Cheese Enchiladas with Red Chili Sauce Intense, earthy and absolutely addictive, New Mexico’s cheese enchiladas showcase red chile sauce at its most elemental, thickly blanketing tortillas and melted Cheddar. We’ve added some extra creaminess and body with pinto beans, to cut down on the classic’s load of saturated fat. Top with shredded lettuce and minced onion.
Braciola: a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce.
Spicy Green Chili Chicken Enchiladas: (SOUNDS GOOD) *5 chicken breasts, *1 tsp salt. *1 medium onion chopped, *2 cloves garlic minced, *16-18 flour tortillas burrito size, *3 28 oz cans green chili enchilada sauce, *1 4 oz can jalapenos, *1 6.5 oz can black olives sliced, *8 C pepper jack cheese shredded, *16 oz sour cream, *2 T olive oil, *S & P to taste