ALL NEW from Feast
Frenzy @ The Horror Food Network!
CHICKEN, BLACK BEAN
& RICE VERDE ENCHILADAS!
Here's a simple way to make "outstanding"
Verde enchiladas. In a microwave safe
bowl pour one can of Campell's Chicken & Rice soup, one 15oz can of organic
black beans, and one 10oz can of white chicken breast in water (strain water
and chop up with a spoon in a strainer first).
Spice with Tabasco Chipotle Sauce, Frank's Red Hot Original Cayenne
Pepper Sauce, garlic powder, basil, oregano, and ground black pepper. Add and stir-in spring water until the bowl
of ingredients has the consistency of a soup.
Heat in the microwave for 6 minutes (or until piping hot).
Next lay out
one Ole Spinach &
Herbs (50-calorie Extreme Wellness) Tortilla on a plate. When the soup is hot, stir again. With a skimmer spoon or ladle scoop out the
solid ingredients of the soup and let the liquid drain completely––then lay out
the strained soup in a thick line down the center of the tortilla, add a
healthy layer of diced red onions, and a layer of shredded sharp Cheddar
cheese. Fold enchilada closed and roll
the seam over on the plate. Cut in
half. In the microwave heat a small cup of
Carey Salsa Mexicana Verde Sauce (just .99¢ @ the .99¢ Only Stores) and pour
over enchiladas. Garnish with shredded
Monterey Pepper Jack cheese and sliced black olives. On the side: white tortilla chips and Picante
Hot Sauce. So damn good, I can't get
enough! Plus you can use the leftover soup
for more enchiladas or eat as a spicy and delicious soup later!
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