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Navajo Fry Bread Sour Cream Enchiladas: Ingredients Shopping List Ingredients Shopping List
Navajo Fry Bread Sour Cream Enchiladas: Ingredients Shopping List Ingredients Shopping List
Navajo Fry Bread Sour Cream Enchiladas: Ingredients Shopping List Ingredients Shopping List
Shopping List
Flour
Salt
Baking Powder
Milk
Shortening,Oil, or Lard
Directions
Ingredients
Ingredients
Directions
Stir together flour, baking powder, and salt in a medium bowl. Stir with a fork as you pour in the milk; Add just
enough water (about 1/4 to 1/2 cup) to get it to come together. Cover the bowl with a dish towel and let it sit
for 35 to 45 minutes to rest.
When youre ready to make the fry bread, heat about 1 to 2 inches shortening/lard in a large skillet over medium-high heat. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other
side using tongs. Fry it for another 30 to 45 seconds. Serve warm.
Shopping List
Stir the soup and sour cream in a small bowl.Heat the butter in a pan over medium heat. Add the
onion and chili powder and cook until the onion is tender. Stir in the chicken, chiles and 2 tablespoons soup mixture. Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about
1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down into the
baking dish. Spoon the remaining soup mixture over the tortillas. Sprinkle with the cheese.
4 Bake at 350F. for 25 minutes or until the enchiladas are hot and bubbling.
Shopping List
2 Red onions
4 limes
Light Olive Oil
3 tomatoes
Cilantro
Salt
Directions
Cut the onion in half, slice very finely and place in a bowl. Sprinkle with 1 tablespoon salt and let rest
for about 10 minutes. Cover the onions with lukewarm water and let rest for another 10 minutes.
Rinse and drain the onions. Add the lime juice and the oil, place in the fridge until about 30 minutes
before serving. Cut the tomatoes in half and slice very finely. Mix the onions, sliced tomatoes, oil, and
cilantro. Taste and add salt if necessary.
Ingredients
Shopping List
3 Large tomatoes
(or 2 can stewed)
1 small onion
Olive Oil
2 cloves garlic
Fresh Basil
Pasta
Parmesan cheese
Feta Cheese
Salt
Pepper
Directions
Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring
occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture
into pasta and season with salt and pepper.