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Recipes

Chicken Enchiladas

Ingredients:

3 boneless, skinless chicken breasts, cooked and shredded
1 can mild enchilada sauce
1 cup sour cream
1 cup cheddar cheese, shredded
1 package flour or wheat tortillas

Preparation:

Mix all ingredients reserving about ¼ can of enchilada sauce.
Spoon mixture onto edge of tortilla and fold together, folding one end into middle.
Place side by side in baking dish.
Pour reserved sauce over enchiladas.
Sprinkle with more shredded cheese if desired.

Bake at 350 about 25 minutes.


Corn Salsa
Ingredients:

1 can diced tomatoes
1 can corn
1 can black beans
1 small bunch chopped fresh cilantro as desired
1 cup Italian Salad Dressing

Preparation: Stir ingredients together.

Comments

LACEY said…
Okay so I tried your corn salsa recipe and I LOVED IT!!!!! My family did too. Mason will not eat diced tomatoes in anything else I make but he loved this salsa and ate it up so fast. Lee loved to! Thanks for the great recipe.
March 1, 2009 at 12:15 PM
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