Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a large pot, bring Water (4 cup) to a boil over medium to high heat. Add Salt (1 teaspoon) and Quick Cooking Grits (1 cup) and return to a boil. Reduce heat to low and cook grits 3 to 5 minutes, stirring often, until thickened. Set aside.
Step 3
In a large skillet, melt Butter (4 tablespoon). Add Mirepoix (18 ounce) to butter and saute over low to medium heat until softened. Remove sautéed vegetables to a bowl and set aside.
Step 4
In the same skillet, melt Butter (4 tablespoon) over medium heat and stir in All-Purpose Flour (3 tablespoon). Cook and stir, until mixture is bubbly. Add Milk (1 1/2 cup) and cook until sauce thickens. Stir in Shredded Cheddar Cheese (2 cup), Canned Mild Diced Green Chiles (4 ounce) and sautéed vegetables. Season with Salt and Pepper (to taste).
Step 5
Pour grits mixture into 9-inch by 13-inch by 2-inch baking dish that has been sprayed with Nonstick Cooking Spray (to taste) spray. Pour Green Enchilada Sauce (10 ounce) over top, using ½ can to 1 whole can, as desired. Bake for about 30 to 40 minutes, or until bubbly and beginning to brown.
Step 6
Remove from oven and let rest at least 10 minutes before serving. Serve and enjoy!
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