A must for any Mexican meal at my house, these enchiladas tingle taste buds when I serve them. Try them as a main dish or include them as part of a buffet.
The secret to these enchiladas is in the seasonings! Shredding the chicken is the most time-consuming step, but it's worth it in the end. Serve them with sour cream and a side of Spanish rice.
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.
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.
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!
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.
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!
This elegant salad of mesclun greens topped with cottage cheese, red pepper, feta cheese and walnuts is drizzled with a delicious balsamic vinaigrette.
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!
