Meat loaf with a zip that's exactly what this tasty main dish serves up in every moist bite!
When serving, top it with shredded cheese, salsa and sour cream

1 cup soft bread crumbs
1 can (15 ounces) STOKES Green Chile Sauce Pork Ranchero
1 medium onion, chopped
1 garlic clove, minced
1-1/4 teaspoons salt
1 egg, lightly beaten
1-1/2 pounds ground beef

Forget the tortillas-enjoy the chicken enchilada taste you love in a bowl of noodles instead!
Garnished with a dollop of sour cream, this filling meal-in-a-bowl will win raves!

1 package (12 ounces) extra wide egg noodles
1 can (15 ounces) STOKES Red Chile Sauce with Chicken
Sour cream
Chopped fresh cilantro, chopped

Cook egg noodles according to package directions.
Meanwhile, place the STOKES Red Chile Sauce with Chicken in a microwave-safe bowl and microwave on high for 2-3 minutes or until hot.
Remove from microwave and stir in 1/3 cup sour cream.
Drain noodles; return to saucepan. Add STOKES Red Chile Sauce with Chicken mixture and toss to coat.
Garnish each serving with a dollop of sour cream and fresh cilantro.
Yield: 6-8 servings.

This spicy, cheesy dip will add loads of zip to your next Fiesta. Serve it with crunchy tortilla chips and watch it vanish

1 can (15 ounces) STOKES Green Chile Sauce With Pork and Jalapenos
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded pepper jack cheese tortilla chips
1 fresh jalapeno pepper, sliced, optional

In a bowl, combine STOKES Green Chile Sauce with Pork and Jalapenos and cheeses. Microwave on high for 3 minutes; stir until well mixed and cheeses are melted. Serve with tortilla chips. Garnish with jalapeno pepper slices if desired. Yield:about 2 cups.

Here's a soup that's brimming with spoonfuls of Southwest flavor!
Loaded with tender chicken, corn, black beans and plenty of seasonings, it's sure to be requested 6:41 AM 2/12/2008 again and again.

1 can (15 ounces) STOKES Red Chile Sauce Southwestern
2 cups chicken broth
1 boneless skinless chicken breast half, cooked and cut into bite-size pieces
1/2 cup whole kernel corn
1/2 cup black beans, rinsed and drained
2 tablespoons chopped fresh cilantro
Crushed tortilla chips
Sliced avocado
Shredded Monterey Jack cheese
Chopped green onion

In a medium saucepan, combine STOKES Red Chile Sauce Southwestern and Chicken broth.
Bring to a boil. Add the chicken, corn, beans and cilantro.
Simmer for 5 minutes. Ladle soup into individual serving bowls.
Serve with crushed tortilla chips and avocado slices.
Add cheese and chopped green onion as desired. Yield: 4 servings.

The moist chicken with its spicy, cheesy filling makes a special entree, yet it's not tricky to prepare. Try serving it with a side dish of Spanish rice and hearty black beans.

4 boneless skinless chicken breast halves
1 package (3 ounces) cream cheese, softened
1/2 cup shredded Monterey jack cheese
1 cup (4 ounces) diced green chiles
Salt and pepper to taste
1 can (15 ounces)STOKES Green Chile
Sauce Pork Ranchero

Using a meat mallet, flatten chicken breast halves to
1/2-in. thickness. In a bowl, combine cream cheese, cheese,
green chiles, salt and pepper.
Spoon mixture onto flattened chicken breasts

Roll up and place, seam side down, in a greased slow cooker. Pour STOKES Green Chile Sauce Pork Ranchero over chicken.
Cover and cook on low for 6-7 hours or until chicken
is very tender. Yield: 4 servings.

When time is tight, here's a dish that always satisfies. A packaged corn bread mix speeds the preparation of this Southwestern entre with a zesty filling of beef, corn, olives and cheese.

1 pound ground beef
1 cup chooped onion
1 can (15 ounces) STOKES Green Chile Sauce with Pork, divided
1/2 cup water
1/2 cup taco seasoning
1 cup frozen corn
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese, divided
1 package (8-1/2 ounces) corn bread mix
1 egg

In a large skillet, cook beef and onion until beef is no longer pink; drain. Measure 1/2 cup green chile sauce; set aside. Add remaining chile sauce to beef mixture.Stir in water and seasoning. Bring to a boil. Stir in corn and olives. Spoon into a greased 9-in. pie plate. Sprinkle with 1 cup cheese.

In a bowl, combine corn bread mix, egg and the reserved STOKES Green Chile Sauce with Pork; mix well. Spoon over cheese layer.Bake at 400° for 25 minutes or until crust is golden brown and corn bread is done in center. Sprinkle with remaining cheese. Yield: 6 servings.

Poultry Variation: Substitute 1 pound ground chicken or turkey for ground beef and 1 can (15 ounces) STOKES Green Chile Sauce with Chicken for STOKES Green Chile Sauce with Pork.