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Vegetarian Enchilada Casserole. Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna with corn tortillas standing in for the noodles! If your peppers are mild ...
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.
This enchilada casserole is bursting with chicken, tomatoes, tomatillos, chile peppers and cheese, and because it’s a one-skillet casserole, cleanup is a breeze. ... These mini vegetarian ...
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. Top with the remaining tortillas and enchilada sauce. Bake for 20 minutes.
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.
This vegetarian enchilada casserole is so easy to put together, and freezes well for healthy, quick dinners. This is stuffed with black beans, corn, peppers and onions and is a meal that the whole ...
This healthy vegetarian casserole is a standout on any table. Crushed red pepper provides a little kick to this creamy main dish. We love the ease of jarred roasted red peppers, but if you have ...
This skillet recipe takes inspiration from classic enchiladas, featuring veggies, tortillas, white beans and a cheesy topping. Instead of rolling up the filling, the tortillas are baked right into ...