1 portion of reserved meat mixture from Green Chile Stew 6 cup coarsely shredded romaine or iceberg lettuce 2 cup quartered grape tomatoes 2 cup coarsely crushed tortilla chips ¼ cup sour cream ¼ cup shredded cheddar or Colby cheese (1 oz.) 2 tablespoon sliced pitted ripe olives Salsa (optional)
Chile Enchiladas with Salsa Verde
Nonstick cooking spray 8 6 inch corn or flour tortillas 1 portion of reserved meat mixture from Green Chile Stew ¾ cup shredded Mexican cheese blend or Monterey Jack cheese (3 oz.) ½ of a 14.4-oz. pkg. frozen sweet pepper and onion stir-fry vegetables 1 cup salsa verde
To Store Reserves
Divide reserved meat mixture between two airtight containers. Store in refrigerator up to 3 days. (Or freeze up to 3 months. Thaw in refrigerator overnight before using.) Use one portion of meat mixture in Green Chile Taco Salad. Use remaining portion of meat mixture in Chile Enchiladas with Salsa Verde.
