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Friday, September 16, 2016

ALL NEW from Feast Frenzy @ The Horror Food Network!


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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