This is a copycat recipe I found for this amazing rice, it works perfectly with a nice savory pulled pork that I use for making burritos. But it really is good enough to have on it's own. *edit* I will have to revisit this recipe soon and come up with more precise measurements and possibly using more generic rice.
This is an easy, creamy and spicy dish, that can be served in about 45 minutes or less, depending on the chicken pieces you choose. Make it as hot as you like. Serve accompanied with white Mexican rice and a side of steamed vegetables. Adjust baking time if using boneless chicken breast so that they don't dry out.
This has all the flavors of enchiladas but this is easier to make as there is no filling and rolling! --- all ingredient amounts can be adjusted to taste and toppings are only optional --- canned enchilada sauce works great or see recipe#168653
Enchiladas with a unique garlic flair, unlike any other enchilada I have ever tasted. The house smells WONDERFUL when these are baking. Although they do take some time to prepare, the work is definitely worth the reward! The ingredients are mostly things that you probably already have stocked in the cupboard. (Cook time includes stovetop and baking times)
I saw this recipe on Good Morning America and it sounded so easy and tasty. And it was! The first time I made it my husband ate almost 1/3 of it in one sitting. Even my toddler son enjoys it. This would be great for those informal group get-togethers also. Add some chiles to give it a bit more zip or a pound of browned ground beef or some chicken for another twist.
this casserole is easily adaptable -- use Mexican Blend cheese instead of cheddar, or chopped jalapenos for lots of heat. We prefer it made with the mild chilies. Really good for a church potluck -- I always leave with an empty dish.
These are pretty easy, tasty and are a great appetizer or snack before the football games start, or you could even add beans/rice and Margaritas for a meal! For a more South-of-the-Border taste, add some diced Jalapeno peppers or green chilies before frying these. ;)
These Enchiladas are over the top! I was hungry for Mexican food and couldn't decide if I wanted beef, rice, or beans so I concoted this recipe and we loved it. My DH absolutely devours them!They are VERY rich and filling though.
*Note these are not a very wet Enchilada. If you prefer more sauce you could add some Enchilada sauce.
I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (recipe #102234).
This Mexican inspired dish is my own creation and is a household favorite! We MUST have this dish at least once a week. Be warned, it's extremely tasty and addictive. We always serve this with Basic Mexican Rice Recipe #60573. I suggest adding a tsp of your favorite hot sauce if you like your filling to pack a little more heat.
This is the one recipe everybody asks me for. This recipe is an all day project. It is well worth the effort. If you have a large freezer, you'd probably fill it up with these. The kids can eat these when they come home from school, a quick dinner when you don't feel like cooking, etc.
When I tripled this recipe I started at 10am and finished around 6pm. I made about 60 of these. I roll up the sleeves and make these about twice a year. There is always a family gathering on the night they come out fresh.
Bet you can't eat just one!