Sunday was a great day of worship and fellowship. I really enjoyed sharing a meal with all of you at the potluck. I was thrilled with the turnout! There was such good food and conversation that we will have to do it again soon. The food was so good that I have to have your recipes! If you would like to post a recipe to share with everyone, please comment on this post and leave it there. Or, you can post it to your own blog like Mistie Thompson has done and share it that way. I would love all of your secret recipes for my own collection. Oh, btw, when I remember to bring the recipe for the Santa Fe Chili I made (I stole it from someone too!) I will post it here.
Blessings to each of you!
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Here is the recipe for the chili!
ReplyDeleteSanta Fe Chili
2 lbs ground turkey
2 cans black beans, not drained
2 cans white corn
1 can pinto beans
1 can diced tomatoes
1 can rotel
2 pkgs. Ranch mix
2 pkgs. Taco seasoning
2 cups water
Combine and simmer for 2 hours.
This is from Christie Mirikitani
ReplyDeleteEasy Chicken & Cheese Enchiladas
Ingredients:
1 can (10 3/4 ounces) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortilla (6 -inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
Directions:
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and=2 0cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.
0A
Christe Mirikitani