Recipe Note: To make these as Spicy as their name, leave in the seeds in the Serrano Pepper and use a “medium” Salsa Verde. For those without the love of heat, seed the Serrano Pepper and use a “mild” Salsa Verde.
serves 4
You might need to buy:
- for the sauce:
- butter
- flour
- chicken stock
- cumin
- salt
- fresh ground pepper
- chopped cilantro
- medium salsa verde
- fat free sour cream
- for the enchiladas:
- flour tortillas
Recipe Note: To make these as Spicy as their name, leave in the seeds in the Serrano Pepper and use a “medium” Salsa Verde. For those without the love of heat, seed the Serrano Pepper and use a “mild” Salsa Verde.
serves 4
You might need to buy:
- for the sauce:
- butter
- flour
- chicken stock
- cumin
- salt
- fresh ground pepper
- chopped cilantro
- medium salsa verde
- fat free sour cream
- for the enchiladas:
- flour tortillas
Recipe from http://www.the-girl-who-ate-everything.com/2012/03/mexican-stuffed-shells.html
serves 16
You might need to buy:
- low-sodium taco seasoning
- cream cheese
- jumbo pasta shells
- salsa
- taco sauce
- cheddar cheese
- Monterrey jack cheese
- For toppings:
- green onions
- Sour cream
This recipe and more can be found on the Woman Know Thyself website here @ www.womanknowthyself.com
You might need to buy:
- For the sauce:
- • 1/2 cup orange juice
- • 1 tbsp grated orange zest
- • 2 big garlic cloves
- • 1 tbsp oyster sauce
- • 2 tbsps rice vinegar
- • 2 tbsps soy sauce
- • 1 tsp minced ginger
- For the stir-fry:
- • 1 lb chicken tender cut into strips
- • 3 tbsp cornstarch
- • 1/2 cup chopped onion
- • 1 tbsp olive oil
- • salt and pepper to taste