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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.
Flavor Variation: for a Cheesy Enchilada, omit the chicken and use 1 cup cheese. Place 3/4 cup cheese down the center of the tortilla. Top with half the enchilada sauce. Roll up the tortilla and place seam-side down onto a microwavable plate. Top with the remaining sauce and cheese. Microwave as directed above.
In a 9"x13" baking dish, pour just enough enchilada sauce in to coat the bottom with a thin layer. Set aside. Warm the flour tortillas in the microwave wrapped in a damp paper towel for 20-30 seconds.
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
MIX soup, water, garlic powder and chicken. Stir in tortillas. SPREAD in 2-qt. shallow baking dish. Top with cheese. Cover. BAKE at 350ºF. 25 min. or until hot.
Bistec. Albóndigas, Mexican meatballs; Aporreadillo; Beef brain; Bistec; Carne asada, grilled beef; Carne a la tampiqueña, carne asada that is usually accompanied by a small portion of enchiladas (or chilaquiles), refried beans, fresh cheese, guacamole, and a vegetable (often rajas; grilled slices of Poblano peppers)
An enchilada (/ ˌ ɛ n tʃ ɪ ˈ l ɑː d ə /, Spanish: [entʃiˈlaða]) is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations.
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