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GREEN CHILE CHICKEN ENCHILADAS |
| In a large bowl, combine a 16 oz. jar of DURANGO DINER GREEN CHILE |
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with 1 can of cream of mushroom soup, 1 deboned boiled chicken, 1 lb. of shredded cheddar cheese, salt to taste (set aside). |
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In a small skillet, dip 3 dozen corn tortillas, one at a time, in hot vegetable oil. Let drain. |
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Spoon the chicken mixture onto each tortilla and roll. Bake on a cookie sheet or baking dish for 20 minutes at 350 degrees. |
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Serve topped with DURANGO DINER GREEN CHILE |
| beans and Spanish rice. Garnish with lettuce and tomato. |
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DURANGO DINER |
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GREEN CHILE or SOUTHWEST SALSA PARTY DIP |
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In a large mixing bowl, blend 16 oz. of softened cream cheese and 1 pint of famous |
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DURANGO DINER GREEN CHILE or SOUTHWEST SALSA |
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Serve with chips or vegetables or spread on your favorite flour tortilla, roll and slice for pinwheel appetizers. |
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DURANGO DINER |
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HUEVOS RANCHEROS |
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Flour or corn tortilla |
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Refried Beans |
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2 eggs, cooked to your liking |
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DURANGO DINER GREEN CHILE |
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Grated Cheddar Cheese |
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Shredded Lettuce Diced Tomatoes |
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Sour Cream |
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Warm tortilla, top with heated refried beans, place cooked eggs on beans and top with your favorite heated |
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DURANGO DINER GREEN CHILE |
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Cover with grated cheese, lettuce, tomatoes and sour cream. |
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DURANGO DINER |
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SANTE FE CHICKEN |
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4 Chicken Breasts |
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Green Chile Strips, small can |
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DURANGO DINER GREEN CHILI |
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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. |
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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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