Make it a great one!
Daughter, Sister, Friend, Wife - in our 17th year, Stepmother to 2 adult children, Mother - (G15, G14, B12, G9, B8, B5, G4, &B1), StepMother-In-Law to 2, StepGrandmother to 3 precocious little boys! Blessed, Happy & Satisfied!
1 can enchilada sauce (28oz) Red or Green or a combo of bothDirections:
2 garlic cloves (crushed or grated)
Pepper, diced onion, etc. to taste
16oz of shredded cheese AND chicken (rotisserie, canned, etc.) or other meat of choice :)
1/2 tbsp taco seasoning (salt, pepper, garlic powder, onion powder, cumin and chili powder)
Vegetable oil to 'fry' corn tortillas
2 dz corn tortillas
1. Lightly 'fry' tortillas until just soft
2. In a 9x13 casserole dish (or metal foil pan), place 1/4 of the sauce in pan.
3. Mix chicken, seasonings, garlic, cheese (onion) together. Place inside each tortilla an equal portion
4. Roll up and place on sauce in pan
5. Pack tightly together.
6. Pour remainder of sauce over top then sprinkle with about 1 cup of shredded cheese (to taste)
7. Bake in 425* oven for about 15-20 minutes. Until bubbly and melted
I just recently found this recipe and I want to get it recorded so I can try it!! :)
2 small onion - finely chopped
24oz lean pork
4 thick slices of bread from a small loaf
4 egg yolk
salt and pepper
4 can condensed cream of tomato soup
1 can of water
Optional: 3 cloves of finely grated garlic
You can put the meat through a mincer for a smoother texture. Make the meatballs by: soaking bread in water and then squeezing it out. Add it to the pork, onion, egg yolk, (optional Garlic), salt and pepper. Roll the mixture into large balls (about 2 inches in diameter). Mix the tomato soup and water and bring to boil. Drop the pork balls into this sauce and simmer for 45 minutes.