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Three day Discount on our Day Classes--Great Time with our Week Long Class

By Jane Butel  March 15, 2022

Right now, discounts are very hard to come by--so I decided to give everyone a bit of a break and charge  $20.00  less for our spring classes for the next three  days.   All  of our classes are shown on our calendar.  We have two set for this month.  Our usual  sold out Perfect Pies  class still has a few spaces available as does our Taco Party.

In the Pies class, March 24, I will share my favorite A+ Lemon Meringue PIe recipe from  the  University Foods class I attended  "way back when"  plus all the hints and tips for  making never fail pastry.  Also, I know how frustrating it is to prepare a two crusted fruit pie only  to get a soggy bottom crust.  There is a tip for getting a crispy bottom crust every time and I love to share how.  We will also be making the amazingly delicious  Green Chile Apple Pie,  the rich and luscious French Silk Pie,  a yummy Fresh Peach Gallette,  and the surprisingly fun Margarita Pie.  Don't miss out.  Dr. Ron Bronitsky who has won several national and local pie baking contests will be working with me to share many pie baking tips and hints.  Come have some pie baking fun with us!

The last day of March, the 31st, we will be creating a range of Tacos in our Taco Party Class, where we will be creating a real  party with a wide range of tacos topped off with Perfect Margaritas.  Here's the menu--











Last week we had great fun with our week long class, which was much smaller than usual, but tons of fun.  Here's a few photos.

Next on tap is our week long Culinary Tour to Oaxaca where we will be taking three full participation cooking classes, tours and fine dinners.  More about that next week. 

We also have several other day classes and our next weekend class is April 29-May 1, 2022.

Enjoy some green chile for St. Patrick's Day with our Green Chile Chicken Enchiladas and  a fun desert to make to go along with it that is so yummy and still is green!

Green Chile Chicken Open Faced Or Rolled Enchiladas

Green Chile Chicken EnchiladaThis recipe is a favorite of visitors to New Mexico—in fact it is often voted the number 1 choice by tourists of our traditional dishes. This is the best sauce recipe—many are not very flavorful as they do not use a roux to develop the flavor.

 Yield: 4 servings

8 white, yellow or blue corn tortillas

Oil for frying or chile water, optional

1 recipe Green Chile Sauce (follows)

3/4 cup 50/50 mixture of grated Cheddar & Monterey Jack cheese, or to taste

1 medium-size onion, chopped

1/4 cup sour cream

Garni: Caribe chile, coarsely chopped Romaine and red leaf lettuces, 4 tomato wedges for each enchilada

  1. For rolled enchiladas, lightly fry the tortillas in ½ inch of hot oil in a skillet (or dip in chile water or just warm the tortillas). (
  1. For Flat Enchiladas: Place a spoonful of green chile sauce on the plate, then top with a tortilla followed by sauce, cheese and onion. Repeat once more. Top each enchilada with more sauce, cheese and onion. Heat in a moderate 350 F oven until the cheese melts. Top each with a dollop of sour cream and a few grains of caribe. Encircle each enchilada with lettuce and tomato wedges.


For Rolled Enchiladas: Dip the softened tortilla into the sauce and place a strip of each grated cheese and chopped onion down the center. Roll and top with more sauce and cheese. To serve a crowd, place the rolled enchiladas in a large, shallow baking dish, but do not cover with sauce. Just before serving, heat in a moderate 350 F oven. Warm the sauce separately and add just as you are ready to serve. Do not overcook or the enchiladas will be very mushy. Top with additional cheese and reheat until it melts. Add lettuce around edges before serving.


This basic, yet versatile sauce without the chicken can be used to create enchiladas, or pour over chimichangas or burritos. Seafood, beef or beans can be substituted for the chicken.

Yield: 2 cups

1 Tablespoon butter or lard

2/3 cup chopped onion

2 Tablespoons flour

1-1/2 cups chicken broth

1 cup (or more) chopped green chiles

1 cup cooked chopped chicken

1 large clove garlic, finely minced

3/4 teaspoon salt

Dash of ground comino (cumin)

  1. Melt the butter in a saucepan over medium heat. Sauté the onion until soft. Stir in the flour. 
  2. Add the broth. Then add chiles, garlic, salt and comino. Simmer for about 10 minutes. Just before plating the enchiladas, add the chicken and simmer for another 2 mintues, leaving the broth rather thin.


No cooking is required to prepare this dessert that will get you compliments.

Yield: 1 9” pie

1 ¼ cups finely crushed pretzels

2/3 cup butter melted

¼ cup sugar

1 14 oz. can sweetened condensed milk

1/3 cup fresh lime juice

2 to 4 tablespoons tequila

2 tablespoons Triple Sec

1 cup whipping cream, whipped

Lime slices for decoration

1. Lightly butter a 9-inch pie plate. Combine crushed pretzels, butter and sugar in a small bowl; then press firmly into bottom and up the sides of the pie plate, creating an even thickness. Refrigerate while making filling.

2. Combine sweetened condensed milk, lime juice, tequila and Triple Sec in a large bowl; mix well. Fold in whipped cream. Pour into prepared crust.

3. Cover and freeze 4 hours or refrigerate 2 hours. If frozen, soften in refrigerator slightly before serving. Decorate with lime slices. Freeze or refrigerate leftovers.

Reprinted with permission from Jane Butel’s Southwestern Kitchen





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