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Article: For Mexican food, it's all in the sauce Beverly sees green when it comes to chicken enchiladas
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- May 19, 1996
- Author:
CopyrightCopyright 1996 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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On nights when dinner needs to be NOW, think Mexican.
Flour and corn tortillas are wonderful blankets for wrapping bits
of leftover meat, rice and dried beans. Stir in a little light sour
cream and some shredded taco cheese and pour on any of the array of
bottled salsas so prevalent now in the supermarket.
With minimal effort, your own Southwestern flair no will doubt
surpass the ho-hum tacos at the local fast-food outlet. If you want
to go a step further and compete with your favorite Mexican sit-down
restaurant, all you need to do is delve a bit more deeply into the
ethnic section of the grocery store.
There we discovered green taco sauce and realized what had been
keeping many of our ...