Tag Archives: enchiladas

Foodbuzz Tastemaker Program: Pace Picante Sauce and Enchilada Sauce

What do you do when Foodbuzz gives you Pace Picante sauce? Make enchiladas, of course!

As a Featured Publisher and a member of the Tastemaker program at Foodbuzz, I periodically get opportunities to receive free samples of delicious food from various vendors. Previously, I received a huge box of avocados (one of my most favorite fruits ever) and made ice cream with some of my bounty. Most of the time, I don’t participate – there aren’t a lot of products out there that I can eat. But when Foodbuzz announced they were giving away free Pace Picante sauce to members of the Tastemaker program, I was on board. While I love to make homemade salsa, I am already extremely low on our supply from the summer (only 1 jar left!), and wouldn’t dare use it for enchilada sauce. And while I could make enchilada sauce from scratch (as I’ve done here and here), it was a weeknight when I made these, and the Pace Picante sauce streamlined the process considerably.

While the photo may not represent just how tasty these were (enchiladas are not exactly the most photogenic of all foods), let me assure you – they were quite delicious. Let me let you in on another little secret – these enchiladas were completely grain-free as well! That’s right – no tortillas. See, I can tolerate corn from time to time, but generally, I try to avoid it. (Yes, those are corn tortilla chips you see gracing the plate. That’s mostly decoration for me, although I might have snuck a bite.) What do I use instead? Egg crepes! Carol over at Simply…Gluten-Free has a recipe. Honestly though, you barely need the recipe – these are so easy. I made up a bunch, and gently rolled them around a filling, and place them in the baking dish, just like you would any other enchiladas. This time, my filling was a mixture of leftover cooked chicken, a bit of enchilada sauce, and sauteed spinach – but you can use anything. I’ve previously filled them with cooked chicken and a bit of leftover butternut squash puree. (That was so delicious, by the way!) It might sound odd, but these are just as satisfying as any tortilla-based enchilada. Just roll them up, place in a baking dish, spoon some sauce over, and bake for about 10-15 minutes at 350 degrees. Dinner is served!

Pace Picante Enchilada Sauce

1 16oz jar Pace Picante sauce (your choice – hot, medium, or mild. I used mild for this sauce)

1 t ground chipotle chile powder

2 t ground cumin

1 1/2 c water

Blend all ingredients together. Spoon over enchiladas as desired.

A big thanks to Foodbuzz for the opportunity!

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Filed under Budget-Friendly, Dairy-Free, Gluten-Free, Main Dishes, Quick and Easy, Vegetarian

Daring Cooks: Stacked Green Chile & Grilled Chicken Enchiladas

I love it when challenge recipes don’t need tweaking to make them gluten-free. Hooray for that! And while enchilada recipes are no stranger to this blog (see here, here, and here – yes, I realize not all are gluten-free…some of those are a long time ago!), I will admit I’ve never created a stacked enchilada recipe before. Now I can appreciate why some people choose to make enchiladas this way! It’s a) easier, and b) you get more of that lovely corn tortilla flavor in each bite. I’ll definitely try this recipe and other variations again.

Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo. The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh. Of course, it doesn’t have to be Cinco de Mayo around here for us to enjoy enchiladas – they’re welcome any time.

I did make a few minor changes to the way the green chile sauce was made. I opted to roast the tomatillos alongside the chiles instead of boiling them. I felt this only added to that lovely roasted flavor. I also made it a bit easier on myself by placing not only the tomatillos in the food processor, but also the chiles, onion, oregano, and garlic, and just processed it all together to make the sauce. I also used boneless, skinless chicken thighs instead of breasts, just because it was what I had on hand.

Next time I make this, I think I might opt for more chiles, or add a jalapeno or two, just because I love the heat. But these enchiladas were absolutely delicious, especially with the grilled chicken – my husband and I polished off the entire batch for dinner that night and lunch the next day.

Another challenge successfully completed!

Stacked Green Chile & Grilled Chicken Enchiladas

1 1/2 lbs fresh Anaheim chiles (or Hatch chiles, if you’re lucky enough to have them!)

8 oz tomatillos, husks removed

1 clove garlic, peeled

1/2 of a medium yellow onion, chopped coarsely

1 t dried oregano

1/2 t kosher salt

1/4 t black pepper

4 c chicken stock

2 T cornstarch

1 lb boneless, skinless chicken thighs

3 T olive oil, or more as needed

12 small corn tortillas

8 oz Monterey Jack, shredded

cilantro for garnish

Lay the chiles and husked tomatillos on a baking sheet lined with foil (this foil will make for MUCH easier clean-up). Place the baking sheet under the broiler and broil until chiles and tomatillos are blackened on all sides, turning every couple of minutes to ensure even browning. Remove and place the chiles in a large bowl. Cover bowl with plastic wrap and allow to cool for 10 minutes or so.

Pull the stem and seed core from the chiles, and peel the skin from the chiles (the skin should come off easily, but if not, scrape it a bit). Place tomatillos, chiles, garlic, onion, and oregano in a food processor and process until no large chunks appear. Pour into a medium saucepan and season with salt and pepper. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes. Make a slurry with cornstarch and a tablespoon or so of water, and add this slurry mixture to the sauce. Continue to simmer for another 10-15 minutes, until sauce has reduced to about 4-5 cups and is thickened. Adjust seasonings as needed.

While the sauce is simmering, heat grill to medium heat. Coat the chicken with olive oil and season with a bit of salt and pepper. Grill until just cooked through, 4-5 minutes per side. Allow to cool and chop finely.

In a small skillet, heat 3 tablespoons olive oil over medium heat. Using tongs, put a tortilla in the pan and cook until soft and lightly brown, about 15 seconds per side. Drain on paper towels. Repeat with remaining tortillas, adding additional oil as needed to the pan.

Preheat oven to 450 degrees.

In a baking dish large enough to hold 4 separate stacks of tortillas (I used a 13X9 baking dish, and my tortillas overlapped a bit – but it worked), ladle a thin layer of sauce. Lay 4 tortillas in the dish and ladle another 1/2 cup of sauce over them. Divide half the chicken among the first layer of tortillas, top with another 1/2 cup of sauce and 1/3 of the grated cheese. Stack another 4 tortillas, top with the rest of the chicken, more sauce and another 1/3 of the cheese. Finish with the rest of the tortillas, top with remaining sauce ( didn’t use all of my sauce) and cheese. Bake uncovered for about 20 minutes, or until the cheese is hot, melted, and bubbly. Let rest for 5 minutes. Serve garnished with cilantro.

Makes 4-6 servings.

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Filed under Chicken, Turkey, and other Poultry, Gluten-Free, Main Dishes

Turkey Enchiladas

Yes, it’s another “leftover turkey” post. Not because I have that much turkey. (I might after Thanksgiving though – and if I do, I’ll happily make these again.) I’m sharing this post with you because they’re that good. Honestly, they are good any time of year, with just about any filling. Leftover chicken? Great. Ground beef, turkey, pork, chicken? Awesome. Beans and cheese? Wonderful. In fact, I make a version of these throughout the year using ground beef or turkey and a can of black beans. The beauty of the recipe is that it’s flexible. I like flexible.

I’ve posted enchiladas here before. (and here.) And while those are both good recipes, (I’ve since subbed in corn tortillas to make them gluten-free. Besides, corn tortillas are just better in my opinion.) I have worked throughout the year to improve upon them. Specifically, I’ve worked to improve the enchilada sauce. Why? Because I can’t leave well enough alone. I always have to improve, experiment, and explore flavors. I wanted an enchilada sauce that intrigued the taste buds with a wonderful depth of flavor and a nice heat – not too hot. Finally, I have found it. I think. At least, for now.

This sauce does not use tomatoes in it, as some Tex-Mex red sauces do. Instead, I have opted to use a number of various dried chiles as the base. I could wax poetic about my love for dried chiles. They store in my pantry quite well. They smell amazing. The flavor they contribute is far superior to any store-bought chile powder.  In my opinion, they are worth the extra time and effort to use them. I found quite a few varieties at Wal-Mart, but you can usually find the widest variety at a grocery that caters to the Latin American community. You can also find them online. In this sauce I used a combination of ancho, New Mexico, guajillo, pasilla, and chipotle peppers. You can certainly streamline and use fewer varieties, or change it up and use other chiles, but I enjoyed the combination – it added depth and complexity to the sauce.

Another note – when toasting the chiles, it’s probably a good idea to open a window or two. The aroma of the chiles can be overpowering – it makes me sneeze! Again, totally worth it – promise!

These aren’t quite authentic Mexican enchiladas, nor are they true Tex-Mex. I’d like to think I made a new “Tex-Mex” version, taking what I love best about both cuisines and interpreting it in this delicious version. Whatever they are, I hope you’ll agree that they are a wonderful way to enjoy your turkey leftovers!

3 dried chipotle chiles

5 dried guajillo chiles

3 dried New Mexico chiles

3 dried pasilla chiles

3 dried ancho chiles

2 T olive oil

1/2 onion, sliced (I used red, but you could use any variety)

2 cloves garlic, crushed

salt to taste

1 lb leftover turkey, shredded (can substitute chicken, browned ground beef/chicken/turkey, or additional beans)

1 t ground cumin

1 15-oz can black beans, drained and rinsed

4 oz cream cheese

2 1/2 c shredded cheddar cheese (or a mix of cheddar and monterey jack)

salt and pepper to taste

Vegetable oil for shallow frying

12-16 corn tortillas

Cilantro and sour cream for garnish (optional)

Begin by removing the stems and seeds from the chiles. Tear the chiles into large pieces. Heat a non-stick skillet to medium heat (I used my trusty cast-iron skillet). Heat another medium saucepan full of water to a simmer. Place the chiles, skin-side up, a few at a time, on the dry skillet. Toast for about 10 seconds and remove and place in the saucepan. Repeat with remaining chiles, toasting in batches. Allow chiles to simmer in water for 20-30 minutes or until soft. (Make sure that the chiles are covered with the water. I usually use a spoon or a spatula to keep them submerged.)

Preheat the oven to 350 degrees.

Meanwhile, bring a skillet to medium heat and add olive oil. When oil is shimmering, add onions and garlic. Saute for 10 minutes or until soft. If they start to brown, reduce heat a little.

Remove chiles from the soaking water with tongs and place in a blender, leaving the water in the pan. Add the onions and garlic, leaving as much of the oil in the skillet as possible, and add about 1 1/2 cups of the chile soaking liquid. Blend until smooth, adding more soaking liquid if needed. The sauce should resemble the consistency of canned tomato sauce. Pass the sauce through a fine-meshed sieve and discard the pulp. Pour the strained sauce back into the saucepan and place on low heat. Salt to taste.

Add the shredded turkey to the remaining oil in the skillet and reduce heat to medium-low. Season with cumin, and stir occasionally until heated. Spoon about 1/2 cup of the chile sauce into the shredded turkey, and add the beans, cream cheese, and 1/2 cup of shredded cheese. Continue cooking, stirring occasionally, until cheese is melted. Salt and pepper to taste. (If you’re using ground meat instead, you can brown it in the oil, and follow the rest of these steps as written.)

In a small skillet, add enough frying oil to cover the bottom of the skillet by 1/2 inch.  Heat oil on medium heat until shimmering. Fry tortillas, one at a time, 7-10 seconds on each side of the tortilla. Lay tortillas on paper towels to drain. (This process helps make the tortillas pliable and less likely to tear and break when rolling.)

To assemble the enchiladas, dip a tortilla into the chile sauce and remove, allowing excess sauce to drip back into the saucepan. Place about 2-3 tablespoons of the shredded turkey mixture in a line down the center of the tortilla. Roll up the tortilla and place it seam-side down in a 13X9 baking dish. Repeat with remaining tortillas. Top with a bit more sauce down the center of the enchiladas, and sprinkle the shredded cheese over.

Bake for 20 minutes, or until browned and bubbly. Garnish with cilantro and sour cream, if desired.

Serves 4-6.

Happy Thanksgiving everyone! I sincerely wish the best for you and your family this holiday. Be happy, safe, and enjoy the gifts of life. I am thankful for all of you! Without you, there would be no Tasty Eats At Home. Have a wonderful holiday.

34 Comments

Filed under Gluten-Free, Main Dishes

Gringo Chipotle Enchiladas

food-0501First, a disclaimer. These are not “chef-y” enchiladas. They are not likely something you will ever find at a fancy-schmancy restaurant. They are also not anywhere near authentic Mexican food.

That being said, they are a household favorite. In their history, there have been a lot of variations, but this most recent version has been one of the best. Feel free to substitute the meat for chopped up chicken or turkey. (great way to use up leftover turkey from Thanksgiving!) Feel free to adjust the chili powder, chipotle chili powder, or other seasonings as you desire. The way I have written this recipe makes for a pretty spicy sauce, so beware. But ultimately, be prepared for a cheesy, melty, comfort-food style enchilada dish. It may not be the most eloquent dish you will ever prepare, but I hope it will become a favorite at your house as well!

Sauce:

1 T oil, preferably vegetable or peanut

½ onion, chopped

3 cloves garlic, minced

1 can diced tomatoes

1-2 T Chipotle powder

2-3 T chili powder

½ T cumin powder

Salt

½ c to a cup of water or broth

 

Filling: 

1 lb ground beef

1 t chili powder

1 T cumin powder

1 T garlic powder

Salt and pepper

4 oz Cream cheese

 

12 flour tortillas

About 2 c Grated cheddar cheese

 

Preheat oven to 350.

 

Coat a large skillet with oil, heat to medium and sauté onions until translucent, about 3-4 minutes, add garlic, sauté a minute longer. Put onion, garlic, and tomatoes into blender (I use a hand blender, makes it easier) and puree. Pour back into skillet and simmer. Add chipotle powder and chili powder, tasting until you like the flavor. For me, it was 2 T of the chipotle powder and 2 T of chili powder, but I like it pretty spicy. Use less chipotle powder for a milder sauce. Dilute sauce as it simmers with water. Add salt to taste. Simmer about 30 minutes.

 

As sauce is cooking, heat another pan and brown ground beef. Season with chili powder, garlic powder, cumin, salt and pepper. Once meat is browned, add a little sauce (about ½ cup), about ¾ c grated cheese, and 4 oz cream cheese. Mix until melted.

 

Assemble the enchiladas by laying the tortilla flat in one hand, and using a spatula or spoon, placing a thick strip of filling down the middle. Roll the enchilada and place it in a 13X9 inch baking dish, seam side down. Repeat with remaining tortillas.

 

Pour sauce over enchiladas, and top with shredded cheese. Bake 10-15 minutes or until bubbly.

 

Top with sour cream and/or cilantro, if desired.

 

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Filed under Beef, Main Dishes

Chicken Enchiladas Verde

chicken-enchiladas-verde1Tonight I decided chicken enchiladas with the salsa verde was a yummy idea. Thank you, Elise of Simply Recipes  http://www.elise.com/recipes/ (I love the blog, by the way!!!) for inspiring that great idea! Your recipe and pictures made me salivate! Good thing I had lots of leftover salsa! These can be made with bottled salsa verde if you don’t want to make your own.

1 qt chicken broth

2-3 boneless, skinless chicken breasts

2 garlic cloves, crushed

½ small onion, peeled

1 T cumin

½ T coriander

½ of a beer (6 oz)

Oil, preferably vegetable or peanut

12 corn tortillas

2 cups salsa verde (see my post on salsa verde, or you can use bottled)

4 oz cream cheese

3 T sour cream

Chili powder

4 oz Cotija or Queso Fresco cheese, crumbled

Sprigs of cilantro for garnsh

½ lime for garnish

 

Simmer chicken in the chicken broth, garlic cloves, onion, cumin, coriander, and beer for 15-20 minutes or until just cooked through. (Add water if the broth does not cover the chicken.) Shred chicken once it has cooled. Discard the liquids and vegetables.

Meanwhile, heat a few drops of oil in frying pan over medium heat, and warm each tortilla by placing in the pan for a few seconds, turn, add another tortilla on top, and flip. Place these tortillas on a paper towel to drain excess oil, and repeat with remaining tortillas.

Place the salsa verde in a saucepan and turn the heat on low to warm.

Mix the shredded chicken with ½ cup or so of the salsa verde and the cream cheese over low heat until cream cheese melts. Salt if necessary. Dip each tortilla in salsa verde and place a little chicken mix in each tortilla, roll, and place seam side down in a 13X9 inch baking dish.

Stir the remaining salsa verde with the sour cream until the sour cream melts,  and pour over enchiladas. Top with crumbled cheese and chili powder. Bake in oven at 425 degrees for 15 minutes or until the enchiladas are bubbly. Garnish with cilantro and lime wedges.

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Filed under Chicken, Turkey, and other Poultry, Gluten-Free, Main Dishes