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

 

 

Bahn Mi Tacos

Bahn Mi Tacos

Bahn Mi Tacos

  • Servings: 6-8
  • Difficulty: Easy
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In Vietnamese cooking Bahn Mi refers to the Bread that is used in sandwiches and if done right it is one of the best sandwiches you have ever had.

Now traditional Bahn Mi sandwiches usually consist of marinated meat and pickled veggies and it’s the marinade that really stands out but in this case we have added typical Taco toppings…….. green onions, sour cream and Cilantro…. so the taste has changed a little but you can still detect the Asian influence to this Taco.

Here’s how we doe this one.

Shopping list:

  • 2 pounds Steak strips
  • 1 medium piece Daikon – peeled and shredded
  • 4 cups Shredded Carrots
  • 4 Scallions – chopped for garnish
  • Small bunch of Cilantro – chopped for garnish
  • 2 tablespoons Canola Oil
  • Sour cream for garnish
  • 1/4 cup Soya sauce
  • 1/2 cup Fish sauce
  • 2 tablespoons Sugar
  • 3 tablespoons Garlic Chili sauce
  • 1 cup Apple Cider Vinegar
  • 1/4 cup Sugar
  • 2 tablespoons Sea Salt
  • 1 tablespoon Peppercorns
  • 1 tablespoon Mustard Seeds
  • Shredded Cheddar cheese

Putting it all together:

  1. In a non reactive bowl mix the Soya sauce, Fish sauce, Garlic Chili sauce and sugar mixing well. Pour over the steak strips, cover and refrigerate for about an hour.
  2. For the pickling liquid combine the Apple Cider Vinegar, Sugar, Sea Salt, Peppercorns and Mustard seeds in a medium pot and bring to a boil. Turn off the heat and allow to cool for about 10 minutes.
  3. Place the carrots and Daikon in a bowl and pour the pickling liquid over top mixing well and cover.
  4. In a large fry pan or wok heat the oil and quick fry the steak strips in the marinade.
  5. Build your Taco by briefly heating the Tortilla then layer cheese, steak, pickled veggies, green onions, sour cream and cilantro.
  6. Enjoy.

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

Until next time…….

                           Bon Appetit