The Whole Enchilada w/Charred Corn Pico

The Whole Enchilada w/Charred Corn Pico

Enchiladas are the perfect dish for your Cinco De Mayo festivities.  This recipe is super-easy, quick, and plenty enough to fill up your fun-lovin’ fiesta guests! #howYOUchewin’?!

When thinking about the main dish, we wanted to chew outside of the “shell” so-to-speak.  We are self-admitted taco fiends and are currently receiving rigorous food-variation-immersion treatment.  As we weighed our options, we tip-toed around the idea of enchiladas.  After careful consideration, we figured… why not?  A great alternative from tacos (which we kinda already did for appetizers)…baby steps, my friends, baby steps… stuck_out_tongue_winking_eye  The charred corn pico was a nice addition, and was one of our favorite things about the whole meal.  You’ve got to try it!

The Whole Enchilada
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  1. 10 flour tortillas
  2. 1.5 lb ground chicken
  3. 1 cup cheese
  4. 2 tbsp sour cream, and more for topping (if desired)
  5. 1/2 cup red onion, diced
  6. 2 garlic cloves, minced
  7. 1 jalepeno, diced
  8. 1 roma tomato, diced
  9. 1/4 cup of fresh cilantro, chopped
  10. 1 tsp cumin
  11. 1 tsp cayenne pepper
  12. 1 tsp hot Mexican-style chili powder
  13. 1 tsp of Lawry's seasoning salt
  1. Preheat oven to 350 degrees
  2. Saute onions in olive oil until almost translucent over medium heat
  3. Add ground turkey, seasonings, and jalapenos, mincing meat as it browns
  4. Stir in garlic and diced tomato
  5. Cook until meat is done
  6. Mix meat, cheese, and sour cream together in a dish
  7. Spray non-stick into the casserole dish
  8. Spoon desired amount of meat mixture onto tortilla and wrap tightly, placing enchiladas side by side in the dish
  9. Bake for 15 minutes, then pour enchilada sauce over the enchiladas
  10. Cook for 15 more minutes
  11. Remove from oven
  12. Top with charred corn pico and other desired toppings!
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Enchilada Sauce
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  1. 2 cups chicken stock
  2. 10 ounces tomato paste
  3. 1/4 cup chili powder
  4. 1 teaspoon dried oregano
  5. 1 teaspoon ground cumin
  6. 1/2 teaspoon salt
  1. Cook tomato paste with chicken stock until boiling
  2. Stir in seasonings
  3. Reduce heat to low and cook for 15 minutes
  4. Adjust seasonings to taste
  5. Pour over enchiladas when the time comes!
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Charred Corn Pico
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  1. 1 can corn
  2. 2 roma tomatoes, diced
  3. 1/4 cup red onion, diced
  4. 2 jalapeno pepper, minced
  5. 1 tbsp olive oil
  6. sprinkle of cumin
  7. sprinkle of hot Mexican-style chili powder
  8. 1 tbsp fresh cilantro, finely chopped
  9. salt, to taste
  10. non-stick spray
  1. Preheat oven to high broil setting, with oven rack in highest position
  2. Spray a baking sheet with non-stick spray
  3. Mix all ingredients and pour onto baking sheet; flattening it into one layer
  4. Place in oven and cook until corn is charred
  1. If you can't take the heat eliminate one or both of the jalapenos. Substitute diced green pepper instead.
  2. For an extra spicy kick, substitute one of the jalapenos with a diced habanero!
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About twoforachew

HE says potāto; SHE says potäto...SHE'S health-savvy; HE sneaks a burger...Common bond: we BOTH love FOOD; join us for our next delectable meal!

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