PLACE chicken down center of tortilla. Top with half the enchilada sauce and half the cheese. Roll up and place seam-side down on microwave-safe plate. Top with remaining sauce and cheese.
MICROWAVE on HIGH 1 1/2 to 2 minute or until cheese melts.
Serves 1.
TIP: For a Cheesy Enchilada: Omit chicken and use 1 cup cheese. Place 3/4 cup cheese on tortilla. Top with half the enchilada sauce. Roll up and prepare as above.
Spoon 1/2 cup enchilada sauce into a greased 13\"
In a large skillet cook rice according to the instructions on the box.
In another large skillet heat olive oil and add garlic, onion, and bell pepper.
Cook for 5 minutes. Add rice, salt, pepper, black beans, corn, enchilada sauces, chili powder, salt, pepper, cumin. Mix and wait 5 minutes.
Add cheese to the top. Cover and heat until cheese is completely meted. Garnish with cilantro.
Preheat oven to 350 degrees.
Spray baking dish with Pam.
Place chicken breasts in bottom of dish.
Pour enchilada sauce evenly over chicken.
Bake for 30 minutes.
Sprinkle with cheese after 30 minutes.
Place chicken back in oven until cheese melts.
ups; CHOP the veggies for CHEESY CHICKEN FILLING; BREAK enough reduced
this can be a bland recipe without spice!). Throw in salt
owl ready with the green enchilada sauce in it and a
our a third of the enchilada sauce into the bottom of
our a bit of the enchilada sauce in the bottom of
br>Pour 2 tablespoons of enchilada sauce in bottom of baking
Combine all dry ingredients in a small bowl.
Stirring constantly, slowly add enough of the water to make a thin paste.
Pour into pan and add rest of water.
Cook over medium heat, stirring constantly, until mixture thickens.
Stir in tomato sauce.
Use in your favorite enchilada recipe.
The amounts on the ingredients are very flexible.
and 1 cup of the enchilada sauce (reserve the remaining); blend
if necessary.
Carefully add enchilada sauce, chicken, chiles and cheddar
oven dish, spoon a little enchilada sauce into the bottom of
Heat oil in a 12-inch skillet over medium-high heat. Cook and stir chicken in the hot oil until browned, 5 to 7 minutes.
Stir black beans, enchilada sauce, campanelle pasta, salsa, Greek yogurt, chicken broth, onion flakes, and garlic powder into the skillet; bring to a boil. Reduce heat to low and simmer, covered, until pasta is tender, 15 to 20 minutes. Remove from heat.
Sprinkle pepper Jack cheese and parsley over pasta mixture.
ip 6 tortillas in the enchilada sauce, and place them in
Preheat oven to 350. Prepare enchilada sauce according to package directions
/3 of the green enchilada sauce and 1/3 of
br>Add 1/2 of enchilada sauce, 1/2 cup salsa
Heat oven to 375\u00b0. Brown ground beef until thoroughly cooked; drain.
Stir in 3/4 cup enchilada sauce and one cup of cheese.
Spoon meat mixture onto tortillas roll-up and place seam-side down in lightly greased baking dish.
Pour remaining enchilada sauce over top. Cover with remaining cheese.
Bake for 15 to 20 minutes or until cheese melts.
Serve with yellow rice and refried beans.
Garnish with sour cream, salsa, and lettuce.