---- REMOVE SAUCE FILTERChili Colorado Sauce Red Enchilada Sauce Green Enchilada Sauce Chili Verde Sauce Filter By ProteinChicken Beef Pork Veggie

Chili Colorado Sauce Recipes

Ingredients​

• 3 Tablespoons cooking oil
• 1 Medium yellow onion, diced
• 4 large, uncooked, boneless, skinless, chicken breasts, diced into bite sized cubes (use pre-cooked chicken for a meal in minutes)
• 2- 15 ounce cans whole, black beans, undrained
• 2-12 oz jar Amalia's Cocina Chili Colorado Sauce
• 1-32 ounce box chicken broth
• Shredded Mexican blend cheese
• Tortilla chips, crushed
• 1 Avocado (optional)
• Cilantro (optional)
• Lemon slices (optional)

Directions
On medium heat add 3 tablespoons cooking oil to large (at least 6 quarts) stock pot. Add diced onions and sauté three minutes or until slightly translucent. Add diced chicken to the pot. Stirring occasionally, sauté chicken until cooked through, about 7 minutes. Add 2 cans of black beans , chicken broth and Amalia’s Cocina Chili Colorado Sauce, stir well. Bring back up to boil and reduce heat to medium- low. Cover and let simmer, stirring occasionally, about 15-20 minutes. Pour soup into bowls, sprinkle each bowl with cheese and top with ¼ cup crushed tortilla chips. Serve immediately. You may also add a few slices of avocado, some chopped cilantro and a squirt of lemon juice to add a fresh burst of flavor to your soup!

Ingredients​

• 1 pound lean ground beef
• 1 small onion, diced
• 1 pound Penne Pasta
• 1 cup frozen corn
• 1 (15 oz) can whole, black beans, drained
• 1 cup sour cream
• 2 cups shredded Mexican blend cheese
• 2-12 oz jars Amalia's Cocina Chili Colorado Sauce

Directions
Heat oven to 350 degrees. Grease a 13'x9' casserole dish. Brown beef in non stick skillet over medium heat, stirring ocassionally, until cooked through (approximately 7 mins.), drain. Add onion to meat and cook an additional 1 minute. Set aside. In large pot cook pasta according to package instructions. Drain and return pasta to pot. Stir in beef with onions, corn, beans, 1-1/2 cups of cheese, sour cream and Chili Colorado sauce. Mix well. Pour entire mixture into casserole dish and sprinkle with remaining cheese. Cover with foil and bake 30-35 minutes until hot and bubbly. Serve immediately.

Ingredients

• 4 tablespoons olive oil
• 4 large red potatoes, diced small
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped scallions (green onions)
• 1 jalapeno, finely chopped
• 1 teaspoon salt, divided
• 1 teaspoon garlic powder
• 6 large eggs
• 3 tablespoons heavy cream
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh cilantro leaves
• 1/2 cup grated Mexican blend cheese
• 1 cup Chili Colorado meat (See Chili Colorado Recipe)
• 1/2 cup Amalia's Cocina Chili Colorado sauce
• 4 (10-inch) flour tortillas, gently warmed and kept covered until ready to use
• 1/2 cup sour cream
• 1/2 cup salsa fresca (recipe on website)

Directions
Set a nonstick, 10-inch saute pan over medium-high heat. Add 2 tablespoons olive oil to the pan and once hot, add the potatoes. Cook until browned on all sides and fork tender. Add onion and jalapeno to the pan. Cook the vegetables, stirring often, until the vegetables are softened, about 5-8 minutes. Season with 1/2 teaspoon of the salt and garlic powder. Add cooked meat and chili colorado sauce, stir until meat is heated through. Turn heat to medium.

While you are making the above mixture, in a bowl, add eggs, cream and remainder of salt and black pepper. Whisk well until eggs are frothy. Add eggs to pan, allowing eggs to set on bottom before stirring mixture together. Stir mixture until eggs are set, turn off heat and sprinkle with cilantro and grated cheese fold mixture over itself to allow cheese to melt.

Divide the mixture between the tortillas, add a dallop of sour cream and salsa fresca. Fold the left and right side of the tortilla over the center portion and then roll the bottom edge up towards the top. Continue with the 3 remaining tortillas and serve while warm.

Yes, you will need a platter if you plan on keeping your floor clean. Make this simple dish for the big game, for an appetizer party, or just eat it for dinner. There will be enough!

Ingredients

• 1 bag corn tortilla chips
• 3 cups Mexican blend cheese, divided
• 3 cups Chili Colorado meat (See Chili Colorado recipe)
• 1 cup Amalia's Cocina Chili Colorado Sauce
• 1/2 cup pickled jalapeno rings, drained
• 1/2 cup diced scallions
• 1/2 cup sour cream
• 1/2 cup guacamole

Directions
On oven proof platter, arrange bag of corn tortilla chips. Sprinkle with 1-1/2 cups cheese. Spread meat over cheese and add the remainder of the cheese on top. Drizzle sauce all over cheese. Bake at 350 degrees for 15-20 minutes or just until cheese is melted.

Quickly remove from over, garnish with remaining ingredients and serve HOT.