Sat 04 Dec 2021
Where to ?   Home   Advertise   Links Contribute a Recipe Send us your Recipe Subscribe Sign up for our email list and Recipes in your email! First Name Last Name Email HTML-Email TEXT-Email	Category:Appetizers - Author:N/A- Contributor: Chip Dip Ingredient: 2 c. salad dressing 1 1/2 c. sour cream 1/2 tsp. onion salt 1/2 tsp. garlic salt 1 1/2 tsp. parsley flakes 1 tsp. Accent Direction: Mix well and refrigerate Print this Page Previous page  Next page   Rate it Very Good Good Average Poor Very Poor Send this to Your Friend Friend's Name Friend's Email Your Name Your Email Subscribe Me Pick of the Week Title:LORIENA'S FAMOUS {CROCK POT} ENCHILADAS - Author: - Contributor:LORIENA WALDROP Ingredient: {1} 16 OZ SOUR CREAM {1} CAN CREAM OF MUSHROOM SOUP {1} BIG CAN OF GREEN CHILI SAUCE {1} SMALL CAN CHOPPED GREEN CHILI'S {4-5} BONELESS SKINLESS CHICKEN BREASTS {1} PACKET OF SOFT TACO SHELLS {1} PACKET OF TACO SEASONING {1} PACKET SHREDDED MOZZARELLA CHEESE {1} PACKET SHREDDED MILD CHEDDAR CHEESE {1} CAN SLICED OLIVES Direction: BOIL CHICKEN WITH SOME SALT. THEN CUT INTO BITE SIZE PIECES. MIX TOGETHER: SOUR CREAM, SOUP, CHILI SAUCE, CHILI'S AND CHICKEN. IN A ZIP LOCK BAG MIX BOTH CHEESES AND TACO SEASONING. SHRED SHELLS INTO BITE SIZE PIECES. LAYER IN CROCK POT STARTING WITH SHREDDED SHELLS. NEXT YOUR CREAM MIXTURE. THEN CHEESE. THEN OLIVES. KEEP LAYERING UNTIL EVERYTHING IS USED. TOP WITH OLIVES. PUT IN CROCK PO ON LOW FOR 5-8 HRS	Categories Top Rated Top Viewed by Most Appetizers   (13) Breads   (10) Cakes   (81) Crockpot Recipes   (41) Desserts   (14) Dressings   (5) Low-Carb (Atkins)   (73) Meat/Poultry   (62) Misc.   (3) Pastas   (14) Salads   (12) Sauces   (6) Seafood   (21) Soups   (51) Vegetables   (50) Vegetarian   (19)
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