The Red Hot Chili Paper

Send us some "foodback" gourmet@chef.net

Texas
Bad Attitude
Michael's
Tailgate
Chili Marinade
Seņor Sam's
Black Bean
Rosco's Red
Sweet Cincinati
Championship Red
Johnnys'
Steves Sacreligious
True Texas Red
Katy's Chili Rellenos
Cathy's
Jim's Wild
Betty's Best
Atky's Dynamite
Mean Jean's Bowl
Randall's
Tomatoless
Tongue Burnin' Good
Big Daddy's Bowl
Crested Butte
Bob's PSP
BEV's simple but HOT
High Performance
Joan's
Just Chili
Best Bowl
Hell Mud
Steven's
Betty's Winning
Tex-Mex
Hugh's Heartwarmer
Bean's 'N Sausage
Twin Pete's
Hotter Than Texas
Harry K's Kinder
Colleen's Granny's
Harold's
Gallup Green
Aztec
Daddy's
Damn That's Hot
Corpus Christi
Down-Home
Teri's Terrific Texas
Fire in the Hole
Hanks' Ornery
Nasty
Katy's Chili Rellenos

Recipe by: Katy Crowley
 

       

    Ingredients:

      1. 10 flour tortillas
      2. 3 eggs & 3 heaping tablespoons of sour cream blended
      3. 1/2 onion, chopped
      4. 2 - 4 oz cans of whole Ortega green chilis, sliced in strips
      5. 1 roasted chicken, cut in small pieces
      6. 2 - 8 oz packages Kraft grated cheddar & Monterey cheese
      7. 1 - 28 oz can of Las Palmas Mild Enchilada Sauce
      8. 1 - 8 oz package Kraft grated cheddar cheese
      9. 1 - 2.25 oz can of sliced black olives
         

    Directions:

    Line: large baking dish, sprayed with Pam if not a non-stick dish, with 3 tortillas, "puzzled" to cover the bottom of the dish
    Layer: 1/2 of items #2 through #6 on the tortillas
    Sprinkle: a little of the enchilada sauce over the top
    Repeat: layer the remainders of items #2 through #6 & sprinkle with sauce
    Top: with tortillas, most of the remaining sauce, grated cheddar & black olives
    Cover: with foil
    Bake: at 350 degrees for 1 hour
    Warm: and serve the remaining sauce on the side
    Slice: in 4" squares and serve with a tossed green salad

These pages designed and maintained by:
 
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the
WebMaster