Chefs recommend these frozen enchiladas for Tex-Mex flavor, hearty fillings, and sauces that taste restaurant-quality.

Fill your Salsa Verde Enchiladas with sautéed summer squash, zucchini, and corn. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog). Preheat the oven to 350 degrees F. To assemble the ...

Definitely. Rotisserie chicken is a great shortcut and blends perfectly with the green chiles, sour cream, and paprika in the ...

This summer, both of my college-aged kids moved home. In the time that they were away, I had forgotten how often they eat! Both my son and my daughter have become confident home cooks and make many of ...

1. Prepare enchiladas. Preheat oven to 350°F. Coarsely chop 1/2 cup cilantro; drain and chop 1/4 cup jalapeños. Squeeze lime for juice (2 tablespoons. Remove chicken from bones*. 2. Combine in large ...

Salsa Verde Chicken Enchiladas are on the menu today! Our guest is William Judge of Marie's Mantle in Dallas. Grab your ingredients and let's get cooking! 1. Preheat oven to 350 degrees. 2. Combine ...

Warning: This graphic requires JavaScript. Please enable JavaScript for the best experience. This recipe from “Truly Mexican” by Roberto Santibañez (his “Tacos ...

It finally feels like spring in New England and I’m craving light, bright flavors this Cinco de Mayo. Did you know that Cinco de Mayo is also National Enchilada Day? Coincidence? Probably not!

Being a mom is a full-time job, and when dinnertime rolls around, moms need dinners that are simple and easy. These chicken verde enchiladas are one of my go-to weekday recipes, and everyone in my ...