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Results 71 - 80 of 115 for mexican enchiladas
Grease 9x13 casserole. In each tortilla place sliced chicken, cheese sauce and grated cheese. Roll, place in casserole and repeat with ...
Combine chicken, 1/4 pound Velveeta, 3/4 cup sour cream and onion; mix lightly. Dip tortillas in hot oil, drain. Fill tortillas with ...
73. EASY ENCHILADAS
Brown meat; drain. Add tomato sauce and 1/2 cup peppers. Cook over medium heat 5 minutes, stirring occasionally. Add beans and 1/4 pound ...
To keep chicken moist, place chicken pieces in boiling water. After returning to a boil, turn heat off and cover pan. Let sit for 1 hour. ...
Saute onions in butter. Add 1 1/2 cups Velveeta shredded and milk. Reduce heat; stir over low heat until Velveeta shredded is melted. Add ...
Preheat oven to 350 degrees. Spray a 13"x9" baking dish with no stick cooking spray. In a large skillet heat vegetable oil. Saute onion and ...
Brown chopped meat in separate skillet. In separate skillet saute in hot oil peppers, carrot, garlic and green onions about 5 minutes. Add ...
78. CRAB ENCHILADAS
Mix sauce in pan: Place 1 tablespoon sauce in middle of flour tortilla. Add a little meat, onions and cheese. Roll and place seam side down ...
Combine cornstarch and water in small bowl. Stir together all remaining ingredients, except cilantro, in saucepan. Add the cornstarch water ...
Drain tomatoes, reserve liquid; chop ... Please note: The numbers of enchiladas depends on how you fill each. More filling in each, less enchiladas.
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