Thursday, May 24, 2012


I love Mexican food.  Some of it is on my diet, some isn't.  But I found a sour cream enchilada recipe in the Tennessee Farm Bureau magazine.  I made it exactly as it was in the magazine except I used low-carb tortillas and added chopped hot peppers.  It was pretty good, but the can of cream of chicken soup and the can of cream of mushroom soup will be omitted next time and replaced with cream cheese.

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