Tuesday, May 31, 2011
Bone or Boneless Pork Chops (I used boneless)
1 Packet Hidden Valley Ranch Seasoning Packet (not dip packet)
1/2 teaspoon Salt, Pepper, Garlic Salt
1/4 teaspoon Paprika
Shredded Mozzarella Cheese
Preheat oven to 450 degrees.
Trim pork chops if needed, mix all seasonings together and sprinkle over both sides of the pork chops.
(I used a baking sheet and put a rack on it to cook the pork chops)
Boneless bake about 20 minutes, and boned 25-30, cook till center is no longer pink.
Top with shredded cheese when finished cooking.
By: Hidden Valley Ranch
5-6 Chicken Tenders, Cooked and Shredded
1 Medium Onion Chopped
2 Tablespoons of Olive Oil
1 Pound of Medium Shrimp, Cooked, Deveined, Tails Removed
2 4 Ounce Cans of Chopped Green Chilies
1/4 teaspoon Cayenne Pepper, Paprika, Salt, Pepper, Garlic Salt
1 teaspoon Taco Seasoning
1 8 Ounce Cream Cheese
10 Large Flour Tortillas
1 1/4 Cup Salsa
1/4 Cup Taco Sauce
1 Cup Cheddar Cheese or Mexican Cheese
Preheat oven to 350 degrees.
Heat a large skillet, add oil, then saute onion for about 2 minutes, then add green chilies, shrimp, chicken, 1/4 cup salsa, all the seasonings and mix together. Cut cream cheese into pieces and add to skillet, and add 1/4 cup of cheddar/mexican cheese, then mix until everything is combined together.
Roll the filling in the tortillas, and put them all into a 13x9 inch dish.
Combine 1 cup salsa with 1/4 cup taco sauce, then pour on top of enchiladas. Sprinkle rest of cheese on top and back 15-20 minutes.
By: Melissa and Stephanie