My butternut squash
red enchilada sauce adds a nice flavor to the chicken, and I added seasonally available kale from my CSA share.
Not exact matches
--
Add more canned green chiles atop the
enchiladas, then your
red sauce, then your grated cheeses (s) for baking.
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.
Do you ever wonder what Mexican restaurants
add to their silky
red Enchilada sauce which makes it so delicious and deep
red yet not overly spicy?
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!)
Add a seasonal twist to your homemade
red chile
enchilada sauce by
adding roasted butternut squash.
Adding roasted butternut squash to
red enchilada sauce is just such a brilliant idea, Michelle - I think I could eat this
sauce straight up!
Add red onion, bell pepper, black beans, cumin, salt and 1/4 cup
enchilada sauce to the pan.
Immediately
add the beans, stewed tomato, corn, vegetable broth,
enchilada sauce, green chillies, and
red quinoa.
Add LA VICTORIA ®
Red Enchilada Sauce and LA VICTORIA ® SUPREMA ® Salsa, cook 2 minutes.