Cranberry Chipotle Chicken Enchiladas Food
CRANBERRY CHIPOTLE CHICKEN ENCHILADAS
Whether canned or homemade, cranberry sauce delivers a healthy dose of vitamins to this dish. A little bit sweet and a little bit smoky, these enchiladas are a delightful way to use leftover chicken or turkey. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Combine chicken, beans, 3/4 cup shredded cheese, 2/3 cup cranberry sauce, sour cream, 1/2 cup salsa, green onions, cilantro, chipotle peppers, cumin, chili powder and pepper. Place 3/4 cup turkey mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. , Combine the remaining salsa and cranberry sauce; pour over enchiladas. Cover and bake 25 minutes. Uncover and sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer., To make ahead Cover and refrigerate unbaked enchiladas overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover dish with foil; bake as directed, increasing covered time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer.
Nutrition Facts : Calories 368 calories, Fat 6g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 623mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 6g fiber), Protein 24g protein.
CHIPOTLE CHICKEN ENCHILADAS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper.
- Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.
- Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions.
CHIPOTLE CHICKEN ENCHILADAS
I believe this came out of a Womans Day mag. My husband loves it, and you can always spice it up if you want it hotter. If you have leftover chicken this is a great and easy way to make a new dish.
Provided by Sara_guymarch14
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375. F. Grease 13 X 19 baking dish.
- In skillet heat oil over med/high heat. Add peppers, onion, cumin and chile pepper; cook till softened. About 6 minute.
- Stir in chicken, 3/4 cup sauce and 1 cup cheese. Remove from heat cool slightly.
- Heat tortilas according to package.
- Spoon 1/2 cup chicken mix down center of each tortilla. Roll up tortillas around filling and place in baking dish.
- Top with remaining sauce and cheese.
- Bake till bubbly. About 20 minute
- Sprinkle with cilantro and enjoy.
Nutrition Facts : Calories 293.6, Fat 14.7, SaturatedFat 6.6, Cholesterol 24.1, Sodium 627.8, Carbohydrate 30.6, Fiber 4.4, Sugar 2.6, Protein 11.6
CRANBERRY CHIPOTLE CHICKEN ENCHILADAS RECIPE
Provided by bweber
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Combine chicken, beans, 3/4 cup shredded cheese, 2/3 cup cranberry sauce, sour cream, 1/2 cup salsa, green onions, cilantro, chipotle peppers, cumin, chili powder and pepper. Place 3/4 cup turkey mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Combine the remaining salsa and cranberry sauce; pour over enchiladas. Cover and bake 25 minutes. Uncover and sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer. Make-ahead option: Cover and refrigerate unbaked enchiladas overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover dish with foil; bake as directed, increasing covered time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer.
CHIPOTLE AND GREEN CHILE CHICKEN ENCHILADAS
Make and share this Chipotle and Green Chile Chicken Enchiladas recipe from Food.com.
Provided by Stiles McCauley
Categories Chicken Breast
Time 45m
Yield 16 Enchiladas, 8 serving(s)
Number Of Ingredients 20
Steps:
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. 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. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Nutrition Facts : Calories 359.6, Fat 9.4, SaturatedFat 1.5, Cholesterol 54.5, Sodium 1180.6, Carbohydrate 47.4, Fiber 7.1, Sugar 10.5, Protein 25.1
More about "cranberry chipotle chicken enchiladas food"
CHIPOTLE CHICKEN ENCHILADAS - FASHIONABLE FOODS
Preheat the oven to 375º. Cover the bottom of a 13x9 baking dish with a thin layer of the ranchero sauce. Lay a corn tortilla on a work surface and top it with a small spoonful of the chipotle chicken. Top with a little cheese …
From fashionablefoods.com
From fashionablefoods.com
CHIPOTLE CHICKEN ENCHILADAS | RECIPE - RACHAEL RAY SHOW
Preheat oven to 375F. Remove the skin from the chicken and discard. Tear the chicken meat from the bones, shred it, using two forks or your fingers, and reserve in a mixing bowl. Preheat a medium-size saucepot with the EVOO …
From rachaelrayshow.com
From rachaelrayshow.com
CHIPOTLE CHICKEN ENCHILADAS - STRAWBERRY BLONDIE KITCHEN
In a medium bowl, mix together chicken, sour cream, 1/2 cup cheese, 1/4 teaspoon chili powder and 1/4 teaspoon cumin. Onto each tortilla, place approximately 1/4 cup mixture into the middle and roll up. Place seam side …
From strawberryblondiekitchen.com
From strawberryblondiekitchen.com
CHICKEN SWEET POTATO ENCHILADAS WITH CRANBERRY …
While the sweet potatoes are roasting, make the enchilada sauce. Add the cranberries, orange juice, sugar, garlic, chili powder, cumin, and chipotle peppers to a saucepan over medium heat. Cook until the mixture is bubbling. …
From decasfarms.com
From decasfarms.com
CHIPOTLE CHICKEN ENCHILADAS - THE FOOD BLOG
Bring to a boil, then reduce heat to low. Shred cooked chicken breasts by hand, and return to pan, combining with the tomato chile mixture. In a 9x13 baking pan, spread ½ cup of the enchilada sauce. Preheat oven to 350°. …
From thefoodblog.net
From thefoodblog.net
CRANBERRY CHIPOTLE CHICKEN ENCHILADAS RECIPE: HOW TO …
Whether canned or homemade, cranberry sauce delivers a healthy dose of vitamins to this dish. A little bit sweet and a little bit smoky, these enchiladas are a delightful way to use leftover chicken or turkey. —Julie Peterson, Crofton, Maryland
From preprod.tasteofhome.com
Cuisine North America, MexicanCategory DinnerServings 8Total Time 1 hr
From preprod.tasteofhome.com
Cuisine North America, MexicanCategory DinnerServings 8Total Time 1 hr
CHICKEN SWEET POTATO ENCHILADAS WITH CRANBERRY …
Add the mixture to a food processor or blender. Blend until smooth. Reduce the oven temp to 400 degrees. In a bowl, combine the sweet potatoes, chicken, 1 cup of cheese, and 1/2 cup enchilada sauce. Spread 1/2 cup of the enchilada sauce on a bottom of a greased casserole dish. Fill each tortilla with the chicken and sweet potato mixture. Place ...
From betasite.adaptmywebsite.com
From betasite.adaptmywebsite.com
CHIPOTLE CHICKEN AND CORN ENCHILADAS - BELLA SUN LUCI
Assembly: Spray 13x9 inch baking pan with non-stick spray. Spread ½ cup of enchilada sauce onto the bottom of the pan. Place ¼ - ⅓ cups of the chicken filling on top each tortilla. Roll the corn tortilla up and place in the baking pan seam side down. Repeat for the remaining 11 tortillas. Top the rolled enchiladas with the remaining ...
From bellasunluci.com
From bellasunluci.com
INSTANT POT CRANBERRY CHIPOTLE CHICKEN - SWEET & SPICY
In a small bowl stir together 1 cup of the cranberry sauce, chipotle in adobo, salt, garlic powder, and sugar until well mixed. Pour over chicken and stir until coated. Cover pot, lock on the lid, and set the steam release valve to “Sealing”. Select the “Meat/Stew” or “Pressure Cook” button and set the cook time to 10 minutes.
From cookthestory.com
From cookthestory.com
CHIPOTLE CHICKEN ENCHILADA SKILLET - THE DEFINED DISH
Make the Enchilada skillet: In a bowl, combine the chicken, chopped green chiles and black beans. In a 12 inch cast iron skillet (or 9x13 casserole dish), spread 3/4 cup enchilada sauce on the bottom. Layer 4 tortillas on top, followed by half the chicken mixture, 1/3 of the shredded cheese and 3/4 cup of the enchilada sauce on top.
From thedefineddish.com
From thedefineddish.com
THE BEST CHIPOTLE CHICKEN ENCHILADA RECIPE - DRIZZLE AND DIP
Scrape the leftover onions and other bits from the sieve back into the pan. Cut the chicken into small pieces (bite-size) and place them in the pan with the onion mix. Add ½ cup of the strained enchilada sauce and mix. Spray an appropriately sized oven dish with cooking spray. And preheat the oven to 180C / 350F.
From drizzleanddip.com
From drizzleanddip.com
CRANBERRY CHIPOTLE TURKEY ENCHILADA - SINGLE SERVING CHEF
Tools and Ingredients for Cranberry Chipotle Turkey Enchiladas . OXO Good Grips Box Grater. Much as I love my zester/microplane, there are some jobs that require a different tool. A box grater can slice or shred food better than a zester can. Use this to shred or slice cheese, carrots, onions, and potatoes or to coarsely grate citrus peels (use ...
From singleservingchef.com
From singleservingchef.com
GRILLED CHICKEN WITH A CRANBERRY CHIPOTLE CITRUS GLAZE
Add the canned jellied cranberries, orange juice, and lemon juice, and stir until it liquifies. Then add brown sugar, adobo sauce, diced chipotle pepper, and salt. Stir to incorporate and bring sauce up to a simmer. Simmer for about 10 …
From vindulge.com
From vindulge.com
CHIPOTLE CHICKEN ENCHILADA SKILLET - SPICY SOUTHERN KITCHEN
Ingredients. Rotisserie Chicken– you will need about 3 cups.; Enchilada Sauce– use a can of “Hot” Enchilada Sauce for some extra spice.; Chunky Salsa– choose a spicy one if you want extra spice.; Black Beans– can sub with pinto or kidney beans or leave the beans out and add corn.; Diced Green Chilies; Chipotle Peppers in Adobo Sauce– increase or decrease …
From spicysouthernkitchen.com
From spicysouthernkitchen.com
SHEET PAN CHIPOTLE CHEDDAR CORN CHICKEN ENCHILADAS.
1. Preheat the oven to 400 degrees F. 2. On a baking sheet, toss the chicken with 1 tablespoon olive oil, the chipotle chilies, and a pinch each of salt and pepper. Arrange the corn, poblano, onions, and garlic around the chicken. Drizzle with olive oil …
From halfbakedharvest.com
From halfbakedharvest.com
CRANBERRY-CHIPOTLE CHICKEN | BETTER HOMES & GARDENS
Advertisement. Step 2. In a blender or food processor combine cranberry sauce, tomatoes, tapioca, lime juice, brown sugar, chipotle pepper, and mustard. Cover and blend or process until smooth. Pour tomato mixture over chicken. Step 3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
From bhg.com
From bhg.com
INSTANT POT CHIPOTLE RANCH CHICKEN ENCHILADAS -TIDBITS MARCI
Remove chicken to a plate and shred with 2 forks. Add homemade or store bought ranch to the pressure cooker pot and whisk to combine well. Reserve 1 ¼ cups of the sauce and set aside. To the remaining sauce in the pot, add chicken, corn, black beans, red bell peppers, and can of green chiles; stir. Preheat oven to 350°F.
From tidbits-marci.com
From tidbits-marci.com
CRANBERRY CHIPOTLE CHICKEN ENCHILADAS | AUNT PURPLE COOKS AND STUFF
Combine chicken, beans, ¾ cup of cheese, 2/3 cup cranberry sauce, cream cheese, salsa, chipotle peppers, cumin, chili powder, and pepper. Place ¾ c of chicken mixture on the center of each tortilla. Roll up and place in greased 13×9 pan, seam side down. Combine the remaining salsa and cranberry sauce; pour over enchiladas and top with remaining …
From auntpurplecooks.com
From auntpurplecooks.com
CHIPOTLE CHEESY CHICKEN ENCHILADAS RECIPE - MISSION FOODS
Put chicken, chilies, cream cheese, quesadilla cheese, and chipotle peppers in a bowl and combine. Step 2. Divide the mixture between the Mission Carb Balance Soft Flour Tortillas. Roll tight and place in a baking dish. Step 3. Once the dish is filled topped with enchilada sauce and cheese. Place in a 400 degree oven and cook until cheese ...
From missionfoods.com
From missionfoods.com
CHIPOTLE CHICKEN CORN ENCHILADAS - THE FANCY PANTS KITCHEN
Avocado, yogurt/sour cream, crumbled cotija/feta, and limes, for serving. Preheat the oven to 400°F. On a baking sheet, toss the chicken with 1 tablespoon olive oil, the chipotle chilies, and a pinch each of salt and pepper. Arrange the corn, poblano, onions, and garlic around the chicken. Drizzle with olive oil and season with salt and pepper.
From thefancypantskitchen.com
From thefancypantskitchen.com
CRANBERRY CHIPOTLE CHICKEN ENCHILADAS | RECIPE | RECIPES, …
Nov 19, 2018 - Whether canned or homemade, cranberry sauce delivers a healthy dose of vitamins to this dish. A little bit sweet and a little bit smoky, these enchiladas are a delightful way to use leftover chicken or turkey. —Julie Peterson, Crofton, Maryland
From pinterest.com
From pinterest.com
CHIPOTLE RASPBERRY CHICKEN ENCHILADAS - MELANIE MAKES
Preheat oven to 350 degrees. In a large bowl, stir together one jar of salsa and all other ingredients EXCEPT tortillas. In a 9x13 pan, pour 1/2 cup salsa and spread evenly covering the bottom of dish. For each enchilada, pour 2/3 cup of chicken mixture down the center of a tortilla.
From melaniemakes.com
From melaniemakes.com
CREAMY CHIPOTLE CHICKEN ENCHILADAS - MARY MARTHA MAMA
Creamy Chipotle Chicken Enchiladas Recipe. Step 1- Take out the jalapeños from the can. Slice off the tops with the stems and remove the seeds. Dice up the jalapeños. Then combine the jalapeños, chipotle peppers, and fire roasted tomatoes. Use an immersion blender or food processor to combine them all together.
From marymarthamama.com
From marymarthamama.com
CREAMY CHICKEN CHIPOTLE ENCHILADAS - GASTRONOTHERAPY
Instructions. Preheat oven to 350 degrees F. Grease a 9"x13" baking dish. In large bowl, add the shredded chicken, 1 cup of enchilada sauce, chipotle chiles, cumin, garlic, and salt. Stir until well combined. Add ½ cup of each cheese to bowl (1 cup total) and stir to combine.
From gastronotherapy.com
From gastronotherapy.com
CRAN-CHICKEN ENCHILADAS - DASH OF SANITY
Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a large bowl stir together chicken, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, …
From dashofsanity.com
From dashofsanity.com
CRANBERRY CHIPOTLE CHICKEN ENCHILADAS RECIPE: HOW TO MAKE IT
Add in chipotle peppers, tomato paste, chicken stock and salt. Stir to combine. Bring to a simmer, lower heat and cook for 10-15 minutes, until slightly thickened. Preheat the oven to 350F. Place chicken in a medium bowl and top with about 1 1/2 cups enchilada sauce.
From recipegoulash.cc
From recipegoulash.cc
CHICKEN CHIPOTLE ENCHILADAS - IDIOT'S KITCHEN
Preheat the oven to 350 degrees. Sprinkle bone in, skin on chicken breasts with a little olive oil. Season them generously with salt and pepper and bake for 35- 40 minutes. The chicken is done when it is firm, golden brown and the juices run clear. Let the chicken cool to make it easier to shred and also so you don’t burn your fingers off. I ...
From idiotskitchen.com
From idiotskitchen.com
CREAMY CHIPOTLE CHICKEN ENCHILADAS - FAB EVERYDAY
Microwave for 1 minute to soften the tortillas. To assemble the enchiladas, dip a tortilla into the chipotle sauce then scoop 1/4 cup of the chicken mixture onto the tortilla. Roll and place seam-side down into a 9”x13” baking dish. Repeat …
From fabeveryday.com
From fabeveryday.com
CHIPOTLE CHICKEN ENCHILADAS | JOSIE + NINA
Assemble the Enchiladas. Ladle 1 cup of sauce into the bottom a 9 x 13 baking pan. Set aside. Pour 1 cup of sauce into a low shallow pie plate or bowl. Using tongs, dip a tortilla into the sauce to coat one side. Flip over and coat the other side. Allow the excess to drip off. Place on a work surface or plate.
From josieandnina.com
From josieandnina.com
CHIPOTLE CHICKEN ENCHILADAS - SPICY SOUTHERN KITCHEN
Set aside. Preheat broiler. In a medum bowl, stir together chicken, sour cream, green onions and 1 cup of shredded cheese. Season to taste with salt and pepper. Place remaining 8 tortillas on a microwave-safe plate. Cover with a damp paper towel and micorwave for 30 seconds. Grease a 9×13-inch baking dish.
From spicysouthernkitchen.com
From spicysouthernkitchen.com
CHIPOTLE CHICKEN ENCHILADAS RECIPE | RACHAEL RAY
Divide the chicken mixture equally into the warm tortillas and roll each one up. Line a casserole or baking dish with the rolled enchiladas, seam sides down. Pour the reserved sauce over the chicken enchiladas and top with the cheese. Place the enchiladas in the oven 6 inches from the broiler and broil for 5 minutes, until the cheese is melted ...
From rachaelray.com
From rachaelray.com
CHIPOTLE CHICKEN SKILLET ENCHILADAS - HOW SWEET EATS
Heat a large skillet (either 10-12 inches) over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add in all the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes. Turn off the heat.
From howsweeteats.com
From howsweeteats.com
CHIPOTLE CHICKEN - 2 RECIPES
2-1/2 cups shredded cooked chicken or turkey; 1 can (15 ounces) black beans, rinsed and drained; 1 cup (4 ounces) shredded reduced-fat Colby-Monterey Jack cheese, divided
From keyingredient.com
From keyingredient.com
CRANBERRY CHIPOTLE CHICKEN ENCHILADAS
Combine chicken, beans, 3/4 cup shredded cheese, 2/3 cup cranberry sauce, sour cream, 1/2 cup salsa, green onions, cilantro, chipotle peppers, cumin, chili powder and pepper. Place 3/4 cup turkey mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.
From groups.io
From groups.io
HOMEMADE CHIPOTLE CHICKEN ENCHILADAS - BAKING BITES
Add dry spices and cook, stirring, for another 30 seconds. Add in chipotle peppers, tomato paste, chicken stock and salt. Stir to combine. Bring to a simmer, lower heat and cook for 10-15 minutes, until slightly thickened. Preheat the oven to 350F. Place chicken in a medium bowl and top with about 1 1/2 cups enchilada sauce.
From bakingbites.com
From bakingbites.com
TROPICAL CHIPOTLE CHICKEN ENCHILADAS | SALT AND SUGAR
1/2 cup fresh cilantro, chopped (divided) 8-10 flour tortillas. 1 cup cotija cheese, crumbled. 1 cup monterey jack cheese, shredded. 1 large mango, peeled, pitted and diced. 1 cup diced pineapple. juice and zest from 1 lime. Serve with: avocado, additional cilantro, limes, and sour cream.
From saltandsugar.net
From saltandsugar.net
CHIPOTLE CHICKEN ENCHILADA BAKE RECIPE - MISSION FOODS
Step 4. On each tortilla, spread 1 tbsp. sour cream down the middle of the tortilla, then sprinkle with 1 tbsp. shredded cheese, 1 tbsp. diced onions, and ¼ cup chicken. Roll each tortilla so both ends are still open and place them, seam side down in a greased baking dish. Repeat for remaining tortillas, lining them side by side in the baking ...
From missionfoods.com
From missionfoods.com
WHITE CHICKEN ENCHILADAS WITH CHIPOTLE - SAVOR THE BEST
Coat an oven-proof 9x13 casserole dish with non-stick spray. Heat the oil in a large skillet over medium-high heat. Add the onion and red bell pepper. Cook until the onion is translucent. Remove from the heat and add the green chiles, chicken, cumin, oregano, chipotle, and salt. Toss to combine and set aside.
From savorthebest.com
From savorthebest.com
CREAMY THREE CHEESE CHIPOTLE CHICKEN ENCHILADAS - HOST THE TOAST
Preheat the oven to 350 degrees F. In a separate large skillet over medium heat, melt the butter. Sprinkle in the flour, whisking constantly until golden. Whisk in the remaining chicken broth, and then stir in the remaining chipotles. Reduce heat to low, then stir in sour cream and the remaining ranch seasoning.
From hostthetoast.com
From hostthetoast.com
SHEET PAN CHIPOTLE CHICKEN ENCHILADAS - FOOD AND TRAVEL BLOG
Place the chicken strips in the middle of the cookie sheet. Pour the chipotle salsa over the chicken, 2 Tablespoons of olive oil, the remaining salt and pepper. Toss to coat and spread them out a bit to cook, don’t leave them in a pile. Place the corn, poblano peppers, onion wedges, garlic cloves, tomatillos, and jalapenos on the pan.
From tablefortwoblog.com
From tablefortwoblog.com
CREAMY CHIPOTLE RANCH ENCHILADAS - CHEF IN TRAINING
To make sauce. In a large sauce pan or skillet, melt butter and add flour and cook for 1 minute. Gradually stir in the cream and milk. Stir until smooth. Bring to a boil and then add the chipotles, the crushed bullion cube and ranch dressing mix. Cook for 2 minutes on low stirring constantly. Assembly.
From chef-in-training.com
From chef-in-training.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love