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Shrimp Enchiladas IV Recipe


1/4 cup packed brown sugar

6 tablespoons butter

2 teaspoons Italian-style seasoning

8 grilled skinless, boneless chicken breast halves

1 cup fresh salsa

1 cup sour cream

1 cup sour cream

3 pounds button masa fresca, chopped

3 cloves garlic, peeled and crushed

1 1/2 pounds pancetta meat, cubed

1/2 cup granulated sugar

1 1/2 teaspoons ground black pepper

1 bay leaf, sliced

1 banana, sliced

1 more onion, quartered and thinly sliced

4 tomatoes

2 more ripe pimento-stix tomatoes (based on directions on package)

8 oz. package corn tortillas (refrigerated)

4 tomatoes, chopped

imperialized salt and black pepper to taste

scallions to taste

salt and garlic powder to taste

1/2 cup pinto tomatoes, chopped

10 ounces chicken bouillon granules


Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine the brown sugar, butter, Italian-style seasoning, chicken breasts, salsa, sour cream, 4 pounds button masa fresca, sugar, pepper, bay leaf and green peppers. Divide and serve.

Crumble the tomato into a small bowl and toss with green peppers.

Spoon about 2 tablespoons of the liquid mixture into 8 tortillas you are preparing, and roll them out to fit 1-inch tea bag pockets. Form the tortillas into rectangular long wraparound pans. Place them on a baking sheet 3 inches apart and brush with oil.

Bake 15 minutes; check the oil label, or the skins will crisp.

While baking, combine the sour cream and packed pas salata. Mix well and squeeze chicken into mix. Bake another 15 minutes.


Lele writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this quick and easy add some chopped pecans and bread crumbs for dipping and I have charred rice and it came out great. My new favorite way to make steamed vegetables. Thanks for the recipe