Paulita’s New
Mexico recipes

Green Chile Chicken Enchiladas

Product: Green Chile Sauce with Hatch Green Chile

Prep Time 20 minutes Cook Time 50 minutes Total Time 1 hour 10 minutes

Ingredients:

• 1 box(s) Paulita’s Green Chile Sauce with Hatch Green Chile
• 3 lb(s) Chicken Breast
• 2 cup(s) Shredded Cheddar
• 20-30 each Corn Tortillas

Directions:

1. Prepare Paulita’s Hatch green chile sauce, set aside.
2. For our chicken we prefer to cook it overnight in the crock pot. If you don’t have chicken cooked, purchase a rotisserie chicken. No matter how you cook the chicken, shred it when done.
3. Fry corn tortillas in oil, set aside
4. Prepare a 9x13 oven safe dish and spray with cooking spray so food won’t stick. When your dish is prepared, add a ladle or two of chile sauce to your dish, this will help with tortillas not sticking to the bottom and the bottoms won’t get crunchy.

Add a layer of tortillas prepared as above, sprinkle chicken, sprinkle cheese.

Then add just enough sauce to moisten the mixture and repeat the process . Your last layer should be topped with cheese and sauce. Continue to do this until you have a full pan. Cover with foil and bake for 45 - 50 minutes at 375◦.

Blackened Chicken

Product: Paulita’s Green Chile Seasoning

Add this spicy chicken to your Cream sauce. It’s a great combination.

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 6

Ingredients:

• 3-4 Chicken breasts
• 2-3 tablespoons Olive Oil
• Paulita’s Green Chile Seasoning

Directions:

1. Butterfly your chicken breasts if they are thick
2. Warm your oil in a skillet
3. Season chicken with Paulita’s Green Chile Seasoning
4. Place coated chicken into skillet. As you are flipping the chicken add more seasoning. This will coat the chicken as it is cooking.
5. Place cooked chicken on cutting board and slice.

Combine your blackened chicken with Paulita’s Hatch Green Chile Sauce for a great dinner.

Paulita’s Green Chile Cheese Burger

Product: Green Chile Dehydrated

Ingredients:

• 1 pound of hamburger meat (Thawed)
• 1 package Deydrated chile (follow rehydrate instructions)
• Cheese (optional)
• Salt
• Pepper

Directions:

1. Prepare your hamburger meat with choice of seasoning
2. Make patties
3. Rehydrate chile – set aside
4. Grill or Fry your burger, when burger is at desired temperature, add green chile to your burger, top with cheese. Cover for cheese to melt or warm your chile.
5. Serve with your favorite condiments

Paulita’s BBQ Ribs

Product: Paulitas Salsacue

Ingredients:

• Ribs
• Salt and pepper
• Olive oil
• Salsacue

Directions:

1. Pre-heat oven to 350º
2. Par boil ribs until ½ cooked
3. Baste ribs with olive oil, salt and pepper, cover with foil and bake in 9x13 dish for 4 hours
4. Remove ribs, baste with salsacue and return to oven for 2 hours
5. Remove from oven, rebaste with Salsacue and serve.

Paulita’s Calabacitas

Product:Green Chile Seasoning · Green Chile Dehydrated

Ingredients:

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 2 pounds mixed summer squash (such as small zucchini, yellow crooked-neck or gold bar squash, and light green skinned calabacita), sliced thin or in bite-size cubes
• 1 medium onion, chopped
• 2 small tomatoes, preferably Roma or Italian plum, optional
• 2 cups corn kernels, fresh or frozen
• 1 package dehydrated chile (rehydrate set aside)
• 1 teaspoon green chile seasoning
• Up to ¼ cup half-and-half, optional
• 4 ounces (1 cup) grated Monterey Jack or Cheddar cheese, optional

Directions:

1. Warm the butter and oil in a large skillet over medium heat. Add the squash, onion, and optional tomatoes. Saute for 10 to 15 minutes, until the squash is well softened.
2. Stir in the corn, chiles, and seasoning, and cook covered for another 10 minutes until all vegetables are tender.
3. Pour in the half-and-half if you wish and simmer briefly, until the liquid is reduced by about one-half.
4. Serve hot. If using the cheese, scatter it over the calabacitas just before serving.

Paulita’s Mac-n-Cheese with Green Chile

Product: Green Chile Seasoning

Ingredients:

• 16 ounces Elbow Macaroni
• 4 tablespoons Butter
• ½ Large Sweet Onion (diced)
• 4 cloves Garlic (minced)
• 3 tablespoons Flour
• 2 cups Whole Milk
• 1 package Dehydrated green chile
• 2 teaspoons Garlic Powder
• 2 teaspoons Onion Powder
• 1 teaspoon Green chile Seasoning
• 2 cups Cheddar Cheese (divided)
• 2 cups Monterrey Jack Cheese

Directions:

1. Start by preheating your oven to 400 degrees and bring a large pot of salted water to boil. Once boiling, cook your macaroni for four minutes, drain and set aside.
2. In a large skillet, add your butter and melt over medium high heat.  Add in the chopped onion and cook for 3 -4 minutes, stirring frequently. Add in minced garlic and cook for one minute before adding in flour.  Whisk together and let cook for 1 – 2 minutes before pouring in the milk.  Whisk together and break up any flour clumps with your whisk.  Add in spices, and bring to a low boil.  Once boiling, turn heat down to medium and stir in the green chile .  Add in 3 cups of cheese (reserve 1 cup for topping) and continue to stir until cheese has melted.

Green Chile Street Tacos

Product: Green Chile Dehydrated

Ingredients:

• 8 corn tortillas
• 3 cups carne asada
• 1 cup onions chopped
• 1 cup cilantro minced
• 4 lime wedged
• 1 package Deydrated chile (rehydrate set aside)

Directions:

1. Heat the corn tortillas on both sides in a skillet on the stove.
2. Spoon some meat in the center of the tortilla and top with
3. rehydrated green chile, raw onions and cilantro.

Paulita’s Green Chile Hash Brown Casserole

Product: Green Chile Dehydrated

Ingredients:

• 1 onion, chopped
• 1 pkg Paulita’s Dehydrated Green Chile (Rehydrated – set aside)
• 1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes, thawed
• 1 can (10-3/4 oz.) cream of mushroom soup
• 1 cup Sour Cream
• 1-1/4 cups Shredded Colby & Monterey Jack Cheeses, divided

Directions:

1. Heat oven to 375ºF.
2. In a large bowl combine chopped onion and rehydrated chile.
3. Add potatoes, soup, sour cream and 1 cup cheese; mix lightly. Spoon into 13x9-inch baking dish; top with remaining cheese.
4. I like to place pre-cooked bacon slices on top while baking.
5. Bake 40 to 45 min. or until heated through.

Paulita’s Green Chile Huevos Rancheros

Product: Green Chile Sauce

Ingredients:

• 1 package Paulita’s Green chile Sauce (prepare per directions on box)
• 1 pkg large flour tortillas
• 8-10 Large Eggs
• 1 pkg Shredded cheese

Directions:

1. In a 4 quart sauce pan prepare sauce and set aside.
2. Prepare eggs to desired preference.
3. Warm a tortillas and place on plate, add cooked eggs to tortilla and smother with Green Chile Sauce.
4. Top with Shredded cheese.
5. Serve with fried potatoes and beans

Green Chile Chicken Quesadillas

Product: Green Chile Dehydrated

Ingredients:

• 1 package Paulita’s Dehydrated Green chile (Rehydrate and set aside)
• 1 pkg large flour tortillas
• 2 tomatoes chopped
• 1 cup chopped cilantro
• 1 pkg Queso Quesadilla
• 1 pkg Shredded cheese

Directions:

1. Warm tortillas on a griddle.
2. Add cheese, tomato, cilantro and cheeses to a tortilla.
3. Fold in half and place back onto the griddle, cook until tortilla is golden brown or all cheese is melted.
4. Serve with Sour cream and Guacamole.

Paulita’s Fajitas

Product: Green Chile Dehydrated

Ingredients:

• 2 Diced Tomatoes
• 1 pkg Paulita’s Dehydrated Green Chile (rehydrate, set aside)
• 2 teaspoons ground cumin
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1 pound beef flank steak, cut into thin strips
• 2 tablespoons vegetable oil
• 1 medium green bell pepper, cut into thin strips
• 1 medium red bell pepper, cut into thin strips
• 1 medium yellow bell pepper, cut into thin strips
• 1 medium onion, cut into thin strips
• 12 flour tortillas (6 inch), warmed
• Chopped fresh cilantro, salsa, avocado, sour cream, and cheese optional

Directions:

Combine tomatoes, green chile, garlic, cumin and salt in medium bowl. Add steak; toss to coat.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add steak mixture; cook 4 minutes or until steak strips are no longer pink in centers, stirring frequently; stir in bell peppers and onion. Cook and stir 7 minutes or until crisp-tender. Spoon 1/2 cup of the steak mixture onto each tortilla. Top with cilantro, salsa, avocado, sour cream and cheese, if desired. Roll up.

Paulita’s Beef BBQ Sliders

Product: Paulitas Salsacue

Ingredients:

• 3-4 pound roast
• Paulita’s Salsacue
• Slider Buns

Directions:

1. Cook roast in a crockpot until tender.
2. Once roast is cooked, shred the roast, return to crockpot and add the Salsacue.
3. Cover and cook for 1 hour
4. Prepare slider buns to your preference, add the meat in salsacue to each bun and enjoy.

Green Chile Tortilla Soup

Product: Green Chile Dehydrated

Ingredients:

• 2 cans chicken broth
• 1 can Diced Tomatoes in Sauce, undrained
• 1 cup Sweet Kernel Corn
• 1-1/2 cups shredded cooked chicken
• 1 pkg Paulita’s Dehydrated chile
• 1 cup tortilla chips, broken
• Shredded Cheddar cheese, sliced green onions, cilantro sprigs and chopped peeled avocado, optional

Directions:

1. Combine broth, undrained tomatoes, Paulita’s Green Chile and corn in medium saucepan.
2. Bring to a boil over high heat. Reduce heat to medium-low; stir in chicken and simmer 5 minutes or until hot, stirring occasionally.
3. Top with tortilla chips. Garnish with cheese, onions, cilantro and avocado, if desired.

Green Chile Cheese Ball

Product: Green Chile Seasoning

Ingredients:

• 1 Pkg Paulita’s Dehydrated Green Chile (rehydrate and set aside)
• 1 ½ pounds shredded pepper jack cheese
• 2 (8 ounce) packages cream cheese, softened
• 2 cloves garlic, minced
• 2 teaspoons Paulita’s green chile seasoning
• 1 teaspoon ground black pepper
• 2 cups finely chopped pecans

Directions:

Combine the rehydrated chile with the pepper jack, cream cheese, garlic, seasoning and pepper. Form the mixture into a ball and place on a plate covered with wax paper. Place the cheese ball in the freezer until very cold, about 15 minutes.

Spread the chopped pecans on a large cutting board or baking sheet. Roll the frozen cheese ball in the pecans. Use your hand to pack any areas that are not covered by pecans, making sure the entire outside of the cheese ball is covered with a nice layer of pecans.