Don’t let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad. (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) (Photo: Melina Hammer for The New York Times)
I don’t know about you, but I think tacos are the most perfect food ever. Having Judah in school now means that our nights have gotten a lot busier and the last thing I want to do is spend a few hours in the kitchen preparing a nutritious and satisfying meal. Being a vegetarian family means... Read More »
Infuse burger night with a little Mexican flair! These grilled burgers have tons of south-of-the-border flavor thanks to Old El Paso taco seasoning, Cheddar jack cheese, crushed corn chips and cool sour cream. Serve them up with your favorite taco fixins; they can even be made slider-sized for a party!
Chicken Quesadillas Recipe - Super easy restaurant style quesadillas made at home. We bake them in the oven to make them a bit of a healthier option, no frying in a pan! Kid friendly recipe on Mini Chef Mondays