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Enchiladas Choripapas

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 Printable Version
  • 1 Tbsp Extra Virgin Olive Oil
  • 4 pre-cooked chorizo, diced
  • 4 small red potatoes, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ½ green pepper, diced
  • ½ cup hot red salsa
  • 2 Tbsp El Rio Chopped Black Olives w/Jalapeños
  • 12 white corn tortillas
  • ½ cup El Rio Enchilada Sauce, hot or mild
  • 1 can El Rio Spanish Rice
  • 1 can El Rio Refried Beans
  • ½ cup sour cream
  • 1 bunch scallions, sliced


Preheat oven to 375║F. Heat the olive oil in a large skillet. Add the chorizo, potatoes, onion, garlic and green pepper and sautÚ for about ten minutes. Season with salt and pepper and stir in the El Rio olives. Add 1 cup water, cover and simmer for fifteen to twenty minutes, or until the potatoes are tender. Add the salsa, stir to incorporate and remove from the heat.

Lay the 12 tortillas on a clean surface. Spoon about 1/4 cup of the potato mixture into the center of each tortilla. Roll the tortillas individually and line up in a 9x13" baking dish. In a small saucepan, heat the El Rio enchilada sauce to a simmer. Carefully pour the sauce over the prepared enchiladas. Place the pan into the oven and bake for 10 to 15 minutes. Heat the El Rio Spanish rice and refried beans separately.

To serve, place 2 enchiladas on each plate with a few spoonfuls of sauce, garnish each with a dollop of sour cream and the sliced scallions. Serve with a side of the beans and rice.

Serves 6.


El Rio Taco Salad

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 Printable Version
  • 1 pound ground beef
  • 1 package El Rio Taco Seasoning Mix
  • 8 ounces cheddar cheese, shredded
  • ½ red onion, chopped
  • ½ yellow onion, chopped
  • 1 head iceberg lettuce, chopped
  • 2 tomatoes, chopped
  • 1 avocado, chopped
  • 1 green pepper, chopped
  • ½ can El Rio Chopped Black Olives w/Jalapeños
  • ½ large bag tortilla chips, crumbled
  • ½ bottle (8-ounce size) Catalina salad dressing


Brown ground beef with chopped yellow onion. Add 1 package of El Rio taco seasoning and water according to package directions. Set aside to cool completely.

In a large bowl, mix together chopped lettuce, tomato, cheese, avocado, red onion, peppers, and olives. Add cooled beef mixture.

Just before serving, toss with the dressing, then mix in 3/4 of the package of crushed tortilla chips. Serve atop the remaining chips.

Serves 4.


El Rio Chili Dogs

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 Printable Version
  • Package of 8 beef hot dogs
  • Package of 8 hot dog buns
  • 1 can El Rio Hot Dog Chili Sauce w/Beef
  • ½ cup chopped white onions, raw
  • ½ cup shredded Monterey Jack cheese
  • El Rio Pickled Jalapeños/Slices, if desired
  • Yellow mustard, if desired

Place hot dogs in water. Bring to a boil. Remove from heat and leave covered for 7-8 minutes. Meanwhile, heat El Rio Hot Dog Chili Sauce w/Beef in a small saucepan.

Drain hot dogs, place in buns, and spoon the chili sauce over them. Add chopped onions, jalapeño slices, cheese, and mustard, to taste.

Serves up to 8 kids, or 4 adults, if they're really hungry!


Green Chile Chicken

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 Printable Version
  • 1 lb. skinless and boneless chicken breasts
  • 2 Tbsp. Oil
  • Salt and pepper
  • 1/2 cup El Rio Enchilada Sauce
  • 1 can (4 oz) El Rio Chopped Green Chiles, drained
  • 1 cup shredded Cheddar Cheese
  • 4 large (10 inch) warm flour tortillas

Rinse chicken and pat dry. Season with salt and pepper. Heat oil in large skillet with lid. Add chicken and cook over medium-high heat until browned, about 3 minutes on each side. Pour the enchilada sauce over chicken. Cover, reduce heat to a simmer, and cook, turning once, for 15 minutes. Turn chicken again and top with chiles and cheese. Cover and cook 2 minutes until cheese melts or until chicken is done.

Serves 4.