Tomatillo Chicken Enchiladas
Ingredients
- 1 batch of Tomatillo Salsa
- 2 cups shredded cooked chicken (we used breast meat)
- 8 oz. (2 cups) shredded hot pepper cheese or Monterey Jack cheese (we used Pepper Jack cheese)
- 1/2 cup chopped green onions
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 12 (6-inch) soft corn tortillas, warmed
Directions
- Take 1 cup of the tomatillo salsa and spread it out over the bottom of a 13 x 9-inch baking dish. Preheat your oven to 350 degrees.
- Add the following ingredients to a large mixing bowl, stirring to combine: chicken, 1 cup of cheese, 1 cup of the tomatillo salsa, green onions, cumin, chili powder, and salt. Take 2 heaping tablespoons of the chicken mixture and place it down the center of a tortilla, rolling the tortilla up and placing it in the baking dish afterwards. Repeat with remaining tortillas. Once all your rolled-up tortillas are in the baking dish, spread 1/2 cup of the salsa over them, putting a cover on the baking dish before it gets placed in the oven.
- Cook for 30 to 35 minutes in the oven or until the enchiladas are heated throughout. Take the baking dish out long enough to add on the rest of the salsa and cheese, placing it back in the oven for an extra 2 to 3 minutes or until the cheese has melted.
Serves 6.
We really enjoyed eating this. We would suggest keeping all the seeds in the serranos for the salsa though ’cause we didn’t get the heat nearly as much in the enchiladas as we did when we were just eating the salsa with chips. You do still get the brightness of the salsa though. Combine that with the cheese and meaty filling, you have a delicious dish. These enchiladas are pretty easy to make and depending on the amount of people you’re serving, could last you two days or more !
Recipe source unknown.
Take care everybody !
Game Day Recipe Compilation
Tomorrow is Super Bowl Sunday, and here are all the recipes we think would be great to enjoy that day:
Egg Rolls with Spicy Peanut Sauce
Spicy Pork Tacos with Pineapple Salsa
Sriracha Buffalo Chicken Wings with Lemon Dijonnaise Dip
Spicy Shredded Beef Sandwiches
Thai Coconut Chicken Meatballs
Southwestern Nachos Potato Skins
Southwest-Style Egg Rolls with Southwest Sour Cream Dip
Sticky Habanero Glazed Chicken Wings
Buffalo Chicken Meatball Sliders
Buttery Nashville Hot Sauce Chicken Wings
Southern Fried Pickles with Creamy Rémoulade
Barbecue Chicken Meatball Sliders
Vietnamese Peanut Sauce Chicken Wings
Sweet, Hot, and Sour Tennessee Whiskey Meatballs
Peanut Butter and Pepper Jelly Bars
Take care everybody !
Bratwurst with Sauerkraut Recipe Link
Bratwurst with Sauerkraut
Ingredients
- 12 ounces sliced cooked bratwurst (We used 1 package of Johnsonville Brats Original that we cooked up ourselves. We sliced them lengthwise in half.)
- Olive oil (we used extra-virgin olive oil)
- 12 mini pretzel buns, split (we used Pretzilla Soft Pretzel Mini Buns)
- 2 cups shredded dill havarti (we used Boar’s Head Cream Havarti With Dill)
- Grainy mustard (we used Grey Poupon Country Dijon Mustard)
- Warm sauerkraut
Directions
- Preheat your oven to 350 degrees. Take a baking sheet out and line it with aluminum foil, leaving the sheet off to the side for now.
- Pour enough oil into a large skillet to cover the bottom of the skillet, setting the skillet over medium heat. Once the oil’s hot, add the sliced bratwurst in to get it browned on all sides (they recommend about a minute per side but it could take longer). Take the bratwurst out (at this point we cut the sausage in half cross-wise) and add the buns in, cut-side down so they can get toasted. Place the toasted bun on the lined baking sheet, cut-side facing up. Sprinkle the shredded dill havarti onto the cut-side of the buns, placing it in the oven for 1 minute to get the cheese melted (took us 2 minutes). Spread the mustard onto the buns, adding the sausage (we put two pieces of sausage on each slider so you’re guaranteed to get bratwurst in every bite) and sauerkraut on afterwards.
This was a delicious slider ! While we were cooking the bratwurst, the casing broke on some of them and we thought they might be ruined because of that. They tasted just as good in the sliders as the pieces of sausage that didn’t have their casing breaks. You will have to buy 2 packages of bratwurst though if you want two pieces of sausage on each slider. If you only buy 1 package, a few sliders aren’t going to have any bratwurst on the. The tangy mustard, the funky twang of the sauerkraut, the sausage and the melted cheese all taste awesome together. Bratwurst are delicious being eaten simply in a hot dog bun but if you’re looking for a different way to enjoy them, these sliders won’t disappoint you !
This recipe came from Food Network.
We weren’t paid in any form to promote Johnsonville, Pretilla, Boar’s Head, Grey Poupon, or Food Network.
Take care everybody !
Pizza Fries with pepperoni Recipe Link
Pizza Fries with pepperoni
Ingredients
- 1 pkg. frozen skin-on french fries (30 oz.)
- 1 pkg. pepperoni slices, divided (3.5 oz.)
- 1 cup jarred marinara sauce (we used Classico Traditional Pizza Sauce)
- 2 cups shredded Italian or pizza blend cheese (8 oz.) (we used Sargento 6 cheese Italian)
- 2 Tbsp. each sliced ripe black olives and sliced banana pepper rings (we used sliced black olives and Mt. Olive Hot Banana pepper rings)
- Chopped fresh parsley (we used Italian parsley)
- Grated Parmesan
- Red pepper flakes
Directions
- Preheat your oven to 425 degrees. Take a baking sheet and spray it with nonstick spray (we lined our sheet with aluminum foil and place them in the oven to cook for 30 to 35 minutes or until the fries have become crisp and golden.
- Take half of the pepperoni slices and dice them. Place the diced pepperoni in a skillet that’s set over medium-high heat. Stir the pepperoni for 3 to 5 minutes or until it looks crispy. Pour the marinara in and let it simmer for 3 to 5 minutes or until it looks thick.
- Preheat your broiler to high with a rack set 6 inches from the broiler element.
- Pour the marinara mixture over the fries, tossing to coat. Top the coated fries with the shredded cheese, remaining pepperoni, olives, and the pepper rings.
- Place the sheet under the broiler for 3-4 minutes or until the cheese has melted and looks browned (we broiled ours for 5 minutes).
This really does taste like pizza but with fries ! The fries did get soft after getting tossed in the pizza sauce mixture so we’d suggest just serving the pepperoni pizza sauce on the side as a dipping sauce. This way you still get all the flavors minus the soggy fry experience. Trying to get the cheese browned caused it to get a little dried out so we’ll probably just pull the fries out next time at the 3 minute mark where it looked nice and melted (just not browned). The banana pepper rings got a little dried out and lost some of their acidity when they got put under the broiler so we’d suggest keeping some extra slices on hand to add on after if you love the zippiness that banana peppers bring. Even though there’s a few tweaks to make, we’d gladly make this again. You get to enjoy all the flavors of a pizza but on fries instead of a pizza crust, makes it a fun snack to enjoy !
Recipe source unknown.
We weren’t paid in any form to promote Classico, Sargento, or Mt. Olive.
Take care everybody !
Peanut Butter and Pepper Jelly Bars Recipe Link
Peanut Butter and Pepper Jelly Bars
Ingredients
- 1 cup creamy peanut butter, divided
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup firmly packed light brown sugar
- 3/4 cup salted cocktail peanuts, chopped and divided
- 1/2 cup old-fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 (10.5-ounce) jar red pepper jelly (we used Braswell’s Red Pepper Jelly)
Directions
- Preheat your oven to 350 degrees. Take an 8-inch square baking pan and line it with either parchment paper or foil, making sure to have excess hanging over the sides of the pan (we used parchment paper). Spray the parchment paper (or foil) with baking spray with flour (we used Baker’s Joy baking spray with flour).
- Take a large mixing bowl and add to it 3/4 cup of the peanut butter and the unsalted butter. Take a hand mixer set to medium speed and beat the two together until they look creamy. Beat in the egg and vanilla just until combined.
- Take a medium-sized bowl out and whisk the following ingredients together: flour, brown sugar, 1/2 cup peanuts, oats, baking powder, and the salt. Slowly add the flour mixture into the peanut butter mixture, stirring until combined (the dough will be thick). Take 1 cup of the dough and leave it off to the side for now. Take the remaining dough in the bowl and press it into the bottom of the prepared pan. Spread the jelly evenly over the dough. Take the remaining peanut butter and drop it by the teaspoonful over the jelly (we wanted to have an even amount of peanut butter across the jelly so we used two extra teaspoons to achieve that). Take that cup of dough and crumble it over the peanut butter and jelly. Take the remaining cocktail peanuts and spread them out over the top. Place the pan in the oven for 30 minutes or until the dough looks golden brown. Pull it out and place the pan on a wire rack so it can cool down, leaving it there for about 6 hours. Using the excess parchment (or foil) you had hanging over the sides as handles, pull the whole thing out and cut the dessert into bars.
As soon as we took a bite of this we knew this was going to be a favorite of ours ! It tastes like a peanut butter and jelly sandwich (you know, minus the bread) on top of a soft, chewy peanut butter cookie. You do get a crunch from the peanuts and while we didn’t get any heat from the pepper jelly, we still enjoyed eating this regardless ! These bars are crumbly so you’re going to want something underneath them as you eat so you can catch the crumbs. You will want to eat every last crumb of this, it tastes that freaking good !
We found this recipe in Taste Of The South. We weren’t paid in any form to promote Braswell, Baker’s Joy, or Taste Of The South.
Take care everybody !
Sweet 'n Savory Therapy 