If you can't find fresh tomatillos, substitute 1
cup green enchilada sauce.
If you can't find fresh tomatillos, substitute 1
cup green enchilada sauce.
Not exact matches
1
cup dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1
green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2
cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought
green enchilada sauce Chopped cilantro, for garnish
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!
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
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
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.
ingredients ONE - POT
GREEN CHILE CHICKEN
ENCHILADA BAKE 2 tablespoons olive oil 1 red onion (peeled, small dice, divided) 2 cups corn (shucked, fresh, cut off the cob) 1 container baby spinach (5 - ounces) 2 teaspoons cumin 1 tablespoon chili powder 1 rotisserie chicken (skin and bones discarded, shredded) 10 6 - inch corn tortillas (divided) 3 cups store - bought green enchilada sauce (divided) 1 cup Monterey Jack cheese 1/4 cup cilantro (to garnish) Kosher salt and freshly ground pepper (to taste) 1 lime (cut into wedges,
ENCHILADA BAKE 2 tablespoons olive oil 1 red onion (peeled, small dice, divided) 2
cups corn (shucked, fresh, cut off the cob) 1 container baby spinach (5 - ounces) 2 teaspoons cumin 1 tablespoon chili powder 1 rotisserie chicken (skin and bones discarded, shredded) 10 6 - inch corn tortillas (divided) 3
cups store - bought
green enchilada sauce (divided) 1 cup Monterey Jack cheese 1/4 cup cilantro (to garnish) Kosher salt and freshly ground pepper (to taste) 1 lime (cut into wedges,
enchilada sauce (divided) 1
cup Monterey Jack cheese 1/4
cup cilantro (to garnish) Kosher salt and freshly ground pepper (to taste) 1 lime (cut into wedges, to serve)
1 can Las Palmas
Green Enchilada Sauce, divided2 tbsp freshly ground black pepper2 garlic cloves, minced4 (5 oz) swordfish steaks, 3/4 inch thick1 1/2
cup frozen corn1 / 2
cup black beans, drained rinsed2 tbsp chopped fresh cilantro
Add the
green chiles, taco seasoning mix,
enchilada sauce, beans, and 2
cups of the cheese.
1 1/4 pounds boneless, skinless chicken breast 1 can diced
green chilies 2 large cans red
enchilada sauce 2
cups Mexican cheese 1 yellow onion 3 garlic cloves Pinch of cayenne 1 tablespoon vegetable oil 6 flour tortillas
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