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Here's my friend's "Mexican Villa Burrito Enchilada Style" copycat sauce recipe from Springfield, MO! In ... over all and bake about 30 minutes at 350F.

Preheat oven to ... stir until the sauce bubbles and starts ... roux. Remove sauce from heat and add ... before serving. These enchiladas are great right ... in them as well.

Remove husk, rinse, and chop tomatillos. Remove seeds from jalapenos (I keep ... 10 minutes. Put sauce back in food ... 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. ...

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.

MIXTURE #1: Heat ... broth, and tomato sauce. Reduce heat ... served immediately over enchiladas if you are ... tortilla to make green spicy bean burritos.

In blender put ... soup, add above from blender, stir until ... longer. Makes enough for large recipe of enchiladas. Keeps up to 3 days in refrigerator.

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.

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.

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