Stir in the chicken, 1/4
cup red enchilada sauce and cheese and cook until it is melted.
1 cup uncooked quinoa, rinsed 2 cups water 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 1 red pepper, seeds removed, diced 1 orange pepper, seeds removed, diced 1 cup corn frozen kernels Juice of 1 small lime 1 teaspoon ground cumin 1 tablespoon chili powder 1/3 cup chopped cilantro Salt and pepper, to taste 2 (15 oz) cans black beans, drained and rinsed or three to four cups cooked on your own 2
cups red enchilada sauce 2 cups shredded Mexican cheese
Not exact matches
Author: Reeni Recipe type: Entree Cuisine: Tex - Mex Serves: 5 - 6 peppers Ingredients 5 - 6 medium bell peppers 1 pound ground beef 1 can (10 ounces)
red enchilada sauce 1
cup corn 1
cup cooked rice 1 + 1/2
cups shredded...
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
Chicken
Enchiladas with
Red Sauce ---------------------- Chicken 1 lb boneless, skinless chicken breast 1/4 onion 1/2 tomato 2 sprigs cilantro 4
cups chicken stock
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)
Add
red onion, bell pepper, black beans, cumin, salt and 1/4
cup enchilada sauce to the pan.
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
16 - ounce can of whole black beans 16 - ounce can of sweet corn (or two
cups of fresh corn) 3/4
cup of
red onion, diced 1 large tomato, chopped 1/4
cup cilantro, chopped 2 teaspoons olive oil 16 - ounce can of
enchilada prepared
sauce Six whole wheat or corn tortillas 1 1/2
cups shredded cheddar cheese Salt and pepper to taste