Guacamole Dip Recipe
Here´s a fat-reducing trick: make guacamole with equal parts avocado and mashed peas!
1 box (10 oz.) frozen peas, thawed
2 tbsp. fresh lime juice, separated
1 ripe Haas avocado, halved and pitted
2 plum tomatoes, seeded and chopped
1/3 cup Spanish onion, finely chopped
1/2 cup fresh cilantro, chopped
2 tbsp. jalapeño, cored, seeded and finely chopped
Kosher salt
Fresh ground black pepper
No commentsCheese Enchiladas Recipes
This recipe makes a LARGE recipe. You can scale it down by cutting ingredients in half.
Combine the chicken/or other meat, taco mix, onion, bell pepper, cumin, and salt & pepper to taste. Also add in the mushroom soup. Cook over heat till you have a nice creamy mix & taste.
10-15 minutes before you are done cooking the above mixture, add the sour cream and the salsa. Mix well and set aside.
Combine 2 lg. can tomato sauce and 2 lg. can enchilada sauce in a bowl. Place 1/2 of this mixture in another bowl.
Spread some of the red sauce in bottom of pan and dip the shells in the sauce. Place the shells on pan and fill with mixture, roll tight, place in pan.
Save some red sauce for the top. Fill pan and top with remaining sauce and taco cheese, cover with foil.
Heat 20-30 mins. at 350 until cheese is melted and heated through.
3 lbs. of chicken breast, boiled, cut into small pieces.
40 soft shells (aztec brand doesn’t hold up well!)
2 family sized cans of tomato sauce
2 large cans enchilada sauce
1 large container of sour cream
1 large family sized can of cream of mushroom soup
2 packets of taco seasoning mix
2 bell peppers, green, red, or yellow
1 medium onion
1 tbsp. cumin
1 jar of your favorite salsa
1 package shredded taco cheese
salt & pepper to taste
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