Recipes by Sarah Potter tagged mexican
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Chicken Enchilada Casserole
1 c. chopped onions, c. chopped green pepper, 2 T. butter, 2 c. cooked chicken, chopped, 1-4 oz. can green chili peppers, rinsed, seeded, chopped, 3 T. butter, c. flour, 1 t. ground corriander seed, salt, c. chicken broth, 1 c. sour cream, c. shredded monterey jack cheese (6 oz.)
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Flour Tortillas
6 c. all purpose flour (freshly ground is best), 2 t. salt, c. lard (traditional) OR olive oil, 2 c. warm water - not boiling