The World's most delicious food cake drink
Simple ENCHILADA Glasses
These Simple Enchilada Glasses are speedy and easy to make, simple to modify with your most loved enchilada fixings, and absolutely heavenly!
All out TIME: 35 MINS Planning TIME: 15 MINS COOK TIME: 20 MINS
Fixings:
1 (10-tally) bundle Old El Paso Little Flour Tortillas
1 (10-ounce) can Old El Paso Red Enchilada Sauce (or you can utilize my natively constructed enchilada sauce)
1 (14-ounce) can dark beans, flushed and depleted
1 (4-ounce) can Old El Paso slashed green chiles
2 containers destroyed cooked chicken (*or other wanted filling, see choices beneath)
½ glass entire piece corn
1 glass destroyed Mexican-mix cheddar
¼ glass hacked new cilantro
¼ glass daintily cut green onions
Headings:
Warmth broiler to 350°F.
Tuck every one of the tortillas into the measures of a standard-sized biscuit skillet, tenderly creasing the edges of the tortillas so they fit cozily inside each glass, cautious not to give the tortillas a chance to overlap too intently into the center (since we'll require an opening for the filling later). Heat for 10-12 minutes, or until the tortilla glasses have solidified somewhat on all sides. Evacuate and put aside.
While the tortillas are preparing, consolidate the enchilada sauce, dark beans, green chiles, chicken, and corn together in a substantial blending bowl. Hurl until the fixings are equitably consolidated.
When the tortilla containers are prepared, cautiously spoon the filling into each glass until it is filled about to the overflow. Spot a touch of cheddar over every tortilla glass. At that point return the dish to the broiler and prepare for 15 minutes, or until the cheddar is dissolved and the filling is warmed through.
Expel from the stove, and sprinkle the highest point of each glass equally with cilantro and green onions.
Simple ENCHILADA Glasses
These Simple Enchilada Glasses are speedy and easy to make, simple to modify with your most loved enchilada fixings, and absolutely heavenly!
All out TIME: 35 MINS Planning TIME: 15 MINS COOK TIME: 20 MINS
Fixings:
1 (10-tally) bundle Old El Paso Little Flour Tortillas
1 (10-ounce) can Old El Paso Red Enchilada Sauce (or you can utilize my natively constructed enchilada sauce)
1 (14-ounce) can dark beans, flushed and depleted
1 (4-ounce) can Old El Paso slashed green chiles
2 containers destroyed cooked chicken (*or other wanted filling, see choices beneath)
½ glass entire piece corn
1 glass destroyed Mexican-mix cheddar
¼ glass hacked new cilantro
¼ glass daintily cut green onions
Headings:
Warmth broiler to 350°F.
Tuck every one of the tortillas into the measures of a standard-sized biscuit skillet, tenderly creasing the edges of the tortillas so they fit cozily inside each glass, cautious not to give the tortillas a chance to overlap too intently into the center (since we'll require an opening for the filling later). Heat for 10-12 minutes, or until the tortilla glasses have solidified somewhat on all sides. Evacuate and put aside.
While the tortillas are preparing, consolidate the enchilada sauce, dark beans, green chiles, chicken, and corn together in a substantial blending bowl. Hurl until the fixings are equitably consolidated.
When the tortilla containers are prepared, cautiously spoon the filling into each glass until it is filled about to the overflow. Spot a touch of cheddar over every tortilla glass. At that point return the dish to the broiler and prepare for 15 minutes, or until the cheddar is dissolved and the filling is warmed through.
Expel from the stove, and sprinkle the highest point of each glass equally with cilantro and green onions.
