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Reserve ½ cup of the enchilada sauce, then pour the remaining sauce into the skillet, stirring to combine. Cook until warmed through, 1 to 2 minutes. Turn off the heat and stir in the sour cream.
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
BAKE at 350ºF. 25 min. or until hot. TIP: Serve with a tomato salad: tomato wedges with chopped fresh basil and Italian vinaigrette on lettuce cups. For dessert serve grapes.
Chimichanga – a small, deep-fried meat and (usually) bean wheat-tortilla burrito, also containing (or smothered with) chile sauce and cheese; popularized by the Allsup's convenience store chain with a series of humorous commercials in the 1980s with candid footage of people attempting and failing to pronounce the name correctly.
The Royal Spanish Academy defines the word enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chili sauce. [1] [2] Enchilada is the past participle of the Mexican Spanish enchilar, "to add chili pepper to"; literally, "to season (or decorate) with chili".
A corn burrito is essentially the same thing as a taquito, the difference being that taquitos are typically filled with meat, whereas a corn burrito is always filled with refried beans. Corn burritos are usually topped with cheese, lightly salted, and served with a mild red sauce. Traditional sauce is a base of tomato and water with 1/3 onion ...
1 cup frozen corn. 1 small onion, chopped. 1 green bell pepper, chopped. ½ cup green salsa verde. 1 chipotle pepper in adobo sauce chopped + 3 tsp adobe sauce. ¾ cup red enchilada sauce. 1 tsp ...
According to data presented by the United States Department of Agriculture, a typical 183-gram (6.5-ounce) serving of a beef and cheese chimichanga contains 443 calories, 20 grams protein, 39 grams carbohydrates, 23 grams total fat, 11 grams saturated fat, 51 milligrams cholesterol, and 957 milligrams of sodium.