47198 enchiladas salsa crema chile zucchini enc Recipes

butter, milk, salt, chicken broth, all-purpose flour, diced green chilis, flour tortillas, shredded zucchini, monterey jack cheese, shredded (divided ), chopped onion (optional), mexican crema (optional) or 1/2 cup sour cream (optional), fresh cilantro, chopped (optional)

grated manchego cheese, grated panela cheese, grated anejo cheese, poblano chiles , roasted, peeled, slit lengthwise down 1 side and seeded, flour for coating, eggs, salt, freshly ground black pepper, vegetable oil, roasted tomatillo salsa, crema, tomatillos, husked, washed and cut into quarters, jalapeno chiles, stemmed, seeded if desired, and roughly chopped, cold water, onion, cut in half, cilantro, stems and leaves, salt, heavy cream, buttermilk

garlic clove, unpeeled, dried arbol chile, stemmed (about 30 chiles), water, kosher salt, vinegar , preferably heinz

canola oil, chopped onion, garlic cloves, frozen green beans, salsa, diced green chilies, salt

enchilada sauce (any variety), cooked chicken, diced, monterey jack cheese (6oz.), sour cream, green chilies, chopped, flour tortillas , for burritos, cheddar cheese, shredded (4oz.), chopped avocados or chopped tomatoes or shredded lettuce or chopped green onions or salsa

onion chopped, margarine, southwest-flavored chicken strips chopped, spicy salsa, green enchilada sauce, green chiles, tortillas , regular or medium but not burrito size, shredded cheddar or mexican cheese, sour cream

zucchini, fresh cut in 1/4-inch chunks, lean ground beef, onion, chopped, garlic cloves, chopped, salsa, jarred with tomatoes, onions and chiles, ground cumin

zucchini, fresh cut in 1/4 slices (or chunks ), chicken thighs, boneless and skinless, salt and pepper, brown rice, pre-cooked, instant, chicken bouillon cubes , dissolved in two cups hot water, garlic clove, chopped, corn kernel (fresh or canned ) (optional), salsa, jarred with tomatoes, onions and chiles

ancho chiles stemmed and seeded, dried red chile stemmed and mostly seeded, schicken stock, tomatoes, chopped, garlic cloves, chopped, onion, chopped, light brown sugar, vegetabel oil, ground cummin, salt, black pepper, cider vinegar

lean ground beef, chopped onion, garlic, two 10-oz cans) your favorite enchilada sauce with green chiles & onion ortega is good, sliced ripe olives, corn tortillas, shredded cheddar cheese, sliced green onions (optional)

posto (white poppy seeds; 2 oz), water, vegetable oil, nigella seeds (sometimes called black onion seeds), whole fresh green thai or serrano chiles, split lengthwise to within 1/4 inch of stem end, zucchini (1 lb total), halved lengthwise then cut diagonally into 1/2-inch-thick slices, salt

pasilla chiles, olive oil, tomatillos, husks removed and rinsed, water, garlic cloves, unpeeled, white onions, finely chopped, sea salt (to taste)

hot whole dried red guajillo chiles, boiling water to cover, dried oregano, garlic cloves, peeled, water, vegetable oil, flour, sea salt , or to taste, sugar, vinegar

chicken stock, boneless, skinless chicken breasts (about 5 oz each), cut into strips, jalapeno pepper, garlic, salsa, shredded lowfat cheddar, shredded lowfat monterey jack, chopped fresh cilantro, sliced black olives, drained, traditional enchilada sauce, green chile enchilada sauce, mexican hot sauce, cayenne pepper, vegetable-oil cooking spray, corn tortillas (6 inches across)

lean ground beef, onion, coarsely chopped, garlic cloves, minced, enchilada sauce, black beans, drained and rinsed, kosher salt, light sour cream, chopped green chilies, drained, chopped fresh cilantro, green chili salsa, pure chile powder, ground cumin, broken tortilla chips (about the size of corn chips), grated light cheddar cheese, scallions, chopped (white and light green part ), chopped pickled jalapeno peppers (or 1 tsp. chopped fresh jalapeno), limes, cut into wedges, for garnish

shredded monterrey jack cheese, el pato salsa de chile fresco , hot tomato sauce (or 16 oz can red enchilada sauce), corn tortillas, white onion, finely chopped, black olives, sliced, chives

olive oil, head of garlic , depending on taste, fresh ginger, onion, fresh jalapenos, diced or 1 can of chilies (for more mild--adds sodium), whole beans, rinsed and drained (to remove sodium ), black, pintos , and kidneys all work well), chopped fresh cilantro, whole black olives, rinsed, drained and sliced, good sharp cheddar, grated (optional), burrito sized or 6-8 regular sized tortillas, enchilada sauce (the sauce you use totally changes the flavour. i like to use 2-3 cans of el pato salsa de chile fresco or 1 bottle of trader joe s), baking dish (the acid in the chilie s and sauce will react negatively with metal and ruin the flavour)

extra virgin olive oil, onion, coarsely chopped, garlic cloves, coarsely chopped, zucchini , quartered lengthwise, then sliced about 1/4 inch thick, fresh parsley, chopped (or use half fresh basil), vegetable bouillon cube, crushed (rosetta prefers knorr brand. i use 1 tsp of better-than-bouillon), pecorino cheese or 2 tbsp parmigiano-reggiano cheese, freshly grated, plus more for passing, fresh ground black pepper, rigatoni pasta (or penne or other type of short pasta), pecorino cheese or parmigiano-reggiano cheese, freshly grated