wannabe enchiladas shannon freeman | creative board member materials Digital Image Suite (Microsoft) • paper, decorative border, inked edges by Shannon Freeman (cottagearts.net) • Maraca Extras, 2Peas Haunted House, and Berylium fonts

from the magazine : recipe for a great gift #6

wannabe enchiladas

“I refuse to believe that trading recipes is silly,” wrote essayist Barbara Grizzuti Harrison. “Tuna fish casserole is at least as real as corporate stock.”

Traded, gathered, reinvented and passed down—recipes are the currency of friendly exchange in communities large and small. These recipe cards, created by members of Digital Scrapbooking magazine's editorial and creative boards, combine well-loved recipes with the flexible format of artist trading cards. Each measures exactly 2.5" by 3.5" and fits perfectly into an On Board ATC Album from Stampin' Up!

recipe

tortillas
1 package or 1 can enchilada mix
3/4 pound cooked chicken, chopped
3 to 4 Roma tomatoes
bunch green onions, chopped
medium white onion, minced
lettuce, shredded
grated cheese
sour cream

Mix sauce mix according to directions in a pot. Reserving some for garnish, add green and white onion and tomatoes. Cook until soft. Add chicken. Use slotted spoon to scoop mixture onto tortillas. Add cheese or sprinkle on top later. Wrap enchiladas folding in both ends. Place in baking pan. Cover with foil to keep soft. Bake at 375 degrees for 20 to 30 minutes. Top with sour cream, lettuce and a mix of diced tomatoes, chopped green onions and minced white onions. Serve with refried beans, rice and chips with salsa.