2010-10-28 / Community News
From the Chef’s Corner
When you’re in the mood for Tex-Mex, this is the dinner to make. It takes about an hour and a half from start to finish. A good recipe for working moms. Chicken-and-Spinach Enchilladas 1 (10oz.) pkg. frozen chopped spinach, thawed 1 (16 oz.) jar medium salsa with cilantro, divided 2 (10 oz.) cans enchilada sauce 1 (8 oz.) pkg.
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