Sentences with phrase «use enchilada sauce»

You could use enchilada sauce instead of the salsa if you like.

I like the concept, so I will probably try to rework this recipe using enchilada sauce or by cooking the chicken in taco seasoning and using canned tomatoes.

I used enchilada sauce and left out the cilantro — absolutely delicious!

Next time, I might use some enchiladas sauce to get that unique mexican flavoring.

Of course, all I can remember about the recipe is that I used enchilada sauce and I called it tortilla soup.

Not exact matches

Now it's time to use up that smoked turkey breast, and what better way than to make enchiladas with mole sauce?

The paste is very versatile and can be used as a base for enchilada sauces or chili con carne, or as an ingredient in marinades or pasta sauces.

Use this sauce over enchiladas, burritos, or tacos.

This is a basic sauce that is used in any Southwestern recipe that calls for a red sauce such as enchiladas or tamales or as in the above recipe for Posole.

I'd been using store bought, canned red & green enchilada sauces for years, BUT NO MORE!

This is among the first enchilada sauce recipe that calls to use actual chiles.

I didn't follow the instructions to an exact T but it almost didn't matter: I removed all the seeds before toasting, I didn't fry the sauce but did add olive oil to the sauce and left it sitting on a pan for about 15 min, and did not let it sit for 2 hours because it was already late by the time I wanted to use it for enchiladas!

I used this as a guide for the batch I made this weekend and by far it was the best enchilada sauce I've made!

Once I have all the ingredients for enchiladas - sofritas, tortilla, spinach, asparagus, enchilada sauce, and cheese (when using)..

Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

If you want to make it mild, just use diced green chiles instead of jalapeños, and be sure to use mild enchilada sauce.

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.

Dip each tortilla (both sides) in the enchilada sauce, fill center with beef (can use ground beef or shredded beef as I mention above or even shredded chicken or pork) and roll it up.

Recently I froze up leftovers from a big batch of homemade enchilada sauce — same concept, I just portioned it out into meal sized containers to use for our next enchilada night.

You can certainly use the prepackaged taco seasoning and canned enchilada sauce if you like, or use your own homemade alternatives.

I used my homemade enchilada sauce and my homemade taco seasoning to create this recipe.

I ended up using one red enchilada sauce, and two other sauces that weren't actually enchilada but included green chilies.

What makes this soup so quick and simple to prepare is the use of pantry staples like canned beans, corn, tomatoes and enchilada sauce.

One day I'll go all out and make my own enchilada sauce, but Sweet Creek's is a huge time - saver, and it comes in mild, medium and spicy (we used medium).

Used short grain brown rice....2 C enchilada sauce & 2 C chicken stock.

Feel free to use it as an enchilada sauce.

I love making my own enchilada sauce (nothing beats homemade), but to speed this up you can of course use jarred.

The tender beef chuck roast combined with LA VICTORIA ® Red Enchilada Sauce and soothing Monterey Jack Cheese will make this another «go - to» recipe you'll use time and again.

I wasn't able to find green enchilada sauce at my local grocery store, however I used the red kind and it was still amazing!

Made this tonight — using medium enchilada sauce so it would a little spicy and a mix of fat free amd reduced fat shredded cheese (because that's what we had in the fridge!)

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.

My 6 yr old said it was spicy despite the fact that I used mild enchilada sauce lol.

I only used about 1/3 of the enchilada sauce and froze the rest.

I also have a recipe for a twist on enchilada sauce using blistered tomatoes (coming soon!)

I love the color and also that you've used carrots in your enchilada sauce.

This yogurt sauce is the perfect example - easy to whip up and can have a myriad of uses as a dressing for salad, grain bowls, and even enchiladas.

It is further processed into red chile sauces for use in enchiladas, chile con carne, and tamales.

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.

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.

I have started using this recipe from the gluten free vegan for enchiladas which has a green sauce that is super easy to make!

The longest I've ever managed to keep this sauce in the freezer before using it is about 3 weeks - we really like enchiladas!

dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving

I made only a few minor changes to the recipe, using my own Enchilada sauce recipe, and a couple small adjustments to ingredient amounts.

If you are running short on time, you can use canned enchilada sauce and a rotisserie chicken.

You could easily modify the recipe to make it more authentic by using corn tortillas and enchilada sauce.

For the enchilada sauce — toast two dried chiles (I used New Mexico chiles) in a skillet and then Vitamix it with a can of fire roasted diced tomatoes — in the same skillet, saute a diced onion & some garlic in EVOO until well softened, then toss into the Vitamix with the tomato mixture.

Excellent salsa to use with Skillet Chicken and Zucchini Enchiladas With Tomatillo Sauce from this website.

In a medium bowl, combine the chicken, enchilada sauce, scallions and chilies if using.

Used corn tortillas and a homemade enchilada sauce.

If you want them mild, leave out the chilies and use a mild enchilada sauce.