Richmond Elks Lodge members have produced a cookbook of familiy recipes to commemorate the Lodge's 100th Anniversary. The cost of the cookbook is $12.00 plus $3.00 for mailing costs.
Contact Richmond Lodge at (510) 223-3441 or e-mail: bpoe1251@sbcglobal.net.
CHICKEN ENCHILADAS
12 Regular Flour Tortillas
2 cans Las Palmas Green Sauce
2 lbs Shredded Chicken breast
Bell Pepper – Cut into thin strips
White Onion – Cut into thin strips
2 pkgs. Taco Seasoning – Low Sodium
2 lbs Shredded Cheddar and Jack Cheese
1 can Pitted medium Olives
Warm Enchilada Sauce in Large skillet
Dip tortilla in warmed sauce and fill with
Chicken
Shredded Cheese
TWO Olives
Dress rolled enchilada with
Shredded Cheese
Las Palmas Sauce
and
ONE Olive
Heat in oven on flat pan at 350 to 375 for 25 – 30 minutes