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Click below to download : Mexican And Hispanic - Enchiladas - Three Cheese Enchiladas (Format : PDF)
Mexican And Hispanic - Enchiladas - Three Cheese Enchiladas
1 1/2 cups (6 oz.) shredded Monterey Jack cheese1 1/2 cups (6 oz.) shredded cheddar cheese
1 (3 oz.) package cream cheese, softened
1 cup picante sauce
1 medium red bell pepper, sliced
1/2 cup green onions
1 tsp. cumin
8 flour tortillas, 7-8"
shredded lettuce
chopped tomatoes
Combine 1 cup of Jack cheese, 1 cup of cheddar cheese, cream cheese and 1/4 cup of picante sauce, red peppers, green onions and cumin; mix well.
Spread 1/4 cup cheese mixture down the center of each tortilla; roll and place seam side down in 13X9" baking pan. Spoon remaining picante sauce over enchiladas; cover with remaining cheese. Bake at 350 degrees for about 20 minutes or until hot. Top with lettuce, tomato and additonal picante sauce.
Serves 4.
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1 Tbsp. butter 4 oz. crabmeat 1 flour tortilla 1/2 c. tomatillo sauce 2 Tbsp. guacamole 1/4 c. sour cream Sauce: 4 lb. tomatillos 2 lb. bell pepper 1 lb. onions 3 jalapenos 1 1/4 c. water 1/4 c. sugar 2 tsp. salt 1/4 tsp. white pepper 1/2 tsp. oregano Saute crabmeat in butter for 5 minutes. Warm tortilla on grill. Place crabmeat in center and roll up tortilla. Place on platter, cover with heated tomatillo sauce and top with sour cream and guacamole (mashed seasoned avocado). Serves 1. Sauce: Grind tomatillos, bell peppers, onions and jalapenos together. Add remaining ingredients,
Mexican And Hispanic - Enchiladas - Tomatillo Enchiladas
1 Tbsp. butter 4 oz. crabmeat 1 flour tortilla 1/2 c. tomatillo sauce 2 Tbsp. guacamole 1/4 c. sour cream Sauce: 4 lb. tomatillos 2 lb. bell pepper 1 lb. onions 3 jalapenos 1 1/4 c. water 1/4 c. sugar 2 tsp. salt 1/4 tsp. white pepper 1/2 tsp. oregano Saute crabmeat in butter for 5 minutes. Warm tortilla on grill. Place crabmeat in center and roll up tortilla. Place on platter, cover with heated tomatillo sauce and top with sour cream and guacamole (mashed seasoned avocado). Serves 1. Sauce: Grind tomatillos, bell peppers, onions and jalapenos together. Add remaining ingredients,
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1/3 cup vegetable oil 8 corn tortillas (6-inch) 1 can (10 ounces) enchilada sauce 4 ounces cream cheese 3/4 cup sour cream 1/4 tsp. salt 1/4 tsp. ground cumin 1/4 tsp. pepper 2 cups shredded chicken 2 cups (8 ounces) shredded Monterey Jack cheese, divided 1 cup (4 ounces) shredded Cheddar cheese 1/4 cup chopped green onions Sour cream Guacamole Heat oven to 350°. In 8-inch skillet, heat oil over medium heat until hot. With tongs, dip each tortilla in hot oil, turning quickly to soften, about 3 seconds; set aside. In large bowl, stir together cream
Mexican And Hispanic - Three-cheese Chicken Enchiladas
1/3 cup vegetable oil 8 corn tortillas (6-inch) 1 can (10 ounces) enchilada sauce 4 ounces cream cheese 3/4 cup sour cream 1/4 tsp. salt 1/4 tsp. ground cumin 1/4 tsp. pepper 2 cups shredded chicken 2 cups (8 ounces) shredded Monterey Jack cheese, divided 1 cup (4 ounces) shredded Cheddar cheese 1/4 cup chopped green onions Sour cream Guacamole Heat oven to 350°. In 8-inch skillet, heat oil over medium heat until hot. With tongs, dip each tortilla in hot oil, turning quickly to soften, about 3 seconds; set aside. In large bowl, stir together cream
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