CHILI'S CHICKEN ENCHILADA SOUP
Top Secret Recipes
Notes: Recipe can be halved.
1/2 C. Vegetable oil
1/4 C. Chicken base
3 C. diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 C. Masa Harina
4 qt. Water (divided)
2 C. crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken
Preparation Instructions:
In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions, bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts.
Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.
CHEDDAR'S SANTA FE SPINACH DIP
Top Secret Recipes
Ingredients:
1 medium onion chopped (small)
2 cans spinach (drained)
1 small can plum tomatoes chopped (small)
1 (4 oz.) can green chiles chopped and drained
1(8 oz.) cream cheese (room temp)
1 cup half/half
10 oz grated monteray jack
1 Tbsp. red wine vinegar
2 Tbsp. sour cream
salt and pepper to taste
Preparation Instructions:
Saute onion in skillet over medium until softened. Add tomatoes and chilies, cook 2 minutes. Transfer to large bowl and stir in spinach, cheese,cream cheese, half and half and vinegar. Season with salt and pepper. Spoon mixture into shallow baking dish bake in 400 deg oven until dip is bubbly and top is light brown, about 35 minutes. Top with a spoon of sour cream and serve with tortilla chips.
RED LOBSTER LOBSTER FONDUE
CopyKat Recipes
Servings: Varies.
Ingredients:
2 C. Velveeta
1/2 C. Milk
1/2 tsp. Cayenne Pepper
1/2 tsp. Paprika
1 broiled Lobster tail or 1/4 lb. Crawfish tail meats
