Simmer over moderately low heat, turning the chicken occasionally, until an instant-read thermometer inserted in the thickest part of each piece registers 160°, 30 to 35 minutes. Using tongs ...

With tender shredded chicken, tangy cream cheese, and a mild green chile sauce all wrapped in warm corn tortillas, this dish is a cozy classic that’s surprisingly simple to prepare. Whether you ...

Spice up your chicken dinner with this green chile chicken recipe. It's a super easy weeknight meal with a Mexican flair.

In a medium-size (4- or 5-quart) pot (preferably a Dutch oven or Mexican cazuela), heat the oil or lard over medium heat. Add the onion and cook, stirring regularly, until golden, about 7 minutes.

Preheat your oven to 400 degrees F and spray a large baking dish with a non-stick spray. Set aside. In a heavy-bottom saucepan, add the butter and melt over medium heat. Whisk in the flour and ...

Instructions: Preheat the oven to 350°. Oil a 9x12 baking dish or pan. Spread about 1 cup of the sauce over the bottom of the dish and layer half of the tortillas evenly over the sauce.

These enchiladas are made with shredded chicken and plenty of cheese, all rolled up in corn tortillas and smothered with green chile sauce. This enchilada recipe is sure to become a family favorite!

For our visit, Goya's first recipe was a milder green chile chicken recipe. "I like these colors," she said looking at the green enchilada sauce. "They give them a little different taste." ...

Red and green chiles are key ingredients of New Mexican cuisine. The Santa Fe School of Cooking offers "Sunday Morning" viewers their recipes for Enchiladas, and the sauces that accompany them ...