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Peggy's Enchilada con Queso
One 4-ounce can whole green
2 tablespoons butter
1/2 cup sliced ripe olives
1 can enchilada sauce (mild or hot)
1/2 cup heavy cream
6 ounces cream cheese
2 cups (8 ounces) Monterey Jack, shredded
Cut chiles into 1-by-1 1/2-inch strips. Cut onion in half
end to stem end. Cut crosswise into thin strips.
In a large
skillet melt butter over medium high heat. Add chiles
and onion and sauté 5
minutes. Add olives, enchilada sauce and
cream. Bring to a boil. Reduce heat and simmer 5 minutes,
stirring occasionally, or until the sauce is thickened. Stir in the
diced cream cheese until it is melted. Add the Monterey Jack
Cook, stirring occasionally, until cheese is melted.
Serve in chafing dish
with tortilla chips for dipping.
Featured Archive Recipe:
Index - Appetizer
Mexican Recipe Collection
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