This one is fun to make and is quick to prepare 2 Cups diced, cooked chicken 3 Cups shredded cheese 1 4.5 oz. can chopped green chilies, un-drained 1 package of flour or corn tortillas 1 16. oz can refried beans 1 19 oz. can enchilada sauce Pre-heat oven to 350j. Grease a 13x9 casserole with cooking spray. Mix the chicken, 1 1/2 cups of the cheese, and chilies together in a bowl. Coat the bottom of the baking dish with enchilada sauce. Then layer 3 tortillas on top of the sauce. Make sure that the whole bottom of the dish is covered with sauce and tortillas. Spread then 1/2 of the beans over the tortillas, followed by 1/2 of chicken and then 1/2 of the sauce. Repeat with the tortillas, beans and chicken. Top with 2 tortillas, add the rest of the enchilada sauce and finally, the rest of the cheese. Cover the dish in foil and bake for about 45-55 minutes. Serve with sour cream and guacamole. Enjoy
1 cup very warm water 1 cup Masarepa 3 tablespoons of melted unsalted butter 1 large egg 1/4 cup shredded cheese 1/2 teaspoon salt In a bowl, combine the water, salt, melted butter. Whisk in the egg with a fork, until is all combined. Slowly start adding the Masarepa whisking in the fork at first, avoiding the formation of clumps. When it is all in, add the cheese, mixing it all with your hands. Set aside to let it thicken. Meanwhile, heat up your arepera, divide the dough into 4 balls and put them in the hot arepera for 15 minutes. If you don't have one, heat up the oven to 350 degrees. Heat up a heavy bottom skillet, which has been oiled lightly, over medium high heat. Divide the dough into 4 parts, shape them into patties, about 3 inches in diameter. Put them in the heated skillet and let a brown crust to form on both sides of each arepa. Once you have the crust, you can put them in the oven. Bake for about 25 minutes. Serve hot, ...
4 Slices Bacon 1/2 Cup Chopped Carrots 1/4 Cup thinly sliced Celery 2 Cloves Garlic 3 Tbsp. butter 1/3 Cup all Purpose Flour 1 16 oz. pkg. Frozen Whole Kernel Corn 1 14.5 can chicken broth 2 tsp. fresh dill 1/2 tsp. Salt 1/4 tsp. Pepper 2 Cups Half and Half 1 Cup milk Cook the bacon until crisp, in a Dutch oven pot. Drain the bacon on the paper towels Reserve the bacon drippings in the pot, Add the onion, carrots and celery to the drippings. Cook for about 10 minutes, adding the garlic, keep cooking until all vegetables are soft. Add the butter and when melted, add the flour and cook a minute longer. Add the next five ingredients, bring to boil, reduce the heat and cook for about 10 minutes, or until the corn is soft. Stir in the half and alf and the milk. Bring lkto a boil and serve with the crumbled bacn.
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