Take advantage of summer's squash bounty by rolling up sliced zucchini with shredded chicken, garlic and scallions for a healthy version of an enchilada. Salsa, sour cream and hot sauce add the perfect finishing touch.
Rotisserie chicken is the time-saving secret to this mashup of two crowd-pleasing foods. Stuff corn tortillas with a cheesy Buffalo filling and bake until melted for an easy weeknight meal or game day snack that's ready in a half hour.
This dish whips store-bought rotisserie chicken, salsa and beans into a quick enchilada bake that is ready in less than an hour. It's a great use for that leftover half of a chicken, but if you have a whole chicken, you can easily double the recipe.
Rick Martinez makes chicken green enchiladas which are a favorite meal in Central Mexico. His secret ingredient is charred and steamed poblano peppers which will add a sweet but slightly bitter edge to this insanely good dish.
Elena Besser takes the main ingredients of classic enchiladas and bakes them into a layered casserole reminiscent of lasagna. Mexican cheese blend, pickled jalapeños and cumin give the creamy, cheesy béchamel sauce a nice kick.
Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce, but ours has raisins to pull the fruit flavors and add a touch of sweetness. Then, the pork is braised with aromatics and seasonings.
Cook, writer and pit master Rick Martinez shows you how to hack enchiladas by cooking them in a skillet. He'll show you how to simply layer your corn tortillas in a skillet instead of rolling them up and wrangling them so they dont break.