Add posole to water (rinse it first) and boil until it pops. Add meat and cook until tender.
Add spices and enchilada sauce. Simmer.
erve as a side with mexican dishes, or use in dips
rozen and use for any Mexican/Southwestern recipe whic calls for red
tir chicken, 1/2 cup enchilada sauce, and black pepper into
Spoon 1/2 cup enchilada sauce into a greased 13\"
Combine all dry ingredients in a small bowl.
Stirring constantly, slowly add enough of the water to make a thin paste.
Pour into pan and add rest of water.
Cook over medium heat, stirring constantly, until mixture thickens.
Stir in tomato sauce.
Use in your favorite enchilada recipe.
The amounts on the ingredients are very flexible.
Stew, then skin and chunk chicken. Mix with remaining ingredients, except enchilada sauce. Spray pan with Pam. Warm tortillas in microwave to make them more flexible, then fill each with desired amount of chicken mixture and roll. Put 1/2 cup enchilada sauce in bottom of 13 x 9 casserole and place rolled tortillas in dish. Cover with remaining sauce; cover with foil and bake for 30 minutes in 350\u00b0 oven. Remove foil and top with more cheese. Bake another 10 minutes. Top with black olives and serve with salsa, sour cream and/or guacamole.
br>Use in your favorite enchilada recipe.
The amounts on the
he gaujillo chile use another New Mexican.
Preheat broiler with rack
Brown ground chuck in large skillet, drain off excess fat. Add onions and seasonings.
Add tomato sauce, enchilada sauce and green chilies.
Cook slowly until meat is done.
Grease large baking dish (9 x 13-inches).
In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
Add garlic and cook another 2 minutes.
Stir flour in with onions and garlic so that it thickens.
Add chopped chilies, beef broth and salt and mix well.
Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce.
The sauce should be thick enough to bind chilies and onions together.
Sauce can be refrigerated for three days, or frozen.
Place potatoes in boiling water to cover and cook for 20 to 25 minutes over medium heat, until tender.
Drain and discard water. Put roasted, peeled chilies and garlic in food processor for 15 to 20 seconds, until minced.
Add potatoes, milk, paprika, salt and cayenne pepper.
Process until smooth.
Sprinkle with chives or parsley.
Serves 4.
Empty all enchilada sauce into a bowl for dipping shells.
Dip the corn tortilla shells (6) into sauce.
Place flat on bottom of 14 x 10 x 2-inch baking pan.
Sprinkle layer of cooked ground beef, layer of chopped onion and a layer of grated cheese.
Dip remaining 6 shells and repeat layers.
If there is any extra sauce, it may be poured over casserole.
Cover with foil; bake in preheated oven at 400\u00b0 for approximately 45 minutes, or until bubbly.
owder, 1 teaspoons cumin powder, Mexican oregano, dried parsley, 1/2
/2 cup of the enchilada sauce into the bottom of
over with sliced onions, garlic, enchilada sauce, apple butter, cayenne sauce
/2 cup of the ENCHILADA VERDE SAUCE into the greased
ixture. Spread 2/3 cup Enchilada Sauce over bottom of the
our a little of the enchilada sauce in the bottom. Put
ut a thin layer of enchilada sauce at the bottom of