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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.
Get the Enchilada Casserole recipe. PHOTO: RACHEL VANNI; FOOD STYLING: TAYLOR ANN SPENCER. One-Pan Coconut-Lime Chicken. ... Mexican Chicken Casserole. Filled with a creamy sauce, two kinds of ...
Chicken & Coconut Rice Casserole. Coconut milk is truly magical. It takes an ordinary recipe, like our chicken & rice casserole, and makes it extraordinary. We honestly may never cook rice without ...
MIX soup, water, garlic powder and chicken. Stir in tortillas. SPREAD in 2-qt. shallow baking dish. Top with cheese. Cover. BAKE at 350ºF. 25 min. or until hot.
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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.
2. Bake for 30 minutes. Pour the enchilada sauce over the chicken. 3. Bake for 30 minutes or until the chicken is cooked through, occasionally basting the chicken with the sauce. 4. Stir the sauce in the pan and serve over the chicken. Ingredient Note: If desired, you can remove the skin from the chicken before baking.