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Ina Garten's Cheddar and Chutney Grilled Cheese by Ina Garten You only need four ingredients for this sweet-meets-savory sandwich: good bakery white bread, butter, mango chutney and white cheddar ...
Stir 1 cup soup mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish.
Drizzle more enchilada sauce over the tops of the enchiladas and sprinkle with the remaining cheese. Place dish in the oven and bake uncovered for 15 minutes or until tortillas are slightly golden.
Enchiladas con mole, instead of chili sauce, are served with mole, [15] and are also known as enmoladas. [16] Enchiladas placeras are Michoacán plaza-style, made with vegetables and poultry. [17] Enchiladas poblanas are soft corn tortillas filled with chicken and poblano peppers, topped with oaxaca cheese. [18]
Spoon about 1/4 cup turkey mixture down the center of each tortilla. Roll up the tortillas and place, seam-side down, into the baking dish. Pour the remaining soup mixture over the filled enchiladas. Sprinkle with the cheese. Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.
"Cook Like a Pro," page 244. This flavorful hash bowl has bacon, sautéed onion, crispy Yukon potatoes, shredded Brussels sprouts, tender short ribs, and a splash of Sriracha for a bit of a kick.
You don’t have to be an Ina Garten superfan to know that the woman loves a chicken recipe. A quick search through the Barefoot Contessa’s full cookbook index yields a whopping 53 results for ...
Sprinkle with additional cheese, if desired. Let the enchilada cups cool in the pan on a wire rack for 5 minutes. Top with the tomato and green onion before serving, if desired.