South of the Border
Chicken Enchiladas with Red Chile Sauce
The key to making rich, deeply flavored enchiladas in under 90 minutes is cooking the chicken and sauce together.
Rice Salad with Pineapple, Jicama, and Pumpkin Seeds
For light, fluffy, separate rice that doesn’t turn sticky as it cools, toast it, then cook it with the "pasta" method. To avoid a mushy salad, spread the rice out to cool.
Chicken Enchiladas with Tomatillo Sauce
Our recipe uses a few tricks to cut down on prep time while delivering enchiladas that still have all the rich, deep flavor of traditional versions.