Whip up bold, authentic flavor in just 8 minutes with this super-easy Enchilada Express Sauce—no blender, no fuss, just pure ...

Ground Beef (93% lean or leaner) 2 cans (14-1/2 ounces each) reduced – sodium beef broth 1 can (28 ounces) crushed  tomatoes ...

The star of this enchilada variation is the creamy green sauce made from bright salsa verde and Mexican crema. For the first shortcut, we’re using store-bought tomatillo-based salsa, rather than ...

In any case, the creamy, tangy, savory enchilada sauce now defines a comfort food classic on both sides of the border. This version adapts my Instant Pot chicken-enchilada filling for stovetop ...

Like a lot of Mexican food fans, I could stuff my face with tacos every day of the week and consider myself wonderfully fed.

Pour green enchilada sauce over the top, then sprinkle queso fresco. Bake at 375F for 20 minutes. 3) Make Avocado Crema: Blend avocado, sour cream, lime juice, and cilantro until smooth.