|The Williams-Sonoma Collection: Chicken|
|by Rick Rodgers|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
1 - 10 of 49 for red chicken enchiladas
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Make first, set aside. 1/3 to 1/2 c. chili powder or to taste 1/4 c. flour 1 tsp. garlic salt 1/4 tsp. cumin 1 1/2 tsp. salt 1/4 tsp. dried oregano 1 ...
Cook in Crock-Pot ... Combine soup, tomatoes, Enchilada sauce, onion, and ... of the shredded chicken on top of ... Serve with sour Cream and Guacamole. .
Poach chicken breasts with chopped ... the can of red enchilada sauce AND some ... Crock-pot on high for 1 hour and keep warm for the entire event. . Levy
Saute chicken and vegetables. When ... 1/2 whole package enchilada sauce (to taste). ... approximately 5 more minutes or until cheese is slightly melted.
Saute onion and ... tender. Stir in enchilada sauce, sour cream, ... to soften. Divide chicken for tortillas. Sprinkle ... garnish with peppers. 4 servings.
Heat oven to ... until hot. Stir-fry chicken for 2 minutes. ... medium bowl, combine enchilada sauce and tomato ... reserved sauce over enchiladas; cover. Bake ... cheese. Yield: 8 servings.
Rub chicken with salt and ... then chicken, soup mix, then sprinkle cheese. (I layer twice.) Bake at 350 degrees for 30 minutes or until bubbly. Serves 6-8.
Cut up chicken meat into chunks ... separate bowl. Heat enchilada sauce in skillet. ... assembling. To assemble enchiladas: dip tortilla ... thoroughly. Makes 10 enchiladas.
Cut chicken into cubes and ... In skillet, heat enchilada sauce and water. ... foil and bake additional 5-10 minutes. Serve with yellow rice and corn bread.
Mix all of ... tortillas to make enchiladas. Soften tortillas ... tortillas with the chicken mix, roll them ... Enough to warm them and melt the cheese.
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