These quinoa burrito bowls are super easy to make and filled with quinoa, chicken sausage and all the taco toppings you could possibly want. It’s a delicious time-saver for when you’re craving tacos but don’t have the bandwidth to top, layer and fold each individual tortilla or shell.Recipe courtesy of Happy Money Saver
Make your favorite The Cheesecake Factory appetizer at home—it's so much easier than you'd think. This is also a genius way to use up leftover rotisserie chicken.Recipe courtesy of The Cheesecake Factory
Joe Gracey on these enchiladas: "Enchiladas… are a part of all Mexican regional cooking, but each area’s enchiladas are different, with different peppers, sauces, and fillings determined by local custom, climate, and produce. The Texas enchilada (… Texas does have its own unique, valid form of 'Mexican' food… ) is a corn tortilla wrapped around a cheese or meat filling and heated in a red chile sauce. Unfortunately, over the years it has tended to devolve into what I call the 'truck stop enchilada', which usually means corn tortillas stuffed with ground beef and covered in canned beef chili and tons of yellow Cheddar cheese from Wisconsin. I love Wisconsin Cheddar and I also make my own fabulous Texas chili con carne… but to put them into an enchilada dish is to misuse both with unfortunate results, both culinarily and digestively. I remember when in my DJ days in the early '70s Ry Cooder came to Austin to do a concert on the UT campus and I took him out to eat Tex-Mex at one of the '50's style joints in town. He got one of those big ol' giant platefuls of truck stop enchiladas with rice and refried beans and it was all he could do to go onstage that night for the massive stone lump in his stomach."
"A good 'real' Texas enchilada uses a light flavored, decent white Mexican cheese or a Monterey Jack, and not a whole lot of it, and a red pepper chile sauce with no meat in it. Filling, yes, but also digestible."
Good chicken stock will improve this dish. Better yet is Gracey's Mexican-Style Chicken Broth.
These breakfast enchiladas are stuffed with all the good stuff: Idaho® skillet potatoes, red chile sauce, hatch green chile verde, and lime crema. They may take a little longer to make, but are totally worth it.Recipe courtesy of the Idaho Potato Commission and recipe author David Woolley
Whether you're celebrating Cinco de Mayo or just making weeknight dinner, this is an easy recipe you can feel good about. Flour tortillas are layered with beans, lean ground beef and enchilada sauce, then topped with chunky tomato salsa and a sprinkling of cheese. This recipe is by Chef Aaron Sanchez and was originally published in the New York Daily News.