Disclosure: This is part of a supported campaign with Chef Merito. However, all opinions expressed are my own.
Over the years I’ve inherited many recipes from my mom and tias. My all time favorite recipe, next to my moms tamales are my tias enchiladas. As a child I would watch my aunt make her spicy red enchiladas and vowed to make them just like her some day. I was so enamored with her recipe I asked her to make her special enchiladas for our engagement dinner. It ended up being a huge event with a cooking lesson and her enchiladas served as our reward. My auntie makes her recipe real spicy with hot red chiles. As I got older, I learned the recipe and modified it with a mild red chili sauce instead of a spicy sauce. I also experimented with green chiles and white sauce enchiladas.
I recently discovered Chef Merito seasons. Chef Merito is the official season of the Los Angeles Dodgers and has created spices to season chicken, carne asada or grilled chicken. One thing I also love about the products is that it makes cooking easy. Each Chef Merito recipe such as its carne asada seasoning, adobo marinade and achiote paste was personally created in the kitchen of Plinio Garcia Sr. The company is now run by a two generations of the Garcia family members. They also have authentic mexican marinades in a bottle to save a lot of time with the preparation. My favorite seasoning is the Chicken seasoning because it makes poultry taste good and adds a great flavor to seasoned grilled chicken. It also helped me prepared this easy Enchilada recipe in less than 30 minutes!
Can’t wait to try Chef Meritos seasoning to all my other favorite mexican recipes. The possibilities are endless.
Chicken Enchiladas Recipe
1 Chicken breast
2 Cloves of Garlic
8 Corn tortillas
2 Tablespoons of oil
2 Teaspoons Chef Merito® Chicken Bouillon
2 cups of Water
1/2 Pound of Shredded Cotija Cheese
1/4 Pound of Shredded Cheddar Cheese
1/4 Pound of Shredded Mozzarella Cheese
1/2 Pound of Sour Cream
4 Tablespoons of Chef Merito® Adobo Costillas Norteñas
Sprinkle chicken breast with 2tsp. Chef Merito® Chicken Bouillon Boil chicken in a pot with enough water to cover the breast. Until fully cooked. Once it is cooked and cool, shred the chicken breast.
In a blender mix: 2 tomatoes, 1/2 onion, 2 garlic cloves, along with 4 tbsp. Chef Merito® Adobo Costillas Norteñas in 2 cups of water and blend.
In a separate pot add the 2 tbsp. of oil, add the sauce and cook until it starts boiling (simmer 20 minute).
Place sauce in a dish and dip the tortillas one at a time. In a separate dish, stuff tortillas with the shredded chicken; fold in half or as a “taquito”.
Pour the sauce on top of the “taquitos” and drench to taste.
Add cheddar cheese and mozzarella cheese.
Place in 375 degree oven for 15 minutes. Cool.
Add cream, cotija cheese to taste.
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