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enchaladas--2 recepies
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Posted: Jul/10/2008 8:38 PM PST
ok well these are SIMPLE an delish 1-- pack burritos ypoure fave type 20 oz enchalada sauce (approx) we use la victoria green mild cheese (mozz shreded i think 2 cup package) put burritios in pan (we use 9x13 glass) pour sauce over top with cheese goes into i think 350* over fer like a half hour cheak package should say --i know we omit olives from origonal recepie can use chives if im right recepie 2 the nooker version nook 2 frozen buttitos fer 2 min (if from fridge omit add 12 min after next step) yop with salsa (enchalada sauce if you like) and cheese nook fer 1 min to melt cheese (2 if borritos are from fridge) enjoy the 1st ive known of fer abit the 2nd i just figured this week!!! (im kinda good when it comes to cookin with the nooker) |
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Posted: Jul/18/2008 8:33 AM PST
Sounds good! Easier than my version, but here it is: Make some rice, mix in some salsa and shredded cheese. Place a big dallop of this mixture into the middle of a tortilla. Roll and place in a baking dish. I can usually get 6 to 10 in a dish, side by side. Then pour some salsa across the top of the rolls. Sprinkle with cheese. Bake in a 350degree oven for about 15 minutes, maybe a little longer. Serve with sour cream and/or quacamole. Voila'! Yummy. You can also cook some chicken to add to this to make it more filling, though it's pretty filling as is. Hmmm... think we'll have this tonight! 
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Posted: Jul/18/2008 8:11 PM PST
ohh flour or corn tortillas? or wheat? |
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Posted: Jul/21/2008 12:36 PM PST
I've used both flour and wheat tortillas. Not such a fan of corn, though. Too dry or something. I ate at a Frisch's and they had tortillas made of spinach and another made of roasted red pepper. Pretty good! |
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