338976 tomato enchiladas cream aged cheese Recipes

chicken breast, diced, cream of chicken soup, cream of celery soup, enchilada sauce, mozzarella cheese, cheddar cheese, diced green chilies, sour cream, flour tortillas

onion, chopped, garlic, minced, butter, ground beef, lightly browned, cream of mushroom soup, tomato sauce, tomato paste, salt, tortilla chips, cheddar cheese, shredded, sour cream (optional), parmesan cheese (optional)

crumbled cornbread, enchilada sauce, divided, salt, ground beef chuck, tomato sauce, shredded mexican cheese blend, divided

beef broth, stewed tomatoes, enchilada sauce, chopped onion, garlic cloves, minced, cumin, dried oregano leaves, pepper, corn tortillas (cut into 1/2 inch strips cooked until crisp, drain on paper towels), shredded monterey jack cheese, cooked chicken (optional)

cream of chicken soup, diced tomatoes with mild green chilies, undrained, sour cream, shredded cheese, divided (i prefer colby and monteray jack blend, but whatever your preference is will work), flour tortillas, chicken, cooked and cubed

meat, cream of mushroom soup, rotel, enchilada sauce, tostidos tortilla chips, shredded cheese, refried beans

butter, yellow onion, chopped, garlic cloves, chopped, hot red pepper flakes, crushed, salt and pepper, ground cumin, flour, chicken stock, heavy cream, aged cheddar cheese, grated

soft tortillas, chicken breasts, tomatoes, jalapenos, onion, garlic clove, chopped cilantro, cream, white cheese

taco seasoning mix, onion, chopped, corn chips, chili beans, enchilada sauce, mozzarella cheese, shredded, cheddar cheese, shredded

water, chicken breasts, oil, corn tortillas, enchilada sauce, longhorn cheese or 4 cups monterey jack cheese, avocado, peeled and sliced, sour cream

ground beef, taco seasoning, tomato sauce, cream of mushroom soup, shredded cheddar cheese, sour cream, diced chiles, flour taco shells

enchilada sauce, pinto beans, rinsed and drained, diced green chili peppers, undrained, corn tortillas, ground beef, sour cream, cheddar cheese, chili powder, flour, garlic powder, ground cumin, onion

tomato sauce, pork, cheddar cheese, black beans, black olives, chili powder, pepper, sour cream, green pepper, onion, salt, oil, flour tortillas

lean ground beef, onion, chopped, salsa, black beans, rinsed and drained, reduced-fat italian salad dressing, taco seasoning, ground cumin, corn tortillas, reduced-fat sour cream, cheddar cheese, shredded, lettuce, shredded, tomato, chopped, fresh cilantro, minced

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.

boneless chicken breasts, cheddar cheese, corn, diced tomatoes, sour cream, tortillas

cream of mushroom soup, cream of chicken soup, milk, chopped onion, minced garlic cloves, chopped green chilies, butter, oregano, cumin, salsa (mild, medium or hot , your preference), sour cream, shredded cheese (whatever kind you like-i use the package of kraft shredded medium cheddar cheese), corn tortilla (allow 3-5 per person), vegetable oil

shredded reduced-fat extra-sharp cheddar cheese, chopped tomato, fat-free cottage cheese, sliced green onions, chili powder, garlic cloves, minced, corn tortillas, taco sauce (such as ortega), shredded monterey jack cheese