Enchiladas Rojas Recipes

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Enchiladas Rojas Recipe image

Enchiladas Rojas is one of those dishes that are cooked differently in every home. Each cook has his/her own recipe, so this is my own version based on my mom's way of cooking them. In my hometown, it is common to have enchiladas for breakfast or brunch.

Provided by Mely Martínez

Categories     Antojitos     Main Course

Time 35m

Number Of Ingredients 12

4 guajillo peppers (seeds removed.)
4 ancho peppers (seeds removed.)
2 garlic cloves chopped
1/4 teaspoon Mexican oregano
Salt and pepper to taste
12 corn tortillas
2 cups of shredded beef (pork or chicken (optional))
1 1/2 cup of fresh cheese crumble
1/2 cup of white onion finely chopped
1/3 cup of vegetable oil
2 cups of pre-cooked diced potatoes and 2 cups of pre-cook diced carrots.
Finely shredded lettuce or cabbage and radishes


  • Let's start first with the enchilada sauce. Slightly roast the peppers in a hot griddle, pressing them flat with the help of a spatula. Make sure NOT to burn them. This step takes a few seconds on each side of the peppers.
  • Once roasted, place them in a saucepan with water and turn the heat to medium and simmer for about 15 minutes or when they look soft.
  • Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft.
  • After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add 1/2 cup of clean water and blend until you have a smooth sauce. If necessary, strain the sauce into a large bowl using a fine strainer. Season with the oregano, salt, and pepper, and set aside.
  • Preheat your oven to 350 degrees, just to keep the red enchiladas warm while you finish assembling them. Add the 2 tablespoons of vegetable oil in a large skillet over medium heat. Add oil little by little as needed. To much oil will get a soggy tortilla.
  • Dip the tortilla into the enchilada sauce to lightly coat each side.
  • Place it in the Frying Comal-pan or skillet and briefly fry a few seconds on both sides. Add more vegetable oil to the skillet as needed. Place fried tortillas in a dish while you make the rest of the tortillas to keep warm in the oven.
  • To assemble the red enchiladas, first, place the filling in the center of the tortilla and fold it. Sometimes I place a meat filling into the center of the tortilla and then roll it, like in the pictures above.
  • Sprinkle the enchiladas with the cheese and onion. Add the garnish of your choice and enjoy!
  • If you decide to add the potatoes and carrots as a garnish: Peel potatoes and carrots, cut into cubes and boil until almost tender but still firm. Then drain and cool.
  • Use the same frying pan where you fried the red enchiladas to lightly fry the potatoes, adding a little more oil. The potatoes and carrots will be coated with some of the sauce sticking to the frying pan. Season with salt and garnish with cheese.

Nutrition Facts : ServingSize 2 Enchiladas, Calories 399 kcal, Carbohydrate 43 g, Protein 11 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 21 mg, Sodium 276 mg, Fiber 10 g, Sugar 12 g


Enchiladas Rojas, Red Chile Enchiladas image

Don't get all hung up on the exact array of dried red chiles here. The weight is more important, and even that doesn't have to be exact. And as with all enchiladas, any meat will work here, or if you are a vegetarian, mushrooms are a good choice.

Provided by Hank Shaw

Categories     Main Course

Time 1h30m

Number Of Ingredients 16

½ pound dried red chiles ((New Mexican, ancho, guajillo, etc))
3 tablespoons lard or cooking oil
1 large white onion, (cut in quarters)
4 garlic cloves, (whole and unpeeled)
2 teaspoons cumin
2 teaspoons oregano, (Mexican if possible)
1 quart stock, (preferably homemade)
Salt, (smoked salt if you have it)
Black pepper to taste
1 pound diced meat
Salt, (smoked salt if you have it)
About 1/2 cup red chile sauce ((see above))
2 tablespoons chopped fresh sage
12 ounces shredded Monterey Jack and/or cheddar cheese ((5 ounces for the filling, the rest as topping))
1 cup minced white onion
Fifteen 6-inch tortillas


  • Prep the chile sauce. Start by taking the stems off and opening the chiles to shake out the seeds. Flatten them as best you can. Heat a cast iron skillet or better yet, a Mexican comal over high heat. When it is blazing hot, toast the chiles. Press them down with a spatula for just a couple seconds: When they blister, flip them and do the other side. Remove to a bowl.
  • When all the chiles have been toasted, char the quartered onion and the garlic cloves on the comal or skillet. You want some blackening. The garlic cloves will blacken first, so watch them.
  • Now that you have everything smoky and charred, tear the chiles in pieces. Chop the onion. Peel the garlic. Heat the lard or vegetable oil in a pot over medium-high heat. Add the chiles, onions and garlic and saute for a minute or two. Pour in the stock, add the cumin and oregano and bring to a simmer. Add salt to taste and simmer gently until the chiles are soft, about 20 minutes.
  • Puree the sauce in a blender. This sauce can be made up to a week in advance and stored in the fridge.
  • Make the filling. Cut the meat into pieces about the size of your fingernail. Salt well. Mix with about 1/4 cup of the red chile sauce, the chopped sage as well as about 5 ounces of cheese and the minced white onion.
  • Prep the tortillas. Heat the tortillas on a comal or other heavy skillet until they blacken a little. Then put them in a tortilla warmer, or stack on a plate and put a bowl over them. Let them steam a few minutes before building the enchiladas.
  • Build the enchiladas. Pour a little red chile sauce into a casserole dish. Dip a tortilla in the red chile sauce briefly and shake off the excess. Fill a tortilla with a little of the filling and roll it up. Place seam-side down on the casserole. Repeat until you're done. You should get about 15 tortillas.
  • Pour more red chile sauce over the enchiladas and top with lots of the shredded cheese. Bake at 350°F for 25 minutes and serve.

Nutrition Facts : Calories 414 kcal, Carbohydrate 27 g, Protein 29 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 78 mg, Sodium 337 mg, Fiber 9 g, Sugar 14 g, ServingSize 1 serving


Enchiladas Rojas Mexicana (Chicken) image

This is my sister-in-law's recipe for wonderful chicken enchiladas with red sauce. We use Recipe #197786 for the enchilada sauce. I believe the salsa really makes the dish. It takes some time, but is well worth it. If you're in a hurry, you can start with left over chicken, or rotisserie chicken.

Provided by PanNan

Categories     Whole Chicken

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 roasting chicken
1/2 onion
4 garlic cloves
1 tablespoon salt
15 white corn tortillas
3 tablespoons olive oil (separated)
1 white onion, chopped
1 bunch fresh cilantro, chopped
2 cups shredded monterey jack cheese
4 cups salsa (I use the Salsa Roja Mexicana #197786) or 4 cups enchilada sauce


  • Boil the whole chicken with 1/2 onion, garlic cloves and salt in water to cover for one hour over medium heat. Let cool enough to handle. Remove chicken meat from bone and shred. (Can use left over chicken meat, or a rotisserie chicken if desired.).
  • Chop the white onion and set aside. Chop the cilantro and set aside.
  • Heat a little olive oil in a skillet, and quickly fry the tortillas, one at a time, until soft and pliable. You will need to add a little olive oil from time to time. Drain the tortillas on paper towels.
  • Heat the salsa. One at a time, dip the soft tortilla in the salsa and place it in the baking pan (a 13x9 baking pan works well). Place a heaping spoonful each of shredded chicken and cheese in the middle of the tortilla. Add a little chopped onion and cilantro. Fold or roll the tortilla and move it to the side of the pan. Repeat with the remaining tortillas until the pan is full. Top with the remaining salsa, sprinkle with remaining cheese, cilantro and onion.
  • Bake at 350ºF until the cheese has melted and the sauce is bubbly.

Nutrition Facts : Calories 470.9, Fat 27.6, SaturatedFat 10.6, Cholesterol 69.2, Sodium 2459.1, Carbohydrate 35.7, Fiber 6.4, Sugar 7.1, Protein 23.5


Enchiladas Rojas image

The finish on these enchiladas is more authentic than their melted-cheese-topped brethren -- crumbled queso fresco, diced white onion, and pickled jalapeno slices finish off this earthy, fragrantly spiced dish.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 1h15m

Yield Makes 12

Number Of Ingredients 14

3 ancho chiles (about 2 ounces total)
1/8 teaspoon ground cinnamon
1 whole clove, crushed
1/8 teaspoon dried oregano, preferably Mexican
2 teaspoons fresh thyme leaves
3 black peppercorns, crushed
1 tablespoon sesame seeds, toasted
1/4 cup unsalted roasted peanuts
1/2 cup diced white onion, plus more for serving
1/4 cup plus 2 tablespoons safflower oil
Coarse salt
12 corn tortillas (6-inch)
1 recipe Carnitas for Enchiladas Rojas, kept warm
Crumbled queso fresco, sliced pickled jalapeno, and fresh cilantro leaves, for serving


  • Toast chiles in a dry medium skillet over medium-high until fragrant and blistered, 1 to 2 minutes a side. Wipe skillet clean. Remove and discard chile stems and seeds; transfer chiles to a bowl. Cover with 3 cups hot water and let soak 15 minutes. Remove chiles, reserving liquid.
  • Blend chiles, cinnamon, clove, oregano, thyme, peppercorns, sesame seeds, peanuts, onion, and 1 1/2 cups reserved liquid until smooth. Heat 2 tablespoons oil in skillet over medium-high. Add sauce and cook, stirring constantly, until thickened, 5 minutes. Add 1 cup reserved liquid; bring to a boil. Season with salt; keep warm.
  • Heat 1 tablespoon oil in another skillet over medium. Gently fry tortillas one at a time, using 1 tablespoon oil for every 3 tortillas, until pliable, about 30 seconds a side. Remove each with tongs, letting oil drip back into skillet, and dip into sauce, turning to fully coat. Transfer to a plate.
  • Place a heaping 1/4 cup carnitas in center of a tortilla. Roll tightly and place, seam-side down, in a 9-by-13-inch baking dish. Repeat with remaining tortillas, arranging them in dish in 2 rows. Pour remaining sauce over enchiladas. Top with queso fresco, onion, jalapeno, and cilantro; serve.


Enchiladas Rojas image

Make and share this Enchiladas Rojas recipe from Food.com.

Provided by Queen Dana

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

5 medium dried ancho chiles (2 1/2 oz total)
2 garlic cloves, peeled and roughly chpped
1/2 cup other dry grating cheese such as romano cheese or 1/2 cup parmesan cheese
1 small white onion, thinly sliced
2 cups shredded cooked chicken (optional)
12 corn tortillas
1/3 cup vegetable oil or 1/3 cup rich-tasting pork fat
4 cups sliced romaine lettuce (1/4-inch)
1 1/2 tablespoons vinegar (cider vinegar works nicely)


  • THE SAUCE: Heat a dry skillet or griddle over medium. Tear the chiles into flat pieces, then toast them a few at a time: Use a metal spatula to press the chile pieces flat against the hot surface, skin side up, until they are aromatic and have lightened in color underneath, about 10 seconds. (If heat is right, you'll have a slight crackle when you press them down, but you shouldn't see more than the slightest wisp of smoke.) Place in a bowl, cover with about 3 cups very hot tap water, lay a small plate on the chiles to keep them submerged and soak for 20 minutes.
  • Use a pair of tongs to transfer the rehydrated chiles to a food processor or blender. Measure 1 1/2 cups of the soaking liquid and add it to the chiles along with the garlic. Blend to a smooth puree, then push through a medium-mesh strainer into a pie plate. The consistency should be like that of canned tomato sauce. Taste (the sauce will be a little rough on the tongue at this point) and season highly with salt, usually about 1/2 teaspoon.
  • OTHER PRELIMINARIES: Set out the grated cheese and sliced onion. If using the optional chicken, warm it in a microwave or in a small skillet over medium-low heat (for stove-top heating, you'll want to dribble in a little water to keep it from sticking).
  • FINISHING THE ENCHILADAS: Heat the oven to 350°F Place the sauce and tortillas near the stove, with a baking sheet beside them. Set a small (8-inch) skillet (preferable nonstick) over medium heat and add 1 tablespoon of the oil or lard. When the oil is hot, dip both sides of a tortilla into the sauce, then lay it in the oil. Let is sear and sizzle for about 20 seconds, then use a small spatula to flip it over. Sear the other side for about 20 seconds. Transfer to the baking sheet, folding it occasionally and then heating another tablespoon of oil or lard to fry a new batch. Arrange the fried, folded tortillas in groups of three, overlapping them. Pop them into the oven to heat through, about 5 minutes.
  • While the enchiladas are heating, in a small bowl, toss the lettuce with the vinegar and a good sprinkling of salt.
  • Divide the warm enchiladas among four dinner plates and sprinkle liberally with the grated cheese. Top with the sliced onion, chicken (if you are using it) and a generous portion of the dressed romaine. These wait for no one.


Chicken Enchiladas Rojas with Oregano Guacamole and Crema image

Thanks to the toasted dried chiles and spices, these enchiladas are incredibly flavorful. With the addition of avocado as a twist, the lime crema is the perfect palate cooler. The guacamole welcomes Mexican oregano instead of the usual cilantro and is so tasty, it may become a permanent substitution--not to mention a great alternative for individuals sensitive to cilantro.

Provided by Carla Hall

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 31

3 tablespoons olive oil, plus more for drizzling
1 pound boneless, skinless chicken thighs
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 onion, sliced
1 red bell pepper, sliced into thin strips
4 dried ancho chiles, rinsed
1 onion, cut into a large dice
3 cloves garlic, sliced
One 14.5-ounce can fire-roasted diced tomatoes
1 tablespoon apple cider vinegar
2 teaspoons ground cumin
1 teaspoon dried oregano
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon sugar
2 tablespoons olive oil
Eight 6-inch corn tortillas, warmed until pliable
1 cup shredded Mexican 4-cheese blend
Cilantro leaves, for garnish
1 scallion green, thinly sliced, for garnish
Oregano Guacamole, recipe follows, for serving
Crema, recipe follows, for serving
3 ripe avocados, pitted, peeled and diced
3 scallions, thinly sliced
2 fresh oregano sprigs, chopped
2 limes, juiced
Kosher salt and freshly ground black pepper
1 cup sour cream
1/2 avocado, smashed
1 teaspoon kosher salt
1/2 teaspoon fresh lime zest


  • For the filling: Preheat the oven to 400 degrees F.
  • Heat 2 tablespoons olive oil in a large, high-sided saute pan. Drizzle the chicken with olive oil and sprinkle with salt and pepper. Add the chicken to the pan and sear on both sides until golden brown, 5 to 7 minutes. Transfer the chicken to a sheet tray and place into the oven. Bake until a thermometer inserted into the center of a chicken thigh registers 165 degrees F, about 10 minutes. Rest the chicken for 10 minutes. Shred the chicken with two forks and set aside.
  • For the chile sauce: In a medium saucepan, heat the chiles over medium heat, turning, until toasted and fragrant, 2 minutes. Remove from the pan and discard the stems and the seeds. Set aside the pan for later. Add the toasted chiles, onion, garlic, canned tomatoes, vinegar, cumin, oregano, salt, sugar and 1 cup water to a blender. Puree until smooth, then pour through a fine-mesh strainer.
  • Add 2 tablespoons olive oil to the saucepan and heat over medium heat. Add the strained chile sauce and cook, stirring occasionally, until the flavors have melded and the sauce has slightly reduced, 20 minutes.
  • Meanwhile, finish the filling: Heat the remaining 1 tablespoon olive oil in a large skillet. Add the onions and peppers and cook, stirring occasionally, until the vegetables are soft, 5 minutes. Add the shredded chicken and 1/2 cup of the chile sauce and stir to combine. Set aside.
  • To assemble: In a medium skillet, heat 1/4 inch olive oil over medium heat until shimmering. Using tongs, dip a tortilla in the hot oil and cook over medium heat, turning once, until pliable, about 10 seconds. Transfer the tortilla to a large plate. Repeat with the remaining tortillas. Spread a thin layer of chile sauce in the bottom of a shallow baking dish. Dip each fried tortilla into the chile sauce, flipping to cover both sides. Repeat with the remaining fried tortillas.
  • Fill each dipped tortilla with 1/3 cup of the chicken mixture and roll it up. Place the roll into the baking dish, seam-side down. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce all over the enchiladas and top with the cheese. Transfer to the oven and bake until the sauce bubbles and the cheese melts, 10 minutes. Garnish with cilantro leaves and scallion greens. Serve with Oregano Guacamole and Crema.
  • Place the avocado, scallions, oregano, lime juice and some salt and pepper in a bowl and mash together with a fork or potato masher to desired consistency.
  • Whisk together the sour cream, avocado, salt and lime zest in a small bowl until well combined.


Pork Enchiladas Rojas image

If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.

Provided by Rick Martinez

Categories     Dinner     Pork     Tortillas     Cheese     Avocado     Chile     Bon Appétit     Wheat/Gluten-Free     Winter     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 26

For the red sauce and filling:
1 teaspoon coriander seeds
2 tablespoons cumin seeds
14 guajillo chiles, seeds removed
4 ancho chiles, seeds removed
3 morita chiles
4 cups homemade chicken stock or low-sodium chicken broth
8 cloves garlic, peeled
2 tablespoons tomato paste
1 teaspoon crushed Mexican or Italian oregano
1 tablespoon vegetable oil
1 pound boneless pork shoulder (Boston butt), fat trimmed
Kosher salt
2 bay leaves
For the assembly:
1 cup vegetable oil
8 (6-inch) white corn tortillas
10 ounces queso fresco, crumbled, plus more for serving
1 avocado
2 tablespoons sour cream
1 tablespoon fresh lime juice
Kosher salt
1/2 onion, sliced into thin rings
Lime wedges, (for serving)
Special Equipment
A spice mill or mortar and pestle


  • For the sauce and filling:
  • Toast coriander seeds in a small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds of cooking, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
  • Bring guajillo, ancho, and morita chiles and stock to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.
  • Transfer chile mixture to a blender and add toasted spices, garlic, tomato paste, and oregano and purée until smooth, about 2 minutes.
  • Preheat oven to 250°F. Heat oil in a medium heavy pot over medium-high. Season pork with salt and cook, turning occasionally, until browned on all sides, 10-12 minutes. Pour off excess oil and add chile purée and bay leaves. Bring to a boil, cover, and transfer to oven. Braise pork until meat is very tender and shreds easily, 1 1/2-2 hours; season with salt.
  • Skim excess fat from chile sauce; discard bay leaves. Transfer pork to a large bowl. Let cool slightly, then shred with 2 forks. Mix 1/2 cup chile sauce into pork; season with salt. Set remaining sauce aside.
  • For the assembly:
  • Preheat oven to 425°F. Heat oil in a medium skillet over medium-high until it bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Transfer to paper towels to drain.
  • Dip both sides of each tortilla in chile sauce just to coat, then transfer to a rimmed baking sheet. Spread 1 cup sauce down the length of a 13x9" baking dish. Spoon 1/4 cup pork mixture across the center of a tortilla and fold one side over filling, then continue to roll up tortilla. Place seam side down in prepared baking dish. Repeat with more sauce and remaining tortillas (enchiladas should be nestled right up against each other in pan). Top with cheese and remaining sauce. Bake until sauce is bubbling and cheese is beginning to brown, 15-20 minutes. Let sit 10 minutes.
  • Meanwhile, purée avocado, sour cream, lime juice, and 1/4 cup water in a food processor, adding more water to thin as needed, until smooth and creamy; season with salt.
  • Top enchiladas with onion slices and drizzle with avocado cream. Serve with lime wedges for squeezing over.
  • Do Ahead
  • Pork can be braised 3 days ahead. Let cool in chile sauce (do not shred); cover and chill.

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From chilipeppermadness.com

2021-07-21 While other enchiladas rojas recipes might use a pan to char any ingredients, this recipe takes it up a notch by roasting them. The end result is a sauce with hints of caramelization, and minimal clean up. Rather than using dehydrated peppers, …
From eatwineblog.com

For the enchiladas: Line baking sheet or platter with paper towels. In a small skillet, heat 1 cup of oil until shimmery and hot but not smoking. Lightly fry the tortillas one at a time just until softened, 5 to 10 seconds per side. Transfer to the paper towel-lined pan to …
From rachaelrayshow.com

2022-03-31 Enchiladas consist of the corn tortilla being smothered in sauce. Therefore they need to be prepped with some oil and a light frying to build a barrier. Otherwise they will just disintegrate in the sauce. Heat a non stick skillet over medium heat, add a little oil and lightly fry them for about 20 seconds on each side.
From thaicaliente.com

2021-11-08 Chop it into smaller pieces ( optional) and set aside. Boil or roast the tomatoes and onions. Step 3: seed the chiles and toast them in a dry skillet on each side. Rehydrate them in a pot of boiled water until they turn soft and pliable. Step 4: simmer the tomatoes and onions together in another pot until softened.
From brokebankvegan.com

Cooked enchiladas can be frozen in individual portions for a quick lunch! Try doubling (or tripling) the red sauce in the recipe and freeze for future use. In place of the sauce ingredients you can use a 14-15 ounce can of premade red enchilada sauce. These enchiladas are delicious made vegetarian by using a meat substitute, whole pinto or black beans, cheese and onion, roasted …
From townandcountrymarkets.com

2020-06-15 Rinse them in water. Place the chilies in a bowl and cover them with water or chicken stock to soak and rehydrate for at least half an hour. Place the reconstituted chilies mixture, garlic cloves, peppercorns, pinch of cumin and oregano in a blender and process until creamy. Add more water if too thick. In a medium stock pot, heat 1 tablespoon ...
From cejavineyards.com

Step 1. Remove seeds from the chiles. Step 2. In a small pot, bring the chiles and broth to a boil over medium-high heat. Step 3. Transfer to a blender. Add garlic cloves, onion, black pepper, cinnamon stick, and salt. Step 4. Blend all ingredients until pureed and set aside.
From veganmexicanfood.com

2020-12-05 Instructions. Place chicken in the crockpot on low for 4 hours with green salsa, chipotles in adobo and yellow onion. Once cooked, remove from the slow cooker and shred with two forks. Preheat oven to 350F. Pour ½ cup red enchilada sauce, lengthwise, in a …
From sliceofjess.com

2016-04-28 To poach chicken: Place the chicken in a saucepan with the onion, garlic and salt and add water to cover. Bring to a boil over high heat, reduce heat to low, cover and simmer until the chicken is cooked through, about 25 minutes.
From pamelasalzman.com

2019-04-21 Recipe for Enchiladas Rojas. 1. Devein and de-seed 6 Guajillo chiles. Place them in boiling water, turn off the heat and let them re-hydrate for 20 minutes. 2. Drain the chiles, discard the water, and place them in a blender with 2 cups of water. Blend until you have a completely smooth, velvety purée. Drain through a fine mesh sieve to make ...
From adanmedrano.com

Continue to cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and the beef is cooked through. Turn off the heat. Carefully drain off and discard any excess oil. 4 Make the filling & assemble the enchiladas. Transfer the cooked beef and peppers to the pot of cooked rice.
From blueapron.com

2022-03-07 For Enchiladas 12 Authentic Corn Tortillas. Vegetable or Canola Oil. 1 lb Chicken Breast boneless, skinless. 2 tsp Cumin. 2 tsp Chili Powder. 1 Onion sliced thin. 2 Cubanelle Peppers sliced. 1 Ear of Corn kernels removed from cob or 1 cup frozen corn. 2 cloves Garlic minced. 1 can Whole Green Chiles seeded and sliced
From proven-recipes.com

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