Tuesday, February 21, 2012

Hidden Valley Green Chili Enchiladas By Food Network

Ingredients
2 cups shredded rotisserie chicken
11/2 cups shredded Mexican or Cheddar cheese, divided
1/2 cup Hidden Valley® Original Ranch® Dressing
1/4 cup sour cream
2 tablespoons diced green chiles, rinsed and drained
1 can (19 ounce) enchilada sauce
4 10-inch flour tortillas, warmed
Directions
Preheat the oven to 350 degrees F.
In a medium bowl, combine the chicken, 3/4 cup of the cheese, dressing, sour cream and green chiles and stir until well blended. Divide the mixture evenly between the tortillas, and roll the tortillas.
Place the tortillas, seam side down in an oiled 9-inch baking dish. Spoon the enchilada sauce around the tortillas and top with the remaining cheese.
Bake for 20 minutes or until the cheese is melted and is bubbly.

Parmesan Potatoes in the Pot

6-8 Servings with a 4-6qt pot. ~ 4-5 hours high or 6-7 hours low
2 pounds red or golden potatoes, cut into 1/2 inch wedges
1 small yellow onion, finely chopped
1.5 - 2 teaspoons dried oregano
Sea salt
Pepper
Olive oil
2-3 Tablespoons butter, cut into 1/8- inch pieces
1 cup grated Parmesan cheese
Parmesan Potatoes in the Pot
You can really use any type of potato that floats your boat, just cut them down to size. About 2×4 inch size or so wedges.
Place a layer of potatoes in the crock pot.
Lightly drizzle a little Olive Oil over the potatoes.
Lightly sprinkle the minced onion, salt, pepper, and oregano over the layer.
Repeat until you are done with the potatoes.
Evenly place little pats of the butter on top of it all.
Cover and Cook.
Sprinkle with fresh Parmesan cheese just before serving.
Alternate ending: Include a Sprinkle of a Tablespoon of garlic on each layer of potatoes before cooking. You could also give it a light dusting of crushed cayenne pepper just before serving. Cheers!
Rating: 4.0/5 (3 votes cast)