2 pounds Ground meat, cooked
1 pkg Taco Seasoning
1 pkg Chili Mix (mild)
2 (8 oz) cans Tomato Sauce
2 cups Monterrey Jack and Cheddar Cheese - combo, shredded
1 bag Tortilla Chips
2 cups Salsa
2 Tomatoes, diced
1 cup Sour Cream
1 Lettuce, chopped
Add taco seasoning and chili mix to groundmeat following directions on packages.
Pile it all on according to taste and enjoy!
Showing posts with label Monterrey Jack Cheese. Show all posts
Showing posts with label Monterrey Jack Cheese. Show all posts
Monday, June 13, 2011
Tuesday, January 19, 2010
Chicken Cheese Enchiladas
Chicken Cheese Enchiladas
3 boneless skinless chicken breast
1/2 butter
1/2 cup all purpose flour
1 cup sour cream
1 bag flour tortillas
2 cups Monterrey jack cheese, shredded
1 cup cheddar cheese, shredded
Boil chicken breast. Save 3 cups of broth for later use. Cut chicken up into small pieces.
Heat oven to 350*.
Melt butter. Stir in flour to make a smooth paste. Add broth slowly to make a sauce. Add sour cream.
Mix chicken and cheese. Save some of the cheese for sprinkling on top.
Roll chicken and cheese in tortillas. Place in 11x14 greased cooking pan. Pour sauce over the top and sprinkle with cheese. Bake until bubbly, about 20 minutes.
Can be made and frozen for another day!
From Mary Hatcher
3 boneless skinless chicken breast
1/2 butter
1/2 cup all purpose flour
1 cup sour cream
1 bag flour tortillas
2 cups Monterrey jack cheese, shredded
1 cup cheddar cheese, shredded
Boil chicken breast. Save 3 cups of broth for later use. Cut chicken up into small pieces.
Heat oven to 350*.
Melt butter. Stir in flour to make a smooth paste. Add broth slowly to make a sauce. Add sour cream.
Mix chicken and cheese. Save some of the cheese for sprinkling on top.
Roll chicken and cheese in tortillas. Place in 11x14 greased cooking pan. Pour sauce over the top and sprinkle with cheese. Bake until bubbly, about 20 minutes.
Can be made and frozen for another day!
From Mary Hatcher
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