Bloody Mary Enchiladas

 

I love supporting local businesses, and recently I did just that when I collaborated with Amazing Hazel's to develop a recipe using their products. Amazing Hazel's makes chili sauce, hot sauce, Bloody Mary mix, and seasoning blends. It is a small batch, artisan company that uses recipes passed down from several generations.

You can find their products online, at many central Indiana farmers markets, and at Kroger stores in the Indianapolis area. They also have a brick and mortar store at 15 E. City Center Drive in Carmel.

Bloody Mary Enchiladas

Yield: 8 enchiladas

Ingredients

• 2 pounds chicken breast
• 1 cup Amazing Hazel’s Premium Bloody Mary Mix
• 1 teaspoon Amazing Hazel’s Bloody Mary Seasoning Mix
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 16 ounces Amazing Hazel's Gourmet Chili Sauce, divided
• 2 jalapeños, seeds removed, minced
• 8 ounces cotija cheese, shredded, divided 
• 8 corn or flour tortillas
• 4 ounces sour cream
• 2 Tablespoons lime juice (juice from 1 lime)
• Optional toppings: Cilantro, avocado, lime slices, green onion

Directions

1. Marinate chicken breast in Amazing Hazel’s Premium Bloody Mary Mix at least 1 hour or up to 24 hours.
2. Preheat oven to 375 degrees Fahrenheit. Spray baking dish with nonstick spray.
3. Place chicken breasts in single layer in baking dish. 
4. Season with Amazing Hazel’s Bloody Mary Seasoning Mix, cumin, and chili powder.
5. Cover baking dish with aluminum foil and bake for 25 to 35 minutes, or until internal temperature of chicken reaches 165 degrees Fahrenheit.
6. Remove from oven and shred chicken.
7. Sauté or microwave jalapeños until softened, about 1 to 2 minutes. Mix with shredded chicken.
8. Spread 4 ounces Amazing Hazel's Gourmet Chili Sauce on bottom of 13-by-9-inch baking dish.
9. Add 2 Tablespoons cotija cheese and 1/3 cup chicken mixture in center of one tortilla and roll up. Place tortilla seam side down in baking dish. Repeat until you run out of chicken or space in baking dish.
10. Mix remaining 12 ounces Amazing Hazel's Gourmet Chili Sauce with 4 ounces sour cream and lime juice. Spread sauce over tortillas and top with remaining cotija cheese.
11. Place in oven and bake for about 20 minutes or until sauce is bubbly and tortillas are light golden brown.
12. Serve with optional toppings.

Encourage your family to eat more spinach with enchilada recipe

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Spinach is a superfood with a wide range of health benefits, including lowering blood pressure, bone health, and boosting memory.

But many people aren’t eating enough of it. The Richard Fairbanks Foundation study that was released earlier this month shows that only 8.6% of adults in Indiana consume the recommended number of greens.

I think a lot of time people don’t eat spinach because they either don’t know what to do with it or they think they don’t like it.

But really, spinach can be added to almost any dish without compromising flavor. That’s why I added it to enchiladas.

Picky eaters who don’t think they like spinach will hardly notice it because it’s “buried” inside the enchiladas with other ingredients!

Lime Chicken and Spinach Enchiladas
Ingredients

• 1 pound cooked chicken, shredded (I use rotisserie chicken)
• 1 (4.5 ounce) can diced green chiles
• 2 Tablespoons lime juice (about ½ lime)
• 1 teaspoon cumin
• 1/2 teaspoon chile powder
• 1 small onion, chopped
• 3 cloves garlic, mince
• 6 cups baby spinach
• 2 (10 ounce) cans green enchilada sauce
• 1 cup pepper jack cheese
• 8 large tortillas
• 1 (8 ounce) package Challenge cream cheese
• Cilantro and avocado to garnish

Directions

1. Combine cooked chicken, green chiles, lime juice, cumin, and chile powder in airtight container or gallon-size Ziploc bag. Allow to marinate in refrigerator for at least an hour but preferably several hours.
2. Saute onion and garlic in large skillet for several minutes on low until onion becomes soft.
3. Add spinach leaves and saute until wilted, about 2 minutes.
4. Remove from heat and combine with chicken mixture.
5. Preheat oven to 375 degrees Fahrenheit.
6. Spread 1 can green enchilada sauce on bottom of 9x13 pan.
7. Fill 1 tortilla with 1 Tablespoon pepper jack cheese and 1/3 cup chicken mixture. Roll up tortilla and place into pan, seam side down.
8. Continue until pan is full. You should be able to fit about 8 enchiladas in pan.
9. Heat cream cheese and 1 can green enchilada sauce in skillet on low and mix until cream cheese is melted. Pour on top of enchiladas and sprinkle remaining cheese on top.
10. Bake for about 20 minutes or until the sauce starts bubbling up from the bottom.
11. Garnish with cilantro and avocado and serve.

JALAPEÑO HONEY-LIME ENCHILADAS

Two years ago I made enchiladas for the very first time. I found a very popular recipe on Pinterest, I bought all 18 ingredients, and I followed the directions exactly as written. It took me a solid three hours to make the recipe, and it turned out… alright. Just alright. I made the recipe several more times and got the same results. No one wants to spend $30 on ingredients and an entire evening in the kitchen just for mediocre results. So I made it my mission to make the perfect enchiladas.

I researched a variety of different recipes, and ultimately I came up with this Jalapeño Honey-Lime Enchiladas recipe. I have tested and edited this recipe numerous times, and I’m proud to say that it’s finally perfect.

These enchiladas EXPLODE with flavor! They’re a little sweet, but they still provide a spicy KICK! 

The recipe is very easy to put together. The most time-consuming part is shredding the chicken. When I make this recipe, I bake a couple of chicken breasts in the oven for about 25 minutes, and then I shred them and marinate them. However, you could always just buy a rotisserie chicken. 

And BONUS: It makes enough food for plenty of leftovers, and they reheat very well.

JALAPEÑO HONEY-LIME ENCHILADAS

Printable Recipe

INGREDIENTS

·         1 (4 ounce) can jalapeños

·         1/3 cup lime juice

·         1/3 cup honey

·         1 teaspoon garlic powder

·         1 1/2 pounds boneless skinless chicken breasts, shredded

·         1 (16 ounce) can green enchilada sauce

·         6-8 tortillas

·         2 cups Monterey jack cheese

·         1/2 cup sour cream (low-fat or regular)

·         1 tablespoon chili powder

·         1/4 cup chopped cilantro

DIRECTIONS

1.       Whisk jalapeños, lime juice, honey, and garlic powder together in a bowl and dump in a Ziploc bag.

2.       Add shredded chicken to bag, and let it marinate in refrigerator for at least 1 hour.

3.       Preheat oven to 375 degrees Fahrenehit.

4.       Spread 1/2 cup green enchilada sauce on the bottom of a 9x13 inch baking pan

5.       Take 1 tortilla and place it on a plate.

6.       Fill it with 1/2 cup of the marinated chicken and sprinkle with cheese.

7.       Roll up the tortilla and place it seam-side down into the baking pan.

8.       Continue to fill up the tortillas with chicken and cheese and place into baking pan until you run out of chicken. I usually am able to make 6 enchiladas.

9.       Mix remaining enchilada sauce with sour cream and chili powder.

10.    Dump the enchilada sauce / sour cream mixture on top of the enchiladas in the baking pan.

11.    Sprinkle remaining cheese on top of enchiladas.

12.    Place in the oven and bake for 20 minutes.

13.    Remove from oven and sprinkle with cilantro.

Dump the shredded chicken in the Ziploc bag and let it marinate for at least an hour (but the longer the better!)

Scoop 1/2 cup of chicken mixture out of Ziploc bag, put on tortilla, and sprinkle with cheese.

Mix the leftover enchilada sauce with 1/2 cup of sour cream

Dump the enchilada sauce / sour cream mixture over the tortillas in the baking pan and sprinkle with remaining cheese.

Crispy, cheesy enchiladas fresh out of the oven!

Sprinkle enchiladas with cilantro because cilantro makes everything better.

Take a bite and repeat.. and repeat and repeat and repeat!