Rosarita Recipe By Tasty Food

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!

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.

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.