Ingredients :
- 1 packages white corn tortillas
- 4 cup minute rice(white rice)
- 1 lb boneless skinless chicken (shredded)
- 1 large green bellpepper
- 1 large white onion
- 5 cup shredded cheese (premixed bag from store)
- 10 slice mozzarella cheese
- 10 slice cheddar cheese
- 2 packages Lawrys Enchilada Sauce Seasoning Mix
- 1 head green cabbage
- 4 cup green onion chopped
- 4 cup black olives chopped
- 3 clove garlic
- 3 cup water
- 2 can tomato paste (small can)
- 2 tbsp butter
- 4 tbsp butter
- 2 dash garlic salt, cayene pepper, black pepper
Method :
- Boil boneless skinless chicken in a pot on high heat for 30 min
- Let chicken cool off for 15 min and shred into pieces
- In a frying pan prepare Lawrys Enchilada Seasoning mix with water directions are on back of package
- Cook red sauce on medium heat till thickened and fully stirred take off heat and let cool 15 min.
- In a frying pan heat 2 cups cooking oil and fry the corn tortillas till lightly crispy
- Set aside corn tortillas on papertowels to drain excess oil and let cool for 10 min they will be hot to touch from the oil
- Once tortillas have cooled dip them into the cooled enchilada sauce completely coating both sides
- Once coated roll the shredded chicken into the dipped tortillas and make enchiladas
- Line up the rolled enchiladas in a baking pan once filled cover the enchiladas in the prepared red sauce
- Coat with a layer of the shredded chese and a layer of black olives then repeat with a layer of the sliced mozzarella and cheddar and top with the green onions and more black olives
- Bake in the oven at 350 for 45 min to make sure all the cheese is completely melted
- For Spanish Rice: pour 4 cup minute rice into a frying pan on medium to high heat with the 4 tablespoons of butter
- Dice up the white onion and green bellpepper and the cloves of garlic and add to the minute rice in the pan
- Cook rice until browning and add the 2 cups of tomato paste and the 3 cups water
- Let rice cook covered for 20 min or until soft
- For Fried Cabbage: take one whole head of cabbage and chop into big pieces (when you fry the cabbage the leaves wilt and shrink)
- Add the chopped cabbage to a fying pan with the 2 tablespoons of butter garlic salt and black pepper cook on medium heat until lightly browned and tender
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