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This simplified take on cheesy chicken enchiladas only requires one pan for cooking and eliminates the need to stuff and roll corn tortillas. Charring the veggies in a cast-iron skillet adds depth ...
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.
20-Minute Chicken Enchiladas. ... The sauce at the heart of this family-friendly casserole uses fat-free milk with a combination of fat-free Greek-style yogurt and a little mayonnaise to give it ...
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. TIP: Serve with a tomato salad: tomato wedges with chopped fresh basil and Italian vinaigrette on lettuce cups. For dessert serve grapes.
Stir the chicken, zucchini, peppers and rice in the baking dish. Stir the soup, water and sour cream in a medium bowl. Pour the soup mixture over the chicken mixture. Cover the baking dish. Bake for 35 minutes or until the rice is tender. Let stand for 10 minutes. Stir the rice before serving.
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.
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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.