Nov 15, 2010 · Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. 20 Pumpkin Spice Muffin Recipes for Delicious Fall Mornings Pumpkin spice and baked goods just go together. The spice blend, after all, was designed for pumpkin pie, and the flavors that comprise it — cinnamon, clove, cardamom, nutmeg — pair well with fluffy, baked treats. Oct 07, 2009 · Time: 30 minutes Simple Sub: In place of chipotle chile powder, you can use ½ teaspoon regular chili powder plus 1⁄8 teaspoon ground red pepper. Serve with Guacamole and Chips: Place 1 ripe peeled avocado in a bowl; mash with a fork. Add 1 tablespoon minced ­onion, 1 tablespoon chopped fresh cilantro, 1 tablespoon fresh lime juice, ½ teaspoon salt, 1 minced garlic clove, and ½ jalapeño ... This 5-ingredient dinner recipe uses two genius hacks to make dinner healthy and get it on the table in under an hour. First, swap in cabbage leaves for tortillas to cut the carbs and get an extra serving of vegetables. Second, use prepared ingredients--spicy refried beans and enchilada sauce--to add tons of flavor without a long ingredient list. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. 20 Pumpkin Spice Muffin Recipes for Delicious Fall Mornings Pumpkin spice and baked goods just go together. The spice blend, after all, was designed for pumpkin pie, and the flavors that comprise it — cinnamon, clove, cardamom, nutmeg — pair well with fluffy, baked treats. Like lasagna, enchiladas are a surefire family favorite and can also be a labor of love. Between braising the meat; simmering the sauce; and rolling, filling, and layering several tortillas, the preparation alone takes more time than most cooks have on a busy weeknight. Our version takes just 20 … Place sauce in an airtight ontainer. Freeze enchiladas and sauce for up to 2 months.Bake frozen, thaw sauce overnight.heat oven to 400 degrees.Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, a bake till bubbly about 15 minutes more. Rest 5 min before serving. 20-Minute Enchiladas are an easy, kid-friendly choice for a weeknight dinner that deliver high flavor without high calories. Quick tip: While the sauce cooks, shred the chicken. For a spicy kick, top with chopped jalapenos. Heat oil in a large cast-iron skillet (12-inch) over medium-high heat. Add kale and water; cook, stirring, until bright green and wilted, about 2 minutes. Stir in chicken, cumin, salt and pepper; cook for 1 minute more. Transfer to a large bowl.