Additionally, if the sauce tastes too spicy, you can add a squeeze of lemon or vinegar to tone it down. For a silky-smooth texture, strain the sauce after cooking to remove any fibrous or grainy bits.

To buy: 1 package 6-inch whole wheat flour tortillas, 1/2 pound cooked boneless, skinless chicken breast, 1 can non-fat refried beans, 1 small bottle/can low-sodium tomato sauce, 1 small package ...

Add the pureed tomato sauce, being careful as it will splatter. Cover partially with a lid and cook, stirring occasionally, until it thickens and darkens, about 4 to 5 minutes.

5. Add ¾ cup enchilada sauce and 1 cup of Monterey jack cheese to the chicken mixture. 6. Place ½ cup of the green sauce in the bottom of the baking dish. 7. Now it’s time to roll the enchiladas.

This flavor bomb, courtesy of Coterie member Maria Lichty, features juicy portobello mushrooms as the vessel for a vegetarian medley of bell peppers, beans, cheese and spicy enchilada sauce. Get ...

The enchilada recipe will be featured in Cavallari’s upcoming cookbook, True Comfort, which hits shelves on Tuesday, September 29. True Comfort is her second cookbook after 2018’s True Roots.

4. Season with salt, to taste, and transfer mixture to a blender. Blend the sauce until chunky. Reserve sauce for later use. 5. In a clean frying pan, heat remaining lard over medium-high heat.