Add garlic, cumin, chili powder, shredded chicken and 1
cup enchilada sauce.
Try 1.5
cups enchilada sauce and 1 cup broth, to 1 cup quinoa!
Take 1/2
cup enchilada sauce and pour over the chicken mixture.
In a large bowl, combine the chicken, 2 cups cheese, 1
cup enchilada sauce, and chopped green garlic.
In a medium bowl stir together tuna, sour cream, onion, cumin, 1/3
cup enchilada sauce, and diced green chilis.
Remove the skillet from the heat and stir in 1/2
cup enchilada sauce, lime juice, chili powder and salt.
Add 1/2
cup enchilada sauce to a small pan and cook over medium - low heat.
Add red onion, bell pepper, black beans, cumin, salt and 1/4
cup enchilada sauce to the pan.
Add shredded chicken and 1
cup enchilada sauce and stir until saucy.