Ingredients
1 packet dry ranch (or 3 TBS powder)
1 cup mayo
1/3 cup milk
3 tomatillos
Bunch of Cilantro (about 1 cup)
1 clove garlic
Dash of cayenne pepper
Instructions
Blend all ingredients in a blender. Serve.
Source
Jana Stapley
Friday, June 11, 2010
Burrito Filling
Ingredients
1 (20 oz) can Green Enchilada Sauce
3 frozen boneless chicken breasts
1 can black beans
1 can pinto beans
1 can corn
1 (16 oz) bottle salsa
1 small can chopped green chilies
1 1/2 cups minute rice
3 TBS lime juice
Fresh Cilantro (chopped)
Instructions
Put first 7 ingredients in crock pot. Cook on LOW for 8-9 hours. Shred chicken with fork. Add minute rice, lime juice, and cilantro. Cooke for 10-15 more minutes. Serve in flour tortillas. Add cheese, sour cream, salsa, guacamole, cilantro sauce as desired.
Source
Katie Melo
1 (20 oz) can Green Enchilada Sauce
3 frozen boneless chicken breasts
1 can black beans
1 can pinto beans
1 can corn
1 (16 oz) bottle salsa
1 small can chopped green chilies
1 1/2 cups minute rice
3 TBS lime juice
Fresh Cilantro (chopped)
Instructions
Put first 7 ingredients in crock pot. Cook on LOW for 8-9 hours. Shred chicken with fork. Add minute rice, lime juice, and cilantro. Cooke for 10-15 more minutes. Serve in flour tortillas. Add cheese, sour cream, salsa, guacamole, cilantro sauce as desired.
Source
Katie Melo
Subscribe to:
Posts (Atom)