Instructions

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Management 306

November 5,2013

An Instructional Guide on How to Make Delicious

Mexican

Food

Meals By: Brianna Van Horn

ENCHILADAS (can serve up to 10-15 people) . ?,.V*l't;\ '/

" 1;r bcV\ Instead of eotingiust tortillas and chicken, why don't you spice it up a bit!. And make your dish cheesy, saucy andfull of amazingflavors.

What will you need:

I bag of corn tortillas

2 cans of Las Palmas Red Chile Sauce

I bag ofchicken hreast

I package of Queso Fresco

1 package ofshredded Colby Jack cheese

I small onion

1 green onion

I container of garlic

I medium can of sliced olives

1 container ofsour cream

1 medium frying pan

I baking square pan

I medium pot

I small bowVmedium bowl

I bottle of oil (canola, vegetable, etc)

Directions:

I fiU a medium pot half way with water. Place about 3 to 4 chicken breasts into the pot. Sprinkle in garlic to flavor chicken. You may add as much garlic as you would like to get yoru desired flavor of chicken. Let chicken cook for about an hour or until chicken easily breaks apart-/ Once ready, pull the chicken out ofthe pot and place on a plate to cool down. When completely cooled down, you can then shred the chicken into thin pieces.

2 n"the chicken cooksryou can start to prepare other things. First, grab a bowl.-This will be used to place chopped up ingredients. Make sure to wffigff,vegetables before cutting up. With a knigcut up the onion into small pieces and then phc$inJBwl. Once the onion is chopped up, you can now get the Queso Fresco and place it in the bowl with the chopped onions. Since this cheese is a big roundiirclg-yo" will need to crumble it up until it looks crumblike. Then mix the cheese and onion to make sure it's evenly mixed.

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3 N"*t, chop up green onions but don't put these in the bowl. Store on the side soqewhere toJ Next, chop up green oruons but don't put these rn the bowl. store on the srde sorEewhere to / - - . . .t \ eventually use ht;ininrhfr""tiorrr. Afterwardgopen a can of olives and drain out aft?";.,i"" /;{:"ff \ Leave olives to the side. Eventually;they will be used as well in later directions. t .. t t^t*-. c)vp lJ^

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Leave olives to the side. Eventually;they will be used as well in later directions.

4 lo ufrying panTpour about half a cup or sor of oil and let it preheat. After heating up the oil, - , I iately place a tortilla into the pan. Let tfr" tortitlu -'n tI* J

seconds. Then pull out and place on the baking pan. Oil and sauce will eventually keep running out so you will have to repeat step 4. Be carefirl.the tortillas can become exhernely hot when taken out of the sauce. Sorit's best to let thern "*t)iffim-

*'UL? not try to roll them right away. Once you have a good amount of saucy cooked tortillas on your

baking pan, proceed to step 5.

c 5qqltprinkle the queso fresco and onion mix onto each tortilla. Theggrab a fewpieces of shredded chicken and place on top. Lastly, spoon a few olives onto tortilla. Repeat until all tortillas have all the=ingredients gr them. Once everything is placed in the tortillasyou can then begin to roll them. - lh

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-."0I \ (TIP) When adding ingredients make sure not to over stuffthe tortillas orthey will be hard to ) ^Jt,f Xg ' roll. Also ,when you roll them up make sure they are rolled up tightly to avoid falling apart. Ll

6 Witl the remaining red chile sauce, pow it all overthe enchiladas. Nex! sprinkle Colby Jack cheese all on top until it covers the majority of the enchiladas. Once the cheese is all sprinkled on, then grab the green onion *rat was chopped up early and sprinkle it all over the enchiladas as well.

7 N"*t place the pan of enchiladas in the oven. Set the temperature to about 350 degrees. Leave in the oven until cheese is fully melted on top. Then carefully take out. pf ehea'* ?

\ ag rzz B Carefully serve how many you would like on a plate. hrt as much sour cream as desired on top of enchiladas.

9 Eat and enjoy!

Looking for a side dish that goes great with enchiladas refer to prge l2l

(Rice Recipe) \) ;lZuce '