Rosarita Recipe By Tasty Food

ROSARITA CHICKEN ENCHILADAS

Steps:

• Boil chicken until fully cooked.
• Cool and shred chicken, getting 3 cups.
• Mix together green onions,slice olives, sour creams, jack cheese, garlic salt and garlic powder. Also Add the canned chilies.
• Add shredded chicken to cheese and mix throughly.
• Put enchilada sauce into a 9 x 13" baking dish.
• Dip torilllas enchilada sauce.
• Stuff tortillas w/ chicken mixture, roll and line up in baking dish.
• Top casserol w/ remaining jack and chedder cheese.
• Bake at 375" for 25 to 30 mintues.
• Serve on thinly shredded lettuce.

ROSARITA'S SUPER 7 LAYER PARTY DIP

Steps:

• Reserve 1/2 cup drained tomatoes, set aside.
• Blend remaining tomatoes and reserved juice with beans in small bowl.
• Spread bean-tomato mixture into 8x8 inch baking dish or round casserole dish.
• Top with guacamole.
• Blend sour cream and taco seasoning mix together in small bowl.
• Spread over guacamole.
• Top evenly with layers of cheese, olives, green onions, and reserved tomatoes.
• Chill for 2 hours prior to serving.
• Serve with tortilla chips!

ENFRIJOLADAS ROSARITA (APPETIZER)

Steps:

• Place beans and broth in blender and blend on medium until pureed or smooth.
• Heat 1 tablespoons of the oil in large skillet over medium heat. Add onion and cook until golden brown. Remove onion, set aside. Pour bean mixture into skillet. Heat until bubbly, stirring occasionally. Stir in salt.
• Heat the remaining oil in in medium skillet over medium-high heat until hot. Fry each tortilla about 10 seconds until softened. Transfer each tortilla to hot bean puree. Fold in half, then in half again to form a triangle. Transfer to individual serving plates. Top each with remaining bean puree, cream and cheese. Garnish with onion.

ROSARITA VEGETARIAN CHILE (CHILE) RELLENO BAKE

Steps:

• Preheat oven to 375°F.
• Spray 8 x 8-inch glass baking dish with cooking spray.
• Beat egg whites in small bowl until stiff peaks form.
• Whisk egg yolks in separate bowl; fold into egg whites.
• Add Flour into eggs until just combined.
• Fold in green chilies.
• Spread beans over bottom of dish.
• Layer chopped onions over beans and make sure to get sides.
• Spread layer of salsa verde, smoothing into the sides. OR.
• Mix all the beans, onions and salsa verde together.
• Top with half of the egg mixture, spreading evenly.
• Sprinkle with half of the cheese, then remaining egg mixture and remaining cheese.
• Bake, uncovered, 30 minutes or until golden brown.