Place buttermilk, chicken stock, sliced avocado, lemon juice, salsa and cilantro in a blender.Puree until smooth.Season with salt and pepper.Cover and refrigerate 1 to 4 hours.Stir diced avocado int ...
Brown ground beef and add the taco seasoning.At this point, do not add any water.Mix in the cans of soup and the enchilada sauce.You will now need to add enough water to make it soupy. Spoon sauce o ...
In a large Dutch oven, put chicken in water and boil until tender.Cool.While cooking chicken, cut lettuce and tomatoes up in small cubes and shred cheese.When chicken is cooled, tear from bone and c ...
Preheat oven to 350\u00b0.Cook onion and green pepper in margarine.Add green chili peppers and diced, cooked chicken. ...
Cook the beef, bell pepper and onion. Drain the beef.Add the enchilada sauce, taco sauce and salt and pepper to taste.Layer 6 tortillas in a 13 x 9-inch pan with half of the meat mixture and half of ...
Peel and mash avocados.Add salt and lemon juice.Stir in Worcestershire sauce, garlic, pepper and onion.Add hot pepper, if desired, and onion seasoning to taste.Serve with crackers. Yields 1 1/2 cups ...
Heat 2 tablespoons cooking oil in a medium skillet.Holding a tortilla with tongs, dip each in hot oil 5 to 10 seconds or until limp.Drain on paper towels.Repeat with remaining tortillas. Add more oi ...
In small bowl, combine soup and milk; set aside.In medium bowl, combine chicken, salsa, chilies, chili powder and 2 tablespoons of soup mixture. ...
Combine ingredients.Add to taste salt, garlic, pepper, 1/2 lime or lemon juice, vinegar or oil to give creamier texture.Mix everything together, taste and then add a touch of Tabasco sauce if you li ...
Brown ground beef. Drain.Mix in refried beans and 1/2 can enchilada sauce. Simmer until hot. Roll in tortillas and place in baking dish. Top with sour cream, Monterey Jack and remaining enchilada sa ...