One 28-ounce can enchilada or Mexican red sauce. 2 cups chicken broth. 1/2 teaspoon salt. 1/2 teaspoon black pepper. Meat: 1 pound ground beef. 1 medium onion, finely chopped. 1/2 teaspoon salt.

Oct 29, 2021 · Mouthwatering Enchilada Recipes to Fill Up On. October 29, 2021 By: Meghan Hynes Cole. Save Collection. Share.

For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper.

Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down.

Add the beans, enchilada sauce and chicken, then stir to combine. Gently fold in the quartered tortillas and top with the cheese. Bake until the cheese has melted, 15 to 18 minutes.

Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish. Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a ...

Preheat the oven to 400 degrees F. Sprinkle the chicken breasts with salt and pepper and drizzle with the olive oil. Put on a baking sheet and bake until just cooked through, about 15 minutes.

Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth.