Keep the jalapeno seeds! Total Time Prep: 20 min. Bake: 20 min. Makes 5 servings Ingredients 1 tablespoon canola oil1 small onion, chopped1 ...

If you love enchiladas, you’ll love these Creamy White Chicken Enchiladas! Tex Mex at its finest with shredded chicken and ...

I made a little change in this recipe. Since I added tomato sauce to the filling, I decided to coat the tortillas with cream to mellow the spiciness a bit. I served the warm enchiladas on chopped ...

a cream-based sauce made from cream, salsa verde, and Monterey Jack cheese, layered over enchiladas filled with chicken. The dish quickly became popular, offering a comforting, indulgent ...

Dish up these comforting casseroles for a quick and easy dinner everyone will enjoy. Whether you're in the mood for saucy ...

Dennis Patillo is a committed foodie and chef. He has spent a lifetime studying foods from around the world as well as ...

Hello! I’m changing it up a bit on In the Kitchen with Sharon this week. Some of my readers were asking for low carb and ...

When done correctly, poaching chicken in a flavorful liquid should yield tender and juicy results, with less effort than you ...

The cooked chicken and sauce will last up to 3 days in the fridge. Once assembled, the wraps are best eaten within a day. These wraps pair well with a side of guacamole, salsa, or a fresh green salad.

From brown sugar and bourbon to salsa and taco seasoning, there are plenty of simple ingredients that'll take your slow ...

In a bowl, mix the fajita sauce together with the tomato passata ... Add the Mexican spices, minced chicken and green chili. Sauté the mixture for 8-10 minutes, stirring regularly, or until ...