|La Bella Molisana|
|by Marianna Iuliano Schiavone|
This cookbook is a combination of family recipes and traditional favorites from the region of Molise, Italy.
1 - 10 of 96 for mexican enchiladas
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Here's my friend's "Mexican Villa Burrito Enchilada Style" copycat sauce ... till smooth. Make enchiladas with mashed refried ... about 30 minutes at 350°F.
Preheat oven to ... cheese. Place the enchiladas into the oven ... dollop of sour cream, Spanish Rice, Refried Beans, salad, Saltine crackers and iced tea.
Combine ingredients in bowl. Beat until smooth. Fry in 6 inch pan. Makes 12 tortillas. Fill with cheddar cheese and onions. Brown onion in hot fat. ...
Heat oven to ... 1/2" x 1 1/2"). Spoon the rest of the chili mixture over the top of the enchiladas. Bake, uncovered 15 minutes or until cheese is melted.
Brown ground round ... sauce over the enchiladas. Sprinkle them ... approximately 30 minutes at 300 to 350 degrees until sauce is bubbly and cheese is melted.
Preheat oven to ... tender. Heat up enchilada sauce. In separate ... Place in oven until cheese melts about 15 to 20 minutes. Serve with rice and salad.
In a large mixing bowl, combine chicken, enchilada sauce, mushroom soup, ... and paprika. Bake in preheated 350 degree oven for 30 minutes or until done.
Heat oven to ... warm. Making the enchiladas: Begin by ... Place in oven at 350 degrees for 25 minutes or until bubbly. Serve with Spanish rice and beans.
Brown the ground ... each tortilla in enchilada sauce, then place ... sauce over the enchiladas and sprinkle with ... Bake at 350 degrees for 30 minutes.
Brown meat and onion. Add the spices and simmer for 5 minutes. Set aside. Melt shortening and flour to make paste. Add seasoning. Gradually add water ...
Result Page: 1
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