Recipes

Enchiladas

Party Dip

Huevos Rancheros

Sante Fe Chicken


DURANGO DINER

GREEN CHILE CHICKEN ENCHILADAS

 
In a large bowl, combine a 16 oz. jar of DURANGO DINER GREEN CHILE

with 1 can of cream of mushroom soup, 1 deboned boiled chicken, 1 lb. of shredded cheddar cheese, salt to taste (set aside). 

In a small skillet, dip 3 dozen corn tortillas, one at a time, in hot vegetable oil. Let drain.

  Spoon the chicken mixture onto each tortilla and roll. Bake on a cookie sheet or baking dish for 20 minutes at 350 degrees. 

Serve topped with DURANGO DINER GREEN CHILE

  beans and Spanish rice. Garnish with lettuce and tomato.

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DURANGO DINER

GREEN CHILE or SOUTHWEST SALSA PARTY DIP

 

In a large mixing bowl, blend 16 oz. of softened cream cheese and 1 pint of famous

DURANGO DINER GREEN CHILE or SOUTHWEST SALSA

Serve with chips or vegetables or spread on your favorite flour tortilla, roll and slice for pinwheel appetizers.

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DURANGO DINER

HUEVOS RANCHEROS

 

Flour or corn tortilla

Refried Beans

2 eggs, cooked to your liking

DURANGO DINER GREEN CHILE

Grated Cheddar Cheese

Shredded Lettuce        Diced Tomatoes          

Sour Cream

Warm tortilla, top with heated refried beans, place cooked eggs on beans and top with your favorite heated

  DURANGO DINER GREEN CHILE

Cover with grated cheese, lettuce, tomatoes and sour cream.

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DURANGO DINER

SANTE FE CHICKEN

 

4 Chicken Breasts

Green Chile Strips, small can

DURANGO DINER GREEN CHILI

Monterey Jack Cheese, shredded

Open chicken breast and tenderize with meat hammer. Place one green chile strip and small handful of cheese onto underside of breast.

Fold chicken around chile and cheese, place in greased baking pan, folded side down.

 Top with DURANGO DINER GREEN CHILI
Bake for 45 minutes in oven at 325 degrees. Serve with rice and beans.

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