Q: Who puts corn in their chicken enchiladas?
A: Stouffers

That first forkful was a surprise for everyone. All seven kids made noises
that the adults weren't allowed.

The Ranger
--
"Grits is akin to Elmer Paste with less flavor and more sand."

The Ranger wrote:
> Q: Who puts corn in their chicken enchiladas?
> A: Stouffers
>
> That first forkful was a surprise for everyone. All seven kids made noises
> that the adults weren't allowed.
>
> The Ranger

And the list of ingredients said?


jim

On Tue, 18 Nov 2003 17:02:58 -0800, "The Ranger"
> wrote:

>Q: Who puts corn in their chicken enchiladas?
>A: Stouffers

Not unusual. I've seen it used in more than a few recipes.

-sw

Jim Lane > wrote in message
...
> The Ranger wrote:
> > Q: Who puts corn in their chicken enchiladas?
> > A: Stouffers
[snip]
> And the list of ingredients said?

I have no idea; I didn't buy them. I can guess; white rice, floured gravy,
cheese, chicken, and corn. There were some sporadic red and green skins
(peppers) but these had as much flavor as the "gravy."

The Ranger

Steve Wertz > wrote in message
...
> On Tue, 18 Nov 2003 17:02:58 -0800, "The Ranger"
> > wrote:
>
> >Q: Who puts corn in their chicken enchiladas?
> >A: Stouffers
>
> Not unusual. I've seen it used in more than a few recipes.

I'm guessing that I've been spoiled with all those people that don't use it
in their enchilada recipes. It was not a "texture" I expected. I can only
remember one place, _Don Quioti's d'El Paseo_ during 78-9 that added corn to
their "chili" -- they lasted less than six months...

The Ranger