Dishes of Mexico, Tex Mex and New Mexico Red and Green Chile

love, love, love these sour cream chicken enchiladas.

August 6, 2023 by Becky Spoon

I’ve never been a fan of chicken enchiladas. I am now.

I was googling “what to do with leftover rotisserie chicken” and ran across a picture of chicken enchiladas that looked so delicious! I knew right then that I had to make them. I’m definitely glad I did.

I think that the reason I never liked chicken enchiladas was because the filling was dry. It was like one of those choke moments that your eating an overcooked and stringy chicken breast. No fat, no flavor, just a couple of strips of shredded chicken rolled into a cold tortilla then topped with a sauce. These are filled with shredded chicken, cheese, onions and green chiles sauce. Delicious.

chicken enchiladas with pinto beans and rice.

what should i serve with these enchiladas?

I served pinto beans that I use to make refried beans. It is how my friends in Mexico make them. Pinto beans, white onion, a little lard and salt. So delicious and I make them in my instant pot. Easy Refried Beans from Homemade Pinto Beans.

I also made a simple rice which I took a cup of rice, browned it in a little oil, added one Knorr Tomato Chicken Bullion and 2 cups water. I lowered the heat to simmer and cooked about 20 minutes or until tender. I have a more detailed Spanish Rice Recipe that is delicious! Easy Essential Mexican Rice. I have another recipe I haven’t posted yet, but I will soon that calls for fresh tomatoes, jalapenos, onions, garlic, and cilantro.

what ingredients do I need ?

oil
onions
green chile
chicken breast or leftover rotisserie chicken
cumin
salt
pepper
flour tortillas
cheddar cheese (I used Monterrey Jack) either or or a mix
butter
flour
chicken broth
sour cream
green chile

For the chicken, I used a rotisserie chicken leftover, but you can use a pound of chicken breast instead.

I used Hatch green chile, mild that I had in the freezer that I actually purchased from a company in New Mexico. You can use the canned green chile also. If you can’t find green chile in your area this is one of the companies I have ordered from. https://freshchileco.com/.

How do you assemble?

The first thing I’m going to do is prepare my stuffing ingredients for the chicken enchiladas. The reason for that is this sauce has a dairy product in it, the sour cream, so you want to have your enchiladas stuffed and rolled before you make your sauce. I combined the chopped chicken, some of the cheese, finely chopped white onion, and a little green chile.

Then I heat my Comal, griddle or skillet to medium high and heat my flour tortillas so they will be pliable. I fill each tortilla with about 2 tablespoons filling , roll them, and place them seam side down in a casserole dish. Then I ladle the sauce to completely cover and top with cheese, place them in a hot oven and cook until the cheese is melted they are bubbling on the sides.

need more enchilada recipes?

Other than these chicken enchiladas, I have many enchilada recipes. Here’s one of our favorites, New Mexico Red chile enchiladas. We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

New Mexico Hatch Red Chile Beef Enchiladas

Here’s the recipe for these delicious chicken enchiladas! Enjoy!

Chicken Enchiladas

Print Recipe

CourseMain Course

CuisineMexican

Keywordchicken, chicken enchiladas, enchiladas, green chile, mexican food, sour cream sauce, sour cream sauce with green chile

Servings servings

Ingredients

2 tbsp olive oil
1 lb chicken breast boneless and skinless (or shredded rotesserie chicken)
1/2 white onion finely chopped
1 tbsp ground cumin
salt and pepper to taste
8 flour tortillas
2-3 cups shredded cheddar cheese or a combination of cheddar and monterrey jack cheese
4 tbsp butter
4 tbsp flour
2+ cups chicken broth
1 cup sour cream
green chile

Instructions

Preheat oven to 400 degrees.
Warm olive oil in a saute pan, over medium heat. Cut chicken breasts into small pieces, season with cumin, salt and pepper, and saute in olive oil until cooked through. If you are using rotesserie chicken, shred the chicken and place in a bowl.
Combine the chicken in a bowl with the chopped onion, a cup of cheese and about a cup of green chile.
Heat a comal, griddle or a skillet to medium high. Place the flour tortillas, one or two at a time and heat until soft and pliable, turning them to both sides. Add 1/8 cup of chicken mixture to the center of the tortillas. Roll the filled tortillas and place seam-side down in a greased casserole dish.
In a small saucepan, melt butter over medium heat. Sprinkle in flour, and whisk to form a roux. Slowly add in chicken broth, whisking constantly until incorporated and no clumps remain. Remove from heat.
Add in sour cream and diced chilies and stir to combine. Add salt and pepper to taste. Pour sauce over rolled tortillas. Top with remaining cup of shredded cheese.
Bake in preheated oven for 20 minutes.

love this chile con queso.

November 17, 2021 by Becky Spoon

This chile con queso is beefy with the addition of ground beef, loaded with tomato and green chile, and cream of mushroom soup!! The soup just makes it yummy and delicious!

love this chile con queso.

Always a favorite in Texas this is quick and easy! I made the tortilla chips with those street taco tortillas that Mission Brand makes. I just quartered then, fried them in a little vegetable oil, then sprinkled them with a little New Mexico Chile Powder! Yum! Here’s the link for the Mission Street taco tortillas: https://www.missionfoods.com/products/street-tacos-white-corn-tortillas/.

I love to serve this with my brisket chili!! It is the perfect accompaniment! Here’s the link for my Brisket Chili! You have to try it! Delicious and perfect for game day treats and all your holiday cmpany coming! https://the2spoons.com/essential-texas-brisket-chili/.

love this chile con queso.

Here’s the recipe!! Enjoy! Make it this weekend! Perfect fall weather food, Queso and homemade chili.

As a bonus, make my Crazy Leftover Texas brisket Chili and Beef Queso Dip Burger

leftover chli and beef queso dip burgers

chile con queso

Print Recipe

CourseAppetizer, Cheese, mexican

CuisineMexican, Texmex

Keywordbeef queso dip, dip, game day food, queso

Ingredients

1 Lb ground beef
2 Lbs Velveeta Cheese, cut into cubes
1 Can Rotes (tomatoes and green chile)
1 Can Cream of mushroom soup
Pickled jalapeños (optional) New Mexico Red Chile Powder (optional)

Instructions

Add the ground beef to a large skillet or pot and cook breaking up with a spoon until brown. Drain, then season with a little salt and pepper to taste.
Add the meat back to the pan and add the Cream of mushroom soup and combine. Add the Rotel tomatoes and green chile and heat through. Add the cubed velveeta, lower the heat and cook until all the cheese has melted and the dip is creamy and ingredients are combined.
Add pickled jalapeños if you like. I add a little chile powder too!! Enjoy!

the best – amazing San Antonio style puffy tacos.

September 17, 2021 by Becky Spoon

Jump to Recipe

I’d honestly drive to San Antonio just to have these San Antonio Style Puffy Tacos and every time I’m there I eat them! Ray’s is the originator of Puffy Tacos https://www.raysdriveinn.net/ and Henry’s Puffy Tacos http://henryspuffytacos.com/.

the best – San Antonio style puffy tacos.

So what are puffy tacos? They are freshly prepared masa that you’ve pressed on a tortilla or have rolled out and carefully added to really hot oil between 375 and 400 degrees. When the masa hits the oil they immediately puff up. Then you take a spatula and press in the middle to form a taco shell.

I should have made a video, I will later but until then here’s a video I’ll share that will show you what I’m talking about!

https://youtu.be/vKrjFaIvCqA

the best – San Antonio style puffy tacos.

Here’s a couple of tips for making these puffy tacos.

Don’t press your masa dough too thin because it will tear.

Be patient. They likely won’t turn out like you want them the first time. I still need lots of practice.

Make sure your oil is hot or they will not puff.

Use a good masa. I use https://masienda.com/shop/chef-grade-masa-flour-harina/. This is a great masa product and they supply to restaurants.

the best – San Antonio style puffy tacos.

The filling is really basic. Because the flavor of this fresh masa is so delicious, the ground beef is seasoned with salt, pepper and a little granulated garlic. Then I too with shredded lettuce, fresh tomatoes and grated cheese. Add some guacamole, sour cream if you like and your favorite salsa!

I have lots of tacos on my blog because I love Mexican food. Here’s one of my favorites. https://the2spoons.com/the-best-beer-battered-fish-tacos/.

Here’s the recipe! Enjoy!

San Antonio style Puffy Tacos

Fresh made masa pressed and deep fried filled with beef or chicken.

Print Recipe

Coursedinner, Lunch, Main Course

CuisineMexican, Texmex

Keywordmexican food, puffy tacos, san antonio style puffy tacos, tacos, Texas, texmex

Servings servings

Ingredients

For the Puffy Tacos

1 1/2 Prepared Masa
1/2 tsp kosher salt
3/4-1 cup warm water
peanut oil for frying

For the filling

1 lb ground beef
salt and pepper to taste along with a pinch of granulated garlic
shredded lettuce
diced tomatoes
grated cheese like cheddar or Monterrey Jack
Garnishes like guacamole, sour cream and your favorite salsas

Instructions

In a stand mixer with the hook or paddle add your masa and your salt and combine. Alternatively, mix in a large bowl. Gradually add 1 cups warm water, combine with your mixer or stir the mixture with a wooden spoon or silicone spatula until an evenly-mixed dough begins to form. Continue kneading with your mixer running until a smooth and cohesive dough forms or use your hands to knead the dough for 2-3 minutes. The dough’s texture should feel springy and firm, similar to Play-Doh. If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons of the masa. If it feels too dry and crackly, add in an extra tablespoon or two of warm water. You want the dough to be soft but not stick to your hands.
Use a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball (about the size of a golf ball), then use your hands to roll the ball until it is nice and round.
Place the dough ball between two pieces of plastic in a tortilla press preferably a zip lock bag that you've cut and opened or wax paper or I use parchment paper sheets that came with my tortilla press that are perfect for me. Then gently press the dough ball until it forms a 4- to 5-inch tortilla.
Heat your tortilla in a large deep pan or deep fryer that is big enough for you to place your tortilla. Heat the oil to 375 to 400 degrees.
Peal the plastic from your tortilla, being careful not to tear your tortilla and place in the hot oil. This is why you don't want your tortilla disc to be too thin like if you were cooking on a comal, because they easily tear.
The dough will immediately start to puff. Allow it to completely puff, ladling or spooning oil over it to help in the process. With a spatula, make an indention in the middle to form a pocket like you would forming any tortilla shell. Drain on paper towels when set.
Watch the video to give you an idea of how they will look.
Cook your ground beef seasoning with your desired amount of salt, pepper and granulated garlic. You can add taco seasoning, but I don'[t think you need it in these type of tacos. These are about the fresh masa so you want to taste that flavor with every bite.
Shred your lettuce, dice your tomatoes, grate your cheese. Divide the meat among your 8 taco shells, add the lettuce, tomatoes, cheese and the garnishes you desire. Enjoy! These are delicious and practice makes perfect. Don't be discouraged the first time, try them again.

Video

https://youtu.be/vKrjFaIvCqA

the perfect bite – love these delicious chorizo and potato taquitos.

August 27, 2020 by Becky Spoon

Jump to Recipe

These chorizo and potato taquitos are so delicious. I watched a video of one of my favorite authentic cooks of the real deal Mexican food on YouTube making these and I had to make them. I know we make taquitos but these are served a little differently…or finished a little differently.

the perfect snack – love these delicious chorizo and potato taquitos.

When I’ve made taquitos before I’ve usually filled them with ground beef and potato, very delicious, but I really like the chorizo. I made my chorizo but there’s some great brands out there. This is Mexican chorizo, not the cured chorizo.

The other difference is that you open up the fried taquitos and add some salsa, lettuce, tomatoes and queso fresco. I usually serve them with a side of chile con queso, a side of guacamole. Not that you can’t do the same with these but they are finished and need nothing more other than the salsa, lettuce, tomatoes and queso fresco.

If you decide to serve it with guacamole, here is my delicious recipe for guacamole! https://the2spoons.com/1-delicious-guacamole/

If you don’t have a molcajete, it is well worth your investment. Here’s a link for one: https://amzn.to/32nwbzO

Want another fun authentic Mexican recipe? Try this Birria https://the2spoons.com/amazing-birria-a-mexican-stew/

and these Birria Tacos…yum! https://the2spoons.com/delicious-birria-tacos-with-consomme/

the perfect snack – love these delicious chorizo and potato taquitos.

Here’s the recipe!! enjoy!

chorizo and potato taquitos

Print Recipe

CourseMain Course

CuisineMexican

Keywordchorizo, chorizo and potato taquitos, main course, mexican food, potatoes, taquitos

Servings servings

Ingredients

1 1/4 lb potatoes
1 tsp salt
2 tbsp vegetable oil
9 oz Mexican Chorizo not cured
1/2 onion, diced
corn tortillas
oil for frying
shredded lettuce
diced tomatoes
Queso Fresca, crumbled
salsa of your choice

Instructions

Add the whole potatoes to a pot of water that cover them and bring to a boil. Add the salt.
When the potatoes are tender remove from the heat and when they have cooled a little peel them, add them to a bowl and mash them with a hand masher.
Heat the 2 tablespoons oil and add the onions. Sauté the onions until translucent. Add the chorizo and cook until lightly browned and cooked through.
Remove from the heat and add the chorizo to the potatoes and combine. Add a little salt.
Heat 12 tortillas on a hot griddle. Divide the chorizo and potato mixture into 12 portions. Add each portion to one edge of the tortilla and roll up.
Heat about an inch of oil in a skillet. Add the taquitos, not crowding, and brown on all sides, turning as they brown. Remove to a paper towel to drain. Continue until all have been fried. You can keep those you have fried in a warm oven while you fry the others.
To serve, carefully pull one side of the taquito up and add some salsa, then add the shredded lettuce, tomato, and the Quesco Fresco. Enjoy!

a favorite – authentic carne con chile colorado.

July 12, 2020 by Becky Spoon

Jump to Recipe

When I first met Allen he wanted me to make Carne Con Chile Colorado which is meat with red chile. I didn’t really know what it was and I’d search for recipes to learn how. We didn’t have the tools then to search the Internet, I’d ask him what it was, I’d look at it and taste it at Mexican restaurants trying to figure out the ingredients. I tried to make it many times, not reaching the desired results.

Years later, I’ve finally learned how to make it. Little did I know how easy it really is. Simple. I’m sure making it many more times will improve it and I’m sure my friends in Mexico can teach me more things in cooking this dish, but I’m proud of my accomplishments and feel they will love my dish.

a favorite – authentic carne con chile colorado.

I used pork butt but I’ve seen this dish also with beef. So for the red sauce I used New Mexico red chile and ancho chile. I can find New Mexico chile in my store, but if you can’t you can order on line or you can use a California red chile.Dried chiles should be pliable and smell slightly fruity.

There are instructions in the recipe portion, but what you do to make the sauce is remove the seeds and stems from the dried chile. Then you add them to boiling or hot water and allow them to sit for about 30 minutes. After that add them to a blender along with cumin, Mexican oregano and onion, and a mixture of garlic and salt. Process until very smooth , then strain discarding any remaining skin or seeds. You can use a blender or food processor, but I really like to use my Nutribullet. It really pulverizes the chile making the straining so much easier. Here’s a link:https://amzn.to/3ek1C1G. Great for smoothies too!

One of the steps is to grind garlic and salt together in a Molcajete adding a little water to form a slurry to add to the chile puree that you can also do in the processor or Nutribullet. Here’s a link for the Molcajete. https://amzn.to/3fmnU4a.

a favorite – authentic carne con chile colorado.

I served this with refried beans and Mexican rice, along with flour tortillas. Here’s a link for those recipes: https://the2spoons.com/pinto-beans-for-refried-beans/.

and the rice https://the2spoons.com/essential-mexican-rice/

Here’s the recipe for this dish. Enjoy!

Carne con Chile Colorado

Print Recipe

CourseBreakfast, dinner, Lunch, Main Course

CuisineMexican

Keywordcarne, carne con chile colorado, New Mexico Red Chile, pork, pork with red chile, red chile pork

Servings servings

Ingredients

3 lbs pork cubed
10 New Mexico red Chile or California red chile, stems and seeds removed, or other red chile
2 ancho chiles, stems and seeds removed
1/4 cup water for the pork
1 tsp salt for the pork
2 tsp flour for the pork
2 cups water for the pork
boiling water for preparing the chile
1 tsp salt for the red chile puree
4 cloves garlic for the red chile puree
1 1/4 tsp Mexican oregano for the red chile puree
1 1/2 cups water for making the chile puree

Instructions

Remove the stems and seeds from the chile. Bring a pot of enough water to a boil just to cover the chile. Turn the water off and allow to sit for about 30 minutes. Strain pressing through with the back of your spoon, discarding any skin left behind.
Meanwhile, add the cubed pork to a heavy pot with 1 teaspoon salt and 1/4 cup water. Cover and cook on low heat checking about every 10 minutes and stirring until all the pink has gone.
While the pork is cooking make the chile puree. In a molcajeta or food processor, add salt and the garlic and make a paste. Add the oregano and crush, then 1/4 cup water to the mixture.
Remove the chile from the water and place in a food processor, blender or I use the Nutribullet. Add the garlic, salt and oregano mixture, along with the 1 1/2 cups water. Process until smooth. Strain, pressing with the back of a spoon until just some of the skin remains. Discard the remaining skin.
Then, remove the lid for your pork and cook uncovered for about 30 minutes, until the water has evaporated and the pork starts to brown.
Add 2 teaspoons flour to the pork mixture, stirring to combine. Cook for a minute or so.
Add the red chile and Stir. Add 2 cups water and cook on medium until the pork is tender.
I add a potato or two diced, because Allen likes it with potatoes.
Serve with refried beans, Mexican rice and flour tortillas. Pasar Bien! Enjoy!

easy skirt steak tostados with Texas’ #1 requested rotel dip.

July 7, 2020 by Becky Spoon

Jump to Recipe

When I say these Skirt Steak Tostados are easy I really mean that they are really easy. There is nothing difficult about this recipe. I do marinate the skirt steak overnight or for at least 4 hours. Other than that, getting your grill ready is probably the hardest.

These are so good though. I bought the tostado shells from my grocery store, layered them with homemade refried beans…easy, then I top with the sliced skirt steak, drizzle with the rotel dip, then garnish with lettuce, tomatoes and avocado. That is it! and… they are delicious.

easy skirt steak tostados with Texas’ #1 requested rotel dip.

I marinate the skirt steak in a mixture of soy sauce, extra virgin olive oil, lime juice, chopped garlic, onions and jalapeno. I do not buy the tenderized skirt steak but you can. If you marinate and cut across the grain this is so tender and delicious without buying tenderized which is more expensive.

We like medium to medium rare because, especially with a cut of meat like skirt, you don’t want to overcook or it will be tough. I said this earlier, be sure you cut across the grain. Skirt steak usually comes in long strips. After they are cooked, I stack them, cut them down the middle, stack again, then turn them clockwise or counter clockwise, doesn’t matter, as long as you will be cutting across the grain, and with a shar knife I slice into strips.

easy skirt steak tostados with Texas’ #1 requested rotel dip.

I cook my skirt on a grill. When I can’t cookoutside I have an indoor gas grill on my stove. If you don’t have either, this Lodge cast iron grill works perfectly. It will give you the char you want and some great grill marks: https://amzn.to/2O51N6h

Here’s my recipe for fajitas using skirt steak…another favorite in our home! https://the2spoons.com/easy-grilled-skirt-steak-fajitas-and-shrimp/

I used rotel dip which is super popular in Texas, because I had some already made. Any queso will work. The basic rotel I used is 1 pound velveeta cheese and 1 can rotel tomatoes and green chile.

This is a rotel dip below that has beef and other ingredients which is delicious! For these tostados you may not want queso with beef, maybe you do, but this is a delicious recipe for game day or a get together. Here’s a link for this Beef queso https://the2spoons.com/oh-so-good-beef-queso-dip/

I used refried beans that I had made from pinto beans. You can use canned refried beans if you like. Here’s the recipe for my refried beans. https://the2spoons.com/pinto-beans-for-refried-beans/

To make the refried beans I just heat a little oil, add the beans, using a bean masher, I mash them to the consistency I want, adding some of the bean juice or water as you go. Then I just adjust the seasoning. Here is the bean masher I use, which is one of my favorite kitchen tools!

easy skirt steak tostados with Texas’ #1 requested rotel dip.

Here’s the recipe for the tostados! Enjoy

Skirt Steak Tostados

Print Recipe

CourseMain Course

CuisineMexican, Texmex

Keywordavocado, fajitas, grilling, mexican food, queso, refried beans, skirt steak, tostados

Servings servings

Ingredients

1 lb skirt steak
4 tostados (you can make by frying until crisp a corn tortilla flat in hot oil, turning until done)
refried beans (canned or homemade, see link in the post)
rotel dip (recipe follows)
shredded lettuce for serving
diced tomato for serving
sliced avocado for serving

For the Marinade

1/2 cup soy sauce
1/2 cup extra virgin olive oil or vegetable oil
juice of 2 limes, and keep them to throw into the marinade
4 cloves garlic, chopped
1/2 onion, sliced
handful of cilantro
black pepper
pinch of salt (the soy sauce is salty, so not too much salt)

For the Queso

1 lb Velveeta cheese
1 can diced tomato and green chile (I use Rotel)

Instructions

Combine the soy sauce, oil, lime juice and the lime after it is juiced, the garlic, onion and cilantro in a plastic zip lock bag. Add the skirt steak and marinate overnight or at least 4 hours.
Remove the steak from the marinade. When your grill is ready, add the steak.
Cook your steak until your preferred doneness. I like to cook my on the medium rare side, but cook as you would cook your favorite steak. I cook for about 3 minutes on the first side , then about 2 minutes on the other side. If you like it medium or well, continue cooking longer. When ready, remove, tent with foil and allow to rest for about 15 minutes. Slice your steak across the grain.
Warm your tostados according to package directions. Place 2 tostados on each plate. Spread with a layer of refried beans. Place a little skirt steak on each tostado, top with some of the Rotel Dip, then add the lettuce and tomatoes. Enjoy!

For the Queso

Add the Velveeta cheese to a microwave safe bowl along with the can of Rotel tomatoes. Cook for one minute, stir and repeat until the dip is completely melted and hot.