3225 sour cream cheese corn Recipes
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corn tortillas (6 inches) and8 Morecorn tortillas (6 inches), shredded or cubed cooked chicken breast, one 16 ounces) kidney beans, rinsed and drained, salsa, sour cream, green peppers, chopped, sliced ripe olives, drained, shredded monterey jack cheese, shredded cheddar cheese1 hour 15 min, 9 ingredients
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pre-cooked rotisserie chicken (or any leftover chicken) and9 Morepre-cooked rotisserie chicken (or any leftover chicken), cream cheese, cubed (low fat is fine ), sour cream (fat free ok), chopped onion, chili powder, cumin, shredded cheddar cheese, shredded (reduced fat doesn tsp melt as but can be used if you don tsp mind), green chilies, flour tortillas (corn tortillas also work well), enchilada sauce (red or green )40 min, 10 ingredients
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butter or 3 tbsp margarine, flour and12 Morebutter or 3 tbsp margarine, flour, chicken stock or 1 1/2 cups broth, salt, ground pepper , to taste, light sour cream, salsa, corn tortillas , cut into 3/4-inch strips, cooked chicken, cubed, green onions , including some, black olives, canned, pitted and drained, monterey jack cheese, shredded, lime wedge, for garnish, papaya, slices for garnish1 hour 20 min, 14 ingredients
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Cheese Enchiladas (Vegetarian/Meatless)corn tortillas (5-6 inches) and10 Morecorn tortillas (5-6 inches), cheddar cheese, shredded (or other cheese of your choice), monterey jack cheese, shredded (or other cheese of your choice), sour cream, onion powder, garlic clove, crushed, tomato sauce, green bell pepper, diced very fine (can even use food processor to grate), ground cumin (or more if you really like cumin!), cayenne pepper , to taste, cheddar cheese (or cheese of your choice) or 1/2 cup monterey jack cheese, shredded (or cheese of your choice)40 min, 11 ingredients
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Corn Tortilla Casserole Inspired by Zaar Chefscorn tortillas, margarine (approximate measure) and7 Morecorn tortillas, margarine (approximate measure), lean ground beef, chili powder, shredded cheese (see directions ), chopped tomatoes, undrained, lowfat refried beans, picante sauce (your favourite), sour cream1 hour , 9 ingredients
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Creamy Cauliflower Soup With Corn and Mushroomsvegetable broth, potato, chopped, carrot, chopped and13 Morevegetable broth, potato, chopped, carrot, chopped, cauliflower, cut into florets, onion, chopped, garlic cloves, butter, red pepper flakes, sour cream, frozen corn, mushrooms, sliced, dijon mustard, cheddar cheese, grated, spring onions, finely diced, salt, pepper35 min, 16 ingredients
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Cheese Enchiladas for Oamccorn tortillas, cheddar cheese, shredded and8 Morecorn tortillas, cheddar cheese, shredded, monterey jack cheese, shredded, sour cream, onion, chopped, garlic, crushed, tomato sauce, chopped green chilies, ground cumin, cheddar cheese or 1 cup monterey jack cheese, shredded40 min, 10 ingredients
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Applebee's Chicken Cheese Tortilla Soup - Copycatyellow onion, chopped, garlic, minced, vegetable oil and18 Moreyellow onion, chopped, garlic, minced, vegetable oil, chicken broth, tomato puree, granulated sugar, salt, worcestershire sauce, hot sauce (optional), green pepper (chopped ) (optional), jalapeno pepper (minced ) (optional), chili powder (optional), black pepper (optional), all-purpose flour, mixed with, water, cooked chicken, cubed, whipping cream, heavy, nonfat sour cream, cheese (process or food or cut in 1-inch cubes), corn tortillas, cut in 1/4-inch strips, cilantro, chopped for garnish (optional)40 min, 21 ingredients
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Poblano Chile Casserole With Corn And Cheesepoblano chile casserole with corn and cheese and24 Morepoblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.20 min, 25 ingredients
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