he broth and simmer covered for about 10 minutes. Add sour
t 350*F (175*C) for 15 to 20 minutes or
br>Top each with cheese, seafood and remaining green onion.
ith broccoli (thawed and drained), seafood (example: small shrimp, scallops, crabmeat
For sauce, place chiles and water
t after onions have cooked for a while.
Add butter
quipment:
Tortilla press.
For the tortillas:
Combine the
e going to cook the seafood in.
Next, make the
equired by the recipe. For instance, the original recipe calls for 2 oz of
FOR THE SAUCE: Melt butter in
n a 350 degree oven for 5 minutes.
Grind with
side to use for topping enchiladas.
ZUCCHINI ENCHILADAS:
Preheat oven to
Combine taco sauce and sour cream.
In blender, combine cottage cheese, milk, garlic and salt.
Spread 1 tablespoon sauce mixture over tortillas.
Top with cheese, seafood and remaining green onions.
Spoon remaining taco sauce mix in greased 12 x 7-inch baking pan.
Roll up tortillas and place seam side down.
Pour cottage cheese over mixture and sprinkle with Parmesan cheese. Bake at 350\u00b0 for 25 to 30 minutes.
Sprinkle with reserved green onions and olives.
Makes 8 servings.
Dough for Puffs: Melt butter in 1/
he steak.
Make the enchiladas:
Preheat oven to 350
elted, add the shrimp; cook for 2 minutes, shaking the pan
For the sauce: Peel and wash
For the sauce: Saute onion in
5 minutes.
Make the enchiladas: Preheat the broiler. Place 4
hicken.).
Cook on low for 8 hours.
Turn and