Mexican Night in Be’er ShevaPosted on Oct 14, 2010 | 1 comment
We started by making guacamole and pita chips. Then we used an incredible recipe that Beth developed for Open Stacked Enchiladas - you can check out the recipe here on her blog. Basically you poach chicken breast in pineapple juice, shred it, then layer it between two tortillas with black beans, cheese, and fresh pineapple. Throw it in the oven just until the cheese melts, top with sour cream, and you're in business. It was so good.We had a ton of leftover chicken, so I hear burritos calling in our near future.