With rotisserie, whole roasted chickens so readily available from carryout shops to grocery stores, otherwise labor intensive dishes can now be prepared on the fly for any weeknight supper. Use what's needed for your recipe, and get creative with the endless possible uses for the leftovers.
Spinach and Monterey Jack cheese are wrapped in corn tortillas and baked with green salsa. You can substitute yogurt for the sour cream if you want a lighter version. This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it.
These white chicken enchiladas are a cinch to make with ingredients right off the shelf. The only skill required is in measuring, the rest just works itself out!
Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas - Hope you give them a try!
A creamy filling of chicken, sour cream, and cheese gets an added 'kick' stirred into it with Pace(R) Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier or any more delicious.
This Black Bean and Cheese Enchiladas with Ranchero Sauce recipe contains corn tortillas, cheese, can black beans, organic vegetable broth, light sour cream and more.
Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
One of my favorite things to order out when we get Chinese is Mongolian beef. I love ginger and garlic together (one of the world's most perfect pairings in my opinion), and I love the slight heat from the red
Mongolian beef is another dish that can occasionally be found at the Chinese buffets. Despite its name, Mongolian beef doesn't come from Mongolian cuisine
