Spoon 1/2 cup enchilada sauce into a greased 13\"
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.
br>Use in your favorite enchilada recipe.
The amounts on the
Brown ground chuck in large skillet, drain off excess fat. Add onions and seasonings.
Add tomato sauce, enchilada sauce and green chilies.
Cook slowly until meat is done.
Grease large baking dish (9 x 13-inches).
Empty all enchilada sauce into a bowl for dipping shells.
Dip the corn tortilla shells (6) into sauce.
Place flat on bottom of 14 x 10 x 2-inch baking pan.
Sprinkle layer of cooked ground beef, layer of chopped onion and a layer of grated cheese.
Dip remaining 6 shells and repeat layers.
If there is any extra sauce, it may be poured over casserole.
Cover with foil; bake in preheated oven at 400\u00b0 for approximately 45 minutes, or until bubbly.
rozen and use for any Mexican/Southwestern recipe whic calls for red
/2 cup of the enchilada sauce into the bottom of
over with sliced onions, garlic, enchilada sauce, apple butter, cayenne sauce
/2 cup of the ENCHILADA VERDE SAUCE into the greased
tir chicken, 1/2 cup enchilada sauce, and black pepper into
ixture. Spread 2/3 cup Enchilada Sauce over bottom of the
our a little of the enchilada sauce in the bottom. Put
ut a thin layer of enchilada sauce at the bottom of
peppers, green onions, soup, and enchilada sauce.
Spread a thin
he meat, 5 minutes. Add enchilada sauce. Heat the mixture through
low cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn
GET all ingredients needed for recipe and place in work station
br>Meanwhile, to make the Mexican rice, heat oil in a
easoning and half the enchilada sauce. Reserve remaining enchilada sauce for later
1. Preheat oven to 375 degrees.
2. Coat bottom of a 9X9 inch baking dish with cooking spray.
3. Combine chicken with the enchilada sauce in a bowl. Spread mixture in bottom of pan.
4. Spread can of beans over chicken mixture and sprinkle cheese over top.
5. Bake until heated through, about 20 minutes, until it reaches an internal temperature of 165 degrees.
6. Sprinkle with cilantro & serve with tortilla chips.