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Reserve ½ cup of the enchilada sauce, then pour the remaining sauce into the skillet, stirring to combine. Cook until warmed through, 1 to 2 minutes. Turn off the heat and stir in the sour cream.
Hear us out: Here, we swapped out the tortillas for jumbo pasta shells, and stuffed them full of rotisserie chicken, green chiles, and enchilada sauce, all topped with melted cheese and a drizzle ...
These vegetable enchiladas are packed with beans, corn, peppers and kale. Using store-bought enchilada sauce is a great way to save time—red or green both work well here.
Spoon the chicken down the center of the tortilla. Top with half the enchilada sauce and half the cheese. Roll up the tortilla and place seam-side down onto a microwavable plate.
A homemade green enchilada sauce is the key to this weeknight dinner. It's made with fresh tomatillos, Serrano chilis, lime juice, cilantro, and a handful of other ingredients.
Hear us out: Here, we swapped out the tortillas for jumbo pasta shells, and stuffed them full of rotisserie chicken, green chiles, and enchilada sauce, all topped with melted cheese and a drizzle ...
View Recipe. Adobo Chicken & Kale Enchiladas. ... Chile-garlic sauce pumps up the heat, and fresh ginger adds a bright, warm bite. ... View Recipe. 3-Ingredient Sweet Potato & Brussels Sprout Hash ...
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.