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The bacon tacos




 Ingredients & Method :

4 strips of bacon
Just created an over lapping bacon "fabric" by weaving the strips together
Drape the shell over a taco mold (such as aluminum foil or small Pyrex bowls)to form the crunchy taco shell.
Cook the sheet in the oven at 400 degrees until brown and crispy.
Once cool fill with your favorite ingredients and enjoy!


CREAMY CHICKEN ENCHILADAS




1 lb chicken breast, diced ( easier to dice or shred after cooking )
1 medium onion, chopped 
1 Tbsp vegetable oil
8 flour tortillas, softened
1 1/2 c monterey jack cheese
1/4 c butter
1/4 c flour
1 can(s) chicken broth
8 oz sour cream
4 oz green chiles, chopped

In skillet, cook chicken and onion together in oil over medium heat until chicken is done.

Add cooked chicken and 1 1/2 tablespoons cheese to each tortilla.
Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with non-stick cooking spray

Melt butter in a medium saucepan, stir in flour to make a roux. Stir and cook until bubbly. Gradually wisk in chicken broth and bring to a boil, stiring frequently.

Remove from heat.
Stir in sour cream and green chiles. Pour sauce evenly over enchiladas.

Top with remaining cheese and bake at 375* for 20 minutes or until cheese is melted and all is bubbly .