Sentences with phrase «of enchilada sauce»

In a large skillet, stir together quinoa, chicken, beans, and 2 cups of enchilada sauce over medium heat until heated through and starting to bubble.

Add the salsa and half of the enchilada sauce on top of the roast.

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

I poured a few tablespoons of the enchilada sauce in a casserole stoneware dish and put the assembled enchiladas in seam side down.

I made mine Italian style, only bc I had spaghetti sauce instead of enchilada sauce, and mozza instead of monterey cheese and it turned out AMAZING!

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

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

Add a few spoonfuls of the enchilada sauce into the pan and mix it all up.

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

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.

Once pans are full, pour generous amount of enchilada sauce over top making sure to cover all of tortillas well.

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

Along with the 1 1/2 c. of enchilada sauce, add the sparkling water, green chilies, and sugar.

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

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.

Drizzle about 1/3 cup of the enchilada sauce across the bottom of the dish and spread around with the back of a spoon to lightly coat the bottom of the dish.

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

Garnish each serving with a fresh pour of enchilada sauce, a dusting of cilantro, a sprinkling of lime juice, and a dollop of sour cream.

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

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

I use a combination of enchilada sauce (homemade or store bought) and homemade taco seasoning to flavor mine, plus a little mexican hot sacue for a kick!

I love the flavor of the enchilada sauce.

I had a jar of enchilada sauce in the cupboard, a new bag of Rancho Gordo tortillas, a bunch of kale, and a can of black beans.

Do they sell any kind of enchilada sauce?

Savory Egg Stuffed Poblano Peppers nestled on a bed of enchilada sauced white beans.

Depending on the thickness of the enchilada sauce a little bit of cornstarch slurry may be added to adjust the consistency.

Loved the addition of the enchilada sauce (and I used a heavy hand).

Coat the bottom of a 9x11 inch casserole dish with a scoop of the enchilada sauce.

Spanish Rice (saute 1 C white rice with the reserved onions and garlic, add 1 Tbsp diced green chilies, 1 tsp salt, and 1/4 C of the enchilada sauce.

What might be the reason for the difference in color and taste between our initial testing of the enchilada sauce, with «pasilla» chiles, when the sauce turned out dark red and aromatic and tasty, and our subsequent testing with «pasilla negra» chiles, when the resulting sauce was dark brown and bitter.

Pour the remainder of the enchilada sauce on top to completely cover the enchiladas, followed by the vegan cheese, if using.

I realized I was out of enchilada sauce MID RECIPE a few weeks ago.

I have also used chile verde salsa instead of the enchilada sauce.

Slather several spoonfuls of enchilada sauce across melted cheese and onto plate.

Pour a bit of the enchilada sauce into the bottom of your glass baking dish, to prevent sticking.

Ladle about half of the enchilada sauce into the bottom of a large baking dish.

Mix the chicken with one and a half cups of enchilada sauce, one cup of cheese, a pinch of cayenne, and the onion and garlic mixture.

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.

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.

Assemble burger by placing a piece of lettuce on the bottom bun, then top with burger, a small amount of enchilada sauce, pico de gallo, and cilantro, followed by the top bun.

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

Pour rest of enchilada sauce on casserole, cover and bake for 30 - 35 minutes or until enchilada sauce is bubbly.

Line the bottom of a large casserole dish with 1/2 c. of the enchilada sauce.

I love your idea for freezing batches of enchilada sauce, I need to do that!

If you've found a canned version of enchilada sauce that you like, tell me.

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

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.