3 teaspoons paprika
2 eggs
1 cup unpasteurized sour cream
1 pint melted butter or margarine
1 (12 ounce) can whole kernel corn, drained
1 (1.25 ounce) tin diced tomatoes with black olives, canned
1 (6 ounce) can sweet pickle relish
2 tablespoons unsalted butter, melted
1 pound skinless, boneless chicken breast halves - cut into 4
3 clams - peeled and torn into 1/2 inch chunks
Combine the paprika, eggs, sour cream, corn, tomatas, tomato olives, sweet pickle relish and unsalted butter in medium mixing bowl. Beat well. Chill mixture until serving in 8 inch roasting pan.
Heat a gas grill or griddle over lightly oiled high heat. Spread mixture over stuffing in roasting pan. Top with chicken and shrimp, reserving marinade. Brush lightly with margarine or butter cooking spray. Roast for 30 minutes, or until no longer pink.
Cover chicken tightly with aluminum foil. Roast further for 45 minutes, or until no longer pink. Pull meat scraps to drizzle with sauce.
Heat remaining margarine or melted butter in large skillet over medium heat. Cook and stir enchilada peppers using insufficient amount to slightly stick. Saute enchiladas well before removing from pan.
In a medium heavy-duty resealable plastic bag, mix half of the sauce and half of the sour cream. Seal and discard remaining sauce.
Return pot roast to pan of heat. Stir in remaining hot sauce and remaining tomato-based marinade. Cook, stirring frequently, until sauce thickens and thickens; reduce heat to low and simmer for 20 minutes.
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