Chicken Enchiladas

®Chicken Enchiladas II

Chicken Enchiladas

  • Servings: 8
  • Difficulty: Easy
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My Sunday nights lately consist of making dinner and then rushing out the door to get to my Pool League for 6:00 p.m. and this usually means I miss dinner because I just don’t have the time.

This time I decided that a very simple, time saving recipe was needed so I could eat before going out and since it has been quite awhile since I have made these and the family loves them it was a no-brainer.

Here’s how we do this one.

Shopping list:

  • 8 large Tortillas
  • 4 cups cooked shredded Chicken
  • 1 16 ounce jar of Herdez® Salsa Verde
  • 6 cups shredded Cheddar Cheese
  • 3 Green Onions – rough chopped for garnish
  • 2 Poblano peppers – seeded and diced
  • Sour Cream for garnish

Putting it all together:

  1. Pre heat the oven to 375°
  2. Warm the tortillas for about 30 seconds to make them pliable.
  3. In the centre of the tortilla place a 1/4 cup of cheese then top with 1/2 cup of the chicken, Poblano peppers and salsa. Roll into a cylinder shape and place on a sheet pan.
  4. Repeat with the remaining tortillas.
  5. Cover the enchiladas with the remaining cheese and salsa and put in the oven until the cheese has melted and the enchiladas are heated through.
  6. Plate the enchiladas and top with some sour cream and chopped green onion.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time………….

                           Bon Appetit

 

 

Sweet Heat Marinade

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Sweet Heat Marinade

  • Servings: 1/2 cup
  • Difficulty: Easy
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At the beginning of the summer I got a late jump on my vegetable garden because I had not been able to build the raised bed due to the weather but here it is the middle of August and it is going gangbusters…. particularly ,the Herbs and Peppers.

With the cornucopia a mere 30 feet from the house is it any wonder that seasoning dinner has become easier?

The herbs and peppers in the picture are the stars of the marinade and they play very well together in this easy recipe.

Cooks Note:  The Pineapple Sage and Sweet Heat peppers may not be easy to find so feel free to substitute.

Here’s how we do this one.

Shopping List:

  • 1 Large Jalapeno
  • 1 Medium Poblano
  • 2 Sweet Heat peppers
  • 2 – 3 tablespoons fresh chopped Thai Basil
  • 1/8 – 1/4 cup fresh chopped Pineapple Sage
  • 4 tablespoons Honey
  • 1/4 cup Canola Oil
  • Juice of half a Lime
  • 2 tablespoons granulated Garlic
  • pinch of Salt and Pepper

Putting it all together:

  1. Seed the peppers. Place all the ingredients except the oil in a food processor and pulse a few times.
  2. With the processor running add the oil in a steady stream until it is mixed thoroughly.
  3. Use imediately or put in an airtight container and store in the fridge.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                            Bon Appetit