Enchiladas & Margarita
Enchiladas
Makes 16 Enchiladas
Filling
· 4 Chicken Breasts -
Shredded / Boneless / Skinless - Boil them for 45 minutes then pull them apart
· 2 T Taco Seasoning
· 1 Red onion - diced
· 2 Garlic cloves
minced
· 1 C - Frozen Corn,
thawed
· 1 10 oz can of tomatoes
& chills
· 1 - 28 oz can of
stewed tomatoes, drained
· 1/4 C cilantro, diced
· 1 T flour
Filling Directions
1. In some vegetable
oil, cook the onions & garlic until the are tender - about 5 minutes
2. Add in the corn and
cook for 2 or 3 more minutes
3. Add in the can of
tomatoes & chills, can of stewed tomatoes and cilantro. Cook the mixture
for 3 or 4 more minutes until everything is heated through.
4. Add in the flour to
tighten up the sauce and 2 T of taco seasoning, cook for 3 more
minutes
5. Remove from the heat
and set it between a shallow dish, which will be used to dip the tortillas in
enchilada sauce, and a 9 X 13 cooking dish.
Enchilada
· 16 Tortillas
· 1 ½ C (12 oz) of
Enchilada sauce poured into a shallow bowl
· ½ C Cheddar cheese -
shredded
· ½ C Jack cheese -
shredded
Garnish: diced tomatoes, sour cream, pureed chipotle peppers,
Directions:
1. Preheat the oven to
350°
2. In between 2 damp
paper towels, heat the tortillas for about a minute
3. Coat the bottom of
the 9" X 13" pan with some enchilada sauce
4. Dip each of the
tortillas in the enchilada sauce on both sides and place it in the 9" X
13" pan
5. Place some of the
filling in the center of the tortilla and fold over so it stays closed
6. Cover the top with
the two types of cheese
7. Cook it in the oven
for 20 minutes and serve.
Before it goes into
the oven...
And after it comes out
My
Margarita:
·
1 ½ Oz of
Tequila
·
½ oz of
triple sec which is orange liqueur
·
4 oz of
Margarita mix
·
Lime slice
& lime twist
·
Salted rim
glass
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