I can’t really take credit for this one, but it’s one of my faves. It’s courtesy of the New Mexico Department of Agriculture.

Ingredients

• 4 chicken breasts, cooked and shredded
• 2 cups of roasted, peeled and chopped green chile (Hatch peppers recommended)
• 1 – 26oz. can cream of chicken soup
• Milk (use cream of chicken soup can)
• 2 cups shredded cheddar cheese
• 1/4 cup chopped onion
• 10-15 corn tortillas (torn into quarters)

ADDENDUM: If you want to make this richer, you can half the milk in the ingredients above and put sour cream in for the other half.

Spices

To taste…

• salt
• pepper
• garlic powder

Instructions

Preheat oven to 350 degrees. Combine chicken, cream of chicken soup, milk, chiles, onions, and spices in a Dutch oven. Bring to a boil and stir. Remove from heat.

In a 9″x13″ glass pan, layer corn tortillas, chicken sauce and cheese. Cover with foil and bake for about 20 minutes. Uncover and bake an additional 20 minutes, or until casserole begins to pull away from the side of the pan.

I’m a Southern gal born and bred so greens are a favored dish around my home. I have to moderate my intake because a history of kidney stones, but otherwise, there’s nothing I like more in the summer months than a bowl of greens and cornbread.

For years, I made just turnip greens, but anyone who’s had them can tell you, that they’re a little on the bitter side and something of an acquired taste. My grandmother’s never tasted like the ones I made and I couldn’t figure out why so I asked her. She let me in on her secret: she uses turnip, mustard and collard greens together.

Green connoisseurs will tell you that where turnip greens are bitter, mustard have a bit of a bite and collards are, well, sweeter. Over the years, I’ve pretty much come to love the collards best and it’s all I really cook any more.

Of course, there’s more to it than just the greens, so here’s my recipe for those who may be interested:

Ingredients

• One 16oz. bag of frozen, chopped collard greens (turnip or mustard will also work, or you can make a mixture of all three)
• 2-3 slices of bacon
• 1/4 cup of chopped mild-medium heat Hatch chiles (or you can deseed a jalapeno and cut it into strips, or a serrano if you want it really hot)
• Salt to taste

Instructions

In a two-quart sauce pan, cook the bacon (you don’t want it crispy), then add the greens and chiles and cover with water. Cook on medium high until greens turn a darker shade — be sure and stir occasionally and add water as necessary. Salt to taste. Serve over buttermilk cornbread.

Everybody likes tacos, right? Here’s my recipe for the traditional favorite:

Ingredients

1lb ground chuck (pork or turkey)
4-oz. can of green chiles
taco seasoning (to taste)*
Tortillas or taco shells
Cheese & taco fixings of your choice

* I make my own taco seasonings, but your favorite packet mix will probably work. My particular taco seasoning, if you wanna use the same ingredients, features chili powder, garlic powder, two kinds of fajita seasoning (one salt-free, the other mesquite-flavored), and dried cilantro.

Instructions

Brown meat in medium-sized skillet then add the green chiles. Once chiles are mixed in, add the taco seasoning and stir.

If not enough moisture to stir in seasoning well, add a little water.