Tuesday, July 31, 2007

Recipe of the Week - July 31, 2007


Easy Chili-Cheese Enchiladas
Recipe courtesy of Brittney Evans - Guy, Arkansas.

Fill small flour tortillas with shredded cheese and 1 tsp. of jalapeno juice. Roll them up and place in casserole dish sprayed with Pam spray. Spread canned chili over top and sprinkle with more shredded cheese. Baked at 350* for about 20-25 minutes.

Note: I'm going to try serving these topped with sour cream, chopped lettuce, tomato and onion, and a side of guacamole.

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