Pour remaining tomato
mixture over enchiladas, and top with the rest of the cheese.
Spoon remaining salsa
mixture over the enchiladas, spreading the sauce over each tortilla with the back of the spoon.
Not exact matches
Spoon the hot sofrito
over the
enchiladas and scatter the remaining cheese
mixture on top; drizzle some of the Smoky Tomatillo Salsa and crema
over them and serve, passing additional salsa and crema at the table.
After the green chiles have sauteed, I pour the
mixture into a blender to make it a thicker consistency and then pour it
over the
enchiladas!
Pour remaining sauce
over enchiladas; sprinkle with remaining cheese
mixture.
Spread reserved 1 cup chicken
mixture evenly
over enchiladas.
Pour the
enchilada sauce
over the tortillas, sprinkle with any remaining onion, and cheese
mixture, and top with the remaining cup of shredded cheese.
Add remaining chicken
mixture, ladle one cup of
enchilada sauce
over mix and cover evenly with tortillas.
Working one at a time, spread 1/4 cup chicken
mixture down the center of tortilla and fold one side
over filling, then continue to roll
enchilada onto itself.
Drizzle another several tablespoons
enchilada sauce
over everything and then cover with tortillas, chicken
mixture, onions, and nondairy cheese again.
Place four tortillas
over the bottom of the dish, add 1/3 of the
enchilada sauce, 1/2 of black bean and sweet potato
mixture and 1/2 of the cheese.
Drizzle another several tablespoons
enchilada sauce
over everything and then cover with tortillas, chicken
mixture, onions, and nondairy cheese again.