This super-sophisticated, wow-worthy dessert is a great twist on two separate dishes. It takes some time, but it’s worth it, especially for a special
Tex Mex chicken enchiladas, corn tortillas dipped in red chili sauce, rolled up with cooke chicken, covered with more sauce and shredded cheese, and baked.
Thai chili sauce, cilantro, and roasted peanuts add zip to this easy dish. For the best texture and flavor, use leftover rice, which has less moisture than fresh-cooked grains.
Green chile peppers and chili powder give this savory chicken main dish a classic Tex-Mex bite. Make it up to 24 hours ahead of time for dinner in a hurry.