Sentences with phrase «enchilada sauce into»

Some people recommend ladling the cooled, homemade enchilada sauce into freezer - safe plastic bags, but we use glass jars to avoid the plastic.

Pour 1/2 cup of the enchilada sauce into the bottom of a 9 × 13 glass baking dish.

Pour 1/4 cup of enchilada sauce into a 9x13 - inch baking dish to coat the bottom.

Preheat oven to 400 °F / 200C and spread about 3/4 cup of enchilada sauce into the bottom of a 9 × 9 inch / 22 × 22 cm baking dish.

Pour 1/3 cup enchilada sauce into the bottom of the slow cooker.

Preheat oven to 400 ° and spread about 3/4 cup of enchilada sauce into the bottom of a 9x9 inch baking dish.

Pour enchilada sauce into a 9x13» baking dish.

Not exact matches

Nestle stuffed peppers into the enchilada sauce.

Recently I froze up leftovers from a big batch of homemade enchilada sauce — same concept, I just portioned it out into meal sized containers to use for our next enchilada night.

OR, if you are a into the wet burritos, make yourself a burrito with all the fixings, top with the extra enchilada sauce and some cheese and melt in the double broiler for a few minutes.

At this point you could add warm enchilada sauce on top and sprinkle with cheese and serve, or you could place all the burritos into a 13 × 9 baking pan.

Restaurant - Style Salsa is great with chips, of course, but also works well mixed into salad dressings and enchilada sauce.

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

Baked Apple Pie Enchiladas give you all the cinnamony goodness of hot apple pie stuffed securely into a tortilla and drizzled with caramel sauce...

It's really as simple as spooning the vegan cream cheese into a bowl, add the green chili enchilada sauce, some nutritional yeast flakes, and garlic powder and then heat that up in a microwave for a few seconds.

I just mixed half the sauce into the chicken and then the other half i poured over the enchiladas before putting them in the over

It is further processed into red chile sauces for use in enchiladas, chile con carne, and tamales.

This soup started as a seafood sauce for enchiladas, but the staff at the Mountain Road Cafe couldn't keep their spoons out of it, so W.C. turned it into a soup.

To assemble the enchiladas, dip a tortilla into the green sauce and place it in a shallow 9 x 13 inch casserole dish.

Place rolled tortilla, seam side down, into baking dish and spoon sauce overtop, spreading around to coat the entire outside of the enchilada.

I made the cauli - rice per the recipe and baked the chicken breasts in green enchilada sauce, then cut the chicken into bite - sized pieces and served it with some of the sauce over the rice.

Sweet potato enchiladas with black beans and whatever other veggies are laying around — usually we get too lazy to make them into the enchiladas, though, and just make lasagne-esque layers with the corn tortillas, potatoes / beans / veggies, enchilada sauce, and cheese.

For the enchilada sauce — toast two dried chiles (I used New Mexico chiles) in a skillet and then Vitamix it with a can of fire roasted diced tomatoes — in the same skillet, saute a diced onion & some garlic in EVOO until well softened, then toss into the Vitamix with the tomato mixture.

Cover the bottom of the prepared casserole dish with a very thin layer of the enchilada sauce and nestle each tortilla into the dish, sides touching with folded side down.

Make the enchilada sauce: Put the tomatoes with juice, chiles, onion, cilantro, and lime into a blender or food processor.

Enchiladas are traditionally made by rolling the filling inside each tortilla and laying them into a pan and covering with sauce.

After you finish the creamy dreamy enchilada mixture, all you have to do is portion some out into each tortilla, roll it up and put the rest of the sauce on top.

Dip it into the enchilada sauce and lay it inside a 9X14 pan.

Prepare your enchilada sauce and stir it into the mushroom mixture.

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

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

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)

Just before serving, sauté some onions, garlic and red bell peppers, then mix them with black beans, corn and enchilada sauce before scooping the mixture back into the shells of the squash.

Then you're gonna dump the rice into a large bowl along with some frozen corn, black beans, enchilada sauce, and some cheese.

Spread 1/2 cup of enchilada sauce or salsa into the bottom of the baking pan.

Use a fork to scrape the cooked spaghetti squash flesh into pot and pour the enchilada sauce over the top.

Assemble the enchiladas: Spoon a little sauce into the bottom of the pan in which you roasted the squash.

Then you roll that yummy chicken into a tortilla with cheese and top with delicious enchilada sauce and more cheese.

Items we tasted included whole entrees, like a chicken and vegetable egg roll, as well as components to be incorporated by the district into its own dishes, like an enchilada sauce or a type of jalapeño cheese.

Dip a tortilla into the enchilada sauce until is all covered.

All that cheesiness and green enchilada sauce soaked into the chicken and rolled into the flour tortilla shells, baked to perfection.

When all the tortillas are filled and tightly packed into the casserole dish, pour over the remaining can of enchilada sauce.

I linked to my enchilada sauce below (since I already have one on the blog) if somebody wants to turn it into a full - on enchilada party.

Take each shell and dip into heated enchilada sauce and then place golden - side up into an ungreased 9X13» casserole pan.

All you need is rice, enchilada sauce, ground meat, beans, cheese and tortilla chips to layer into a satisfying one - dish meal that comes together in 40 minutes or less.

Prepare your enchilada sauce and stir it into the mushroom mixture.