Rocky Mountain Recipes 11-15-10 | TheFencePost.com
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Rocky Mountain Recipes 11-15-10

A tex-mex meal of enchilada and salad, being eaten with a fork.

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1 pkg. Flour Tortillas

4 c. Chicken, cooked, cubed

1/2 c. Uncooked Instant White Rice

8 oz. Monterey Jack Cheese, shredded

1 (15 oz) can Black Beans, drained, rinsed

1 (19 oz) can Red Enchilada Sauce

1 c. Frozen Shoepeg White Corn, thawed

1 c. Thick ‘n Chunky Salsa

2 Tbsp. Green Onions, thinly sliced

Sour Cream

Preheat oven to 350 degrees. Cut 5 of the tortillas in half and cut remaining tortillas into 2-1/2-inch wide strips. Combine chicken, rice, 1 cup cheese, beans and 1 cup of enchilada sauce and mix well. Layer four tortilla halves in bottom of sprayed baking dish. Top with 1/4 c. enchilada sauce and half of the chicken mixture. Top with two tortilla halves and fill in empty spaces with three tortilla strips. Spoon corn over tortillas and spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining ingredients. Bake for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes and top with sour cream and green onions.

Marlene Maurer • Lakewood, Colo.

1 pkg. Flour Tortillas

4 c. Chicken, cooked, cubed

1/2 c. Uncooked Instant White Rice

8 oz. Monterey Jack Cheese, shredded

1 (15 oz) can Black Beans, drained, rinsed

1 (19 oz) can Red Enchilada Sauce

1 c. Frozen Shoepeg White Corn, thawed

1 c. Thick ‘n Chunky Salsa

2 Tbsp. Green Onions, thinly sliced

Sour Cream

Preheat oven to 350 degrees. Cut 5 of the tortillas in half and cut remaining tortillas into 2-1/2-inch wide strips. Combine chicken, rice, 1 cup cheese, beans and 1 cup of enchilada sauce and mix well. Layer four tortilla halves in bottom of sprayed baking dish. Top with 1/4 c. enchilada sauce and half of the chicken mixture. Top with two tortilla halves and fill in empty spaces with three tortilla strips. Spoon corn over tortillas and spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining ingredients. Bake for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes and top with sour cream and green onions.

Marlene Maurer • Lakewood, Colo.

1 pkg. Flour Tortillas

4 c. Chicken, cooked, cubed

1/2 c. Uncooked Instant White Rice

8 oz. Monterey Jack Cheese, shredded

1 (15 oz) can Black Beans, drained, rinsed

1 (19 oz) can Red Enchilada Sauce

1 c. Frozen Shoepeg White Corn, thawed

1 c. Thick ‘n Chunky Salsa

2 Tbsp. Green Onions, thinly sliced

Sour Cream

Preheat oven to 350 degrees. Cut 5 of the tortillas in half and cut remaining tortillas into 2-1/2-inch wide strips. Combine chicken, rice, 1 cup cheese, beans and 1 cup of enchilada sauce and mix well. Layer four tortilla halves in bottom of sprayed baking dish. Top with 1/4 c. enchilada sauce and half of the chicken mixture. Top with two tortilla halves and fill in empty spaces with three tortilla strips. Spoon corn over tortillas and spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining ingredients. Bake for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes and top with sour cream and green onions.

Marlene Maurer • Lakewood, Colo.

1 pkg. Flour Tortillas

4 c. Chicken, cooked, cubed

1/2 c. Uncooked Instant White Rice

8 oz. Monterey Jack Cheese, shredded

1 (15 oz) can Black Beans, drained, rinsed

1 (19 oz) can Red Enchilada Sauce

1 c. Frozen Shoepeg White Corn, thawed

1 c. Thick ‘n Chunky Salsa

2 Tbsp. Green Onions, thinly sliced

Sour Cream

Preheat oven to 350 degrees. Cut 5 of the tortillas in half and cut remaining tortillas into 2-1/2-inch wide strips. Combine chicken, rice, 1 cup cheese, beans and 1 cup of enchilada sauce and mix well. Layer four tortilla halves in bottom of sprayed baking dish. Top with 1/4 c. enchilada sauce and half of the chicken mixture. Top with two tortilla halves and fill in empty spaces with three tortilla strips. Spoon corn over tortillas and spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining ingredients. Bake for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes and top with sour cream and green onions.

Marlene Maurer • Lakewood, Colo.

1 pkg. Flour Tortillas

4 c. Chicken, cooked, cubed

1/2 c. Uncooked Instant White Rice

8 oz. Monterey Jack Cheese, shredded

1 (15 oz) can Black Beans, drained, rinsed

1 (19 oz) can Red Enchilada Sauce

1 c. Frozen Shoepeg White Corn, thawed

1 c. Thick ‘n Chunky Salsa

2 Tbsp. Green Onions, thinly sliced

Sour Cream

Preheat oven to 350 degrees. Cut 5 of the tortillas in half and cut remaining tortillas into 2-1/2-inch wide strips. Combine chicken, rice, 1 cup cheese, beans and 1 cup of enchilada sauce and mix well. Layer four tortilla halves in bottom of sprayed baking dish. Top with 1/4 c. enchilada sauce and half of the chicken mixture. Top with two tortilla halves and fill in empty spaces with three tortilla strips. Spoon corn over tortillas and spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining ingredients. Bake for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes and top with sour cream and green onions.

Marlene Maurer • Lakewood, Colo.

1 pkg. Flour Tortillas

4 c. Chicken, cooked, cubed

1/2 c. Uncooked Instant White Rice

8 oz. Monterey Jack Cheese, shredded

1 (15 oz) can Black Beans, drained, rinsed

1 (19 oz) can Red Enchilada Sauce

1 c. Frozen Shoepeg White Corn, thawed

1 c. Thick ‘n Chunky Salsa

2 Tbsp. Green Onions, thinly sliced

Sour Cream

Preheat oven to 350 degrees. Cut 5 of the tortillas in half and cut remaining tortillas into 2-1/2-inch wide strips. Combine chicken, rice, 1 cup cheese, beans and 1 cup of enchilada sauce and mix well. Layer four tortilla halves in bottom of sprayed baking dish. Top with 1/4 c. enchilada sauce and half of the chicken mixture. Top with two tortilla halves and fill in empty spaces with three tortilla strips. Spoon corn over tortillas and spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining ingredients. Bake for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes and top with sour cream and green onions.

Marlene Maurer • Lakewood, Colo.


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