Shaylie Prigmore

Green Chili enchiladas

Fiesta Rice

Chips and Salsa

Pineapple Sherbet

Strawberries

Green Chili Enchiladas

1 lb. hamburger

½ onion, chopped

8 oz. Monterey Jack Cheese (use ½ inside enchiladas and ½ on top)

Sauce:

1 cans green chilies

1 cans chicken broth

2 cups sour cream

Flour

Brown hamburger with onions.  Place in tortillas with cheese.  Roll up and place in prepared baking pan.

Mix sauce together in a saucepan.  Stir while cooking until thickened.  Pour over rolled up tortillas.  Top with remaining cheese.

Bake at 350 for 30 minutes.

Fiesta Rice

1 cup rice

1 medium white onion, diced

¼ cup red bell pepper, diced

2 Tbsp. extra virgin olive oil

1 tsp. garlic, minced

1 Tbsp. chili powder

1 tsp. Lawry’s perfect blend seasoning

1 ½ cup chicken broth

1 can (15 oz.) corn, drained and rinsed

1 cup Mexican blend shredded cheese

Heat oil in large skillet over medium-high heat.  Add onion, bell pepper and rice.  Stir until rice changes color.  Add garlic, chili powder and Lawry’s seasoning.  Stir to mix evenly and cook for 1 minute.  Add chicken broth and mix evenly.  Bring mixture to a boil and reduce heat to medium-low.  Cover and cook for 10 minutes.  Add corn to mixture; cover and cook for an additional 10 minutes.  Turnoff heat and let stand for 5-10 minutes.  Top with cheese and enjoy!