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This is a rich and creamy casserole of rice and spinach baked with an egg, evaporated milk and Cheddar cheese.
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Mango, banana, chia seeds, and turmeric are blended with almond milk in this tropical-inspired smoothie for a quick and easy breakfast.
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This kid-pleasing smoothie made with spinach, pineapple, raspberries, and blueberries is a great way to get greens into your diet.
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Potatoes and browned Italian sausage are simmered in chicken broth in this creamy soup with spinach and evaporated milk.
cooking.nytimes.com
This Mexican recipe came to The Times in 2002 by way of Amanda Hesser It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce Crumbled queso añejo, a sharp white cheese, is sprinkled over the top before it is baked until the cheese melts and the entire dish is heated through
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Get Rolled Turkey and Apple Quesadillas Recipe from Food Network
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Yummy breakfast burritos are stuffed with sausage, scrambled eggs, cheese, and salsa. Bring your breakfast along with you.
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These vegetarian fajitas are loaded with avocados, bell peppers, and onion that have been marinated in liquid smoke and fajita seasoning.
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Creamy chicken enchiladas with shredded cheese and cilantro make a quick weeknight meal, and clean-up is easy when you bake them in a foil-lined pan.
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These quick and delicious quesadillas are filled with rice, corn, black beans, and cheese and served with your favorite salsa.
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Hash brown potatoes cooked with peas and corn, then wrapped in a tortilla and smothered in processed cheese and tomatoes. Garnish with sour cream, salsa, lettuce and tomato, or any of your favorite toppings
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Chicken enchiladas are smothered in a low-fat sour cream sauce and topped with pepperjack cheese creating a restaurant-quality weeknight dinner.