Pour
sauce over enchiladas evenly.
Pour the remaining
sauce over the enchiladas.
Pour cheese
sauce over enchiladas and smooth with a spoon.
Use
this sauce over enchiladas, burritos, eggs for breakfast, or the above chile rellenos.
Pour half of the remaining
sauce over the enchiladas and bake at 400 degrees for 20 minutes until slightly golden around the edges and hot.
Pour the remaining
sauce over the enchiladas and then top with the cheese.
Coat the remaining tortillas in the sauce and place on top and scrape any remaining
sauce over the enchiladas spreading to coat evenly.
Using a large spoon - add the enchilada
sauce over the enchiladas.
Spoon the remaining enchilada
sauce over the enchiladas, then place the dish in the oven and bake, uncovered, until the sauce gets bubbly, about 20 minutes.
Spoon remaining mole
sauce over enchiladas and bake until bubbly and crispy on the edges, about 15 minutes.
Pour remaining HERDEZ ® Tomatillo Verde Mexican Cooking
Sauce over enchiladas.
Then pour
the sauce over the enchiladas.
Pour chile
sauce over enchiladas, leaving an inch or so bare at either end of the enchiladas if you like a bit of crunch, and top with remaining 3/4 cup cheese.
Pour remaining
sauce over enchiladas; sprinkle with remaining cheese mixture.
Spoon remaining
sauce over the enchiladas, spreading to cover exposed areas of tortillas.
Spoon corn
sauce over the enchiladas, covering completely.
Pour 2 cups of
sauce over the enchiladas and bake for 15 to 20 minutes or until bubbling.
Spoon the corn
sauce over the enchiladas, covering them completely.
Pour
sauce over enchiladas, sprinkle with extra cinnamon on top if desired and let stand 45 minutes.
Use
this sauce over enchiladas, burritos, or tacos.
Pour additional
sauce over the enchiladas.
Not exact matches
Drizzle desired amount of remaining
enchilada sauce over the cheese (you don't have to use the whole can), replace lid once more, and heat a few more minutes until cheese is melted.
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.
Spoon remaining salsa mixture
over the
enchiladas, spreading the
sauce over each tortilla with the back of the spoon.
Spread
enchilada sauce over meat.
Pour
enchilada sauce over peppers evenly.
My friend Maria from Mexico City taught me how to make authentic
enchilada sauce with dried chiles and tomatoes, which I put
over slightly roasted and peeled pablanos stuffed with black beans and red or brown rice.
I just mixed half the
sauce into the chicken and then the other half i poured
over the
enchiladas before putting them in the
over
Once all of the
enchiladas are in the casserole dish, pour
enchilada sauce over top until even covered (you may not need all of the
sauce).
Once all the tortillas are rolled, pour the remaining
enchilada sauce over top, shaking the baking dish to fill in all the spaces.
Pour the
sauce over chiles rellenos,
enchiladas, beans, or simply eat it from a bowl because it tastes so good.
Traditionally this
sauce is used
over enchiladas, burritos, eggs for breakfast, or chiles rellenos, but its's also is a tasty addition to nontraditional recipes as well.
Pour the remaining
enchilada sauce over the top of the
enchiladas, top with cheese.
I made the cauli - rice per the recipe and baked the chicken breasts in green
enchilada sauce, then cut the chicken into bite - sized pieces and served it with some of the
sauce over the rice.
Some of my favorite dinners are; taco soup,
enchiladas made with left
over taco soup, cast iron skillet shepherds pie, chili with cast iron skillet cornbread, chorizo egg scramble burritos, crock pot sausage meatballs and spaghetti, mac (aka any pasta) and cheese
sauce with shredded chicken and bacon... It's a total love affair!
Pour the
enchilada sauce over the top and spread across the surface of the corn cake.
Pour
sauce evenly
over enchiladas and top with remaining 1/4 cup of cheese.
You can add another tortilla on top or simply add more
enchilada sauce over the stack (after I took the picture above I added quite a bit of the
enchilada sauce and should have taken another picture:).
To make your own
enchilada sauce from scratch, just start by heating olive oil in a saucepan
over medium high heat.
Pour remaining
enchilada sauce evenly
over the
enchiladas, top with the shredded cheese, cover with foil, then bake in the oven for for about 20 minutes.
Make sure you leave about 1/4 cup of the
enchilada sauce to spread
over the top of the casserole.
I like to add some of the
enchilada sauce to the filling, on top of the
enchiladas before baking them and I save a little to drizzle
over the top right before I serve too.
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!
Or you can drizzle some
enchilada sauce over the top with a good sprinkling of cojita cheese!These Baked Chicken Fajita Quesadillas are truly my favorite quesadilla recipe.
Oh, and extra
enchilada sauce drizzled
over the top of course!
Arrange the
enchilada rolls on top of the
sauce, then pour the rest of the
sauce over the top of the
enchiladas.
Next time I will try pouring some
enchilada sauce over the chicken as well, as it's a bit dry otherwise.
Pierce entire surface liberally with a fork; pour
enchilada sauce over top.
Just roll the meat inside of the tortillas, pour an extra can of
enchilada sauce over top and add shredded cheese.
I've done some taste - testing of store - bought
enchilada sauces over the years.