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Tonight, set your sites on a south-of-the-border supper. The main entrée - a quick and easy chicken enchilada recipe from Ortega.
A satisfying, south-of-the-border supper that's a snap to pull together. It begins with homemade chicken enchiladas from Ortega. The shredded chicken enchiladas, flavored with diced green chiles, are topped with enchilada sauce and shredded cheese.
In this version of Mexican-style rice, basmati rice cooks in chicken stock and diced tomatoes until the rice is moist and tender. Flavoring this side dish are spicy chilies, crisp bacon, onion, garlic and celery.
If you're a fan of peanuts, you'll like these cookies. Ideal for dessert or a snack with hot tea or coffee, these Mexican cookies are made with whole peanuts that are shelled, toasted then ground to a fine paste.
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