Hot Air Ballooning and Hot Chile are New Mexico's best traditions! Launch your taste buds with Cervantes Red Chile and Green Chile products!!!

Easy Cervantes Red Chile, Green Chile (or Christmas) Enchilada Casserole

enchilada plate with red chile cervantes jar

Serves: 4

Ingredients

  • 1 lb. Ground Beef (Red Chile Enchiladas) or 1 lb. Shredded Chicken (Green Chile Enchiladas)
  • 12 to 16 – 6” Corn Tortillas (Go New Mexico True and use Blue Corn Tortillas if available)
  • 1 lb. Grated Cheese (Go with your favorite Jack, Cheddar, or Mozzarella)
  • 1 cup onion finely chopped
  • 1 Jar (16 oz.) Cervantes Red Chile Sauce or Green Chile Sauce or 8 oz. of each flavor for an authentic New Mexico Christmas flavor
  • 4 oz. of Diced Lettuce and Tomatoes (for garnish)
  • 6 oz. of Canola Oil
  • Sour Cream (Optional)

Cooking Instructions

  • In a skillet, heat 1 tablespoon Canola Oil. Add meat and season with salt and fresh pepper to taste.  Sauté meat in oil (or shred a rotisserie chicken – easier) until browned throughout.  Set aside.
  • In medium size sauce pan, heat Cervantes Chile Sauce (Red or Green). Set aside.
  • Preheat oven to 300 degrees Fahrenheit
  • In deep pan on stovetop, heat remaining oil to approximately 425 degrees Fahrenheit. This oil will be used to lightly fry the corn tortillas.
  • Dip each tortilla in oil for approximately 5 seconds on each side. Use long tongs to handle tortillas and beware of hot oil popping up.
  • Pat tortillas with paper towels to remove excess oil.
  • If preferred, tortillas can also be placed between slightly damp paper towels and steamed for 20 seconds for a low-fat option.
  • Layer tortillas in a 9 x 12 baking dish overlapping the tortillas and covering bottom of dish.
  • Ladle tortilla layer with the heated Cervantes Chile Sauce. Add meat, cheese, and onions (if desired) over sauce.
  • Repeat process until the layers are 3 – 4 tortillas high or you are out of tortillas.
  • Smoother last layer with Cervantes Chile Sauce until completely covered. Finish top of casserole with remaining cheese.
  • Place in oven to melt cheese and warm thoroughly.
  • Remove from oven when cheese is melted. Be careful not to burn the cheese.
  • Garnish all around the edges of the baking dish.
  • Serve and enjoy!

Suggested side dishes:  Pinto beans, Spanish rice, Calabacitas.

Don’t forget to start your meal off with Cervantes Jalapeño or Green Chile Salsa and tortillas chips!  Your guests will feel like they are experiencing a True New Mexico meal in the comfort of your home!