Nutrition Facts Serving Sile·2Tbsp (About30g1 ServinQS~r ConlainerAbouI25 .... •.•. "" calon •• 10 .- ToblFalOl Saluraled~lilQ Tf3f1SFal[)) Ch~esterO Ilno So<I~m 7>rrrl ToblCaltrohydral! 20 0ilIarYFi>r Osstlranl0 suar.;1""lBnl0 ProllinilQ • • WHITE BEAN CHILI RINSE LIQUID. RINSE PEPPERS WITH TAP WATER. C~onesf{<iii1a1U %Oa!tt'lalll' Vitamin A 0% Calc i urn 0% NEW MEXICO'S WORLD FAMOUS HATCH GREEN CHILE, FLAME ROASTED THE OLD-FASHION WAY, FOR GENUINE ROBUST FLAVOR, 0% 0% 0% 0% 3% 1% 3% Vitamin C 15% Iron 0% 'ftrlwl[)aly'tUs(lMaebaWona2,003ta1or.die1. ~ = Ingredients: 1 27 oz. can HATCH Mild Chopped Green Chiles 8 Chicken Breasts (boneless, skinlessl, about 3 Ibscubed Tbs. Olive Oil (dividedl Celery ribs, chopped Onions chopped lbs. roasted garlic, chopped 14 oz. cans Chicken Broth 150z. cans While Beans, Of Great Northem Teaspooo Oregano 2 1 1 1 1 114 2 Tbs. Cumin, or to taste Tbs. Dry Chili Powder Ibs, Cayenne Pepper Tbs. Lemon Pepper, Salt Free 1-1/2 oz. pouch Counlry Gravy Mix Cup Water CUps Shredded Cheese (Cheddar, Monlerey Jack or combinationl 16 oz. container Ught Sour Cream 4 oz. cans HATCH Sliced Jalapeno Peppers Directions: Heal 2 T 06ve oil in large stockpot. Add 112 (j Ihe cubed chicken and U!/ll~ brown on all sides. Remove cooked ch~ken and repeat WiUl remaining dlicken. Remove chicken from pan. Add 2 T dive oil and ctd< the celery, onioo and garlic unbllightly brCWlfled. return ch~ken 10 ~e stock pol and add ch~en troth. Add 2 cans of the beans with ~quid. Pour 2 cans with I~uid into small bowl and masll-Ihen add 10 stockpot. Add the HATCH Green Chiles, oregano, cumin, chile powder and lemon pepper. Slir 10 mb Il>:Jroughlyand br~g 10 a boil. Combine 1/4 OJp water and gravy mix, stirring to make smooth paste. Add slowly 10 the stockpol rnmure, S1i"~g to oombine. Reduce the heat and simmer for 1-1/2 to 2 hours, stirring occasionally to prevent sUcking. Serve in large bowl topped w~h cheese, sour cream and jalapenos as desired. Serves lair! 12. ., HATCH. \0 Quality and Value Since 1987 0::: o o o o I 00 :tt= CO « .....J CHOPPED GREEN CHILES dl:1 @ Pareve NEW MEXICO'S WORLD FAMOUS HATCH GREEN CHILE, FLAME ROASTED THE OLD-FASHION WAY, FOR GENUINE ROBUST FLAVOR. Nutrition Facts ServingSi,,-1 Cilile(About35g) Servinas PerGontainerAOOu116 weW: CgloriesfmrnFalo %DaIyVaDe' Total Fat Og SaiuraledFallli TransFalOq CholesterolOmg Sodium 6Co1o TotlICartJo¥rale2g DietaJyRberOq Suoamless!1anlg Protein Os 0% 0% 0% 0% J% 1% 0% . Vitamin A 0% Calcium 0% Vitamin C 20% Iron 0% 'f'l1centDaiIyValts(OV)a'ebasedooa2,iJOOtalll"ledle1. INGREDIENTS: GREEN CHILE PEPPERS, WATER, SALT, CllRICAQO, AND TRACE OF CALCIUM CHLORlDE. Distributed by: Hatch Chile Co., LlC 708 Marquette. Alburquerque, NM 87102 For recipes visit: WW/J lIS === HaichMc)(icanFood.com III 0'11'28189 N,M 10011 KATHLEEN'S GREENCHILE & CHICKENCASSEROLE Ingredients: 1 27 oz can HATCHWhole GreenChiles 2 15 oz cans HATCHGreen Chile Enchilada Sauce 1 15 oz can diced tomatoes 3 cups Cooked, Diced Chicken 2 cups shredded Monterey Jack Cheese 8 Corn or flour tortillas 1 chopped onion _ 2 cups water ~ •• , l'; Directions: ~'''.:~ Combine the HATCH green chile_ "'\ ..••• enchilada sauce, water, chicken, tomatoes and onion in a large (4 quart) saucepan, Stir, and heat at medium temperature until bubbly. Allow to simmer 15 minutes. Spoon 1/3 of mixture into a 9 x 13 inch casserole dish. Lay 4 tortillas flat on top of the mixture in the casserole dish (may overlap). Spoon 1/3 of mixture over tortillas, and spread evenly. Place a layer of HATCHwhole green chiles over the mixture. Next sprinkle with 1 cup of the shredded cheese. Cover this layer with the remaining tortillas. Spoon remaining mixture over tortillas. Place a layer of HATCH whole green chiles on top and bake in preheated 400 degree oven until bubbly (15 to 20 minutes) Cut into serving size pieces. Can be topped with black olives, or sour cream. Goes great with rice, beans, or corn. •• HATCH. \D 0::: .-.-o Quality and Value Since 1987 I o ,.- '*I:: WHOLE GREEN CHILES co « -l ® Pareve