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Stir in the spinach and corn. Cook and stir until the spinach is wilted. Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese.
Creamed spinach and chicken combine in this crowd-pleasing, comforting casserole. Crushed red pepper packs some heat, so add less or leave it out completely if you want a milder version.
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
The Royal Spanish Academy defines the word enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chili sauce. [1] [2] Enchilada is the past participle of the Mexican Spanish enchilar, "to add chili pepper to"; literally, "to season (or decorate) with chili".
Stir in the spinach and corn. Cook and stir until the spinach is wilted. Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas ...
Get Ree's White Chicken Enchiladas recipe. ... a creamy tomato-based sauce, spinach, and toasted garlic breadcrumbs sprinkled over the top. ... Add a spiced ground beef filling and plenty of melty ...
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Heat the butter in a 12-inch nonstick skillet. Add the onion and garlic and cook until they're tender, stirring occasionally. Add the tomatoes, broth and spinach.