|06-13-2001, 11:56 AM||#1|
My name is Beth E. and I am a packrat!
to be the response after Jeff is a heavy burden to bear
Join Date: Sep 1999
Location: someplace in NJ, USA
I'm still in my Mexican mood - so I thought I would share this one.
9 (6 inch) corn tortillas, halved
2 (10 ounce) cans enchilada sauce
1 1/2 to 2 cups sour cream
2 cup shredded Cheddar cheese
2 (4 ounce) cans chopped green chile peppers
1 cup corn kernels (about 2 small ears of corn)
1 pound boneless chicken breast meat, cooked and shredded
Preheat oven to 350 degrees F. In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.
|06-13-2001, 12:27 PM||#2|
I have a smile on my face a mile wide
Let’s just say that Mr. Feeney came out “well done”
Join Date: Dec 1999
I am really interested in this mexican stuff.....just discovered it a few months
ago in Mexico....yummy.......that there are other foods besides taco dip and taco bowl salad
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