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magazine layered chicken enchiladas with tomatillo cilantro sauce
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(44)
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Want to make it vegetarian? Just swap in roasted veggies (squash, peppers, onions, mushrooms, etc.), and instead of chicken stock, use vegetable stock or water.
3.3
(3.25)
Recipes
The tortillas and filling are layered (instead of rolled) to reduce prep time.
Quick
Recipes
These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe.
3.6
(3.57)
Recipes
Impart the flavors of a smoker into this fully stovetop pasta sauce with a trio of ingredients: smoked bacon, smoked paprika, and spicy chipotles in adobo.
5.0
(5)
Recipes
Why choose between verde and roja salsa when you can have both?
4.3
(4.25)
Recipes
The not-new but definitely improved Mickey D's holy trinity is right here, thanks to Dale Talde.
Recipes
This streamlined approach to making mole cuts down on ingredients without sacrificing flavor for a rich, velvety sauce that’s layered under crispy-gooey cheese.
4.6
(4.63)
Recipes
A make-ahead French chicken dish that’s dinner-party-worthy but quick enough to make on a weeknight? Yes, chef.
4.0
(3.78)
Recipes
If you can’t find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
2.6
(2.58)
Recipes
Convinced you don’t like skinless, boneless chicken breasts? This easy recipe for chicken piccata with its garlicky lemon-butter sauce will convert you.
4.7
(4.69)
Easy
Recipes
This spicy-sweet chicken transforms a bird right off the rotisserie into a versatile filling for nachos, enchiladas, tacos, burritos, and more.
5.0
(5)
Recipes
Everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese.
5.0
(4.84)
Recipes
Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy, juicy chicken.
4.7
(4.66)
Easy
4.0
(4.23)
Easy
Recipes
Chef Melissa Miranda’s adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top.
4.4
(4.35)
Easy
Recipes
Crispy-skinned chicken, velvety stewed tomatoes, and tender roasted vegetables come together in chef Melissa Miranda’s modern take on chicken afritada.
4.7
(4.67)
Recipes
Cemita Milanesa de Pollo is the sandwich sold—by almost every vendor—at the Mercado in Puebla for breakfast, lunch, dinner and late night snacks. Needless to say, the competition over who makes the best is fierce. A generous portion of crispy fried chicken hangs over a sesame seed bun, which also cradles a generous amount of shredded Oaxacan cheese, avocado, and escabeche de verdura, pickled vegetables that take on a spicy, smoky heat from chiles in adobo.
3.6
(3.6)
Recipes
This take on tortilla soup is a surefire potluck winner—it also freezes well, so you may want to double the batch.
Easy
Recipes
With plenty of protein, a double punch of acid from citrus and vinegar, and a garlicky chili oil, this salad is made for dinner.
5.0
(4.76)
Recipes
Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.
5.0
(5)
Quick
Recipes
Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number from Rose's Luxury.
4.0
(3.86)
Recipes