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oz. can diced tomatoes, drained med. zucchini, diced into ⁄ -in. cubes ⁄ -oz. can chopped green chilies ⁄ c. shredded, reduced-fat mexican four cheese blend corn tortillas, -in. across c. enchilada sauce directions preheat oven to °f. pour ⁄ c. of the enchilada sauce over bottom of two -in. square baking
pans. in a large bowl, combine corn, black beans, tomatoes, zucchini, chilies and c. cheese. wrap tortillas in a damp paper towel and microwave for sec. divide half of the filling among tortillas, wrap tightly and place seam-side down in baking dish. repeat with the other tortillas in the second baking...
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