Recipes

2 Minute Microwave Quesadillas

2 Minute Microwave Quesadillas

Ingredients
  • 2 large flour tortillas
  • 1 cup shredded Mexican blend cheese
  • 3/4 cup Amalia's Cocina Red Enchilada Sauce

Directions

  1. On microwaveable plate, place 1 tortilla.
  2. Add cheese and sauce, spreading them all around the tortilla.
  3. Place second tortilla on top and microwave for 1-1/2 minutes until bubbly.
  4. Cut into triangles and serve!
Chili Colorado

Chili Colorado

Ingredients​
  • 2-12 oz jars Amalia's Cocina Chili Colorado Sauce
  • 1 Rotisserie Chicken (white or dark meat as preferred), shredded
  • Flour tortillas
Directions
Shred chicken meat, both dark and light into pot, add jars of sauce. Once meat is warmed through, approximately 5 minutes, serve with warm flour tortillas.
Chili Verde Bowl

Chili Verde Bowl

Ingredients
  • 2-12oz jars Amalia's Cocina Chili Verde Sauce
  • 4 cups prepared white rice
  • 1 Rotisserie Chicken (white or dark meat as preferred), shredded
  • 1 cup salsa
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
Directions
Prepare rice according to package, keep warm. Shred chicken meat, both dark and light into skillet, add jar of sauce. Once meat is warmed through, approximately 5 minutes, add 1 cup of rice to a bowl, top with chicken mixture, salsa, sour cream and cheese.

Makes 4 bowls
Green Mexican Gazpacho

Green Mexican Gazpacho

Ingredients​
  • 2 tablespoons cooking oil
  • 2 large zucchini
  • 1 medium onion
  • 1 large carrot shredded
  • ¼ cup fresh cilantro
  • 2-12 oz jars Amalia's Cocina Green Enchilada Sauce
  • 1 Avocado
Directions
In large skillet add oil on medium heat. Add next 3 ingredients and sauté until zucchini is soft. Transfer to a blender, add green enchilada sauce and cilantro. Blend until smooth. Transfer to bowl and refrigerate at least one hour. Serve cold topped with sliced avocado.
Green Chicken Enchiladas

Green Chicken Enchiladas

Ingredients
  • ​12 corn tortillas
  • 2 cups grated Monterey Jack Cheese
  • 2 cups roasted chicken, shredded
  • 2-12 oz jars Amalia's Cocina Green Enchilada Sauce
Directions
Take each tortilla and lay flat, sprinkle 2 Tbls each of cheese and chicken on tortilla. Roll and place in oven proof pan. Repeat with remaining tortillas. Pour sauce over all enchiladas, sprinkle with remaining cheese and bake at 350 degrees for 20 minutes or until bubbly.
Creamy Chicken Enchilada Casserole

Creamy Chicken Enchilada Casserole

Ingredients
  • 12 flour tortillas
  • 4 cups, plus ½ cup grated Monterey Jack Cheese
  • 4 cups roasted chicken, shredded
  • 2 cups softened cream cheese
  • 2-12 oz jars Amalia's Cocina Green Enchilada Sauce
Directions
In large bowl mix well, cheese, chicken, cream cheese and sauce. Spray a 9x13 oven proof pan with non stick cooking spray. Place 4 tortillas on bottom and spread mixture evenly over. Stack the next 4 tortillas and repeat until mixture is gone. Sprinkle remaining cheese on top. Bake at 350 degrees for 15 minutes or until bubbly.
Quick Chicken and White Bean Stew

Quick Chicken and White Bean Stew

Ingredients​
  • 2 tablespoons cooking oil
  • 1 medium onion
  • 1 Rotisserie Chicken, shredded, deboned
  • 2-10oz cans white beans, undrained
  • ½ cup shredded stick carrots
  • 2-12oz jars Amalia's Cocina Chili Verde Sauce
  • ½ cup cilantro, chopped fine
  • ½ cup Monterey Jack Cheese
Directions
In large pot add oil on medium high heat. Add onion and cook
until soft. Add next three ingredients and cook for 10 minutes stirring occasionally. Add sauce and bring to boil. Reduce heat to low and simmer for 20 minutes. Just before serving add cilantro and cheese. Serve with warm tortillas.
Chunky Chili Verde Stew

Chunky Chili Verde Stew

Ingredients​
  • 3 Tablespoons cooking oil
  • 4 pound pork roast, cubed
  • 1 large onion, cubed
  • 3 medium russet potatoes, cubed
  • 3 large carrots, cubed
  • 3 medium zucchini, cubed
  • 2-12 oz jars  Amalia's Cocina Chili Verde Sauce
  • 1 cup water
Directions
In large pot put oil on medium high heat. Add meat. Brown on all sides about 10 minutes. Add potatoes and cook until slightly brown. Add onions, carrots and zucchini and cook for 10 minutes. Add sauce and water and bring heat to medium low. Simmer for 2 hours or until meat is fork tender.
Spicy Chicken Tamale Soup

Spicy Chicken Tamale Soup

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!
Taco Salad

Taco Salad

Ingredients
  • 1 pound lean hamburger meat
  • 1 tbs Olive Oil
  • ¾ cup Amalia's Cocina Chili Colorado Sauce
  • 2 large Hearts of Romaine lettuce, roughly chopped
  • 1 large, ripe tomato, diced
  • ½ cup julienned carrots
  • ¼ red onion, diced
  • 1 small can Kidney beans, well drained
  • 1 cup shredded Mexican blend cheese
  • 2 cups crushed Tortilla Chips
  • Amalia's Cocina Spicy Mexican Salad Dressing1 cup
  • ½ cup sliced pickled jalapenos
Directions
On medium heat add Olive Oil to large skillet. Add meat and brown until cooked through, approximately 7-10 minutes. Drain excess fat. Add Chili Colorado Sauce and stir until combined. Turn off heat and set aside. In large bowl add lettuce, tomato, carrots, onion, Kidney beans and cheese, toss. Place desired amount of salad individual serving bowls. Top with scoop of hamburger meat, crushed Tortilla chips and desired amount of Amalia's Spicy Mexican Salad Dressing and pickled jalapenos.
Cheesy Beefy Pasta Bake

Cheesy Beefy Pasta Bake

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.
Spicy Cheese Dip

Spicy Cheese Dip

Ingredients
  • 1 Cup Amalia's Cocina Red Enchilada Sauce
  • 1- 12oz package of Velveeta Cheese
  • 1-10oz can ROTEL (diced green chilies, onions and tomatoes)
Directions
Add block of cheese to a microwave safe bowl. Pour sauce and Rotel over cheese and microwave for 1 minute. Stir and microwave in 10 second increments until melted through. Serve with chips.
Chili Colorado Burritos

Chili Colorado Burritos

Ingredients
  • 3-4 pound roast (beef or pork)
  • 2-12oz jars Amalia's Cocina Chili Colorado Sauce
  • 12 Flour Tortillas
  • 2 cups shredded Mexican blend cheese
  • 1 cup guacamole
  • 1 cup salsa
  • 1 cup sour cream
Directions
In large crock pot, add roast. Pour sauce over meat. Set on high for at least 6 hours. Once meat is done, remove from pot and shred. Warm tortillas in skillet, one at a time. Add some meat to tortilla, top with desired amount of cheese, guacamole, salsa and sour cream. Fold tortilla forward, fold each edge inward toward center and continue rolling until you have a nice tight burrito. Enjoy!
Ultimate Breakfast Burrito

Ultimate Breakfast Burrito

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.
Spicy Beef Tostadas

Spicy Beef Tostadas

Ingredients
  • 1 pound lean hamburger meat
  • 1 tbs Olive Oil
  • ¾ cup Amalia's Cocina Chili Colorado Sauce
  • 2 large Hearts of Romaine lettuce, roughly chopped
  • 1 large, ripe tomato, diced
  • ¼ red onion, diced (optional)
  • 1 cup shredded Mexican blend cheese
  • 6 Tostada Shells
  • Amalia's Cocina Spicy Mexican Salad Dressing 1 cup (see recipe on website)
  • ½ cup sliced pickled jalapenos
Directions
On medium heat add Olive Oil to a large skillet. Add meat and brown until cooked through, approximately 7-10 minutes. Drain excess fat. Add Chili Colorado Sauce and stir until combined. Turn off heat and set aside. Divide a layer of  meat, lettuce, tomato, onion, cheese, dressing and jalapenos onto each of the six shells. Serve immediately! Goes great with Amalia's Cocina Spanish rice!
Ultimate Nacho Platter

Ultimate Nacho Platter

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.
Saucy Spanish Rice

Saucy Spanish Rice

Ingredients
  • 3 tbsp olive oil
  • 1 medium onion, diced
  • 2 cups white rice
  • 1Tbs chicken boullion powder
  • 4 cups water
  • 1 -1/2 cup Amalia's Cocina Chili Colorado Sauce
Directions
In large stockpot, add oil over medium heat. Add onion and saute for 1 minute. Add rice and brown, about 7 minutes, stirring constantly. Sprinkle chicken boullion powder over rice, quickly add water to pan (be careful it will splatter) and add Colorado sauce. Give the pan ONE stir, reduce heat to low and cover. Let cook, covered, for 25 minutes or until all liquid is absorbed. Do not lift lid. Do not stir in between.
Rolled Beef Enchiladas

Rolled Beef Enchiladas

Ingredients
  • 1 pound extra lean hamburger meat
  • 2-12 oz jars Amalia's Cocina Red Enchilada Sauce
  • 12 corn tortillas
  • 2 cups shredded Mexican blend cheese
  • ½ cup black olives (optional)
Directions
Preheat oven to 350 degrees. In large skillet brown meat until cooked through, approximately 7-8 minutes. Set aside. In a medium sauce pan warm sauce. Add 1 cup of warm sauce to meat. In a clean skillet, warm each tortilla until pliable. Taking one tortilla at a time, dip into sauce, lay flat and add some meat and cheese to tortilla, roll over until you have a cylinder. Place in a 13x9 inch baking dish. Repeat until all tortillas have been rolled and placed in a single layer in dish. Top with any remaining sauce and cheese. Sprinkle with optional black olives. Bake until bubbly around edges, approximately 30 minutes.
Rancheros

Rancheros

Ingredients
  • ½ Tbs Olive Oil
  • 1 corn tortilla
  • 2 eggs
  • ½ cup Amalia's Cocina Red Enchilada Sauce (microwave for 15-20 seconds)
  • ¼ Mexican blend cheese
Directions
In medium skillet add oil, put tortilla in pan 30 seconds turn over and heat another 30 seconds or until soft (for a slightly crunchy tortilla, leave in one minute on each side). Remove to serving plate and add egg to skillet. Cook egg to desired consistency, over medium works well. Remove egg to tortilla, top with warm sauce and cheese.
Fiesta Tortilla Casserole

Fiesta Tortilla Casserole

Ingredients
  • 1 Rotisserie Chicken, boned and shredded
  • 12 corn tortillas, cut into 1" strips
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 small can, sliced, black olives, drained
  • 1 (15 oz) can whole black beans, drained
  • 2 cups shredded Pepper Jack cheese
  • 2-12 oz jars Amalia's Cocina Red Enchilada Sauce
Directions
Heat oven to 350 degrees. Grease a 13"x9" casserole dish. In large bowl mix chicken and all other ingredients well. Transfer mixture to casserole dish. Cover with foil and bake for 25 minutes, uncover and bake an additional 5-7 minutes to crisp up the top. Serve immediately and top with sour cream and guacamole.
Chicken Enchilada Casserole

Chicken Enchilada Casserole

Ingredients
  • 4 boneless, skinless, chicken breasts, shredded
  • 2-12 oz jars of Amalia's Cocina Red Enchilada Sauce
  • 9 (6 inch) corn tortillas
  • 2 ¼ cups shredded, Mexican blend cheese
  • ½ cup yellow onion, diced (optional)
Directions
Preheat oven to 350 degrees. Broil chicken breasts 5-7 minutes on each side, until cooked through. Cool and shred.

In skillet, warm Amalia’s Cocina Enchilada sauce. Dip 3 corn tortillas in sauce and layer on the bottom of baking dish. Sprinkle with half the shredded chicken and 1 cup of cheese. Repeat. Dip remaining 3 tortillas in sauce and place on top. Sprinkle with 1/4 cup cheese.

Top casserole with any remaining sauce. Bake until bubbly around edges, approximately 30 minutes.