Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSouthwestern - Enchiladas - Venison Enchiladas
Famous Authors (View All Authors)
Southwestern - Enchiladas -  Venison Enchiladas Post by :34013 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2849

Click below to download : Southwestern - Enchiladas - Venison Enchiladas (Format : PDF)

Southwestern - Enchiladas - Venison Enchiladas

Leftover venison roast
1/4 yellow bell pepper -- julienne
1 jalapeno pepper -- chopped
1 plum tomato -- chopped
1/2 large onion -- sliced thinly
2 large cloves garlic -- sliced
3 large flour tortillas
1/8 cup cream cheese
1/4 cup salsa or tomato sauce
shredded cheese

Shred leftover venison roast. Set aside. Spray a baking pan with nonstick spray. Set aside. Preheat oven to 350°F.

Heat a nonstick skillet and spray with nonstick spray. Saute onion and garlic until translucent. Add peppers and cook until soft. Add tomato and shredded venison. Cook until heated through. Set aside.

Spread cream cheese on tortillas. Cover with salsa or tomato sauce. Put 1/3 of the venison mixture on each tortilla. Sprinkle with cheese. Wrap up like an eggroll. Put in a prepared pan.

Bake at 350°F for 10 minutes just to melt cheese.

Serve with yellow rice, garnish with sour cream (low fat or non-fat ok) and more salsa. Some refried beans would be good too.
If you like this book please share to your friends :

Southwestern - Enchiladas -  Zesty Vegetable Enchiladas Southwestern - Enchiladas - Zesty Vegetable Enchiladas

Southwestern - Enchiladas -  Zesty Vegetable Enchiladas
Yield: 4 servings 1 1/3 cups water 1/2 cup (3 ounces) dry lentils 1 tbsp. vegetable oil 1 cup (2 small) thinly sliced carrots 1 tsp. chili powder (optional) 2 cups (2 large) quartered, thinly sliced zucchini 1 cup (1 medium) chopped tomato 1 1/2 cups (6 ounces) SARGENTO® Light 4 Cheese Mexican Blend, divided 8 (8-inch) soft taco-size flour tortillas, warmed 1/2 cup ORTEGA® Thick & Chunky Salsa Preheat oven to 350° F. Combine water and lentils in medium saucepan; bring to a boil. Reduce heat to low; cook, covered, for 20 to 25 minutes or until tender. Drain;

Southwestern - Two Squash Enchiladas Southwestern - Two Squash Enchiladas

Southwestern - Two Squash Enchiladas
1 small chayote -- diced 1 zucchini -- diced 1/2 orange bell pepper -- diced 1/2 red onion 1 tbsp. canola oil salt 1 jalapeno pepper -- seeded and diced 1 tbsp. cilantro -- chopped 1/2 cup Monterey Jack cheese -- grated 1/2 cup vegetable oil -- for frying 8 corn tortillas 1 cup salsa 1/4 cup sour cream Cover a baking sheet with paper towels. Heat the oil in a nonstick skillet. When hot enough to sizzle a drop of water, fry the tortillas for 4 seconds each side. Don't let me get crispy. Lay them on the toweling when