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 ...

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 ...

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!

Green chile chicken enchiladas are a major twist on classic enchiladas that your whole family will enjoy! Filled with tender ...

I took a cue from a Food Network favorite, Ms. Sandra Lee, and I did this enchilada recipe semi-homemade-style. The recipe calls for four cups of salsa verde. "Hhhhm," I thought, "Should we really ...

In a large sauce pan, add tomatillos and jalapenos, cover with water cook on high, just until tomatillos start to split. Drain water and let cool slightly. In a food processor add tomatillos, ...

Potatoes are browned in olive oil and rendered chicken fat in this simple roast chicken dish served with a bright, spicy salsa verde. Preparing the chicken up to 2 days before makes getting the dish ...