Cheese enchiladas with red chile sauce from EatingWell Magazine, Sep/Oct 2010 (page 66) by Bill Jamison and Cheryl Alters Jamison and Cheryl & Bill Jamison

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Aggie92 on July 25, 2013

    I always have the ingredients in my pantry for this family favorite. I use a can of refried beans (they spread so much easier than hand mashed pintos), substitute sour cream for the yogurt and always add around 1/4 cup of sliced green onions or finely diced red onion. The red chili sauce recipe is so delicious, but if you are in a time crunch, you can easily substitute canned enchilada sauce.

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