Sentences with phrase «sauce over the enchiladas»

Pour additional sauce over the enchiladas.

Use this sauce over enchiladas, burritos, or tacos.

Pour sauce over enchiladas, sprinkle with extra cinnamon on top if desired and let stand 45 minutes.

Spoon the corn sauce over the enchiladas, covering them completely.

Pour 2 cups of sauce over the enchiladas and bake for 15 to 20 minutes or until bubbling.

Spoon corn sauce over the enchiladas, covering completely.

Spoon remaining sauce over the enchiladas, spreading to cover exposed areas of tortillas.

Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture.

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.

Then pour the sauce over the enchiladas.

Pour remaining HERDEZ ® Tomatillo Verde Mexican Cooking Sauce over enchiladas.

Spoon remaining mole sauce over enchiladas and bake until bubbly and crispy on the edges, about 15 minutes.

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.

Using a large spoon - add the enchilada sauce over the enchiladas.

Coat the remaining tortillas in the sauce and place on top and scrape any remaining sauce over the enchiladas spreading to coat evenly.

Pour the remaining sauce over the enchiladas and then top with the cheese.

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.

Use this sauce over enchiladas, burritos, eggs for breakfast, or the above chile rellenos.

Pour cheese sauce over enchiladas and smooth with a spoon.

Pour the remaining sauce over the enchiladas.

Pour sauce over enchiladas evenly.

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.