Tag Archives: enchiladas

Green Enchiladas

greenenchiladas (1)

Chicken
Marinade:
3T Olive Oil
Good shakes of Cumin (I used a good amount)
About 1T Dried Oregano
Shake of Garlic Powder
(I may have done sprinkle of Onion Powder)
1 Chicken Broth Cube, crushed

Sauce:
About 1c Plain Greek Yogurt
Splash of Lime
1/4tsp Himalayan Salt
1tsp Dried Cilantro

Plain Salsa:
Tomatoes, cut up
Jalapeno, minced
Onions, cut up
Pinch of Himalayan Salt

Shell of choice (Corn Shells, Soft Shells, Cabbage Leaves, Low Carb Shells, etc.)
Shredded Cheddar or White Cheese of choice
1 can Green Enchilada Sauce

I place chicken in ziploc bag with marinade. My chicken was thick, so, I beat it down. I marinaded overnight. Air Fry Marinaded Chicken. Shred up.
Butter Flavor Cooking Spray small pan. Pour a few Tablespoons of Enchilada Sauce.
Top Chicken onto Shell with Plain Salsa, Cheese, Sauce. Roll up. Place into pan. Pour rest of Enchilada Sauce over entire top. Cover and cook 10minutes. Uncover, then, cook additional 15minutes.
*Optional: DIP SHELLS INTO ENCHILADA SAUCE before adding toppings, add toppings, roll, add to pan, add rest of sauce over top.

EnfrijoTAYdas (Enfrijoladas)

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Another Mexi Chicken Marinade:
2T White Vinegar
2T Soy Sauce
1/8tsp Sea Salt
1T+1tsp Cumin
1T Montreal Steak Seasoning
2tsp Garlic Powder
1tsp Onion Powder

Bean Sauce:
1can Refried Beans
3/4c Broth (Chicken or Beef) (Water can be used or 1/2-1/2)
1/2tsp Garlic Powder
1/4tsp Onion Powder
Optional: 1/2T canned Chipotle Peppers in Adobo Sauce, mince (Or, 1/4tsp Chipotle Powder), or to taste

Mushrooms, chopped
1/2 can Southwestern Corn (Bell Pepper kind)
Onions, chopped
Dried Oregano
Good Splash of Soy Sauce

Corn Shells
Sargento’s Artisan Blend Shredded Mexican Cheese (Queso+Mexi types)

Marinade and Cook Chicken (Charcoal Grill IS BEST!), shred. I also grilled the Vegis, in foil, separately with a lil Oil (1/2tsp), seasoned well with Oregano, and a good few splashes of Soy Sauce.
Bean mix: Simmer in sauce pan a few minutes, to blend nicely.
(For flexibility, place Corn Shells inbetween lightly damped paper towels. Microwave few second til more flexible). Fill with Chicken, Vegis, and a lil Cheese. Roll. I use toothpicks to hold in place. Top with Bean mix, then, Queso/Cheese. Bake, uncovered. I did about 425-450 for about 15-18minutes.

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Also, CHECK OUT Our Grilling Recipes Here 
And, Our MEXI Type Recipes Here

MOLE MOLE MOLE Enchiladas

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Cooked Seasoned Chicken (I did Marinade Below!), shred
White Corn Shells (Not hard shells)
Shredded Monterey Jack Cheese
Onions, minced

Mole Enchilada Sauce (Makes a lil extra than what I used):
1c Water
1 Chicken Broth Cube, crushed
3T Mole  (I used La Costena)
3/4c canned Queso Blanco SAUCE

I marinaded and Grilled Chicken (BEST with these! TRY IT! Recipe Below). Butter Flavor Cooking Spray Baking Dish. Add a little cooked/grilled Chicken, Onions, and Mont. Jack Cheese. Roll*. Place SEAM DOWN. Fit all snug.
Mole Sauce: In sauce pan, heat Water and Broth cube up. Add in Mole. Simmer til dissolved. Stir in Queso Sauce, simmer a few minutes.
I DID NOT USE ALL SAUCE! I did about half, or so. Top over Corn Rolls. Sprinkle top with LIL more Mont. Jack Cheese.
Bake in preheated oven at about 400-425 for about 25-30minutes, til bottoms are browning slightly.
*I had no problem, so skipped, but, rolling is easier (More flexible), if you place shells, separately, in damp paper towels and microwave few seconds, til more flexible.

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Tay’s Mexi Chicken Marinade (Best on Charcoal Grill! Amazing Flavor Combo!):
About 1.5 – 2 lb. Chicken Breast, thawed
1 Taco Season Packet
1tsp Garlic Powder
1tsp Cumin
1tsp McCormick’s Montreal Steak Seasoning
2 Dried Bay Leaves, halved
3T Lime Juice (Fridge 100% kind)

Marinade Chicken about 4-6 hours, in ziploc bag. Last hour I remove from fridge to bring closer to room temp before cooking. Best on Charcoal Grill. Cook. Shred Up!

Grilling Tip: We build a hill in center of grill. Light charcoal (We used Hickory Charcoal). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.


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Tay’s Crab (Or Lobster) Enchiladas

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3 Boiled Eggs, sliced
Tony’s Creole Seasoning

1 pkg. Crab Meat (Crab or Lobster)
Frozen Pkg. Pepper/Onion Mix (Optional)
1tsp Jalapeno, minced

Sauce:
1/4c Queso Blanco
1c moz. Cheese
1/2c Sour Cream
1/2tsp Dried Cilantro
1/4tsp Lime (100% Fridge Kind)
1/4tsp Dill Weed
1/4-1/3T Butter
1/2c Vegi Broth (I used Cube+Water)

Soft Shells
Shredded Moz. Cheese
Small Spread of Miracle Whip or Mayo (I used Mayo!)
Grated Parmesan Cheese (Store shelf kind)
Fresh Tomatoes, diced

Preheat oven to 425. Saute Peppers and Jalapeno. Add in Crab near end.
Slice Boiled Eggs. Season, WELL, with Creole Seasoning.
Sauce: In Saucepan, heat all Sauce Ingredients, adding in Shredd. Cheese once hot. Stir til a Sauce Texture.
Top Soft Shells with Crab and Pepper/Onion mix. Add some Shredd. Moz. Cheese. Then, 3 Seasoned Egg Slices. Roll. Place into a BUTTER FLAVOR COOKING SPRAYED dish. Lay in Rolls. Top with Sauce. Sprinkle, well, with Grated Parmesan Cheese. Bake for about 30-40 minutes. Top with Fresh Diced Tomatoes just before serving.

Extra Crab Mix? STUFF Extra Crab and Cheese Sauce + Sprinkle of Cheese into Mushrooms (Stuffed Mushrooms!) or Wontons!
(Peppers/Onion Mix is Optional. You can just up the cheese on each and add chopped Onions)
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Rollin Hawaiians (Hawaiian Style Ham Enchiladas)

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Soft Shells (Cabbage Leaves/ Egg Rolls work)
Fresh Tomato, diced (We did Roma)
Shredd. Mozarella Cheese
Spinach, rough chop
Cream Cheese Mix:
2 oz. Cream Cheese
1/2T Mayo
1.5T SOUTHWEST SPICY Mustard (Don’t Skip)
Ham Mix:
1.5c Ham, diced small
1/2 of Onion, chopped
1/3 of Green Bell Pepper, chopped small
2T Dried Sweetened Cranberries (Don’t Skip)
Topping (Over rolled shells):
1c Great Value Peach Pineapple Chipotle Salsa
About 3/4c To 1c Shredd. Cheddar Cheese

Grated Parmesan Cheese (Store shelf kind)

Butter Flavor Cooking Spray baking dish (Mine fit 6 tacos).
Blend together Cream Cheese Mix. In separate bowl, toss together Ham Mix.
On soft shell spread THIN layer of Cream Cheese Mix. Top with Ham Mix. Top with: Tomatoes, Spinach, and MOZ. Cheese.
Roll, tucking in corners. Lay into baking dish.
Mix topping together (Salsa/Chedd. Cheese). Top over rolled shells.
Sprinkle with good amount of Parmesan Cheese.
Bake, uncovered, at 425 for about 40minutes, or so.
Optional: Top with Sour Cream.

Note: My ham was not precooked. I’m sure there’s no big difference in that. Optional to add a few Tablespoons of Pineapple Chunks, chopped smaller. I forgot. But, thought it had the perfect amount of sweet, so will continue to skip it! Also, can kick this up with adding a lil bit of Red Pepper Flakes or minced Jalapeno!

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Piggy Enchi-LowCarb-das (Pork Enchiladas)

Pork EnchiLowCarbDas


Lower Carbs Lower Cals

1.5 lb. Pork (I used butt) *See Notes
1c Water + 1 Beef Broth Cube *See Notes
1 Poblano (Add halfway thro)
1 Onion, sliced
1/2tsp Garlic Powder
1/4tsp Onion Powder
1/4tsp Pepper
1/2tsp Cumin

Sauce Mix (This overmakes, you will NOT use all):
1c Salsa Verde (Pace Restaurant Style W/ Garlic Lime) *See Notes
1can Cream of Chicken
1/4c Sour Cream

Shredded Mexi Hot Cheese
Egg Rolls *See Notes
Toppings: Lettuce, Roma Tomatoes, more Sour Cream

Butter Flavor Cooking Spray Crock. Add first 8 ingredients. Cook on low 5-6 hours. Shredded last 30min-1hr. Roll pork mixture, with sprinkle of cheese, into EGG ROLL WRAPS. Spray skillet, well, with Butter Flavor Cooking Spray. Brown all sides of eggrolls.
Cooking Spray oven pan, lightly. Add a little sauce mixture. Single layer eggrolls in. Top with a little sauce mixture. Top with good handful of cheese. Bake in preheated oven at 400 for 16minutes. Broil few minutes, if desired. Serve with Shredded Lettuce, Roma Tomatoes, and some Sour Cream.

*Notes: You can try GREEN ENCHILADA Sauce, instead of Salsa Verde!
I have yet to try, but, you can use
Chicken Breasts. Just swap Beef Broth with Chicken Broth, then.
Eggrolls have a little less carbs and calories compared to most your brand flour shells. Corn shells or flour shells can be used, as well. Your preference. Some corn shells are lower in carbs, too. Cabbage leaves are an option. All may alter flavor, or enhance it, I’ve yet to try alters. Check labels.
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