Sauces/68 recipes

A souped up version of Mexican chicken enchiladas that's prefect to celebrate Cinco de Mayo.

Had some butternut squash, home-boiled black beans and corn tortillas that needed to be used up. This recipe sounded like a perfect fit, and it was very filling and delicious too.

Saucy Mexican chicken and black bean casserole: shredded chicken in a creamy enchilada sauce melted with cream cheese, layered between corn tortillas with black beans, corn, and olives, under a crunchy chip-and-cheddar crust.

Crockpot black bean tortilla soup that simmers all day on enchilada sauce, tomatoes, cumin, and chili powder. Finished with crisp homemade baked tortilla strips and fresh cilantro.

Indulge yourself into this savory pie made with ground beef, sour cream and a pinch of mexican seasoning.

Mad Mike's chili: a no-beans, all-meat Texas-style red made with cubed round steak, V8, enchilada sauce, and a mountain of chili powder. Slow simmered three hours until thick and deep.

Vegetarian fava bean burgers with oats, wheat germ, shredded carrots, and Italian herbs. Pan-fried and oven-finished for a crispy outside and firm, set center.

To me, fish tacos are the best during summer. There is no real reason behind this, besides that I just think they taste better, and after a winter full of heavy soups and stews, there is nothing like a light and fresh tasting fish taco.

An ooey gooey cheesy chicken enchilada. Hearty and well balanced flavorful main dish.

Fantastic. I cooked it for my parents. My mother said it was very aromatic, my father just finished before I started to eat. It was a fun lunch. Thanks!

This is an excellent recipe, low in fat and full of fibre.

Quick beef enchiladas with picante sauce, cumin, and melted cheddar. These spicy rolled tortillas come together in under an hour for a satisfying Tex-Mex weeknight dinner.

Grammy's beef enchiladas with ground beef, chopped olives, and cheddar cheese rolled in sauce-dipped corn tortillas and baked until bubbly. A family-style comfort classic.

Vegan chili enchiladas with marinated tofu in a soy-peanut-tomato base, rolled in corn tortillas and baked under a from-scratch chili enchilada sauce. Hearty plant-based dinner that fills 10 plates.

A succulent and scrumptious dish that can be served over noodles or rice.

Fat-free Spanish rice enchiladas with brown rice, fresh spinach, and cumin rolled in corn tortillas and baked in enchilada sauce. A healthy vegan Mexican dinner.