Sentences with phrase «of red enchilada sauce»

Pour the can of red enchilada sauce over those guys.

just the normal size) of vegetarian refried beans 1 can of red enchilada sauce Shredded mild white cheese (like Monterey jack) Cilantro!

Layers of hearty seasoned ground beef & beans, cheeses, a layer of red enchilada sauce and chopped tomatoes and cilantro leaves makes it a perfect dinner to satisfy any craving.

In the bottom of a 9 × 13 - inch baking dish, spread half of the red enchilada sauce.

Not exact matches

I've been wanting to make «Red» Enchilada Sauce which we LOVE... but with an abundance of tomatillos in my fridge... green was the more practical approach.

That familiar and universally - loved flavor you've come to expect in every enchilada and tamale begins with our mild version of LA VICTORIA ® Red Enchilaenchilada and tamale begins with our mild version of LA VICTORIA ® Red EnchiladaEnchilada Sauce.

There are so many levels of flavor going on inside each little enchilada: creamy chili - spiced sweet potato and pinto bean spread, garlicky black beans with red bell peppers and jalapeños, and a rich white cheddar sauce.

Then you're going to brown your chicken, add the butternut squash red enchilada sauce, and then towards the end of the cooking, you'll add in the chopped kale.

I made it just as the recipe stated (except for having 10oz cans of gr enchilada sauce and had to add some red AND forgot to turn the temp to high and didn't notice until an hour and 1/2 in... dinner was at nearly 10 oclock, but WOW!)

When using the homemade sauce as a base, we mix in a can of tomato sauce per quart bag of red chile sauce and some salt before making enchiladas, or these delicious breakfast bowls.

Spread 4 tablespoons of LA VICTORIA ® Red Enchilada Sauce down the center of the tortilla.

Use this sauce in a number of dishes, as a topping for enchiladas and tacos, as a basis for stews like posole, or any recipe that calls for a red sauce.

So tonight, I've put in the green enchilada sauce, instead of red.

I used green enchilada sauce instead of red and it was great.

I have to tell you, my husband makes delicious enchiladas and does indeed use canned sauce - but only one flavor of one brand and it's mostly red chiles.

So, I rolled scoops up inside tortillas and some inside a halved red bell pepper; spooned homemade, slightly chunky enchilada sauce over the top of each; and baked them about 20 minutes (30 for the peppers) for some of the best enchiladas around!

Almond Sauce Stir - Fry Autumn's Best Stuffed Acorn Squash Autumn Millet Bake Baked Falafel with Fava Bean Salad & Harissa Ballpark Nachos Barley Butternut Risotto Bengali Cabbage Curry Best Salad Ever Black & White Chili Blackened Tofu with Creole Sauce Braised Chicken (of the Woods) with Sauerkraut Bulgur Bowl Butternut Chickpea Curry Butternut Chickpea Fritters Butternut Vegetable Risotto Cantaloupe Risotto Carmelized Tofu & Brussels Sprouts «Cheese» Enchiladas with Chili Con TVP «Chicken» and Broccoli in Black Bean Sauce Chickpea & Broccoli Casserole Chiles en Nogada Chinese Orange Tofu & Vegetables Chipotle Butternut Tacos Citrus - Roasted Tofu Collard Green Curry Coriander Tempeh & Zucchini w / Couscous Upma Cornbread Stuffin» Stuffed Acorn Squash Crab» Cakes & Chipotle Tartar Sauce Creamed Sorrel with Lentils on Toast Crispy Crunchy Tofu Pockets Curry Pie Enchiladas Verde with Cashew Crema Easy - Peasy Pot Pie Farm Fresh Stir - Fry Free - Form Lasagna Ginger - Orange Stir - Fry Green Bean Masala Green Curry Stuffed Banana Peppers Green Kuri Curry Grilled Potato Pesto Pizza Guinness Pie Herb Roasted Tofu & Fingerling Potatoes Isa's Tempeh Crab Cakes Italian Polenta Bake Jamaican Veggie Patties Japchae Komatsuno Greens in Ginger Miso Sauce Lentil & Eggplant Curry Lentil Quinoa «Falafel» Lightly Seared Chicken of the Woods Mushroom with Basil Polenta and Garlicy Swiss Chard Maple Mustard Glazed Tofu & Brussels Sprouts Okra Bowl Orange Sesame Tofu & Garlicky Swiss Chard Orange - ish Broccoli & Bok Choy Stir Fry Pakistani Red Lentil Dal Pan Roasted Hen of the Woods Mushrooms with Tatsoi Mustard Greens and Pumpkin Maple Polenta Pesto Stuffed Eight Ball Zucchini Plantain & Black Bean Enchiladas Pierogies and Sauerkraut Pistachio Crusted Tofu Pomodori Col Riso Pumpkin & Black Bean Casserole Quinoa Stuffed Acorn Squash Red, Green & Blue Quinoa Roasted Cauliflower Tacos with Blood Orange - Avocado Salsa Roasted Delicata Squash Root Vegetable Shepherd's Pie Savory Kale & Mushroom Filled Buckwheat Crepes Seitanic Pot Pie Seven Spice Lentil Bulghur Balls Sorghum Risotto Southern BBQ Tofu Spaghetti Squash with Brazil Nut Basil Pesto, Oven Roasted Tomatoes, & Spinach Southwestern Sweet Potato Shepherd's Pie Stewed Eggplant & Okra Stuffed Acorn Squash Stuffin» Stuffed Acorn Squash Stuffed Cabbage Sugar Snap Peas & Millet Bowl Summer Stuffed Portobellos Summer Tomato Tart Sweet Potato Falafel Sweet Potato Kale Balls Sweet & Sour Stir - fry Southern Fried Chicken of the Woods Mushrooms Szechuan Eggplant Tacos Al Pastor Taco Pie Tempeh Curry Tempeh Tacos Thai Basil Eggplant Thai Inspired Garden Curry Tomato Basil Polenta Stacks TunaNOT Casserole Tteokbokki VegLoaf Veggie Lentil Loaf White Ruffle Eggplants Stuffed with Ginger Sesame Zucchini Noodles Yemenite Eggplant Casserole

1 cup uncooked quinoa, rinsed 2 cups water 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 1 red pepper, seeds removed, diced 1 orange pepper, seeds removed, diced 1 cup corn frozen kernels Juice of 1 small lime 1 teaspoon ground cumin 1 tablespoon chili powder 1/3 cup chopped cilantro Salt and pepper, to taste 2 (15 oz) cans black beans, drained and rinsed or three to four cups cooked on your own 2 cups red enchilada sauce 2 cups shredded Mexican cheese

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.

I named this soup «enchilada soup» not so much to make soup out of traditional enchiladas, but because I'm a big fan of using red enchilada sauce in vegetable - heavy soups, rather than just all tomatoes.

This pizza has a fabulous Mexican flare, and is a topped with red enchilada sauce, a healthy dose of greens and fresh tomatoes, frozen corn, black olives, and everyones favourite fruit, avocados!

This sauce can be used in a number of ways, as a topping for enchiladas and tacos, as a basis for stew, or anything that calls for a red sauce.

Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole

When combined with its eight made - from - scratch sauces, including chile con carne, sour cream sauce, ranchera sauce, chile con queso, salsa de crema, red chile sauce and fire - roasted queso, it makes for a total of 56 different enchilada choices.

The Heritage Cook: Tex - Mex Arroz con Pollo (Gluten - Free) Jeanette's Healthy Living: Smoked Sausage Chicken Cassoulet Dishin & Dishes: Black Bean Enchilada Pie Weelicious: Chicken Wild Rice Casserole Dishing with Divya: Chicken Mushroom and Black Bean Tortilla Casserole Taste With The Eyes: Paella Rice with Baby Octopus & Meyer Lemon Blue Apron: 11 Super Casserole Recipes for a Super Bowl Feast Napa Farmhouse 1885: Pork Chop Casserole with Crimini Mushrooms Red or Green: Stacked Cheese Enchiladas with New Mexican Red Chile Sauce Elephants and the Coconut Trees: Chicken and Rice Casserole The Sensitive Epicure: Tater Tot Breakfast Casserole (Gluten - Free) Domesticate Me: Mushroom, White Bean and Brown Rice Casserole with Bacon and Gruyere Daily * Dishin: Chicken Tetrazzini Casserole FN Dish: The New Age of Casseroles

1 1/4 pounds boneless, skinless chicken breast 1 can diced green chilies 2 large cans red enchilada sauce 2 cups Mexican cheese 1 yellow onion 3 garlic cloves Pinch of cayenne 1 tablespoon vegetable oil 6 flour tortillas

Instead of being sauced with a traditional red enchilada sauce, white chicken enchiladas are baked with...

Enchiladas have long been a favorite of mine, and I can't figure out how to fill that void left by the texture of a corn tortilla that's been soaked in red chili sauce and smothered in cheese.

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