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Full Online Book HomeLearning KitchenMexican And Hispanic - Risa's Creamy Chicken Enchiladas
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Mexican And Hispanic - Risa's Creamy Chicken Enchiladas Post by :stskelton Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3195

Click below to download : Mexican And Hispanic - Risa's Creamy Chicken Enchiladas (Format : PDF)

Mexican And Hispanic - Risa's Creamy Chicken Enchiladas

2 cooked chicken breasts -- shredded
1/2 of a 10 oz. pkg. frozen spinach -- chopped and thawed
2 scallions -- chopped
1 (8 oz.) carton fat free sour cream -- or low fat
1/4 cup plain fat-free yogurt
1/8 cup all-purpose flour
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ancho chile powder
1/2 cup skim milk
1 (4 oz.) can green chiles -- diced and drained
4 large flour tortillas
nonstick cooking spray
1/3 cup reduced fat cheddar cheese -- shredded
chopped cilantro
chopped scallions
chopped chiles

Squeeze out the thawed spinach. Place in a bowl with the chopped chicken and the scallions. Set aside.

In another bowl, combine the sour cream, yogurt, cumin, ancho powder, flour and salt. Mix well. Add milk and salt. Divide sauce to two bowls.

Filling: Spread a bit of the sauce on a tortilla. Take a quarter of the spinach mixture and put it on the tortilla. Sprinkle with a bit of the cheese. Roll up, egg roll fashion, and place in a greased (cooking spray) baking dish large enough to fit 4 of the enchiladas. Then do the same with the rest of the tortillas and mixtures. Cover tortillas with the 2nd bowl of sauce.

Preheat oven to 350°F. Sprinkle some cheese on the top of the enchiladas. When ready, place baking dish in oven, uncovered, and bake for 20 minutes to make sure cheese is bubbly.

Garnish with salsa, chopped cilantro, scallions or more chiles.
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Mexican And Hispanic - Rolled Enchiladas Mexican And Hispanic - Rolled Enchiladas

Mexican And Hispanic - Rolled Enchiladas
2 pounds ground beef 1/2 cup chopped onion 1 envelope taco seasoning mix 1/2 cup water 16 ounces refried beans 12 soft corn tortillas 8 ounces tomato sauce 8 ounces taco sauce 2 cups shredded Cheddar cheese* see note 4 cups shredded lettuce 1 large tomato -- chopped 1 cup shredded Cheddar cheese Brown ground beef in skillet, stirring until crumbly; drain well. Add onion, taco seasoning mix, water and refried beans; mix well. Simmer for 5 minutes, stirring occasionally. Spoon onto tortillas; roll each to enclose filling. Place seam-side down, in a greased 9x13-inch baking dish. Mix tomato and taco

Mexican And Hispanic - Pulled Beef Enchiladas Mexican And Hispanic - Pulled Beef Enchiladas

Mexican And Hispanic - Pulled Beef Enchiladas
1 pound round steak 2 large cloves garlic, crushed 1 medium onion, halved and thickly sliced 1/2 teaspoon freshly ground black pepper 1 tablespoon chili powder 1/2 cup beef broth 3 cups enchilada sauce 10 (9-inch) corn tortillas Grated cheddar or Monterey Jack cheese, to garnish Shredded lettuc, to garnish Sour cream or nonfat yogurt, to garnish Preheat oven to 300 degrees. Cut round steak into pieces that will fit snugly into a casserole with a lid. Strew about the beef the garlic,onion,pepper and chili powder, and pour the beef broth over all. Cover the beef with