Sentences with phrase «about enchilada sauce»

So I started thinking about an enchilada sauce made mostly of carrots and some chipotles.

Not exact matches

I didn't follow the instructions to an exact T but it almost didn't matter: I removed all the seeds before toasting, I didn't fry the sauce but did add olive oil to the sauce and left it sitting on a pan for about 15 min, and did not let it sit for 2 hours because it was already late by the time I wanted to use it for enchiladas!

Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

I added about 1 tablespoon of enchilada sauce to the sweet potato nacho sauce instead of the pepper in adobo (didn't have it) and added a few tablespoons of nutritional yeast for a more «cheesy» flavor.

He's been bugging me about making them at home, so I just made a beef and bean burrito and covered it in enchilada sauce.

I sort of knew he'd like these, because there's a white cheddar sauce, jalapeños, and an enchilada is basically a stuffed tortilla, and we all know how he feels about food stuffed inside of food.

You know what I love about a good green enchilada sauce?

shame about the sauce, I have eaten chocolate mole before and it was stunning, maybe it was a transport thing... the enchiladas looks incredible, I do love mexican food!

When the potatoes are about 15 minutes away from being done, start cooking the veggies in some olive oil until softened, then add the beans, hominy, millet, and enchilada sauce, and stir until incorporated and warmed through (assuming the sauce had some time to cool off).

With the smaller roast, I only needed about 1/2 cup of the green chile enchilada sauce and about 1/4 cup of chopped up pickled jalapenos (funny!

I made my enchilada sauce just before beginning the enchiladas... it only takes about 10 minutes.

I only used about 1/3 of the enchilada sauce and froze the rest.

I'm usually all about flour tortillas when it comes to enchiladas because I like how they get soft and gooey when baked in the sauce, but I'm ready to admit that maybe I would have liked a sturdy corn tortilla this time.

The longest I've ever managed to keep this sauce in the freezer before using it is about 3 weeks - we really like enchiladas!

dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving

Preheat oven to 400 ° and spread about 3/4 cup of enchilada sauce into the bottom of a 9x9 inch baking dish.

What's not to love about tender chicken and oozing cheese wrapped in a tortilla, smothered with more cheese, and homemade enchilada sauce?

Douse the enchiladas with about 1/4 cup of the warm sauce, sprinkle with a quarter of the crumbled cheese and garnish with reserved onion and additional cilantro sprigs.

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.

Make sure you leave about 1/4 cup of the enchilada sauce to spread over the top of the casserole.

Once the rice is cooking, preheat oven to 350 degrees F. Grease a 9 X 9» baking dish lightly with olive oil and spread about 1/4 C of the prepared enchilada sauce in the bottom.

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.

Or, roll up inside tortillas, place in an oiled pan, top with your favorite homemade or prepared salsa verde or enchilada sauce, bake about 20 minutes and serve topped with more Tofutti Better Than Sour Cream and the garnish if your choice.

So, I rolled scoops up inside tortillas and some inside a halved red bell pepper; spooned homemade, slightly chunky enchilada sauce over the top of each; and baked them about 20 minutes (30 for the peppers) for some of the best enchiladas around!

Top with enchilada sauce and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

To make stuffed peppers, stem, seed, and half a red bell pepper, mound slightly with the filling, top with the enchilada sauce, and bake for about 30 minutes or until peppers are tender.

Plus I used green enchilada sauce since that's what I had in the pantry and about doubled the cheese (although probably not good as I am trying to reduce my calorie intake ~ but it makes it more appealing to my husband!

This crowd - pleasing Enchilada Style Baked Chicken is loaded with black beans, corn, tomatoes and a delicious enchilada sauce, and it's about as easy as a chicken recEnchilada Style Baked Chicken is loaded with black beans, corn, tomatoes and a delicious enchilada sauce, and it's about as easy as a chicken recenchilada sauce, and it's about as easy as a chicken recipe gets.

Spoon remaining mole sauce over enchiladas and bake until bubbly and crispy on the edges, about 15 minutes.

Spoon the remaining enchilada sauce over the enchiladas, then place the dish in the oven and bake, uncovered, until the sauce gets bubbly, about 20 minutes.

I substituted enchilada sauce (we decided we weren't that crazy about chunks of tomato), and added the sauce and cheese salsa (I used Pace Mexican Four Cheese) to the bean / meat mix to simplify assembly.

Place the tortillas on a work surface and fill each tortilla with about 1/4 cup of vegetable mixture and 1 tablespoon of pumpkin enchilada sauce.

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

Top the taquitos with the remaining enchilada sauce and bake in a 375 degree oven for about 35 minutes.

Spread about 1/3 of the enchilada sauce over the tofu in an even layer, and evenly sprinkle about half of the cheese over it.

I was wondering about the tomato sauce in your red enchilada sauce.

Place the enchiladas in the oven and bake until the cheese is browned and the sauce is bubbling, about 30 minutes.

Preheat oven to 400 °F / 200C and spread about 3/4 cup of enchilada sauce into the bottom of a 9 × 9 inch / 22 × 22 cm baking dish.

Stir in enchilada sauce and bring to a boil, then reduce to simmer and simmer for about 5 minutes.

When I first thought about making Buffalo Chicken Enchiladas I was just thinking of using straight Buffalo wing - type ingredients: wing sauce, celery, blue cheese, etc..

A note about the salsa: This pureed salsa is a universal sauce that can be used for everything from topping enchiladas to a dip for chips.

Spread about 1 1/2 tablespoons of enchilada sauce over a tortilla.

Your sauce should be the consistency of heavy cream, and you will need about 1 quart to make 8 enchiladas.

I love enchiladas but never feel great about buying canned enchilada sauce.

I could not be more excited about this make ahead dish which features a homemade enchilada sauce made from 100 % fridge and pantry staples, and takes less than 10 minutes to make.

Of course, all I can remember about the recipe is that I used enchilada sauce and I called it tortilla soup.

We love Mexican food at our house and we can eat these Skinny Beef Enchiladas with Creamy Avocado Sauce and feel good about the quality of food we are putting in our bodies.

We leave it out generally but I'm nervous about the sauce burning on the bottom if I did enchilada sauce instead.