Chicken Recipe | Salsa Recipe | Crock Pot Recipe and More!

3 cup chicken, cooked, shredded
1/2 cup scallions, w/green; minced
1/2 cup almonds, chopped, blanched
1/2 tsp salt
3 cup enchilada chili sauce, *
8 fresh corn tortillas
3/4 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup sliced ripe olives

FOR GARNISH

1 sour cream and scallions

ENCHILADA SAUCE

2 tbsp vegetable oil
2/3 cup onion, chopped
1/4 cup green bell pepper, chopped
1 garlic clove, minced
1 cup tomato paste
1 cup water
1 tsp chili powder, ...

1 cup slightly pureed anasazi
1 beans *
1/2 cup cooked rice
1/2 cup tofu, excess water removed
1/4 cup chopped bell pepper
1/4 cup chopped green onion
1 cup grated cheddar
1 cup grated monterey jack
10 oz enchilada sauce
10 corn tortillas

Instructions:

Mix first five ingredients together. Add 2 T. enchilada sauce. Moisten
tortillas in warmed enchilada sauce. Fill tortilla with mixture and
roll. Place in greased 6 1/2" X 10 1/2" pan with the opening of the
roll ...

1/4 cup chopped onion -- finely
1 choppe
1/4 cup black olives -- chopped
1/4 cup fresh mushrooms -- sliced
2 tbsp butter
1 lb crab meat -- fresh or
1 frozen
1 avocado -- mashed
1 1/2 cup sour cream -- divided
1 tsp lemon juice
3 dash tabasco sauce
12 tortillas
1 peanut oil -- hot
1 cup cheddar cheese -- grated

Instructions:

Recipe by: From the files of CherAn Saute onion, chopped olives and
mushrooms in butter. Remove from heat and stir in crabmeat, avocado
mixed ...

7 eggs
2 tbsp skim milk
1 tbsp chicken stock
1 cup corn
1/4 tsp chili powder
4 corn tortillas
1 sweet red pepper rings
1 parsley sprigs

Instructions:

Beat the eggs, whisk in milk. Heat stock in large skillet and add the
corn. Cook 2 to 3 minutes. Stir in the eggs and sprinkle with chili
powder. Cook over low-medium heat, stirring occasionally, until the
eggs are set. Place one-fourth of mixture on each tortilla. Serve
garnished with pepper rings and parsley sprigs,

1 tbsp flour
1 cup chicken stock
1 pt whipping cream or half&half
2 green onions & tops, chopped
1 tsp salt
1 freshly ground black pepper
1 pt sour cream
12 corn tortillas
3 cup cooked chicken breast
2 pimentos, cut in strips
1/2 lb cheddar cheese, grated
1 green chile sauce, or salsa
1 lettuce, coarsely chopped

Instructions:

Preheat oven to 350 F. Mix flour with stock and heat until slightly
thickened. Add the whipping cream (or half & half), green onion,
salt ...

1 2 idaho potatoes

Instructions:

3 TB grated Jalapeno Jack cheese
3 to 4 scallions, green parts
: -only, chopped
1 TB chopped cilantro
: Juice of 1 lime
2 TB to 3 TB sour cream
: Salt
1/4 c canola oil
8 corn tortillas

Preheat oven to 375 degrees. Bake potatoes until tender, 1 to 1 1/2
hours. Cool, peel and dice. Combine potatoes with cheese, scallion
greens, cilantro, lime juice and sour cream, and mix thoroughly.
Season to taste ...

1 2/3 cup drained cooked beans - (red, pink o, r pinto) - mashed
2 cup shredded cheddar cheese - divided
1/2 cup chopped onion
2 1/4 oz sliced ripe olives
15 oz tomato sauce, divided
4 oz diced green chilies
2 tsp garlic salt
12 (7 in.) corn tortillas
1 tsp chili powder
1/8 tsp bottled hot pepper sauce

Instructions:

Combine mashed beans, 1 cup cheese,/ onion, olives, 3/4 cup tomato
sauce, chilies and garlic salt taste. Mix well. Place about 1/3 cup
bean mixture ...

1/2 cup green pepper, chopped
1/2 cup scallions, chopped
1/3 cup water
2 cup cooked pinto beans
1 cup corn kernels, frozen
3 tsp green chiles, diced (canned)
2 tsp garlic, minced
2 tsp ground cumin
16 corn tortillas
1 enchilada sauce recipe
1 sev. sprigs fresh cilantro

Instructions:

Saute the green pepper and scallion in the water until softened,
about 5 mi

Mix the beans, corn, chilies, garlic, and cumin in a bowl. Add the
sauteed

Preheat the oven to 375 degrees.

5 large flour tortillas -- (or 6)
1/2 cup chopped onion
16 oz can refried beans
1 1/2 cup salsa -- * see note
12 oz can green enchilada sauce** see not, e
1 1/2 to 2 cups cheddar cheese shredded

Instructions:

* I use a 14 oz. can of Food Club Diced Tomatoes with Green Chilies.
** or red enchilada sauce if desired

Drain the salsa. In a medium bowl mix the refried beans, salsa and
onion. Warm the tortillas. Grease a 9 X 12 inch baking dish. Now,
spread about 1/4 cup

1 liter extra-lean ground beef, - (ground sirloin)
1/8 tsp garlic powder
1/2 medium onion, chopped
1/4 tsp chili powder
1 1/2 cup cooked kidney beans -=or=-
1 1/2 cup pinto beans, * drained
1 can (4-oz) green chilies, diced
1/2 cup cream of mushroom soup, - condensed low-fat
1 cup (14-1/2 oz) tomatoes, stewed - mexican-style
6 corn tortillas
1 nonstick cooking spray
6 oz sharp cheddar cheese, grated - reduced fat

Instructions:

Cook ground beef, garlic, onion and ...