Spoon 1/2 cup enchilada sauce into a greased 13\"
nion and green pepper.
Microwave, uncovered, until meat is firm
Mix ground beef, onion and garlic in 2-quart casserole. Microwave at High 5 to 9 minutes.
Break up beef and drain.
Stir in sauce, water, chili powder, salt and pepper.
Microwave on High 6 minutes, stirring after 1/2 time.
Alternately layer tortillas, meat sauce and cheese in 1 1/2-quart round casserole, ending with cheese.
Microwave at High 1 to 3 minutes until cheese is melted. Let stand 2 to 3 minutes.
Serves 4 to 6.
To brown meat, crumble into a microwave colander.
Add onion. Place colander over 1 3/4-quart casserole.
Cook covered on High for 4 to 5 minutes or until meat is no longer pink, stirring once. Remove colander.
Drain casserole and wipe out.
Transfer meat and onion to casserole.
Stir in enchilada sauce, garlic powder and pepper.
Gently fold in tortilla wedges and cheese.
Heat uncovered on High for 6 to 8 minutes or until mixture is heated through.
Serves 4.
reak up beef. Stir in enchilada sauce and tomato sauce.
Brown beef and onions in microwave on High for 4 minutes. Drain if necessary.
Stir to crumble meat.
Add enchilada sauce and soups.
In a 3-quart casserole dish, layer tortillas, meat mixture and cheese.
Repeat layers, except cheese.
Microwave on Medium about 20 minutes or until heated through.
Top with grated cheese and let stand until melted.
ith 2-3 tablespoons of enchilada sauce.
Add some olives
dd 3-4 Tbsp of enchilada sauce to cooked rice and
ind together.
Lightly grease microwave proof casserole dish that is
hicken and 1 can of enchilada sauce. Cook stirring occasionally, until
own on a microwave safe plate.
Spoon some enchilada sauce over
add onion. Cover loosley and microwave on high 3 min.; stir
For the microwave:
In a large microwave-safe bowl, blend together the
br>Use in your favorite enchilada recipe.
The amounts on the
Crumble ground beef in colander. Set in bowl and cook in microwave for 6 minutes. Stir and break up beef once or twice during cooking period. Remove from microwave.
Put drained meat into a large bowl. Stir in onion, soups and enchilada sauce.
Cook 5 minutes. Add tortillas or taco chips, olives and chilies.
Stir to combine ingredients.
Place in a 13 x 9-inch glass dish and cook 5 minutes. Top with cheese and return to microwave to melt, about 1 to 2 minutes. Serves 8 to 10.
ampened tea towel. Place in microwave for 2-3 minutes, (depending
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.
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.
Brown beef and onions in microwave on High for 4 minutes. Drain if necessary.
Stir to crumble meat.
Add enchilada sauce and soups.
In a 3-quart casserole dish, layer tortillas, meat mixture and cheese.
Repeat layers, except cheese.
Microwave on Medium about 20 minutes or until heated through.
Top with grated cheese and let stand until melted.
In a microwave safe bowl, combine the cubed sweet potato and water. Cover and microwave on high for 4-5 minutes or until the potato is almost tender.
In a large skillet, cook beef and onion over medium heat until meat is cooked through. Drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin and sweet potato. Heat through.
Place a flour tortilla in a greased 9 inch deep dish pie plate. Layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400 degrees for 20-25 minutes or until bubbly.