Sentences with phrase «canned enchilada sauce»

While this recipe uses canned enchilada sauce for convenience, I would recommend using a homemade enchilada sauce especially if you are trying to cut back on the sodium.

13.25 oz box dry whole wheat linguine 2 tsp extra-virgin olive oil 3 bell peppers, sliced thinly into strips (I used 1 green, 1 yellow, 1 orange) 1 large yellow onion, halved and sliced thinly into strips 2 1/2 Tbsp fajita seasoning, divided (look below for a QUICK and easy fresh fajita seasoning mix) 1 1/2 lb raw shrimp, peeled & deveined 10 oz can enchilada sauce 4 oz reduced fat cream cheese

If you wish to avoid the tomatoy taste of canned enchilada sauce, read the label and avoid those that include tomato paste or tomato sauce.

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

You can certainly use the prepackaged taco seasoning and canned enchilada sauce if you like, or use your own homemade alternatives.

Pin It Ingredients: — 1 lb ground beef — 2 13oz can enchilada sauce or 1 big can — tortillas — Shredded cheese — 4 oz cream cheese Directions: Cook beef until done.

It is so true that once you make your own sauce, you will never want to eat canned enchilada sauce again.

Take a look at the ingredients on most canned Enchilada sauces.

But if you're short on time, you can cheat and use your favorite canned enchilada sauce.

Thanks so much Cassie — Can't wait to take more time to make the sauce — I admit I was rushed and used canned enchilada sauce too.

I will be trying this recipe out however, I do not like can enchilada sauce do you have a salsa recipe that can be made out of scratch?

Use canned enchilada sauce from a restaurant supply store like Smart and Final.

Goodbye canned enchilada sauce!

These Enchiladas with Homemade Red Sauce are so much better than ones made with canned enchilada sauce!

I made my own enchilada sauce because some of the ingredients found in canned enchilada sauce is downright scary!

13.25 oz box dry whole wheat linguine 2 tsp extra-virgin olive oil 3 bell peppers, sliced thinly into strips (I used 1 green, 1 yellow, 1 orange) 1 large yellow onion, halved and sliced thinly into strips 2 1/2 Tbsp fajita seasoning, divided 1 1/2 lb raw shrimp, peeled & deveined 10 oz can enchilada sauce 4 oz reduced fat cream cheese

Nicole used canned enchilada sauce but mentioned in her post that next time she would try making it herself.

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

One note — the slow cooker recipe you cited has canned enchilada sauce, which I commonly find to have gluten, so read the label carefully!

If you are running short on time, you can use canned enchilada sauce and a rotisserie chicken.

1 cup shredded reduced fat Mexican cheese blend, divided (I used Weight Watchers brand) 1/3 cup skim milk 1 large egg, lightly beaten 1 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper 1 (14.75 oz) can of cream - style corn 1 (8.5 oz) box of corn muffin mix 1 (4 oz) can diced green chiles, drained 1 (10 oz) can enchilada sauce 2 cups cooked shredded chicken breast

It's time to ditch the canned enchilada sauce, and make your own instead!

I used canned enchilada sauce, and the results were just fine.

it's so delicious and not just your everyday, canned enchilada sauce.

This ain't no canned enchilada sauce.

But, you could easily take some short cuts (like pre - cooked / shredded chicken or canned enchilada sauce) and turn this into a weeknight meal.

I went the easy route and used a canned enchilada sauce, but making your own enchilada sauce is pretty darn easy.

Ingredients 1 Tbsp avocado oil (or other neutral - tasting oil) 8 cups lacinato kale, stems removed and chopped 2 Tbsp water 3 cups shredded chicken (leftover or from a rotisserie chicken) 1.5 tsp cumin 1/4 tsp salt ground pepper, to taste 10 oz can enchilada sauce 2 chipotle peppers in adobo sauce, finely chopped, seeds removed for less heat 1 - 4 Tbsp sour cream 12 corn tortillas 1/2 yellow onion, finely diced shredded cheese, cheddar and nondairy (I used Trader Joe's vegan shredded cheese)

I am NOT a fan of mostly all canned enchilada sauces, so I am very excited to try this out!

1 (8 - 10 oz) can enchilada sauce (Note: Don't skimp on this sauce.

1 lb boneless, skinless chicken tenders (go for organic if you can afford it) Small can diced green chiles 1 bottle salsa 1 container light sour cream 1 package whole - wheat tortillas 2 cans enchilada sauce 1 large bag reduced fat Mexican cheese 1 sweet potato 1 red bell pepper 2 parsnips 1 red onion 1 butternut squash 1 quart vegetable broth 2 cloves of garlic Lentils (easiest and most affordable to buy in bulk!)

1 lb boneless, skinless chicken breasts or tenders 8 whole - wheat tortillas 3/4 cup light sour cream 3/4 cup salsa 1 can diced green chiles 2 cans enchilada sauce 1 large package (give or take) reduced - fat Mexican cheese

I am NOT a fan of mostly all canned enchilada sauces, so I am very excited to try this out!

Canned enchilada sauce is one of those things that to me, never tastes as good as my mom's homemade sauce.

Ingredients 1 Tbsp avocado oil (or other neutral - tasting oil) 8 cups lacinato kale, stems removed and chopped 2 Tbsp water 3 cups shredded chicken (leftover or from a rotisserie chicken) 1.5 tsp cumin 1/4 tsp salt ground pepper, to taste 10 oz can enchilada sauce 2 chipotle peppers in adobo sauce, finely chopped, seeds removed for less heat 1 - 4 Tbsp sour cream 12 corn tortillas 1/2 yellow onion, finely diced shredded cheese, cheddar and nondairy (I used Trader Joe's vegan shredded cheese)

If you've never made homemade enchilada sauce, you'll see that it's actually not that hard to make, but if you want to save even more time, feel free to use canned enchilada sauce.