Sauces/76 recipes

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.

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.

Cornish game hens rubbed with Chinese five spice and a hoisin-plum-sherry marinade overnight, then roasted to a lacquered mahogany finish glazed with soy and maple syrup.

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.

Cheesy beefy chilanda casserole layers ground beef, pinto beans, and corn tortillas with picante sauce and melted cheese. A Tex-Mex weeknight bake topped with cool lettuce, tomato, and sour cream.

Corn tortillas stuffed with sharp cheddar and smothered in a beefy chili bean sauce, then baked until bubbly. These cheesy chili enchiladas bring bold Tex-Mex flavor to your dinner table in under an hour.

Classic enchiladas verdes layered with corn tortillas, melted cheddar or jack cheese, and a smooth green chili sauce. A quick 30-minute Mexican dinner with simple pantry ingredients.

Red chile enchiladas stacked flat New Mexico style with corn tortillas, cheddar cheese, chopped onion, and red chili sauce, topped with a fried egg. Traditional and simple.

Lentil and Spanish rice enchiladas wrapped in corn tortillas, smothered in red enchilada sauce, and baked under melty cheese. A budget-friendly vegetarian main that uses pantry staples and pulls together with one pot and one pan.

Vegetarian Mexican lasagna layered with corn tortillas, kidney beans, black olives, green peppers, tomato sauce, and cheddar cheese sauce. Easy, hearty, and crowd-ready.

Layers of corn tortillas, spiced ground beef with corn and tomatoes, and creamy cottage cheese filling bake into this Mexican-inspired lasagna. Melted cheddar and picante sauce finish it.