Sentences with phrase «of enchilada»

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

When you're ready to cook, retrieve your filling from the refrigerator, and add half of the enchilada sauce.

He dislikes any sort of enchilada.

In a large mixing bowl, combine sauteed veggies, shredded chicken, all but 3 tablespoons of enchilada sauce, and green chiles.

Brush remaining 3 tablespoons of enchilada sauce on top of the prepared tortillas in the pan.

There are many variations of this Enchilada Sauce Recipe, but this one is a favorite restaurant sauce recipe.

I have made so many versions of enchilada sauce over the years and this is the recipe that I have settled on as the absolute best.

The «medium» spiced can of enchilada sauce combined with the chipotle chili powder offers a nice heat without being too spicy.

Instead of the enchilada sauce I was craving, I grabbed something called Biber Domates (also from Turkey)-- a pepper / tomato paste that comes in a variety of spice levels.

I'd put a small layer of enchilada sauce on the bottom, corn tortillas, shredded chicken, sauce, cheese, corn tortillas, shredded chicken, sauce, cheese, corn tortillias, sauce, cheese.

Just before assembling I added the chicken back to the pan along with 1 / 3c of the enchilada sauce and 4oz of cream cheese.

Pour half of the enchilada sauce over each.

This low carb recipe uses Monterey Jack cheese, green chiles, chicken and cumin to flavor the dip instead of enchilada sauce and salsa.

I always spread a little bit of the enchilada sauce on the bottom of the pan to keep things from sticking to it.

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

Pour half a can of enchilada sauce in a large glass casserole dish.

Once your chicken is shredded put it in a large bowl, add the sour cream, 1 cup of cheese and half of the Enchilada sauce.

Remove the foil from the baking pan and top each stuffed pepper with a few tablespoons of enchilada sauce, taco sauce, or tomato salsa, as desired, and then top with the shredded cheese.

Place rolled tortillas in pan and top with second can of enchilada sauce.

Pour 2 cans of enchilada sauce over the tortillas and top with 1 cup of shredded cheese.

Sauté until soft and slightly brown on the edges, then return the shredded chicken to the skillet, along with the beans (drain and rinse first) and 1/3 cup of enchilada sauce.

Return the shredded chicken to the skillet, along with the beans (drain and rinse first) and 1/3 cup of enchilada sauce.

Top with another layer of tortillas, another 1/3 of chicken and cheese, the last layer of tortillas, the remaining chicken then pour 1/3 cup of enchilada sauce over the top.

That way, you get the shredded chicken, zesty salsa verde, fresh lime and cilantro, and all the satisfying denseness of an enchilada, without all the guilt - inducing cheese and high - carb tortillas.

Add 4 tortillas, 1/3 of the enchilada sauce and top with the remaining cheese.

Top with the second layer of tortillas, another 1/3 of chicken and Mexican blend cheese, then the last layer of tortillas, the remaining chicken and pour 1/3 cup of enchilada sauce over the top.

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.

The rest of the enchilada dish comes together as a healthful vegetarian main posing as something gooey and decadent.

Stir in the beans, one can of enchilada sauce and 1/2 cup salsa; set aside.

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

Just before assembling I added the chicken back to the pan along with 1 / 3c of the enchilada sauce and 4oz of cream cheese.

I'd put a small layer of enchilada sauce on the bottom, corn tortillas, shredded chicken, sauce, cheese, corn tortillas, shredded chicken, sauce, cheese, corn tortillias, sauce, cheese.

The most important part of the enchilada - making process is the frying of the tortilla.

I know because I managed to whittle away 2 batches of this enchilada sauce in 4 days.

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

Spread about 1 1/2 tablespoons of enchilada sauce over a tortilla.

Add to the onion mixture, and add 1/2 cup of the enchilada sauce, 1 cup cheese, and the cilantro.

Remove from the oven and drizzle a half a tablespoon of blue cheese dressing over the top of each enchilada.

Pour the rest of the enchilada sauce over the tortillas and top with shredded cheese.

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.

I have made dozens of enchilada recipes and can never get an enchilada that is not extremely mushy?

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

-LSB-...] I have been wanting to make a healthy version of an enchilada for awhile now, but have struggled with a tortilla replacement as many of the grain free tortillas I've experimented with self destruct when baked in enchilada sauce.

Place half of the enchilada sauce in the bottom of a 9 × 13 pan.

Spread on some of the enchilada sauce.

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.

Add remaining chicken mixture, ladle one cup of enchilada sauce over mix and cover evenly with tortillas.

Pour in about a 1/2 cup of enchilada / buffalo sauce and mix until thoroughly combined.

In ungreased 12x8 - inch (2 quart) baking dish, combine 1/2 cup of the enchilada sauce, lime juice, pepper and garlic; mix well.

Top with remaining cup of enchilada sauce and evenly distribute the cheese across top.