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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.
HEAT oven to 350°F. COOK and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well.
In a 9"x13" baking dish, pour just enough enchilada sauce in to coat the bottom with a thin layer. Set aside. Warm the flour tortillas in the microwave wrapped in a damp paper towel for 20-30 seconds.
Enchiladas con mole, instead of chili sauce, are served with mole, [15] and are also known as enmoladas. [16] Enchiladas placeras are Michoacán plaza-style, made with vegetables and poultry. [17] Enchiladas poblanas are soft corn tortillas filled with chicken and poblano peppers, topped with oaxaca cheese. [18]
Stir 1 cup soup mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish.
Truck Stop: At a rustic farm, the teams had two hours to create a "five-course" meal (bread, beans, potatoes, meat, and dessert) using frontier-era cooking utensils and supplies. Two experienced chuckwagoners tasted and judged who created the best overall meal.
The film was shot on location in El Segundo, Encino and Los Angeles in California. [2] [3]The meals featured in the film were prepared by celebrity chefs Mary Sue Milliken and Susan Feniger who, as hosts of the Food Network program Too Hot Tamales, introduced viewers to their contemporary take on traditional Mexican cuisine. [3]
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