|by Marion Bennion|
A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dietician...
Results 1 - 10 of 1,780 for enchilada sauce
Here's my friend's "Mexican Villa Burrito Enchilada Style" copycat sauce recipe from Springfield, ... sauce over all and bake about 30 minutes at 350°F.
Preheat oven to ... stir until the sauce bubbles and starts ... before serving. These enchiladas are great right ... sliced black olives in them as well.
Remove husk, rinse, ... 10 minutes. Put sauce back in food processor ... avocados and blend until smooth. Can be served hot as a sauce or cold as a dip.
Heat 2 tablespoons ... 1 minute. Add enchilada sauce and tomato sauce ... refrigerate. Reheat before using.) Preparation time: 15 minutes. Serves: about 3 cups.
Saute the onions until soft with all spices and green chilies. Add juice, and simmer 15 minutes. Pour mixture into a blender and blend until smooth. ...
Make first, set ... evenly in baking dish. Pour 2 cups chili sauce over each dish, sprinkle with half of cheese. Bake uncovered 15 minutes at 350 degrees.
MIXTURE #1: Heat ... broth, and tomato sauce. Reduce heat ... served immediately over enchiladas if you are ... tortilla to make green spicy bean burritos.
Sauce: Saute onions ... Put more sauce on top. Cover with cheese and bake at 350 degrees for 20-30 minutes. Note: Boiled chicken can also be used for meat.
Brown flour in butter, add your chili sauce and bring to slow boil. Add garlic. Then add water to thickness desired and then let simmer for 5 minutes.
In blender put ... to simmer. Add grated cheese. Cook 5 minutes longer. Makes enough for large recipe of enchiladas. Keeps up to 3 days in refrigerator.
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