Enchiladas Coloradas

(Red Enchiladas)

  • 2 cups Big Jim's Red Chile Sauce

  • 2 Tbsp. COOKING OIL


  • 1/2 lb. grated LONGHORN CHEESE

  • 1 large white or yellow ONION, finely chopped

  • 1 Tbsp. BUTTER

  • 4 EGGS

  • shredded LETTUCE


Heat Big Jim's Red Chile Sauce over low heat. While it is heating through, heat the oil in a frying pan. Using tongs, dip each tortilla in the hot oil just long enough to soften it. DO NOT FRY! Place tortillas, one at a time, on oven-proof plate, spoon on one or two tablespoons of red chile sauce, sprinkle with cheese and onion, and repeat the process with two more tortillas. Put plate in a warm oven to melt cheese and repeat the procedure until all four plates are in oven.


Melt butter in a frying pan and fry eggs the way you like them (over-easy works best for this dish). Place one egg on top of each enchilada plate. Decorate edges of plate with shredded lettuce and serve.


Serves 4


Enchiladas Verdes de Jocoque

(Green Chile, Sour Cream Enchiladas)


  • 3 cups CHICKEN BROTH

  • 3 Tbsp. FLOUR

  • 1 cup cooked CHICKEN

  • 1/2 tsp. GARLIC SALT



  • 2 cups grated, SHARP CHEDDAR CHEESE

  • 1 medium ONION, chopped

  • 2 cups SOUR CREAM


Combine 1 cup of broth with the flour in a medium-sized saucepan. Add the remaining broth and cook on medium heat until thickened. Stir the chicken, chile, and garlic salt into a broth and set aside. Heat 1/2-inch of shortening in a heavy pan at medium-high heat. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels. Combine 1 cup cheese, onion, and sour cream in a medium-size mixing bowl.


Assemble the enchiladas by placing 1/4 cup of sauce on each dinner plate, followed by a tortilla, 1/4 cup of sauce, and 1/3 cup of sour cream mixture. Top with remaining sauce and cheese. Place in oven heated at 350 degrees for 45 minutes, or until cheese melts.

Serves 3

Please reload





4474 Rio Grande Blvd NW, Los Ranchos, NM 87104

©2017 by Big Jim Farms. Proudly created with Wix.com