Mexican recipe collection

Chicken roulades stuffed with roasted poblano peppers, shrimp, cilantro, and Monterey Jack, sliced into rounds and drizzled with a buttery cream shrimp sauce.

Mexican-style chicken simmered in a smoky blended sauce of almonds, ground red chiles, cinnamon, and vinegar. Topped with slivered almonds for a nutty, spiced one-skillet dinner.

Spiced chicken with cumin, chili powder, green chilies, and jalapeños simmered in tomato juice, wrapped in tortillas with cheese and sour cream. A from-scratch burrito filling with real heat.

Layers of torn corn tortillas, seasoned chicken, green chiles, and melted Longhorn cheese baked in a creamy sour cream and mushroom soup sauce. Easy Tex-Mex casserole in one hour.

Chicken enchiladas with sour cream and cheddar: shredded chicken bound in sour cream and cheese, rolled in oil-dipped corn tortillas, smothered in a homemade green chile tomato sauce.

Overnight-marinated chicken fajitas loaded with Worcestershire, lime, cumin, liquid smoke, and a shot of tequila. Grilled, sliced, and piled onto warm tortillas with all the fixings.

Cumin-rubbed chicken thighs wrapped in warm flour tortillas with a bright, fresh tomato-coriander salsa, creamy avocado, and a squeeze of lime. Ready in 30 minutes with bold Mexican flavors.

Smoky chipotle sauce meets tender chicken livers in this quick Mexican classic. Higaditos en chipotle comes together in 20 minutes with just 7 ingredients.

Cooked chicken breasts served over hot rice and smothered in Velveeta cheese salsa dip, garnished with bell and jalapeño peppers. Three ingredients, zero cooking.

Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.

A great dish to bring families together and to keep everyone's hunger satisfied!

No-cook chicken tortilla roll-ups with salsa, cheddar, and light sour cream wrapped in flour tortillas. Ready in 20 minutes for lunch boxes, snacks, or party platters.

Ground beef and corn chili baked in a cornbread stuffing crust with melted cheddar. A Tex-Mex spin on pot pie that feeds 8 and makes weeknight dinner an event.

Bite-sized baked egg cups loaded with cheddar, Monterey Jack, green chiles, and cumin. Makes 30 mini appetizers that disappear the second they hit the table.

Slow-braised beef marinated in chili-lime-cumin paste, shredded and loaded into taco shells with corn, olives, and sharp cheddar. A two-day taco project that makes 20 and earns every minute.

A puffy, golden egg bake loaded with Monterey Jack, cottage cheese, and mild green chilis. This crustless chili cheese puff is ready in an hour and works for brunch, lunch, or a light supper.