Hello ladies! The theme for Cooking Club this month will be MEXCIAN food (a personal favorite of mine).
Cooking club will be held Tuesday, Feb. 12th at 7:00 pm.
Hilary Burbidge is hosting, her address is 2118 S. 1600 W.
So bring a favorite Mexican dish to share and enjoy a fun girls night out!
5 comments:
Crockpot Chicken Tortilla Soup
In Crockpot Combine:
3 Chicken Breasts
1 1/2 cup salsa
1/4 cup lime juice (1 lime)
2 (14 oz) cans chicken broth
Cook until chicken is tender - shred chicken.
Add 1 cup frozen corn
Just before serving, add 1 cup cooked rice & fresh cilantro to taste. I serve this with sour cream and grated cheese & tortilla chips crushed on top.
Salsa
2 cans canned tomatoes (pieces or
fresh blended
1/2 c. chopped onion
1/2 fresh jalopeno
1/2 t. salt
1/2 t. garlic powder
3-4 T. fresh cilantro - wash and
chop leaves
jajapeno that is
Mango Avocado Salsa
2 ripe avocados, peeled and cubed
2 ripe mangos, peeled and cubed
3 T Cilantro (or more depending on taste)
2 T lime juice
dash of salt
Put ingredients in bowl, and mix together. Serve with tortilla chips.
Chicken Enchiladas
3 Chicken Breasts (halves)
16 oz. Sour Cream
1 can Cream of Mushroom Soup
1 sml. can Green Chile's MILD
Shredded Cheese
tortillas
Cook and shred chicken
Mix sour cream, cheese, chiles, soup together. Take 1 cup out of mixture for topping.
Add chicken to mixture and fill tortillas.
Top tortillas with left over mixture and more shredded cheese.
Cook for 40 min. @ 350 degrees.
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