Recipes

GREENE CHILE CHICKEN ENCHILADA CASSEROLE WITH

SALSA DEL RIO’S NEW MEXICO GREEN CHILE MIX

This is a very popular dish in New Mexico. Many cooks make it casserole style, all in one dish, instead of with individual enchiladas. This recipe is a quick and easy way to make a tasty dish that will feed up to 6 people.

INGREDIENTS

1 package SALSA DEL RIO’S NEW MEXICO GREEN CHILE MIX

12 oz. Shredded chicken

1 # grated Monterrey jack cheese

1 small can of diced or chopped green chiles (Hatch are the best, and are available at many markets)

12 corn tortorillas

DIRECTIONS

Preheat oven to 400

Prepare one pack of SALSA DEL RIO’S NEW MEXICO GREEN CHILE MIX as directed

Shred the meat from the chicken and set aside

ASSEMBLY

Place 4 heated tortillas on the bottom of the dish (overlapping is ok)

Sprinkle 2 cups of chicken over the tortillas

Sprinkle on ½ cup cup of onion

Sprinkle on 1 cup of the cheese

Pour ¾cup of the sauce over all

Repeat this layer one more time

The top layer will be just…

4 corn tortillas, then 1 ½ cups of sauce and top with 2 cups of cheese

Bake in a 350 degree oven, covered for 30 minutes, and 15 minutes uncovered

CARNE ADOVADA WITH

SALSA DEL RIO’S NEW MEXICO GREEN CHILE MIX

Adovada also spelled adobada, means marinated. The process involves marinating meat in a chile/spice sauce, and then cooking the meat in the sauce. There are many versions of the sauce, but my Aunt Eva’s recipe was was the best I ever had. She used ground chile, which she ground herself, and spices. Our New Mexico Red Chile Sauce Mix makes a satisfying, less time consuming, version of her flavorful dish.

ALL YOU NEED IS SALSA DEL RIO’S RED CHILE SAUCE MIX

INGREDIENTS

Pork is traditionally used in this dish. It cooks low and slow, so a less expensive cut of meat works well.

1 package of Salsa del Rio’s Red Chile Sauce Mix

2 lbs. Cubed pork (strew meat works great)

DIRECTIONS

Prepare one package of Salsa del Rio’s Red Chile Sauce Mix, as directed. Let it cool before adding it to the meat.

Mix the meat and sauce in a large baking dish or casserole dish and cover.

Marinate, IN THE REFRIGERATOR, for 6 hrs to overnight

Preheat oven to 325

Put the dish in the in the oven and cook for 3-4 hrs., or until fall-apart tender.

PLEASE CHECK OUT OUR RECIPES FOR IDEAS ON WAYS TO USE CARNE ADOVADA

CARNE ADOVADA TACOS WITH PINEAPPLE

USING SALSA DEL RIO’S NEW MEXICO GREEN CHILE MIX

Carne adovada is similar to Al Pastor because they are both made from pork marinated in chile and spices. Al Pastor has pineapple in the marinade, and is cooked on a type of spit. This is a non traditional way to combine the flavors of adovada and Al Pastor…

INGREDIENTS

Follow the instructions in the recipe above to prepare your carne adovada

12 Corn tortillas

1 cup diced red onion (the sweetness of red onion complements the pineapple)

1 cup chopped cilantro

1 ½ cup pineapple chunks, not tidbits, fresh or canned

Hot sauce, optional

DIRECTIONS

3 cups of carne adovada (use the above recipe)

12 corn tortillas, I prefer stone ground or yellow corn for flavor and texture

Dice one medium red onion

Chop one small or medium bunch of cilantro, not too small, so you don’t bruise it

Sautee or grill 1 ½ cups of pineapple (chunks or slices, not tidbits)

Heat 12 tortillas on a pan or griddle. (the microwave works, but you won’t get the desirable texture or flavor)

Stack tortillas two-at-a-time,. (each taco will have 2 tortillas) and top each stack with…

½ cup of carne adovada

2 Tablespoons of diced onion

2 Tablespoons of chopped cilantro

2-3 Tablespoons pineapple