Pour remaining
enchilada sauce evenly over top.
Spread 1 cup
enchilada sauce evenly over the bottom of the prepared baking dish.
Pour remaining
enchilada sauce evenly over the enchiladas, top with the shredded cheese, cover with foil, then bake in the oven for for about 20 minutes.
Not exact matches
Pour
enchilada sauce over peppers
evenly.
Pour
sauce evenly over
enchiladas and top with remaining 1/4 cup of cheese.
Add
enchilada sauce to shredded chicken and stir until
evenly combined.
One at a time, dip each soft tortilla in the
Enchilada Sauce, turning to coat both sides
evenly.
Pour 1 cup of
enchilada sauce over the cornbread and use a spoon to spread
evenly.
Pour the second jar of cooking
sauce on top of the
enchiladas, coating them
evenly with the
sauce.
Top with remaining cup of
enchilada sauce and
evenly distribute the cheese across top.
Add remaining chicken mixture, ladle one cup of
enchilada sauce over mix and cover
evenly with tortillas.
Coat the remaining tortillas in the
sauce and place on top and scrape any remaining
sauce over the
enchiladas spreading to coat
evenly.
Spread about 1/3 of the
enchilada sauce over the tofu in an even layer, and
evenly sprinkle about half of the cheese over it.
and pour the remainder of the
sauce evenly over the tops of the
enchiladas.
Pour
sauce over
enchiladas evenly.