Enchiladas Suizas with shredded chicken in corn tortillas, blanketed in a tomatillo-serrano salsa verde enriched with béchamel, cream, and melted cheddar. Rich, creamy, and tangy.
Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.
White chicken chili with great northern beans, green chiles, and cumin in a creamy Monterey Jack broth. The Tex-Mex alternative to red chili, slow-simmered to silky.
White chicken chili with bite-sized chicken breast, chickpeas, fresh salsa, and vegetables simmered in a cumin-spiked tomato broth. A lighter spin on classic chili that's ready in an hour.
Italian-style chicken with peppers braised in white wine with garlic, charred red and yellow bell peppers, fresh herbs and a hit of chili. One-pan rustic dinner with deeply caramelized chicken skin.
Tender chicken breasts layer with roasted Anaheim chilies in a creamy sour cream sauce, then bake under melted cheddar cheese for an elegant Mexican casserole that's perfect over fluffy white rice.
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