Hatch Chiles Recipes

Less fatting than original But the butter adds to the flavor.
A friend likes it when I substitue chiles for fresh peas.
(Original called for whole milk or heavy cream and more butter.)

These are also Gluten free

This was very good and much easier than stuffing the cheese into the chiles, but with pretty much the same flavor of the traditional method. If you don't care for hot food, you could use plain Monterey jack cheese instead of the pepper-jack. For myself I added more pepper. You can see Linda's receipe at; www.genaw.com/lowcarb/chile_relleno_casser
ole.html

Taken from the back of the Hatch Green Chile Enchilada Sauce. Great New Mexican cooking.

Makes 8 enchiladas...double the nutritional info and have 2 of 'em and you're still being pretty good. :D

Great for tacos, enchiladas or served as a sandwich with some added BBQ Sauce.

My family loves my enchiladas. They are easy to make. If you aren't counting calories or carbs, you could use regular tortillas. Serve refried beans or caesar salad to make a complete meal.

Tucked into tortillas, with corn and black beans, or atop a bed of lettuce, this is a delicious staple at our house. Easy crowd pleaser!

This easy combo makes a great lunch or light dinner.

they are fast and easy to make and only require 3 ingredients that most of you will have in your home and they are low calorie!!

You won't believe how close these low carb peanut butter cookies are to the real thing! Creamy & full of peanut butter flavor, they'll hit the spot for your sweet-tooth cravings!

Hands-on time: 20 minutes
Time to table: 45 - 60 minutes

This is the chicken enchiladas casserole with low-fat ingredients substituted.

Taken from Southern Living Magazine

Spinach with a little kick!

A great dish for a brunch, breakfast or dinner.

A great dip to share with friends while watching your favorite games or for movie night!

This is a great slimmed down version of that wonderful full fat cheesy chicken spaghetti. Delish!!

a chicken enchilada with spinach and tomatoes and a sour cream enchilada sauce

This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away.

I threw this together from what I had in my pantry at the time. With proper planning, I'd use fat-free soup and sour cream. It is delicious as-is, but fat could certainly stand to be cut.

You can put the chicken into the slow cooker while still frozen, so prep time is virtually non-existent! A great choice to throw in before bed for lunch at work or in the morning for that night's dinner.

This recipe calls for two pounds of chicken, also because it was what I had available (three large breasts), but would make a great meal with just one pound, too.

I served this along with brown rice and black beans. Tasty!

This recipe is adapted from several others which I combined and adjusted to my own preference. It's easy to play around with ingredients, so have fun!

I got this recipe from Smitten Kitchen, and oh is it ever good, and ever easy! With only a little bit of prep work, you let the slow cooker do the rest for you!

Based on the Jalepeno Heaven dish, but different.

http://glutenfreegoddess.blogspot.com/2006
/10/sweet-potato-black-bean-enchiladas
.html

Recipe from the above link, modified to exclude cilantro, subbed in lemon juice for lime.

A deliciously light Mexican tortilla treat!