|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
Results 1 - 10 of 38 for corn shell enchilada
Result Page: 1
Dip each shell in cream of ... casserole with the enchilada sauce. Bake in preheated oven at 325 degrees for 25 minutes. Makes 1 large or 2 small casseroles.
Brown ground beef ... well. Tear tortilla shells into small pieces. ... soup, water and enchilada sauce. Pour half ... casserole is bubbly and cheese is melted.
In skillet combine ... 1/2 package of enchilada sauce mix and ... sprinkle with chili powder. Bake for 20 minutes at 350 degrees or until cheese bubbles.
Mix all ingredients except (cheese and taco shells) in large ... easily doubled or made more soupy by adding more sour cream and cream of chicken soup.)
Add: 1/4 c. ... aside. Prepare tortilla shells. heat oil ... sauce over top. Place in oven (450 degrees) for 5 minutes. Just before serving, top with cheese.
Brown hamburger with onions and green peppers. Salt and pepper. Drain. Pour soup and water into hamburger mix. Simmer. Pour some of mixture in bottom ...
Brown ground beef; ... water. Dip a shell in the sauce ... is melted. When done top with sour cream, tomatoes, and black olives and pour sauce over them.
Soften tortilla in hot fat. Put small amount of broth in bottom of a casserole. Layer tortilla, chicken, onion, cheese and green chili peppers. Top ...
Cook chicken and ... of: 1/3 sauce, corn tortilla shells (cut in half), chicken, Cheddar cheese, sauce. Bake at 350 degrees approximately 30- 40 minutes.
Preheat oven to ... set aside. Fry corn tortillas in approximately ... 1-1/2 can of enchilada sauce in bottom ... pan. Fill tortilla shells with meat mixture ... substitute hot enchilada sauce.
Result Page: 1
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