This Southwestern Chicken Stir-Fry recipe contains flour tortillas, skinless, boneless chicken breast halves, cooking oil, cooking oil, black beans and more.
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.
This Cheese Enchiladas with Red Chile Sauce recipe contains corn tortillas, shredded sharp Cheddar cheese, pinto beans, vegetable broth, chile powder and more.
This Roasted Chicken Wraps with Black Bean Salsa and Guacamole recipe contains whole wheat tortillas, ripe avocados, black beans, chicken breasts, olive oil and more.
The classic combo of apples and sharp cheddar cheese is right at home inside wheat tortillas. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
Family favorite, Tex Mex cheese enchiladas recipe. Corn tortillas, lightly fried, rolled up with Jack or cheddar cheese, arranged in a casserole dish, covered with tomato and green chile sauce, and baked.
This Turkey and Black Bean Enchiladas recipe contains black beans, whole wheat flour tortillas, lean ground turkey, shredded Mexican cheese, tomato sauce and more.
Picking up prepared foods, like a rotisserie chicken, and combining them with fresh items produces a great meal in minutes. Assemble these tostadas for a crunchy, savory and amazingly fast dinner. Make your own tostadas by brushing corn tortillas with a bit of oil first, then baking them in a 400
This Mexican Chicken Casserole with Charred Tomato Salsa recipe contains corn tortillas, cooked chicken, shredded monterey jack cheese, feta cheese, frozen corn kernels and more.
Friends rave every time I make this dish. It's a comfort food recipe, and I especially enjoy making it on cold or rainy days. I often use a whole chicken cut into pieces and skinned. You can make the store-bought chicken stock taste more like homemade by adding some fresh herbs and parsley and simmering until it's reduced by half.
Homemade fresh pasta dough recipes include egg pasta, plain pasta dough, semolina flour dough, whole wheat pasta, and pasta dough flavored with vegetables, seafood, and herbs.
The traditional version of this classic Moroccan stew is made with homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since this dish is so saucy, it's best served over couscous.
