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Sweet potato enchiladas

Delicious alternative to enchilada bakes made with tortillas! Thinly sliced sweet potatoes act as a tortilla replacement. Slice 2-2.5 sweet potatoes into thin disks and set aside. In a frying pan add one pad of butter and fry seasoned chicken thighs on both sides until browned. Seasoning suggestions: cumin, chilli powder, hot pepper flakes, salt, pepper, or favorite taco seasoning. - once browned, cover chicken with lid and simmer on medium low until fully cooked. - once cooled - chop chicken into cubes or slice thinly. - thinly slice peppers and onion - in a 13"x9" pan layer sweet potato slices to cover the entire bottom of pan. (No need to grease pan). - then cover that with a layer of your pepper, onions, chicken, and half of the cheese. -add another layer of the same - add any additional slices of sweet potato on top. -- in the frying pan -- Save the juice from the chicken and add spir cream and chicken broth. Reduce to by 1/2 and pour over. Serve with chopped fresh cilantro and salsa if preferred.


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