Tired of boring dinners? This Enchilada Tater Tot Casserole is a game-changer! It's a cheesy, savory, and incredibly easy ...

Bake the enchiladas for 30 minutes, then remove the foil and continue baking until the cheese is bubbly, about 5 minutes. If desired, turn the oven to broil and cook, uncovered, until the cheese has ...

Tieghan Gerard, bestselling cookbook author, blogger, and co-founder of Half Baked Harvest, discusses her newest release: ...

Heat cooking oil in large nonstick skillet. If you happen to have a cast-iron pan that is large enough, that's a great option ...

Like an ink remover that can even remove Sharpie marks — sometimes you have to see it with your own eyes to believe it.

If you've got leftover sauce, there's an easy storage solution possibly sitting in your fridge right now. Even better, it's a brilliant way to upcycle.

Stir in enchilada sauce and tomatoes and cook over medium heat, stirring occasionally, until warmed through, about 2 minutes. Reserve 3/4 cup sauce mixture for topping enchiladas.

Pour the remaining sauce over the enchiladas and top with the cheese. Cook the enchiladas for 12–15 minutes, until the sauce is bubbling and parts of the cheese have browned.

This is your enchilada sauce. Pour about half of the mixture (about 1 1/3 cups) into a wide bowl; reserve the rest. Heat a 10- to 12-inch well-seasoned cast-iron skillet over medium-high heat.

A jar of good-quality marinara can easily replace a long-simmered tomato sauce when you're short on time. But it's also a fantastic ingredient in its own right. Unlike puréed or crushed tomatoes ...