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Solar Cooked Chicken Enchilada With Sour Cream

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Chicken & Sour Cream Enchilada
Ingredients
  Chicken 2 Cup (32 tbs), cooked, shredded
  Cheese 1 Cup (16 tbs) (Colby and Monterey Jack Cheese)
  Salsa 1 Cup (16 tbs)
  Sour cream 3⁄4 Cup (12 tbs)
  Cilantro 2 Tablespoon, chopped finely
  Cumin seeds 1 Teaspoon, powdered
  Tortillas 10 Large
  Lettuce 1 Cup (16 tbs), shredded (for garnish)
  Tomato 2 Large, diced small (for garnish)
Directions

GETTING READY
1.Assemble a solar cooker with a small stoneware pie dish in a 2.5 quart glass mixing bowl and a 9 inch clear glass plate to cover it placed on a reflector.

MAKING
2.Combine all the ingredients saving a little of the sour cream, lettuce and tomatoes for later.
3.Spoon the mixture on the tortilla.
4.Roll the tortilla and place it on the pie dish and within the larger glass bowl covered.
5. Keep it in the sun with an outside temperature of 65 degree Farenheit for about 1 and a half hour.

SERVING
6. Plate in and top it with sour cream, lettuce and tomatoes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Snack
Taste: 
Savory
Restriction: 
High Fiber, High Protein
Cook Time: 
90 Minutes
Servings: 
10

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