Karry Hosford
Yield
8 servings

This Mexican entrée was invented to use up leftovers, earning it the reputation of a working person's dish. This version gets its name by being served with both red and green chile sauces.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn, zucchini, bell pepper, and onion; sauté 6 minutes or until browned. Add chopped chiles, oregano, and garlic; sauté 2 minutes.

Step 3

Arrange half of tortilla chips in a single layer in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of corn mixture evenly over tortilla chips. Top with 1/2 cup cheese. Arrange remaining tortilla chips over cheese. Spread remaining corn mixture evenly over tortilla chips. Sprinkle with remaining cheese.

Step 4

Bake at 350° for 10 minutes. Top each serving with 1/4 cup Green Chile Sauce and 1/4 cup New Mexican Red Chile Sauce.

Ratings & Reviews

rstarrlemaitre's Review

edickman
July 11, 2011
I agree with other reviews about the great complimenting tastes of the two sauces; however, I would change a couple things about this dish. It felt like too much of a hodgepodge, and next time I would layer the filling between corn or flour tortillas, instead of using just a few baked tortilla chips. I also think the dish needed more of a tortilla to vegetable ratio, and more cheese!

edickman's Review

rstarrlemaitre
February 23, 2009
The sauces together are what make this an outstanding dish, the Green Chile sauce's mild bright taste really compliments the spicy New Mexican Sauce - I will be adding it to my list of favorites