated cheese.
Cover and bake at 350\u00b0 for 20 minutes or until cheese has melted and casserole has heated through.
Boil
chicken
breasts\tuntil done.
Cool; remove bones and skin.
Chop
or shred meat. Fry corn tortillas in hot oil just until
soft. Dilute chicken soup with milk or water to a pouring consistency. Grate cheese; chop onion and green chili; add garlic powder and salt to chili.
In casserole dish, start 1st
layer with tortillas, chicken, onion, chili, soup and end with cheese. Make as many layers as tortillas and ingredients permit.
Bake at 350\u00b0 for about 30 minutes.
Preheat oven 400\u00b0F.
While chicken is cooking combine green chili enchilada sauce and diced green chilis in a bowl.
Stir in potatoes until coated.
Stir in 1 cup of shredded cheese reserve 1 cup for later.
Stir in cooled shredded chicken.
Pour into lightly greased 9x13 pan.
Sprinkle remaining cheese on top.
Bake at 400F for 45 to 50 minutes.
Fry tortillas until hot and bubbling. Alternate in layers: tortillas, cheese, chili, chicken and onion. Pour soup and milk over top. Place in lightly greased casserole bowl. Cook at 350\u00b0 for 30 to 40 minutes, until bubbling. Feeds 6 cowboys or 8 city slickers.
Brown meat and onions in oil; drain.
Grease casserole dish. Place half of tortillas in dish.
Add small amount of meat, cheese and chili peppers.
Repeat in layers.
Dilute soup with milk and pour over top.
Bake at 350\u00b0, covered, for 30 minutes.
Stir-fry pork half at a time in hot oil.
Drain.
Stir in remaining ingredients, except cheese.
Heat and stir just until bubbly.
Pour into a 2-quart casserole.
Bake, uncovered, in a 375\u00b0 oven 25 minutes.
Sprinkle with cheese; bake until cheese melts.
You will need 1 (7 x 11-inch) casserole dish.
Green Chili Wontons.
Blend the green chilis, jalepenos and cheese. Put two tablespoons of the cheese mixture on one corner of the wonton wrapper and fold that corner over. Fold the corners on the right and left. Dip the remaining corner - the top one -- in water before folding it down.
Deep fry in 350-degree oil for one minute.
(Makes 18 wontons).
Guacamole Dipping Sauce.
Mash the avocados and blend all ingredients thoroughly.
Makes about 1 cup.
Brown pork in small amount of oil using salt, pepper and garlic to taste.
While meat is browning, empty large can of tomatoes in 4 qt. pan.
Cup up fine with juice or use hands to pulverise.
Add green chili to tomatoes and simmer.
Add browned meat mixture and stir well.
Simmer 1/2 hour.
Brown meat and potatoes together; stir to prevent sticking. Add green chili, tomatoes, beans, garlic, onion flakes and water. Bring to a boil; reduce heat and simmer 15 to 20 minutes or longer. Recipe is not fussy and flavors blend if cooked longer.
Serve with flour tortillas warmed and folded in fourths.
Serves 6 to 8.
In skillet, heat oil. In a sauce pan, mix green chili peppers, milk, soups, and water. Dip tortillas into hot oil just long enough to get them hot; dip tortilla in soup mixture. Remove tortillas and place a small amount of onions and cheese on each one. Roll up each tortilla and place in a baking dish. Pour rest of soup mixture over; add more onions and cheese. Cover with foil and bake 30 minutes at 350\u00b0 or until onions are cooked and cheese is melted. If desired, you can brown ground meat and use inside tortilla and sprinkle on top.
Cook hamburger meat with onion.
Make sauce by mixing soup, cheese, evaporated milk and green chili.
Watch mixture as it will burn on the bottom.
Roll enchiladas by softening tortillas (either in oil or in the microwave) and adding hamburger and Longhorn cheese.
After all enchiladas are rolled, place in 9x13 pan.
Pour sauce over top and bake in 350 degree oven for 30 minutes or so.
Also may use shredded chicken instead of meat. Make
6-8 servings.
ell combined, add corn and green chili. Pour into baking pan; bake
Brown meat and potatoes together.
Stir constantly to prevent sticking.
Drain excess fat.
Add green chili, tomatoes, garlic salt, onion powder and water.
Bring to a boil and simmer 15 to 20 minutes.
Serve with flour tortillas or Huevos Rancheros Tome Style.
Dice pork roast and fry until brown.
Add flour and water to make gravy.
Dice green chili, tomato and garlic.
Add diced jalapenos and 1 1/2 cups water.
Mix all ingredients in crock-pot and cook on medium about 5 hours.
Add salt and pepper during cooking time.
Serve over burritos or with tortillas.
In a large sauce pan, melt butter or margarine.
Add garlic and onion and cook until onion is re-hydtrated.
Add flour and stir to make a roux.
Add tomatoes, green chili, salt and cilantro.
Add water (enough to make a nice gravy).
Simmer for 30 minutes.
This can also be made in a crock pot.
n bun and top with green chili sauce, lettuce, tomatoes and pickled