ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
br>Spoon tomato mixture over enchiladas.
Cover and bake in
inutes.
Set aside.
Enchiladas: In a wide frying pan
br>Remove half of the mushroom mixture and set aside, reserving
up cheese to spinach and mushroom mixture. Roll up 1/2
emaining soup mixture over the enchiladas, use a spoon to spread
or fewer calories).
Divide mushroom mixture into 8 portions and
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
In a large bowl, mix the imitation crabmeat, red enchilada sauce, cream of mushroom soup, mushrooms, and 1/2 the cheese. Roll an equal amount of the mixture in each tortilla. Arrange the filled tortillas in the prepared baking dish, and cover with the enchilada sauce. Top with the remaining cheese.
Bake 20 minutes in the preheated oven, until the cheese is bubbly. Allow to sit about 5 minutes before serving.
about 5 minutes. Add the mushroom stock and reduce 5 minutes
ver top.
Top with mushroom sauce. Bake at 350\u00b0
atter. Pour this over the mushroom mixture in the skillet, and
o the side.
Place mushroom soup, jalapenos, cumin, and milk
This recipe uses 2 13x9 pans. 12 enchiladas per pan.
Bake at
he cheese melts and the enchiladas are hot and bubbly, from
Use mixer and mix first 5 ingredients together.
Brown ground beef with garlic; drain.
Heat corn tortillas 5 at a time in microwave for about 1 minute.
Pour part of sauce mixture in bottom of casserole dish.
Take a tortilla, put some meat mixture in and roll up.
Then cover with rest of sauce.
Bake at 350\u00b0 for 15 to 20 minutes.
I usually do around 24 enchiladas with this recipe.
eated through.
Meanwhile, for enchiladas, place tortillas in dry Large
nd roll.
Place two enchiladas in the center of each
alsa if desired. Serve with Recipe #263512, Recipe #287183 and margaritas!
Preheat oven to 400\u00b0F Mix soup, onion, chilies, sour cream, and 1/2 cup of cheese and spread 1 cup of mixture on bottom of large greased rectangular dish.
Place two frozen fish sticks in center of each tortilla, followed by 2 Tbsp of soup mixture. Place seam down into casserole dish.
Spread remaining sauce over enchiladas, bake 30 minutes, sprinkle with remaining cheese, bake 5-10 more minutes, let stand 5 minutes and serve immediately.
he sauce I used a recipe from another site, with a