/2 the can of enchilada sauce in a large glass
Heat oven to 350 degrees F.
In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
Place tortilla chips in an ungreased 8-inch square glass baking dish.
Top with chicken mixture.
Sprinkle with onions, tomato and cheese.
Bake 35-45 minutes or until hot and bubbly.
If desired, arrange additional tortilla chips around edge of dish.
ip 6 tortillas in the enchilada sauce, and place them in
reen chile peppers, vegetable broth, enchilada sauce, black beans, kidney beans
/3 of the green enchilada sauce and 1/3 of
ith a thin layer of enchilada sauce, about 1/4 of
Spread a tablespoon of enchilada sauce on each tortilla. Fill with chicken, onion and peppers and roll up. Spray casserole dish with a nonstick spray, then cover with 3 to 4 tablespoons of enchilada sauce. Place enchiladas in casserole dish and pour rest of enchilada sauce over them. Sprinkle cheese over enchilada sauce and place olives on top. Cook at 350\u00b0 for 35 minutes. I use nonstick aluminum foil to cover while cooking.
Add all your ingredients together.
Simmer until heated
Use like you would any enchilada sauce.
Very easy and mild.
nd moisten with a little enchilada sauce.
Coat an 8
Heat oil in large skillet over medium-high heat and cook chicken, stirring frequently, until chicken is cooked, about 5 minutes.
Stir in Knorr(R) Fiesta SidesTM- Mexican Rice, water, and enchilada sauce. Add corn, beans, and tomato. Bring to a boil, reduce heat to low, and simmer, covered, until rice is tender, about 7 minutes. In the last minute of cooking, add the cilantro.
Top with Cheddar cheese and serve.
Heat oven to 400\u00b0. Brown beef. Stir in 3/4 cup enchilada sauce and 1 cup cheese.
Spoon filling into tortilla. Roll and place seam side down in 13 x 9 pan. Place remaining sauce over top and 1/2 cup cheese. Bake at 400\u00b0 for 15 to 20 minutes.
Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.
/2 cup of the enchilada sauce. Heat to boiling over
f the can of green enchilada sauce in the bottom of
low-cooking recipes!
If making this as a vegetarian chili, simply
about 4 oz.) of the enchilada sauce in the bottom of
Grease 2 9x13 baking dishes.
Combine beans, corn, salsa, tofu, and salt, mixing thoroughly.
Add 1/3 to 1/2 of the cheese, and mix it in with the rest.
Spoon some of the mixture into a warm tortilla and roll it up.
Place the seam side in the baking dish.
Pour enchilada sauce over enchiladas (I only used 1 1/2 cans).
Sprinkle remaining cheese over top.
Bake at 350\u00b0F.
for 20 to 30 minutes.
If desired, garnish each enchilada with a dollop of sour cream.
Pour 1 can enchilada sauce into a 9 x
Preheat oven to 350\u00b0F Grease 11x7-inch baking dish.
Spread 1/2-cup the enchilada sauce onto bottom of prepared baking dish.
Combine chicken, 1/2-cup enchilada sauce, 1/2-cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up.
Place seam-side down in baking dish.
Top with remaining enchilada sauce and cheese.
Bake for 15 to 20 minutes or until heated through and cheese is melted.
In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.