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cooking.nytimes.com
Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
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In this breakfast casserole recipe, tortilla chips tossed in ancho chile sauce are baked with eggs and topped with avocado, cheese, and sour cream.
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Get Grilled Lemon Mustard-Rubbed Chicken Recipe from Food Network
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Here's an easy summer salad made with grilled corn, peppers, and zucchini! Serve it with burgers and grilled chicken at your next backyard barbecue. Keeps well, too!
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Get Huevos Rancheros Recipe from Food Network
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These chicken enchiladas are made with a tangy tomatillo salsa verde sauce! This is a fantastic recipe to serve a hungry crowd, whether it's Friday movie night, a pot-luck party, or just a weeknight dinner with your family.
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I've been making variations of this dish for a long time. Similar recipes are seen in books about Mexican home cooking but are rarely served in restaurants. Take...
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All the great fixings of chicken posole, in a salad! Chili rubbed sauteéed chicken breasts with hominy, avocado, radishes, salad greens.