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Warm tortillas are filled with an enticing combination of shredded chicken, Pace® Salsa Verde, sour cream, and Cheddar Jack cheese, and are baked until the filling is hot and the cheese is melted.
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Authentic Mexican birria tacos, Jalisco-style, made with braised beef roast in a fragrant 3-chile sauce.
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Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.
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If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
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Canned chile peppers -- pickled, roasted or plain; whole, sliced or chopped -- can deliver as much flavor as heat. This fresh, light recipe relies on chiles to add tang and taste to warm corn tortillas filled with tender fish.
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Cream cheese is the unusual visitor to this enchilada recipe, adding a creamy component to a favorite Mexican standard.
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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.
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This cheese- and tortilla-filled frittata is topped with a homemade tomato salsa flavored with smoky poblano peppers.
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Prepare for your new go-to taco topping: chipotle crema.
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Delicious halibut is cooked with an array of spicy flavors to make the perfect filling for tacos!
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Paleo-friendly tortillas made with almond meal are quick and easy and perfect for wrapping your favorite veggies.
Ingredients: almond flour, eggs, honey, salt, butter
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This gluten-free Mexican lasagna is a quick and easy weeknight dinner using only 5 simple ingredients.