🌶️ CHICKEN ENCHILADA SOUP

Ingredients:

• 3 chicken breasts

• 2 tsp kosher salt

• ½ tsp black pepper

• 1 tbsp vegetable oil

• 4 cloves garlic, minced

• 1 tbsp chili powder

• 1 tbsp ground cumin

• 1 tbsp onion powder

• 96 oz chicken stock

• 1¼ cups masa harina

• 10 oz red enchilada sauce

• 2 cups Monterey Jack cheese

• 2 cups sharp cheddar cheese

• Optional toppings: tortilla strips, avocado, sour cream, cilantro

Instructions:

1. In a large pot, heat vegetable oil over medium heat. Add chicken breasts, salt, and pepper. Sear until browned (about 5–6 minutes per side). Remove and shred.

2. In the same pot, add garlic, chili powder, cumin, and onion powder. Sauté for 1–2 minutes.

3. Pour in chicken stock and enchilada sauce. Stir well.

4. Whisk masa harina with 1 cup of warm water to form a paste. Stir into the soup to thicken.

5. Add shredded chicken back in. Simmer for 15–20 minutes.

6. Stir in cheeses until melted and creamy.

7. Serve with your favorite toppings.

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🍳 SKILLET ENCHILADAS

Ingredients:

• 2 tbsp olive oil

• ¾ cup sweet yellow onion, diced

• 4 oz green chilies

• 2 tsp chili powder

• ½ tsp ground cumin

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

• 3½ cups red enchilada sauce

• 3 cups shredded rotisserie chicken

• 8 white corn tortillas, torn into strips

• 2½ cups cheddar-jack cheese

• Garnishes: sour cream, avocado, green onions, cilantro

Instructions:

1. Heat olive oil in a large oven-safe skillet. Sauté onion until soft, then add green chilies and all spices.

2. Stir in enchilada sauce and bring to a simmer.

3. Add chicken and tortilla strips. Stir to coat evenly.

4. Sprinkle cheese over top. Cover and cook for 5–7 minutes until bubbly.

5. Broil for 2–3 minutes if desired for a golden top.

6. Garnish and serve hot.

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🧁 MINI ENCHILADA CUPS

Ingredients:

• 12 small flour tortillas

• 10 oz red enchilada sauce

• 14 oz black beans (drained)

• 4 oz green chilies

• 2½ cups rotisserie chicken, shredded

• ¾ cup corn

• 2 tbsp taco seasoning

• 1 cup Mexican-blend cheese

• ¼ cup cilantro, chopped

• 1–2 green onions, sliced

• 1 Roma tomato, diced

• Sour cream for topping

Instructions:

1. Preheat oven to 375°F (190°C). Warm tortillas to make them pliable.

2. Press tortillas into a muffin tin to form cups.

3. In a bowl, mix chicken, beans, chilies, corn, seasoning, and half the cheese.

4. Spoon the mixture into each tortilla cup. Top with remaining cheese.

5. Bake for 12–15 minutes until cheese is melted and edges are golden.

6. Garnish with cilantro, green onion, tomato, and sour cream.

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🫔 CHICKEN ENCHILADAS

Ingredients:

• 8 flour tortillas

• 2½ cups shredded chicken

• ½ cup black beans

• ½ cup corn

• 10 oz diced tomatoes with green chilies

• 1 tsp cumin

• ½ tsp garlic powder

• ½ tsp onion powder

• 2 cans red enchilada sauce

• 4 oz cheddar cheese

• 4 oz Monterey Jack cheese

• Fresh cilantro, chopped

Instructions:

1. Preheat oven to 350°F (175°C). Grease a baking dish.

2. In a large bowl, combine chicken, beans, corn, tomatoes, and spices.

3. Spread a bit of enchilada sauce on the bottom of the dish.

4. Fill tortillas with chicken mixture, roll them up, and place seam-side down in the dish.

5. Pour remaining enchilada sauce over top. Sprinkle with both cheeses.

6. Cover with foil and bake for 20 minutes, then uncover and bake 10 more minutes.

7. Garnish with cilantro and serve.