3 to 5 minutes. Stir red bell pepper and garlic into
lack beans and 1 can red enchilada sauce in a bowl until creamy
Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.
Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more.
Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.
at.
Mix soup with enchilada sauce and water until well blended
Preheat oven to 375. Lightly grease a 13 x 9 baking dish.
In skillet, brown meat until done, drain.
Stir in milk, soups, onion, green chiles and enchilada sauce.
In the baking dish, spread a little of the sauce on the bottom.
Layer 1/2 of the tortillas, meat mix then cheese, repeat.
Finish with cheese on top.
Bake for 30 minutes or until cheese is bubbly!
egrees C).
Place zucchini, red bell pepper, and 1 onion
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.
our 1/3 of the enchilada sauce into a lightly greased 11x7x2
pread 1 cup of the enchilada sauce across the bottom.
Mix
spray baking pan with pam.
bake or grill the turkey london broils and cut turkey into thin slices.
cube peppers and onion into small pieces.
layer corn tortillas onto pan
sprinkle some red enchilada sauce.
sprinkle cumin on each layer.
layer on turkey, peppers and onions, cheese, green sauce, red sauce and more tortillas ending with cheese on top (like a lasange).
bake at 350 degrees for 45 minutes, covered and then uncovered at the end.
thin layer of the enchilada sauce to coat the bottom of
To make the spicy red sauce, heat the olive oil
eef, chili powder, salt and red pepper.
Cook until beef
medium bowl combine the enchilada sauce and sour cream.
Combine
Preheat oven to 350\u00b0F.
Mix the first 8 ingredients together through the tortillas.
Pour 1 cup of the enchilada sauce in the bottom of a 13x9 casserole dish.
Spread enchilada mix over the sauce in the 13x9 dish.
Pour the remaining sauce over the enchilada mix.
Top with remaining 1 cup of cheese.
Bake for 1 hour until bubbly.
Let sit for 5-10 minutes before serving.
Great with crisp torn iceberg lettuce and sour cream.
o soften.
Mix the enchilada sauce with the water.
Pour
reen chile peppers, vegetable broth, enchilada sauce, black beans, kidney beans, green
/4 cup enchilada sauce; set aside.
Add remaining enchilada sauce, corn 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.
br>Spread half of the enchilada sauce over the bottom of an