New Dinner Item: Green Chile Enchiladas - Here's the Recipe
Here at Tanque Verde Ranch we are getting crafty in the kitchen and always keeping things fresh and new - Enjoy our new dinner item: Green Chile Enchiladas.
Tanque Verde Ranch is continually adding and taking away food creations from their assortment of menus. Our culinary team does this to spark new tastes, trends and excitement into their cuisines. Guests can expect to try new items, and if you’re lucky enough, you could even get the recipe!
On our newest Dinner
Green Chile Enchiladas Recipe and Instructions:
- 4 Poblano Peppers
- 6 Serrano Peppers
- 2 Jalapeno Peppers
- 1 pound Tomatillos (halved)
- 1/4 cup Pepitas (Pumpkin Seeds)
- 1 Yellow Onion (diced)
- 6 cloves
- Garlic (sliced)
- 2 tbsp. Cumin
- 1 bunch Cilantro (chopped and divided)
- 3 cups chicken stock
- 1 bottle Ale Beer
- Mexican Chocolate (shaved)
- Salt and Pepper to taste
Sautéed onion, garlic, then add all other ingredients except chocolate and let simmer 30 minutes on medium to low heat. Purée in a blender then put the Mole Sauce back into the
Filling:
- 1 cup small dice zucchini
- 1 cup small diced yellow squash
- 1/2 cup small diced yellow onion
- 1 cup cooked black beans
- 1 tbsp. minced garlic
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. New Mexico chili powder
- 1 cup shredded oaxaca cheese
- 6” inch corn tortillas
- Salt and pepper to taste
Sauté together onion, yellow squash, zucchini and garlic till vegetables are soft and onion slightly translucent. Then add spices and cook one more minute. After add all the rest of ingredients in bowl and mix! Add salt and pepper to your liking. Cool slightly then steam corn tortillas slightly, add two tbsp.’s of filling and roll place in 4” deep dish and top with sauce. Place in oven at 400 degrees till cheese is melted and sauce is hot (about 10 minutes), topped with Mole sauce and enjoy! Garnish with pico or salsa!<
Enjoy!
