Chiles Rellenos Casserole

1 pound roasted Hatch green chiles, seeds
    and skin removed, or 2 (7 ounce) cans
    whole green chiles, seeded
1/2 pound Cheddar cheese, grated
1/2 pound Monterey jack cheese, grated
2 cups evaporated milk
4 eggs
1/3 cup all-purpose flour
1 teaspoon salt

Preheat oven to 350 degrees F. In a 12 x 8-inch baking dish, layer green chiles, Cheddar cheese and Monterey Jack cheese.

Put the evaporated milk, eggs, flour, and salt in a blender; blend thoroughly. Pour over the chiles and cheeses. Bake for 45 minutes.

Chicken and Mushroom Enchiladas

Source: Bon App?tit – March 1993

2 tablespoons corn oil
3/4 pound mushrooms, sliced
1 (10 ounce) can enchilada sauce
8 (8-inch) corn or flour tortillas
1/2 cup low-fat sour cream
2 cups diced cooked chicken
1 (7 ounce) can diced mild green chiles
2 cups grated sharp Cheddar cheese

Preheat oven to 350 degrees F. Brush a 13 x 9 x 2-inch glass baking dish with oil.

Heat 2 tablespoons oil in heavy large skillet over high heat. Add mushrooms and saut? until golden, about 10 minutes.

Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce. Place tortilla on piece of wax paper. Spread 1 tablespoon sour cream across center of tortilla. Mound 1/4 cup chicken over. Top with 3 tablespoons mushrooms, then 1 tablespoon chiles and 1/4 cup Cheddar cheese. Fold bottom half of tortilla over filling and roll up to enclose completely. Place enchilada in prepared dish seam side down.

Repeat dipping and filling with remaining tortillas, sour cream, chicken, mushrooms, chiles and Cheddar cheese.

Spoon remaining enchilada sauce evenly over. (Can be prepared 1 hour ahead. Cover enchiladas and let stand at room temperature.)

Bake until enchiladas are heated through, about 30 minutes.

Serves 4.

Southwestern Pork and Beans

Serves 4.

1/2 pound pork tenderloin, cut into 12 equal slices
1/2 teaspoon ground coriander
2 tablespoons vegetable oil, divided
1/2 small yellow onion, thinly sliced (about 1/4 cup)
2 cups canned pinto beans, drained and rinsed
2 cups canned crushed tomatoes
2 cloves garlic, minced
2 tablespoons minced jalapenos
1 tablespoon tomato paste
1 teaspoon dried oregano
1/2 teaspoon salt

Lay pork slices on a cutting board. Using a meat mallet or the flat side of a heavy knife, pound each slice to an even 1/8-inch thickness. Sprinkle both sides of pork with coriander, lightly pressing into meat.

In a large skillet, heat half the oil over high heat. Add some pork slices to skillet; cook in batches until browned, about 2 minutes per side. Place pork on a plate. Repeat with remaining pork slices. Add remaining oil to skillet and heat over medium heat. Add onion and saute until soft, about 5 minutes.

Reduce heat to medium-low. Stir in jalapeno pepper, tomato paste, oregano, and salt. Cook, partially covered, until tomatoes soften, about 20 minutes.

Return pork to skillet; cook, covered, until heated through, about 3 to 4 minutes. Serve immediately.

Longhorn Cheese Enchiladas

Yields 12 enchiladas.

12 corn tortillas, warmed
2 tablespoons olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
1 tablespoon chili powder
1 cup tomato puree
1/2 cup beef or chicken stock
1 teaspoon cumin
Raw onion, finely minced
Longhorn cheese, shredded
Cooked ground beef or shredded chicken (optional)

Preheat oven to 350 degrees F.

Heat the olive oil in a heavy saucepan and saut? the garlic and chopped onion until golden. Add the chili powder, tomato puree and stock. Season with salt and pepper. Add the cumin. Spread sauce over the tortillas and place equal amounts of minced raw onion and shredded longhorn cheese in the center of each tortilla. At this point, you may add cooked ground beef or shredded chicken at the center of each tortilla.

Roll the tortillas and place SEAM SIDE DOWN in an ovenproof dish. Pour more sauce over the tops and liberally sprinkle additional shredded longhorn cheese over the tortillas. Bake about 15 minutes.

Serve hot accompanied by salad, beans and Mexican rice.

Ultimate Enchilada Bake

6 skinless chicken breasts
8 ounces cream cheese, softened
1 medium onion, minced
6 pasilla or poblano chiles
1 (16 ounce) can (or equivalent fresh) tomatillos
3 sprigs fresh cilantro
1 cup heavy cream
1 egg, slightly beaten
Salt and pepper to taste
24 small corn tortillas
Lard or shortening for frying
1/4 cup parmesan cheese
Shredded lettuce
Chopped ripe olives
Sour cream

Poach chicken, keeping water at a bare simmer, until cooked through. Remove from poaching liquid, cool slightly and remove/discard bones. Shred meat.

Stir onions into cream cheese, then add shredded chicken. Set aside.

Boil the chiles until soft, then puree with the tomatillos and cilantro until smooth. Add cream, egg, salt and pepper, and continue to puree.

One at a time, dip the tortillas into the chile/tomatillo sauce, then fry in lard to soften. Place chicken filling on tortilla and roll up. Spread some of the chile/tomatillo sauce in the bottom of a baking dish and lay the rolled/filled enchiladas seam side down in a single layer. Pour remaining sauce over these, top with parmesan and bake at 350 degrees F until bubbly.

Top with shredded lettuce and olives.

Serve sour cream in a dish on the side.

Enchiladas

1 1/2 pounds ground beef
1 package taco seasoning
1 onion, chopped
1 clove garlic cut up
1 package shredded Cheddar cheese
1 package corn tortillas

Brown ground beef with 1/4 of the chopped onion and garlic; drain fat. Add taco seasoning, using as directed on package.

Heat tortillas in hot grease while meat is simmering. Heat each side for about 5 seconds. Do not over-heat or they will be too hard to roll.

Put meat mixture on the tortilla and roll up. You can add some extra chopped onion and cheese at the time you roll them up. Put rolled tortillas into a baking pan. Sprinkle any leftover meat mixture on top of the rolls. Sprinkle onions and cheese on top and bake at 350 degrees F for about 30 minutes or until bubbling and cheese is melted.

Mexican Pasta Casserole

Serves 6 to 8.

1 pound rigatoni, ziti or other medium pasta shape, uncooked
2 teaspoons vegetable oil
1 medium onion, chopped
1 garlic clove, minced 1 jalape?o, seeded and minced
3 tablespoons chili powder
1 (28 ounce) can diced tomatoes, undrained
1 teaspoon cumin
1 teaspoon dried oregano
8 ounces cooked boneless, skinless chicken breast, julienned
1/4 cup ripe olives
1 cup (4 ounces) grated Monterey jack cheese, queso quesadilla
    or havarti with jalape?o pepper cheese, divided

Preheat oven to 375 degrees F.

Prepare pasta according to package directions.

While pasta is cooking, heat the oil in a medium saucepan over medium heat. Add the onion, garlic and jalape?o and cook until softened, about 3 minutes. Add the chili powder and stir for 1 minute. Add the tomatoes and liquid, cumin and oregano. Simmer until slightly thickened, about 15 minutes.

When pasta is done, drain well. In a bowl, combine pasta, chicken, olives, 3/4 cup of cheese, and sauce. Spoon into a 2-quart baking dish lightly sprayed with vegetable oil. Sprinkle the reserved cheese on top. Cover loosely with foil and bake until warmed through and the cheese melts, about 15 minutes.