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.
ip 6 tortillas in the enchilada sauce, and place them in 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.
Add all your ingredients together.
Simmer until heated
Use like you would any enchilada sauce.
Very easy and mild.
To make the dipping sauce: Add salsa to sour cream and mix; set aside.
Place one tortilla on baking tray and layer on cheese and vegetables. (Note: a sprinkling of ancho, chipotle or other chile powder at this point is good.)
Place the second tortilla on top. Repeat with remaining tortillas. Broil until cheese is melted. Serve with Mexican Dipping Sauce.
Spoon 1/2 cup enchilada sauce into a greased 13\" x
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.
he beans, corn, rice, tomato sauce, chilies, chili powder, and cumin
peppers, green onions, soup, and enchilada sauce.
Spread a thin layer
ixture. Spread 2/3 cup Enchilada Sauce over bottom of the Pampered
our a little of the enchilada sauce in the bottom. Put 4
ut a thin layer of enchilada sauce at the bottom of 13X9
he meat, 5 minutes. Add enchilada sauce. Heat the mixture through, 2
ith 2-3 tablespoons of enchilada sauce.
Add some olives.
br>Spoon 1/2 cup enchilada sauce into bottom of prepared baking
pray.
Pour in all enchilada sauce into pot with boiled broth
low cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red
f black beans to the recipe, to good effect. If the
tir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable