ip 6 tortillas in the enchilada sauce, and place them in the
Directions for Enchilada Sauce:
Saute onion and garlic
Stew, then skin and chunk chicken. Mix with remaining ingredients, except enchilada sauce. Spray pan with Pam. Warm tortillas in microwave to make them more flexible, then fill each with desired amount of chicken mixture and roll. Put 1/2 cup enchilada sauce in bottom of 13 x 9 casserole and place rolled tortillas in dish. Cover with remaining sauce; cover with foil and bake for 30 minutes in 350\u00b0 oven. Remove foil and top with more cheese. Bake another 10 minutes. Top with black olives and serve with salsa, sour cream and/or guacamole.
Combine first 6 ingredients and toss together lightly. A chilled tortilla has a tendency to crack when rolled, so heat 1 can of the enchilada sauce and dip each of the thawed tortillas into the warm sauce.
Place 2 to 3 tablespoons of the cheese mixture in the center of the tortilla and roll.
Place, seam side down, in a greased baking dish. Cover with remaining can of enchilada sauce and bake in a 350\u00b0 oven for 25 to 30 minutes or until cheese melts.
repare your cheese sauce which is incredibly easy. Add Velveeta cheese, enchilada sauce, water, and
ll but 1/2 cup enchilada sauce.
Arrange 3 tortillas in
Preheat oven to 375 degrees F.
Crumble 2/3 of bag of Doritos into mixing bowl.
Mix in the onion, chili, 1 1/2 C cheese, enchilada sauce and tomato sauce.
Place into an 8 1/2 x 11-inch casserole dish.
Bake for 20 minutes.
Remove from oven and spread on sour cream, remaining Doritos and 1/2 C cheese.
Bake for 5 minutes or until cheese is melted.
Serve.
Brown ground beef and onion.
Mix together for the sauce the skim milk, cream soups, enchilada sauce and green chilies.
Combine 1 1/2 cups grated cheese, enchilada sauce, chili, tomato paste, water, onion and all but 1 cup corn chips.
Pour into lightly greased oblong baking dish.
Bake, uncovered, at 375\u00b0 for 30 minutes.
Spread sour cream over top, sprinkle with 1/2 cup cheese.
Make a circle of remaining corn chips around edge.
Bake an additional 5 minutes.
Serves 6.
Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine.
In a mixing bowl, add the enchilada sauce and cream soup; whisk together.
Gradually whisk in the milk until mixture is smooth.
Pour over vegetables in slow-cooker.
Cover and cook on LOW heat for 6-8 hours.
Add cheese and stir until melted.
Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.
Combine 1 1/2 cups grated cheese, enchilada sauce, chili, tomato paste, water, onion and corn chips, reserving 1 cup.
Pour into lightly greased, oblong baking dish.
Bake, uncovered, at 375\u00b0 for 30 minutes.
Spread sour cream over top and sprinkle with remaining cheese.
Put remaining corn chips around edge and bake 5 more minutes.
n the butter. Bring the sauce to a boil, and then
Add all your ingredients together.
Simmer until heated
Use like you would any enchilada sauce.
Very easy and mild.
Dipping Sauce: Combine all ingredients in a
Spoon 1/2 cup enchilada sauce into a greased 13\" x
irections.
2. To Make Cheese Mixture: In a medium bowl
hat settles, make the enchilada sauce by melting together the flour
peppers, green onions, soup, and enchilada sauce.
Spread a thin layer
ntil translucent. Combine the cream cheese with the chicken, bacon, and
large bowl combine cream cheese, sour cream and spices. Stir