We invite you to try these delicious recipes submitted by other Granny Annie's Chile lovers. If you have a recipe or idea for our chile you think others would enjoy please share it with us.
This super easy recipe can be served as a side-dish or as an entrée and is a quick weekday meal.
You will need:
1.5 lbs. 100% grass fed beef
2 medium organic zucchini squash
1/4 organic medium yellow onion
1 Tbs. fresh minced garlic
2 cups organic corn
2 Tbs. Granny Annie's Medium-Hot Chile
salt and pepper to taste
Chop onions, mince garlic, and slice zucchini into small quartered slices.
In large skillet brown ground beef with onions, garlic, and Granny Annie's chile. When beef is almost cooked add corn and zucchini, salt and pepper to taste. Continue to cook over medium heat until zucchini is soft. Serve with warm, buttered tortillas.
granny annie's green chile chicken enchiladas
Ingredients for the sauce:
3 tablespoons butter
3 tablespoons flour
1 clove garlic, minced
1 ½ cups chicken stock
1 ½ cups milk, room temp
1 teaspoon salt
1 cup Granny Annie’s chile
½ teaspoon oregano
For the Casserole:
2 cups shredded, cooked chicken
½ cup chicken stock
2 tablespoons flour
½ teaspoons salt
½ teaspoon ground red chile powder
2 tablespoons Granny Annie’s chile
¼ cup minced onion
24 corn tortillas 6”
1 ½ cups shredded Mexican blend cheese
Sauce: Melt butter in small saucepan. Whisk in flour and cook for about 3 minutes and add garlic. Slowly whisk in chicken stock, milk, salt, Granny Annie’s chile, and oregano. Cook for 15 minutes. It should thicken and start to bubble.
Filling: Place the chicken in a medium sauce pan with a lid. In a small bowl, combine chicken stock and flour, whisking to combine. Pour the stock and flour mixture over the chicken, stir to combine. Add salt, red chile powder, 2 tablespoons Granny Annie’s chile, and minced onion. Stir to combine. Cover and cook for 20 minutes on medium heat until bubbly -stirring often.
Assembling: In a none stick or greased 9x13 layer 8 tortillas so that they cover the bottom of the pan. Top with half of the prepared chicken mixture and sprinkle with ½ cup of cheese. Cover with ½ cup of sauce. Tope with 8 more tortillas, layer remaining chicken mixture, ½ cup of cheese and an additional ½ cup of sauce. Tope with remaining 8 tortillas and cover with remaining sauce and top with the rest of the cheese. Bake at 350 for 25 minutes, uncover to brown the top for 5 minutes. Let rest for 10 minutes before cutting into it. You may garnish with lettuce, tomatoes and a little more Granny Annie’s chile.