GREEN CHILES FOR FLAVOR AND NUTRITION

1/4 c. flour
2 c. chicken broth
4 oz. chopped green chiles
1 c. sour cream
1 chicken or 3 breast halves, cooked and shredded

Cook tortillas in hot oil until softened (5 seconds). Place some chicken, cheese, and onion on each tortilla and roll up. Place seam side down in greased baking pan. Melt butter, add flour, stir well. Add broth; cook till thick. Stir in sour cream and chiles. Stir until heated. Pour over enchiladas. Bake at 375 degrees for 20 minutes or until heated through. Put remaining cheese on top and return to oven for 5 more minutes. Garnish with chopped green onions and a sprig of fresh cilantro, if desired.

HOMINY CON QUESO

2 (16 OZ) cans hominy, drained
1 (4 oz) can chopped green chiles
2 tbsp. flour
2 tbsp. butter or margarine
1 cup milk (or a little more if needed to thin after adding to hominy)
1-1/2 cups shredded Cheddar cheese

Melt butter in saucepan. Add flour and stir to make roux. Add milk and whisk or stir until thick and smooth. Stir in 1 cup of grated cheese and chiles. Pour into buttered 1-1/2 or 2 qt. casserole. Put remaining cheese on top. Bake in 350 degree oven for 10 - 15 minutes or until heated through and cheese is melted.

GREEN CHILE AND CHEESE QUICHE

1-1/2 cups Monterey Jack cheese, grated
1 cup Cheddar cheese, grated
1 (4 oz) can chopped green chiles
1 cup half and half
3 eggs, slightly beaten
1/4 cup chopped onion
1/4 tsp salt
1/4 tsp cumin
9" deep dish pie crust, partially baked

Sprinkle cheese over bottom of crust and spread chiles on top. Beat eggs with half and half, onion and seasonings. Pour over top. Bake at 325 degrees for 40 min. Let stand 15 min. before cutting.

For more chile recipes check out Superbly Southwestern's New Mexican Chile Recipes

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