1. Mix First, in a small bowl, add the flour, chili powder, cumin, garlic powder, onion powder, oregano and All Purpose Seasoning blend.Then in a medium pot, heat the oil over medium-high heat. 2 ...

Cook a few minutes to warm the newly added ingredients. 3. Add back in the partially cooked chicken, crema, ½ of the enchilada sauce, and ½ c. shredded cheese. Stir to combine. Remove from the heat.

The recipe is from Tieghan Gerard’s cookbook “Half Baked Harvest Quick and Cozy” (Clarkson Potter). The author uses a smooth ...

I love the make-ahead convenience of enchiladas. They fill in deliciously for informal get-togethers, or as a heat-and-eat gift for an ill friend. This enchilada recipe showcases cooked chicken ...