Tag Archives: green chiles

Southwestern Mac and Cheese with Sausage

When you’re a busy adult with many important things to do it can be hard to make sure you have a homemade meal and not too much fast food for lunch every day. I used to try and meal plan so that there would be enough from every meal for leftovers……and that plan ended with way too many casseroles. I do enjoy a good casserole every now and then, but almost every day is just way too much.

So I started this whole meal prep thing. I’ve discovered some really good Crockpot and one pot recipes  and of course just a few casseroles. That way I can just spend a little time every Sunday making enough lunch to last the whole week. And then that free’s up dinner time for something simple on busy days like steamed veggies and rice or chicken salads.

What is your favorite thing to make for lunch?


  • 16 oz Macaroni Elbows, cooked according to package directions
  • 6 Johnsonville Hatch Green Chile Sausage, cut into bite size pieces and fully cooked
  • 1/4 Cup Butter
  • 1/4 Cup Flour
  • 3 Cloves Garlic, minced
  • 2 Cups Milk
  • 30 oz Tomato Sauce
  • 12 oz can Seasoned Black Beans, rinsed
  • 7 oz Chopped Green Chiles, hot or mild depending on your preference
  • 2 Cup Colby Jack Shredded Cheese

Boil the pasta according to package directions. Once it’s cooked to your liking drain the pasta and toss with 1 tbsp butter. In a medium skillet over medium high heat add 1 Tbsp cooking oil to a medium skillet and add the sausage and cook about 3-5 minutes until well done.

In a 6 quart pot over medium heat melt the butter. Add the garlic and cook for 2 minutes. Whisk in the flour, you should have a thick paste texture. Add the milk 1/2 cup at a time whisking thoroughly. Whisk in the tomato sauce and green chiles, bring to a low boil. Lower heat and simmer until your sauce starts to thicken, stirring occasionally about 5 minutes.

Once the sauce will coat the back of a spoon add the cheese and black beans. Stir until cheese is melted. Remove from heat and add the macaroni and sausage.


Green Chile Chicken Enchiladas

I freaking love these enchiladas!!! There are sooooo many stories associated with these enchiladas. They have become a serious comfort food to me, every time I have them I get a flood of warm happy memories. It is quite possible that this is the first thing I ever adapted off of recipe I found on Pintrest, many many years ago.

I have served these at a house warming party, family vacation (twice now), for little get togethers, or just for a good weeknight dinner. These have definitely become my “Go To” crowd pleaser.

I don’t usually like a ton of sauce and I am not a fan of red enchilada sauce. That’s why these are made with a green chile enchilada sauce.

I have had this post as a draft for like a year because I always forget to take yummy pictures before I dig in!! They are that good 🙂

So without further adieu…..I present…..the recipe:

Feeds: 6

Adjust the recipe as needed.

  • 4 Chicken Breasts, shredded (Chicken prep recipe Here) Or you can shred a rotisserie chicken
  • 1 can (15 oz) Black Beans, drained
  • 1 cup Minute Rice
  • 1 cup Medium Picante Salsa
  • 1/4 cup Water
  • 8 oz Cream Cheese
  • Small Can of Diced Green Chiles (optional if you don’t like spicy food)
  • 20 oz Green Chile Enchilada Sauce
  • 6 Flour Tortillas, burrito size
  • 2 cups Colby Jack Cheese, shredded

You can serve them with several toppings on the side like: Sour cream, guacamole and green onions. I like to have tortilla chips as a side to have a little crunch. IMG_1853

Preheat oven to 350 degrees.

In a small sauce pan bring the salsa and water to a boil. Add the rice and give it a few stirs. Remove from heat and cover. Let it sit for about 5-6 minutes until the rice has absorbed all the liquid.

In a large mixing bowl beat the cream cheese until it’s soft. Add the rice, chicken and black beans. Pour about 2/3 cup of enchilada sauce in to the mixture. Mix everything together until the sauce had coated all the chicken. Add a little more sauce if needed.

Divide the filling into 6 portions and roll each portion into a tortilla and place them in a 13×9 pan. Pour the remaining enchilada sauce over the enchiladas.

Yes I know there is only 2 in that picture. I literally have pictures from 3 different dinners in here! Bake for 25 minutes. Add cheese to the top and bake an additional 5 minutes until cheese is melted.

Let them cool for a few minutes before using a large spatula to move them to a plate.