Sentences with phrase «added enchilada sauce»

The following evening, I added the enchilada sauce (bought not home - made) and cheese, baked them, and the were delicious!

Add enchilada sauce and top with jalapeno, avocado, tomatoes, cilantro, and cheese (not pictured).

Add the enchilada sauce, black beans, corn kernels, and diced tomatoes.

Add enchilada sauce and sour cream.

Add the enchilada sauce and stir to coat.

Reduce the heat to low and add the enchilada sauce.

Add enchilada sauce to shredded chicken and stir until evenly combined.

Just pre-cook cubed chicken in some of the fajita seasoning and then add the enchilada sauce and cream cheese as instructed for the shrimp.

Using a large spoon - add the enchilada sauce over the enchiladas.

Add enchilada sauce, chicken base, water, black beans, seasonings, and corn.

So, add the enchilada sauce too if you like (will be more than 8 ingredients fyi).

Not exact matches

OK, I chilled the broth, and removed 1 qt of fat I added the 4 #'s of tripe, 1 clump garlic chopped, 1 onion, 1 jalapeno and 2 Serrano's chopped, 1 whole bunch of cilantro chopped s & p to taste, 1 beef shank with bone in, 1 can of las palmas enchilada sauce, and the wonderful marrow I set aside.

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!

-- Add more canned green chiles atop the enchiladas, then your red sauce, then your grated cheeses (s) for baking.

Add the chicken, remaining seasonings, sour cream, half of the green enchilada sauce (so roughly 13 - 14 ounces) and 8 ounces of the shredded cheese.

Add garlic, cumin, chili powder, shredded chicken and 1 cup enchilada sauce.

Add all beans, tomatoes, corn, enchilada sauce, chicken broth and taco seasoning to a large crock pot.

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.

In a crockpot, add 1 1/2 c. of prepared enchilada sauce.

At this point you could add warm enchilada sauce on top and sprinkle with cheese and serve, or you could place all the burritos into a 13 × 9 baking pan.

My butternut squash red enchilada sauce adds a nice flavor to the chicken, and I added seasonally available kale from my CSA share.

Add the can of enchilada sauce to the sauce in the pan and stir to combine.

Then you're going to brown your chicken, add the butternut squash red enchilada sauce, and then towards the end of the cooking, you'll add in the chopped kale.

Add cooked chicken, green chiles, cumin, chili powder, salt, & all three Frontera pouches (enchilada sauce and 2 key lime sauces).

If you can't find enchilada sauce you can sub equal amounts of marinara or tomato sauce and add extra chili powder.

Do you ever wonder what Mexican restaurants add to their silky red Enchilada sauce which makes it so delicious and deep red yet not overly spicy?

Also, you have the good makings of a traditional Mexican enchilada sauce, remove the beans and the tomato products from the chili and add several more tablespoons of chile powder, some flour to thicken, chopped onion, broth, corn tortillas and a filling of cheese or your favorite.

I made it just as the recipe stated (except for having 10oz cans of gr enchilada sauce and had to add some red AND forgot to turn the temp to high and didn't notice until an hour and 1/2 in... dinner was at nearly 10 oclock, but WOW!)

It's really as simple as spooning the vegan cream cheese into a bowl, add the green chili enchilada sauce, some nutritional yeast flakes, and garlic powder and then heat that up in a microwave for a few seconds.

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).

when I want to make enchiladas its easy because I just take out a few bags let them defrost in the freezer add a bit of enchilada sauce to the chicken with some cheese and it makes for a pretty quick meal these are great btw..

I've been playing around with it and adapting it to my familys» tastes (meaning I add veggies), and this has become my basic enchilada sauce recipe!

Add a seasonal twist to your homemade red chile enchilada sauce by adding roasted butternut squash.

Adding roasted butternut squash to red enchilada sauce is just such a brilliant idea, Michelle - I think I could eat this sauce straight up!

If you want to spend more time on this recipe, you can create the filling, stuff the enchiladas, add the sauce and cheese and bake it that way.

Once the ground turkey is cooked through, add pasta, low - sodium chicken broth, and enchilada sauce to pan.

Add the chicken broth, enchilada sauce, pasta, chili beans, salsa and black olives to the skillet.

Once the turkey has browned, add the green chile enchilada sauce, chili powder, ground cumin, salt and pepper.

You can add another tortilla on top or simply add more enchilada sauce over the stack (after I took the picture above I added quite a bit of the enchilada sauce and should have taken another picture:).

I love that added flavor that the enchilada sauce brings!

You'll need canned black beans, corn, diced tomatoes (I used fire roasted to add some flavor), diced green chiles, chicken broth, and enchilada sauce.

Once they are soft, add the spinach and the enchilada sauce and sautée until the spinach wilts a bit.

And I add a 1/4 can of warmed Mild Green Enchilada Sauce to moisten the dish, on and around the fish (without drenching the bread crumbs).

Remove skillet from heat; add CORN, BLACK BEANS, QUINOA, ENCHILADA SAUCE and SALT; fold until all ingredients are well - incorporated.

Spanish Rice (saute 1 C white rice with the reserved onions and garlic, add 1 Tbsp diced green chilies, 1 tsp salt, and 1/4 C of the enchilada sauce.

I like to add some of the enchilada sauce to the filling, on top of the enchiladas before baking them and I save a little to drizzle over the top right before I serve too.

I had misread the amount of tomato sauce (calls for 28 oz can; I had 8 oz can) so to add more liquid I put in a can of Enchilada sauce, and it worked!

Add a few spoonfuls of the enchilada sauce to the bottom of the 9x13 casserole dish.

Add the chicken broth, enchilada sauce and pasta to the skillet and stir together.

As is, this pasta has a little zip, but you can easily adjust the heat to your preference by using a milder or hotter enchilada sauce or adding more or less green chilies.