BEEF/PORK RECIPES/CHICKEN ENTREES
WITH COMIDA MEXICANA VIVA VERDE SAUCE

CHICKEN ENCHILADAS
2 cups cooked, shredded chicken
12 corn tortillas
1 1/2 cups shredded Mexican Ranchero style cheese (can substitute Monterey Jack cheese)
Vegetable oil (to cover tortillas)
Green tops of 2 scallions, thinly sliced
1 jar Comida Mexicana Viva Verde sauce

In mixing bowl, combine chicken, 1 cup of cheese, and about 1/3 jar of Comida Mexicana Viva Verde sauce. In a frying pan, heat oil until hot and then lower temperature as needed to keep oil hot but not smoking. Pour just enough sauce into 9" x 13" baking dish to cover bottom. Soften tortillas very quickly one at a time in oil, drain well, and then place in baking dish. Fill tortilla center with chicken mixture and roll. Repeat with remaining ingredients. Pour the rest of sauce over the enchiladas and top with remaining 1/2 Cup cheese and scallions. Bake in preheated 350 F oven for 15--20 minutes, or until bubbly.

* Sour cream may be added along with cheese to the filling and topping if desired.

PORK VERDE
2 lbs. uncooked well-trimmed, boneless pork, such as loin or boneless chops
1 jar Comida Mexicana Viva Verde sauce
2 tsp. olive oil

Cut pork in 1/2 inch cubes. Brown in olive oil. Add Comida Mexicana Viva Verde sauce. Simmer 1 hour. * A delicious broth will surround the pork. It may be eaten as a stew with tortillas, or some of the broth may be removed to cook with rice to serve with the meat.

Or, 2 cups cubed raw potatoes or 1 cup uncooked rice may be added to the pork for the last 25 minutes of simmering. Add a little water if needed.

Garnish with avocado, cilantro, cheese and/or sour cream.

* Try chicken instead of pork in Pork Verde recipe.

GREEN CHILE STEW 1st Place Scovie Award
1 lb. pork loin
1 jar Comida Mexicana Viva Verde sauce
2 medium red potatoes

Place the pork and Comida Mexicana Viva Verde sauce in a pan, cover and simmer until pork is partially tender (35 minutes). Remove pan from heat, take meat from pan and cut into 1" cubes; peel potatoes and cut into 1" cubes. Return meat to pan and add potatoes--cover and place back on heat. Simmer until potatoes are cooked (25 minutes).

Try chicken instead of pork for Green Chile Chicken Stew.

CHICKEN FETTUCCINE VERDE
1 1/2 lb. uncooked boneless, skinless chicken
8 oz. white mushrooms, chopped
6 oz. baby Portabella mushrooms, chopped
1 jar Comida Mexicana Viva Verde sauce
1 tsp. Tarragon leaves
2 tsp. olive oil
Salt & pepper
Cooked fettuccine, plain or spinach

Cut chicken in 1/2 inch cubes and in a large frying pan saute in olive oil until lightly browned (chicken will not be thoroughly cooked yet). Sprinkle lightly with salt and pepper to taste. Remove chicken from pan with slotted spoon, leaving juices in pan. In same pan, saute mushrooms, lightly salted, until tender. Return chicken to pan with mushrooms. Add tarragon and Comida Mexicana Viva Verde sauce. Simmer 30 minutes. Serve over fettuccine.

* Make a vegetarian Fettuccine Verde by substituting eggplant cubes and/or zucchini and summer squashes for the chicken.

VEGETARIAN ENTREES
WITH COMIDA MEXICANA VIVA VERDE SAUCE

ENSALADA VERDE
In a 9" x 13" baking dish, layer the following ingredients in order:
1-16 oz. can fat-free refried beans
2 avocados, chopped and tossed with juice of 1/2 lime
Salt & pepper to taste
1 cup Comida Mexicana Viva Verde sauce mixed with 1Ú2 cup sour cream
1 1/2 cups chopped tomatoes
1 1/2 cups shredded lettuce 2 scallions, green tops only, sliced into thin rings
2 cups shredded Colby Jack OR 1 cup Colby or medium Cheddar cheese plus 1 cup Monterey Jack

Serve with tortilla chips.

FETTUCCINE VERDE
6 oz. portobello mushrooms, sliced
8 oz. white mushrooms, sliced
2 small zucchini, sliced
2 tsp olive oil
4 cups fresh spinach leaves, rinsed and chopped
up to 1/2 tsp salt
1 jar Comida Mexicana Viva Verde sauce
1 tsp. tarragon leaves
1 box fettuccine, cooked
freshly grated Parmesan cheese (optional)

Saute mushrooms and zucchini in olive oil 5 to 7 minutes. Add spinach, sprinkle with salt to taste, cover and lower heat to simmer approximately 4 minutes, until spinach begins to wilt. Stir in Comida Mexicana Viva Verde sauce and tarragon. Cover and simmer approximately 20 minutes, until mushrooms and zucchini are done.

Serve over fettuccine. If desired, garnish with Parmesan.

MUSHROOM QUESADILLAS
2 tbsp. oil
1/2 lb. Portobello mushrooms, minced
1/2 small onion, minced
salt and pepper
8 (10") tortillas
1 1/2 cups Jarlsberg cheese, grated
3/4 -1 cup Comida Mexicana Viva Verde sauce

Heat the oil in a skillet and cook the mushrooms and onions until the liquid evaporates. Season with salt and pepper to taste. For each quesadilla, spread a little of the onion/mushroom mixture on one side of a tortilla. Sprinkle with cheese, add 2-3 tbsp. Comida Mexicana Viva Verde sauce and fold in half. Cook on a greased griddle until browned. Cut into wedges and top with Comida Mexicana Viva Verde sauce and guacamole.

OTHER RECIPE IDEAS

* Make great guacamole using 1 large avocado mashed with 2 tablespoons Comida Mexicana Viva Verde sauce. It will stay green longer!

* Vegetarian Enchiladas Verdes may be made by substituting guacamole for the chicken in the filling.

* To save time, Enchiladas may be made as a casserole without dipping tortillas in oil. Place just enough Comida Mexicana Viva Verde or Ranchero Red sauce in a 9" X 13" baking dish to cover bottom of dish, then place a layer of tortillas in dish, followed by a layer of filling, then more sauce and some cheese. Repeat another layer of tortillas, filling, sauce and cheese, and top the casserole with tortillas, sauce and cheese. Bake at 350 degrees F for 30 minutes, or until bubbly.

* To make an easy and interesting dough for tamale pie: drain 2--29 oz. cans of hominy, then grind thoroughly in a food processor with 1 3/4 cups broth or the liquid from the hominy can, or part broth and part Comida Mexicana Ranchero Red sauce. It will be necessary to do the grinding in several batches. If desired, add 1 cup cheddar cheese and 1/2 cup sliced green scallion tops.

* Poach fish in Comida Mexicana Viva Verde sauce.

* Make spicy rice by substituting Comida Mexicana Ranchero Red or Viva Verde sauce for 1/2 the rice-cooking liquid.

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