Tag Archives: enchiladas

BBQ Chicken Enchiladas from How Sweet It Is

Posted on 09/21/2012 by | 5 Comments

Well y’all. I made it back into the kitchen fiiiiiiiinally…

However. This is not a CookinFanatic recipe.

But instead. A recipe from one of my all time favorite bloggers. And friends. And recipe creators Like ever. She is a culinary genius. But really.

Jess @ HowSweetEats.

Her recipes, which trust me, I’ve tried plenty ;) are seriously just the.best.

Her blog. Hysterical. Most of the time (all of the time?) I just feel like she.gets.me.

So about that visit to RVA missy….? :P

Such as the case of the BBQ Chicken Enchiladas.

You’d think I’d seen it all when it comes to enchiladas.

Like these Butternut Squash & Chorizo Enchis that I fell in love with last year.

 

And these Thai Chicken Enchiladas that had me at hello (another Jess recipe!)

 

But now. Now we’ve got bbq sauce in the mix. And you KNOW I’m a southern girl at heart :P

So yea. I pretty much love this spin on the classic!

And I guarantee that if you try it. You will too.

Plus it’s not too difficult to prepare. And who can argue with easy n’ delicious?! AmIRight :P

Caramalized Onions.

 

Enchilada Sauce. AND. Barbeque Sauce! 

Plus some unseen hot sauce too ;)

Cooked & shredded chicken breasts. Sauce.

Shredded sharp cheddar and colby jack cheese.

Tortillas.

More sauce.

 

More cheese.

 

Then into the oven they go.

20 minutes later….

You have some seriously awesome enchiladas on your hands! (plate?)

I followed Jess’s recipe for the most part with just a few exceptions based on what I had & what my tastebuds were feelin’:

  • lil’ extra bbq sauce & didn’t use all the sauce that was mixed up (about 3/4 of it was used)
  • added hot sauce in lieu of cayanne pepper
  • used a whole onion sauted in olive oil
  • grated half a block of each of the cheeses – guess that was close to a cup

Other than that. This recipe was just golden!!!!!!!!

So moral of the story?

Make these! They will be a super fun twist on the classic enchi. The perfect amount of spice laced in with the sweet :)

You.Will.Love. !!

P.S. If you’re in the Richmond area and lookin’ for something to do Saturday afternoon and have a thing for fashion, head down to Can Can to see Heidi Story’s latest fall collection!! Yours truly will be walkin (on the bar) the runway modeling the trends around 2:30, should be a good time. I mean who doesn’t love cute clothes and afternoon vino, right? ;)

 

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Posted in Dee-lish Dinner, Easy Yummy Dinners, Mexican recipes, Recipes

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Thai Chicken Enchiladas, the Sequel

Posted on 04/25/2012 by | 5 Comments

Flavor fusion. That’s what I call this dish.

Foodie genius. That’s what I call this lady.

Thai Chicken Enchiladas.

Right?!?!

I followed most of the basics behind Jess’s original recipe with the exception of the sauce and a swap out of chicken thighs for chicken breasts.

Just my personal pref, I’m a chicken thigh kinda gal…

And since I didn’t have the recommended sweet chili sauce on hand for the sauce, I combined creamy peanut butter & spicy sambal oelek with the sweet coconut milk instead.

Always improvising! :P

P.S. Pretty sure I’d slather this mixture on just about anything now that I’ve discovered it… (consider this your warning?)

Sautéed up the napa cabbage, carrot, onion and garlic.

Added some fresh cilantro and cooked, shredded chicken thighs.

Then some peanuts for a bit of crunch.

And got to tortilla stuffin’.

Gave the sauce a shake.

And into the pan everyone went.

 

A lil’ more love.

Plus a bit of added peanut crunch to top.

And before I knew it, these were on the table and ready to devour after just a short stay in the oven!

Y’all. All I’m going to say is go make this. Go make it now.

My version. Jess’s version. Doesn’t matter. This dish was so.much.fun!!!!

The flavors were great, the texture was great, I adored everything about it :D

This lady is seriously such an inspiration in the kitchen for me. Her recipe ideas are outta control crazy good! Trust me – I’ve made quiteeeee a few ;)

So yea. Thanks Jess! You pretty much rock. That is all.

Enjoy :)

Thai Chicken Enchiladas inspired by HowSweetEats

Makes 7

  • 4 large carrots, peeled & shredded
  • 1/2 onion, chopped
  • little over 1 lb napa cabbage, sliced
  • 2 cloves garlic, chopped
  • 1/4 cup fresh cilantro, chopped
  • 3/4lb boneless, skinless chicken thighs (cooked)
  • 1/2 cup crushed peanuts, divided
  • 7 flour tortillas

Sauce

  • 15 oz. can light coconut milk
  • 1 tblsp peanut butter
  • 2 tblsp sambal oelek (or sriracha*)

* if using sriracha I’d reduce the garlic in the veg filling since sambal is essentially sriracha sans garlic

1. Saute veggies. Start with onion and carrot in olive oil over medium, 5 minutes. Add cabbage for another 3 minutes then garlic and cooked chicken for another 2 minutes. Finally stir in cilantro as well as 1/4 cup crushed peanuts. Season w/ S&P.

NOTE: I simply added the chicken thighs to boiling water for about 7-10 minutes until cooked through. Removed & shredded using 2 forks.

2. Mix up sauce by combining coconut milk, peanut butter and sambal oelek.

3. Assemble enchiladas. Pour a small amount of sauce into the bottom of a baking dish, enough to coat. Begin rolling up enchiladas by placing a few spoonfuls of veggie mixture onto each tortilla, enough to fill but not enough to stuff too full. Roll up and place seam side down into the baking dish.

4. Once all enchiladas have been filled, drizzle remaining sauce over the entire dish and pop into a 350F oven for 20 minutes to bake (uncovered).

Serve!

 

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Posted in Asian recipes, Dee-lish Dinner, Easy Yummy Dinners, Mexican recipes, Recipes

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Mango Ricotta Enchiladas

Posted on 03/15/2012 by | 5 Comments

This is a remake of this lil’ ricotta enchilada recipe that I originally made a few seasons back.

One that I remember being just delightful and unlike any other enchilada I’d had before…

Say what? Ricotta in an enchilada?

Say yes.

Now THAT’S what I’M sayin’ ;)  

Fresh, slightly sweet ricotta combined with creamy refried beans, salty black olives and spicy jalapeno peppers is a serious combo. Seriously good. Both in flavor and in texture!

These enchiladas almost get a pillow-like texture once baked and are creamy as could be. Shout out to the ricotta for that please and thank you :P

Peach-mango salsa and hot sauce only add to the fun, bringing sweet flavors to the table married with a subtle spiciness.

If you’re looking to think outside the traditional “enchilada box” then I’d highly suggest giving these a whirl. Use whatever veggies you like too, I just happened ot have these items on hand :)

Black olives. Roma tomatoes. Jalapeno peppers. Lime.

 

Folded into creamy light ricotta with some shredded mozzarella cheese.

Then combined with my favorite tomatoes, peach & mango salsa and roasted chipotle & lime refried beans.

Wrapped up tight in a red chile tortilla, these are as easy as 1-2-3.

1. Refried beans, right outta the can.

2. Ricotta veggie mixture, spread on top.

3. All rolled up and placed into a baking dish until it’s full.

Then covered with the spicy sweet tomato salsa sauce.

If you’ve never tried using salsa in lieu of a more “traditional” enchilada sauce I’d highly recommend it. It’s one of my favorite ways to change things up and tastes wonderful, see!

—> pumpkin chipotle enchiladas

—> end of summer enchiladas

—> 30 minute summer squash & bean enchiladas

Baked until warm and melty and just a bit browned around the edges.

Then served. With more hot sauce of course if you like to keep things spicy ’round here ;)

This enchilada recipe just screams 80-degree-March-weather-days, now doesn’t it? You friends gettin’ those too… hope so. Love it.

HAPPY THURSDAY ALL! :D

** Don’t forget to enter to win your very own case of Chobani before Sunday, March 18!! **

 

Mango Ricotta Enchiladas
Makes 6

Ricotta Filling:

  • 1 container part-skim ricotta
  • heaping half cup shredded mozzarella cheese
  • black olives, sliced in half (about 20)
  • 2 roma tomatoes, diced
  • 2 jalapenos, diced (seeds removed if you like)
  • juice of half a lime

Other

  • 15 oz. can refried beans, preferably w lime & chile
  • 16 oz. jar peach & mango salsa (or any sweet salsa you like)
  • 1 cup Pomi strained tomatoes (or plain tomato sauce)
  • few shakes of hot sauce
  • 6 tortillas, preferably red chile

1. Mix together ricotta filling in a large bowl. Stir to combine ricotta, shredded cheese and lime. Then lightly fold in sliced olives, diced tomatoes and jalapenos until combined. Set aside.

2. Mix together sauce by combining salsa and strained tomatoes. Add hot sauce until it’s as spicy as you like. Spread a few spoonfuls into the bottom of a large baking dish (big enough for 6 enchis).

3.   Prepare the enchiladas by placing about 2 big spoonfuls of beans on a tortilla, spreading down middle. Top with ricotta veggie mixture, another heaping 2 spoonfuls. Then roll the enchilada up and place into baking dish, seam side down.

4. Once all enchiladas are in the dish, top them with the rest of the salsa tomato sauce, spreading to cover evenly.

5. Bake, uncovered, at 350F for about 30 minutes. Until the enchiladas are warmed through with melty cheese and until the edges of the tortillas start to brown just slightly.

Cool for a few minutes then serve, enjoy!

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Posted in Meatless Meals, Mexican recipes, Recipes, Uncategorized

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