Chefs recommend these frozen enchiladas for Tex-Mex flavor, hearty fillings, and sauces that taste restaurant-quality.

In an exclusive Tasting Table interview, Mexican chef, cookbook author, and television host Pati Jinich shared her best tips ...

While there are multiple components to consider when whipping up a batch of enchiladas -- from the tortillas to the sauce to the perfectly melty cheese for topping -- what matters most is the filling.

This short-cut version of a classic dish combines ground beef with a jarred picante sauce and cheese for a flavorful filling that comes together in almost no time. One reason why this recipe appealed ...

While I am not the biggest fan of enchiladas, the ones I have tried over the years have been from authentic Mexican kitchens. The first restaurant I ever worked in was a Mexican restaurant. So, I do ...

1. Heat the oil in a large, non-stick skillet, over medium-high heat. Add the ground beef, onion, salt and pepper. Crumble the beef as it browns. Drain the excess fat. Return the beef to the pan and ...

Since time immortal or, at least during my stint on this good planet, Wednesdays have been Enchilada Day. As a child in a Dallas public elementary school, we were offered a Wednesday lunch plate made ...

On the Border is a popular Tex-Mex sit-down chain serving reliable plates and solid portions at affordable prices. While some combo meals and fajita dinners are over $20, most entrees are well under ...