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RECIPE: CHICKEN ENCHILADAS
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* INGREDIENTS: 3 cups cooked chicken 1 8-ounce package of cream cheese, softened 1 small can cream of celery soup 1 small onion, diced 1 4-ounce can green chilies 18 corn tortillas 1 16 oz can diced tomatoes 1 lb Velveeta mild mexican cheese DIRECTIONS: Cook onion in small amount of water, drain. Combine chicken, cream cheese, soup onion and green chilies. Fry tortillas in oil and blot away excess oil. After each is fried, place about 1/4 cup chicken mixture in center and roll up. Place in 8x10 deep pan. While fixing the enchiladas, melt cheese and tomatoes together in microwave. Stir every couple of minutes until cheese is melted. Pour cheese mixture over the enchiladas. Bake at 325 degrees for 40 minutes or until cheese starts to brown. Greg Hopper
"Why is it that our children can't
read a Bible in school, but they can
in
prison?" |
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