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Cooking School

 Weekend Classes-

July 21-23, 2017 

November 10-12, 2017

 For more information and to sign up, click on the specific dates you are interested in.

Day classes

The next day class is our Taco-Mania class set for 6 PM, May 18.  A fun class featuring many delicious and tasty ways to make this all time favorite snack and meal.  Register  NOW.

All of the 2017 Day Classes have been scheduled.  A very exciting offering for monthly classes is on our calendar .


"Where Women Cook" March issue just came out featuring a story about my cooking. Here's a photo from the story.

Where Women Cook

A good story about my newest cookbook, "Simply Southwestern" was printed in the March 8, 2017 issue. Click here to read it.

March 8, 2017 "Albuquerque Journal" publsihed a good article about my newest book.  Click here to read it.

Order my next 3 cookbooks from any of the 3 sources and really help our rating!

Tex-Mex just came out February 28,2017.

Tex-Mex cook book cover

Or, order from us if you would like an autographed copy for you or for any persons on your gift list. 

And we will drop ship each book if you like.


Barnes and Noble




Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"  was published November 22, 2016.



Barnes and Noble



Simply Southwest book cover


 Blog Updates

Recent video recipe:


 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel



Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition

for $2.99

Click here to buy now


Click here to see
a preview of the book




Enchiladas Suizas


I developed this adaptation of one of the most popular southwestern dishes with south-of-the-border origins to use green chiles, which are more easily available than the traditionally used tomatillos.  Although canned chiles are acceptable, fresh ones or those you have parched and frozen have much better flavor.  Always cook the chicken yourself so that you have the wonderfully rich stock to use for creating the sauce.

Yield:  6 servings

3 chicken thighs and legs, or 2 breasts
1 large carrot, cut into thirds
1 celery rib, quartered
1 medium Spanish onion, coarsely chopped
1 teaspoon dried thyme, crumbled
1/2 teaspoon salt

12 corn tortillas
The cooked chicken, removed from the bones and pulled or shredded
2 cups coarsely grated Monterey Jack and sharp cheddar, mixed together
1 cup whipping cream
1/4 cup finely chopped purple Spanish onion

2 tablespoons sweet butter
4 tablespoons flour
2 cups rich chicken stock from cooking the chicken
1 tablespoon coarsely chopped fresh cilantro
1/2 cup chopped green chiles

2 teaspoons Caribe
Several whole sprigs fresh cilantro

1. Place all the chicken ingredients in a large pot, add water (or stock) barely to cover the tips of the meat, cover, and simmer until the chicken is tender.  When the chicken is done, the bones should wiggle and the meat should be very tender to the touch of a fork (about 35 to 45 minutes).

2. Meanwhile, prepare the sauce.  Melt the butter, add the flour, and stir together until slightly brown.  Then slowly stir in the chicken stock, a little at a time, until a rich, thick sauce develops.  Stir in the cilantro and the green chiles.  Taste and adjust seasonings.

3. When the chicken is cool enough to touch, remove the skin and bones and shred the meat.  Set aside. Strain the stock and skim off the fat.

4. Dip each tortilla into the sauce, place a strip of the cooked chicken and a sprinkle of the cheeses in the center, and roll, placing them seam side down in a casserole dish.

5. When all are rolled, distribute the remaining sauce and cheese evenly over the tortillas.  Pour the cream evenly over the entire casserole.  Top with a ribbon of a coarsely chopped onion.

6. Either freeze for up to 3 months, well covered in moisture-proof packaging, or bake immediately in a 350 F oven for 20 minutes.  Serve hot.

Note:  If frozen, bake 30 to 40 minutes or until bubbling hot.  If you have trouble rolling the tortillas, you can fry them in oil, drain and then proceed.




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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  •