Sentences with phrase «pour enchilada sauce»

I've been wanting to make a Mexican bake that's similar to the chilaquiles recipe you posted: layer beans, veggie (or real) meat sauteed with spices, veggies, salsa, and corn torillas; pour enchilada sauce over the top; top with soy (or regular) cheese; and bake!

Pour enchilada sauce generously over the prepared enchiladas until completely covered in sauce.

Pour the enchilada sauce across the middle, and bake at 350 degrees F for 15 minutes.

Use a fork to scrape the cooked spaghetti squash flesh into pot and pour the enchilada sauce over the top.

Pour the enchilada sauce over all of the enchiladas and top with remaining shredded cheese.

Pour the enchilada sauce over the tortillas, sprinkle with any remaining onion, and cheese mixture, and top with the remaining cup of shredded cheese.

If you have time, put the filled tortillas in a baking pan, pour enchilada sauce over them, add a sprinkling of shredded cheese, and bake till hot and bubbly.

Pierce entire surface liberally with a fork; pour enchilada sauce over top.

Pour the enchilada sauce over the top and spread across the surface of the corn cake.

Once all of the enchiladas are in the casserole dish, pour enchilada sauce over top until even covered (you may not need all of the sauce).

Pour enchilada sauce over peppers evenly.

Pour enchilada sauce into a 9x13» baking dish.

Next time I will try pouring some enchilada sauce over the chicken as well, as it's a bit dry otherwise.

Not exact matches

Pour additional sauce over the enchiladas.

Place the tortilla chips in a large bowl, pour in the enchilada sauce, and toss with your hands to coat.

Pour sauce over enchiladas, sprinkle with extra cinnamon on top if desired and let stand 45 minutes.

The ingredient list may seem long, but the process is pretty simple; While the potatoes bake, make your easy homemade enchilada sauce (honestly though, if you're not feeling like making your own you can sub 2 cups of your favorite store - bought variety), then get the millet going — toast in a pan, pour in broth, bring to a boil, simmer covered for 15 minutes, and set aside.

I just mixed half the sauce into the chicken and then the other half i poured over the enchiladas before putting them in the over

Pour half creamy enchilada sauce onto the bottom of 9x13 - inch glass baking dish or casserole.

Pour on some super delicious homemade enchilada sauce and bake for 30 minutes so the insides can get all hot and melty.

Once all the tortillas are rolled, pour the remaining enchilada sauce over top, shaking the baking dish to fill in all the spaces.

Pour the sauce over chiles rellenos, enchiladas, beans, or simply eat it from a bowl because it tastes so good.

Pour the remaining enchilada sauce over the top of the enchiladas, top with cheese.

Pour 2 cups of sauce over the enchiladas and bake for 15 to 20 minutes or until bubbling.

Pour 1/2 can of enchilada sauce on each pan of enchiladas.

Pour 1/2 the can of enchilada sauce in the bottom of a 9x13 pan.

Pour 1/3 cup enchilada sauce into the bottom of the slow cooker.

Pour sauce evenly over enchiladas and top with remaining 1/4 cup of cheese.

Pour remaining enchilada sauce evenly over the enchiladas, top with the shredded cheese, cover with foil, then bake in the oven for for about 20 minutes.

Garnish each serving with a fresh pour of enchilada sauce, a dusting of cilantro, a sprinkling of lime juice, and a dollop of sour cream.

Spray a 9x13 baking dish with nonstick cooking spray, then pour in about a cup of the enchilada sauce, spreading it to cover the bottom of the pan.

Pour enough enchilada sauce on the bottom of a 9 x 13 - inch baking dish to cover.

Arrange the enchilada rolls on top of the sauce, then pour the rest of the sauce over the top of the enchiladas.

When you've made all the enchiladas, pour another cup or two of the sauce on top and spread it around with the back of a spoon so that all the tortilla surfaces are coated with the sauce.

Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture.

Just roll the meat inside of the tortillas, pour an extra can of enchilada sauce over top and add shredded cheese.

I poured a few tablespoons of the enchilada sauce in a casserole stoneware dish and put the assembled enchiladas in seam side down.

Pour chile sauce over enchiladas, leaving an inch or so bare at either end of the enchiladas if you like a bit of crunch, and top with remaining 3/4 cup cheese.

Then pour the sauce over the enchiladas.

Pour remaining HERDEZ ® Tomatillo Verde Mexican Cooking Sauce over enchiladas.

Pour 1 cup of enchilada sauce over the cornbread and use a spoon to spread evenly.

Pour remaining enchilada / buffalo sauce on top of tortillas and add remaining shredded cheese.

Pour the second jar of cooking sauce on top of the enchiladas, coating them evenly with the sauce.

Pour in about a 1/2 cup of enchilada / buffalo sauce and mix until thoroughly combined.

In addition to adding it to your Mexican recipes, pour HERDEZ ® Salsa Ranchera over dishes like carne asada and enchiladas, or try it as a barbeque sauce substitute to infuse a little extra heat.

Pour the remaining enchilada sauce over the top.

and pour the remainder of the sauce evenly over the tops of the enchiladas.

Pour the rest of the enchilada sauce over the tortillas and top with shredded cheese.

I also kept a little enchilada sauce and poured it over some leftover plain rice I had and used it as a side!

Pour the remaining sauce over the enchiladas and then top with the cheese.