Pre-shredded cheese has a coating to keep it from sticking which can make it harder to melt. Tortillas - We make our enchiladas with flour tortillas. You can adapt this recipe to using corn tortillas.

You may not want to go through all the steps necessary to cook enchiladas from scratch. In that case, turn to the frozen food ...

By Sam Sifton Bryan Washington’s cheese ... Dan Pelosi has a great new recipe for chicken all’arrabbiata that sees the chicken roasted atop a fiery tomato sauce to serve over polenta, though ...

Stir to combine and melt the cheese. Season with salt and pepper. 4. Transfer 1½ cups of the sauce into a large bowl and reserve the rest for topping the enchiladas. Add the chicken to the sauce ...

Spoon the remaining enchilada sauce over the top and scatter with grated cheese. Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown.

Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Top with the remaining tortillas and enchilada sauce. Bake for 20 minutes. Top with the ...

spoon over sauce and sprinkle with remaining cheese. Place into the preheated oven to bake for 15-20 minutes, until golden. You can use leftover cooked turkey for this recipe. Cook the vegetables ...

Spread 1/2 cup of the enchilada sauce in bottom of prepared baking ... Notes: Some ingredient specifics followed the recipe. Mexican blend shredded cheese melts beautifully and adds great flavor.