Who wouldn't love these enchiladas? They've got chicken, cheese and picante sauce, all wrapped up in a tortilla and baked until the cheese is melted and the filling is hot...yum!
Yes, these Mexican culinary wonders are a lot of work, and they take a lot of time. On the bright side, the work isn’t difficult and boy, is it worth it in the end.
Slowly simmered and cooked directly in your favorite marinara, these meatballs are simple. They’re perfectly moist and tender, while still holding on dearly to their cute round figure.
This recipe has traveled to many parts of the country. That's because I've served it to guests from Washington to New Hampshire, and they always ask for the recipe before I leave! My grown children all have a copy, too-it never fails to get rave reviews.
Progresso chicken broth provides a simple addition to this slow-cooked stew features with Progresso cannellini beans, Muir Glen organic diced tomatoes and chicken – a wonderful dinner.
Braised pork is slowly simmered in enchilada sauce to make authentically flavored sandwiches that are perfect for buffets, parties or everyday enjoyment.
