This recipe is pretty comforting as well. Like a blanket of happiness wrapped around meats. Ha. And since we don’t eat tortillas in this little paleo community of ours, I had to turn to the next best thing. Sweet potatoes.
Whole green chiles hug the chicken thighs and impart a mild, roasted flavor to both the meat and broth. The chiles used in this recipe come 3 per 4-ounce can.
The salsa verde in this recipe combines the smoky flavor of Spanish paprika with the bright flavors of tomatillo and lime to make these cheesy enchiladas stand out from the rest!
Ancho chile powder, made from dried poblano peppers, adds a mild heat, which is mellowed by the sweetness of the preserves in the glaze. Serve this dish with smashed red potatoes.
This Turkey Enchiladas recipe contains enchilada sauce, kraft mexican style finely shredded four cheese, corn tortillas, turkey, kraft zesty italian dressing and more.
This Chicken Enchiladas recipe contains corn tortillas, skinless boneless chicken breast, shredded cheddar, vegetable oil, can stewed tomatoes and more.
