Happy Cinco de Mayo! It's time for a Mexican Fiesta this week for #SundaySupper and I can't wait to see what everyone is bringing. I am a huge Mexican food fan and generally cook Mexican at least once a week.
In my younger days I would go out with friends on Cinco de Mayo and we would drink margaritas, eat chips with white cheese dip, and share platters of burritos, enchiladas, and quesadillas. Now that I'm older I still like to make a Mexican meal on Cinco de Mayo, and I even like to make my own margaritas, but now we stay at home and celebrate.
I wasn't sure what I wanted to make this week because there are so many great dishes that I've made in the past. A few of my favorites are Beef and Vegetables Enchiladas, Chicken Tamale Pie, and White Chicken Enchiladas.
This week I wanted to share these delicious Enchiladas with Red Chili sauce. They are stuffed full with chicken, cilantro, jalapenos, and cheese. The sauce is spiced with chili powder, cumin, salt, and pepper. I love how saucy and delicious they are. These enchiladas are a bit spicy so we cooled them off with margaritas on the rocks. Happy Cinco de Mayo!
Enchiladas with Red Chili Sauce (adapted from What's Cookin, Chicago?)
1 T. olive oil
1 onion, finely chopped
1 bell pepper, chopped (I used half green, half red)
4 garlic cloves, minced
2 T. chili powder
1 t. corriander
1 T. cumin
1 t. salt
1 t. black pepper
1 lb. chicken breasts, cut into 1 inch pieces
1 (16 oz) can tomato sauce
1/2 c. fresh cilantro, chopped
1 (5 oz) can diced green chilies
1 jalapeno, seeded and minced
2 c. shredded cheddar cheese
2 T. lime juice
8 tortillas
For the toppings:
1/2 c. cheddar cheese
1/2 c. sour cream
1 avocado, diced
2 limes, quartered
1. Preheat the oven to 350 degrees.
2. Heat the oil in a large skillet. over medium-high heat. Add in the onion and peppers and cook for about 5 minutes.
3. Add in the garlic, chili powder, coriander, cumin, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Stir in tomato sauce and 1/2 cup of water. Reduce heat to a simmer and cook for 6-7 minutes.
5. Meanwhile, heat the chicken breast pieces in a large skillet for 5-7 minutes or until it is no longer pink in the center. Spoon a half cup of the sauce mixture into the ground beef and mix well.
6. Remove the chicken from heat and stir in 1 cup of cheddar cheese, green chilies, jalapenos, cilantro, and lime juice.
7. Divide the chicken mixture between the tortillas, then fold in the sides and roll up. Place seam side down in a 9 x 13 baking dish. Pour the sauce over top of the enchiladas and sprinkle with remaining cheddar cheese.
8. Bake for 20 minutes. Remove from oven a serve with cheese, sour cream, avocado, and a lime wedge.
Cinco de Mayo Appetizers & Sides {Aperitivos}:
Do you have your ticket to the Food and Wine Conference yet? If not, there will be a $100 discount available on the full conference pass today if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper. *Note the code is only valid during the chat time frame.
I wasn't sure what I wanted to make this week because there are so many great dishes that I've made in the past. A few of my favorites are Beef and Vegetables Enchiladas, Chicken Tamale Pie, and White Chicken Enchiladas.
This week I wanted to share these delicious Enchiladas with Red Chili sauce. They are stuffed full with chicken, cilantro, jalapenos, and cheese. The sauce is spiced with chili powder, cumin, salt, and pepper. I love how saucy and delicious they are. These enchiladas are a bit spicy so we cooled them off with margaritas on the rocks. Happy Cinco de Mayo!
Enchiladas with Red Chili Sauce (adapted from What's Cookin, Chicago?)
1 T. olive oil
1 onion, finely chopped
1 bell pepper, chopped (I used half green, half red)
4 garlic cloves, minced
2 T. chili powder
1 t. corriander
1 T. cumin
1 t. salt
1 t. black pepper
1 lb. chicken breasts, cut into 1 inch pieces
1 (16 oz) can tomato sauce
1/2 c. fresh cilantro, chopped
1 (5 oz) can diced green chilies
1 jalapeno, seeded and minced
2 c. shredded cheddar cheese
2 T. lime juice
8 tortillas
For the toppings:1/2 c. cheddar cheese
1/2 c. sour cream
1 avocado, diced
2 limes, quartered
1. Preheat the oven to 350 degrees.
2. Heat the oil in a large skillet. over medium-high heat. Add in the onion and peppers and cook for about 5 minutes.3. Add in the garlic, chili powder, coriander, cumin, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Stir in tomato sauce and 1/2 cup of water. Reduce heat to a simmer and cook for 6-7 minutes.
5. Meanwhile, heat the chicken breast pieces in a large skillet for 5-7 minutes or until it is no longer pink in the center. Spoon a half cup of the sauce mixture into the ground beef and mix well. 6. Remove the chicken from heat and stir in 1 cup of cheddar cheese, green chilies, jalapenos, cilantro, and lime juice.
7. Divide the chicken mixture between the tortillas, then fold in the sides and roll up. Place seam side down in a 9 x 13 baking dish. Pour the sauce over top of the enchiladas and sprinkle with remaining cheddar cheese.8. Bake for 20 minutes. Remove from oven a serve with cheese, sour cream, avocado, and a lime wedge.
Cinco de Mayo Appetizers & Sides {Aperitivos}:
- Chipotle Roasted Chickpeas from Home Cooking Memories
- Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
- Elote (Mexican Grilled Corn) from Magnolia Days
- Esquites or Mexican Corn Salad from Kimchi Mom
- Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
- Guacamole Rice from Foxes Love Lemons
- Healthy Mexican Ceviche from Mama’s Blissful Bites
- Loaded Cheesy Nachos from Gotta Get Baked
- Lobster Guacamole from I Run For Wine
- Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
- Slow Cooker Chicken Con Queso from Daily Dish Recipes
- Barbacoa Beef from The Urban Mrs.
- Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
- Chicken Fajita Feta-ccine from Chocolate Moosey
- Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
- Chicken Mole Potato Skins from Noshing with the Nolands
- Corona Beer-Battered Fish Tacos from Pescetarian Journal
- Duck Carnitas from The Girl in the Little Red Kitchen
- Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
- Fish Tacos with Lime Salsa from Curious Cuisiniere
- Japanese Mexican Tacos from Ninja Baking
- Lightened Up Taco Salad from Kudos Kitchen
- Mexican Pizza with Chipotle Orange Sauce from Family Foodie
- Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
- Pork Carnitas from From the Bookshelf
- Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
- Roasted Poblano and Corn Lasagna from Juanita’s Cocina
- Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
- Slow Cooked Carne Asadas from Peanut Butter and Peppers
- Soft Shell Tacos from That Skinny Chick Can Bake
- Spicy Shredded Beef Chimichangas from Supper for a Steal
- Spicy Steak Fajitas from Cravings of a Lunatic
- Stuffed Poblano Peppers from Country Girl in the Village
- Tequila Lime Chicken from No One Likes Crumbley Cookies
- Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
- Tofu Tacos from Hip Foodie Mom
- Yucatan Pollo Pibil and Corn Tortillas from MarocMama
- Dairy-free Flan from The Not So Cheesy Kitchen
- Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
- Fried Ice Cream for a Crowd from Growing Up Gabel
- Luxuriously Healthy Chocolate Frosting from What Smells So Good?
- Mexican Brownies from Cindy’s Recipes and Writings
- Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
- Peanut Mazapanes from Pies and Plots
- Fresh & Fruity Sangria from Webicurean
- Fruity Aguas Frescas from The Foodie Patootie
- Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
- Margarona from The Messy Baker
- Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious
Do you have your ticket to the Food and Wine Conference yet? If not, there will be a $100 discount available on the full conference pass today if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper. *Note the code is only valid during the chat time frame.
I wasn't sure what I wanted to make this week because there are so many great dishes that I've made in the past. A few of my favorites are Beef and Vegetables Enchiladas, Chicken Tamale Pie, and White Chicken Enchiladas.
This week I wanted to share these delicious Enchiladas with Red Chili sauce. They are stuffed full with chicken, cilantro, jalapenos, and cheese. The sauce is spiced with chili powder, cumin, salt, and pepper. I love how saucy and delicious they are. These enchiladas are a bit spicy so we cooled them off with margaritas on the rocks. Happy Cinco de Mayo!
Enchiladas with Red Chili Sauce (adapted from What's Cookin, Chicago?)
1 T. olive oil
1 onion, finely chopped
1 bell pepper, chopped (I used half green, half red)
4 garlic cloves, minced
2 T. chili powder
1 t. corriander
1 T. cumin
1 t. salt
1 t. black pepper
1 lb. chicken breasts, cut into 1 inch pieces
1 (16 oz) can tomato sauce
1/2 c. fresh cilantro, chopped
1 (5 oz) can diced green chilies
1 jalapeno, seeded and minced
2 c. shredded cheddar cheese
2 T. lime juice
8 tortillas
For the toppings:1/2 c. cheddar cheese
1/2 c. sour cream
1 avocado, diced
2 limes, quartered
1. Preheat the oven to 350 degrees.
2. Heat the oil in a large skillet. over medium-high heat. Add in the onion and peppers and cook for about 5 minutes.3. Add in the garlic, chili powder, coriander, cumin, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Stir in tomato sauce and 1/2 cup of water. Reduce heat to a simmer and cook for 6-7 minutes.
5. Meanwhile, heat the chicken breast pieces in a large skillet for 5-7 minutes or until it is no longer pink in the center. Spoon a half cup of the sauce mixture into the ground beef and mix well. 6. Remove the chicken from heat and stir in 1 cup of cheddar cheese, green chilies, jalapenos, cilantro, and lime juice.
7. Divide the chicken mixture between the tortillas, then fold in the sides and roll up. Place seam side down in a 9 x 13 baking dish. Pour the sauce over top of the enchiladas and sprinkle with remaining cheddar cheese.8. Bake for 20 minutes. Remove from oven a serve with cheese, sour cream, avocado, and a lime wedge.
Cinco de Mayo Appetizers & Sides {Aperitivos}:
- Chipotle Roasted Chickpeas from Home Cooking Memories
- Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
- Elote (Mexican Grilled Corn) from Magnolia Days
- Esquites or Mexican Corn Salad from Kimchi Mom
- Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
- Guacamole Rice from Foxes Love Lemons
- Healthy Mexican Ceviche from Mama’s Blissful Bites
- Loaded Cheesy Nachos from Gotta Get Baked
- Lobster Guacamole from I Run For Wine
- Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
- Slow Cooker Chicken Con Queso from Daily Dish Recipes
- Barbacoa Beef from The Urban Mrs.
- Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
- Chicken Fajita Feta-ccine from Chocolate Moosey
- Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
- Chicken Mole Potato Skins from Noshing with the Nolands
- Corona Beer-Battered Fish Tacos from Pescetarian Journal
- Duck Carnitas from The Girl in the Little Red Kitchen
- Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
- Fish Tacos with Lime Salsa from Curious Cuisiniere
- Japanese Mexican Tacos from Ninja Baking
- Lightened Up Taco Salad from Kudos Kitchen
- Mexican Pizza with Chipotle Orange Sauce from Family Foodie
- Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
- Pork Carnitas from From the Bookshelf
- Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
- Roasted Poblano and Corn Lasagna from Juanita’s Cocina
- Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
- Slow Cooked Carne Asadas from Peanut Butter and Peppers
- Soft Shell Tacos from That Skinny Chick Can Bake
- Spicy Shredded Beef Chimichangas from Supper for a Steal
- Spicy Steak Fajitas from Cravings of a Lunatic
- Stuffed Poblano Peppers from Country Girl in the Village
- Tequila Lime Chicken from No One Likes Crumbley Cookies
- Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
- Tofu Tacos from Hip Foodie Mom
- Yucatan Pollo Pibil and Corn Tortillas from MarocMama
- Dairy-free Flan from The Not So Cheesy Kitchen
- Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
- Fried Ice Cream for a Crowd from Growing Up Gabel
- Luxuriously Healthy Chocolate Frosting from What Smells So Good?
- Mexican Brownies from Cindy’s Recipes and Writings
- Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
- Peanut Mazapanes from Pies and Plots
- Fresh & Fruity Sangria from Webicurean
- Fruity Aguas Frescas from The Foodie Patootie
- Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
- Margarona from The Messy Baker
- Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious
Do you have your ticket to the Food and Wine Conference yet? If not, there will be a $100 discount available on the full conference pass today if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper. *Note the code is only valid during the chat time frame.
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