|Dutch Oven Cooking|
|by Ray Overton|
The Dutch Oven Cookbook has 70 delicious recipes for this most versatile of cooking vessels, the Dutch oven.
Results 1 - 10 of 10 for seafood enchiladas
In bowl, stir ... mixture. Pour over enchiladas. Cover, bake ... oven for 12-14 minutes. Sprinkle with remaining cheese. Let stand 40 minutes. 510 calories.
OPTIONAL GARNISHES: Shredded lettuce, chopped tomato, sliced ripe olives, dairy sour cream. Combine 1/2 cup of the picante sauce and cream cheese in ...
Drain tuna. Combine ... and cumin. Warm enchilada sauce. Pour 1/2 ... remaining sauce over enchiladas. Top with ... 15 minutes longer. Makes 4 servings.
Combine soup and milk, set aside. Combine fish, broccoli, 1/2 cup cheese, and 1/2 cup onions. Stir in 3/4 of the soup mixture. Fill tortillas, roll ...
Combine Cheddar and ... of tortilla with enchilada sauce and place ... dish. Top with remaining sauce and cheese. Bake at 350 degrees for 30 to 35 minutes.
Melt butter in a skillet. Sauté onions for 2 to 3 minutes or until translucent. Add crab meat and chilies. Heat thoroughly. In a separate skillet, ...
Combine taco sauce ... each with cheese, seafood and remaining green ... with reserved green onion and the olives. 8 servings. 290 calories per serving.
Cooked, shredded chicken can be substituted for seafood. Saute onions ... blended. Pour over enchiladas. Sprinkle with ... until bubbly. Pass garnishes.
Mix together soup and milk. Pour 1/4 of mixture in bottom of 9 x 13 inch pan. Lay out tortillas on counter. Evenly distribute crab pieces down center ...
In small mixing ... Top with cheese, seafood and remaining green ... seam side down in baking dish. Bake at 350°F for 12-15 minutes or until lightly golden.
top of page