The Northern
California Pug Club wishes to thank everyone who
attended our 14th Annual Pugtacular event.
Proceeds benefited Pug Rescue Groups and the NCPC Health Fund!
We hope to see you all again next year!
~Photos~ ::click any thumbnail to view larger photo::
~Recipe~
Didn't you just love the Enchilada soup?
Thanks to NCPC's own Terri Avery, here is the recipe:
Enchilada soup
1 package of chicken breasts w/skin and bones
49 oz. can of chicken broth
1 chopped onion
2 small cans hominy
2 small or one large can chili beans (don't drain)
4 inches from a brick of Velveeta cheese (you can buy the 40 oz.
package)
7.75 oz. can El Pado Salsa De Chili Fresco (little can with yellow label
in the Mexican food section)
1 package Enchilada seasoning mix
Original recipe:
Boil chicken in the chicken broth. Put in fridge overnight, then
skim off the fat.
Discard skin and bones. Shred chicken.
My short cut:
Cut up boneless skinless chicken breast into bite sized pieces and boil
in chicken broth.
Add the remaining ingredients and cook to taste. I usually bring
it to a boil and them
turn down heat and let it simmer until the onions
are soft.
Serve with tortilla chips crust on top. Also garnish with cheese
and scallions.
