Category: Marinades

Easy Chicken Enchiladas

I actually made this recipe several weeks ago, and although it tasted great, I was not all that happy with how it turned-out. Freezing the second half of the recipe turned out to really enhance it! It did not hurt to add more sauce to it the second time around! Go ahead and add the beans if you like them. My spouse does not, so I omitted them from the recipe. Rather than make a separate sauce, I opted for PACE Salsa MEDIUM. It simplified the recipe for me.

The photo below shows the second casserole, previously frozen, thawed and rebaked with generous dollops of sour cream when served! It certainly does not look great BUT the taste was awesome!

Easy Chicken Enchiladas

Ingredients

  • 2 tablespoons vegetable oil
  • 3 boneless skinless chicken breasts cut into small bite sized pieces
  • 1/2 red onion diced
  • 4 ounce can of green chiles
  • 1 pack taco seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon onion powder
  • 1 1/2 cups red enchilada sauce OR 1 jar of PACE Medium Salsa
  • 8 large Mexican flour tortillas
  • 15-ounce refried beans OPTIONAL
  • 16 ounces shredded cheese sharp cheddar, Monterey jack, pepper jack.
  • diced onion, cilantro, sour cream for toppings.

Instructions

Preheat the oven to 350 degrees then add two tablespoons of oil to a large skillet and heat over medium high heat.  Add the small chunks of chicken to the skillet and stirring often, cook until browned and no longer pink inside. 

Add in the taco seasoning, spices, diced onion, 1/2 a cup of Pace salsa and green chiles. Stir to combine and simmer for 2-3 minutes then remove from heat. 

Next, line up your Easy Chicken Enchiladas ingredients and grab a large 9×13 baking pan. Add a small amount of sauce at the bottom of the pan and spread out evenly.

To assemble the Easy Chicken Enchiladas, lay out a tortilla and spread a line of beans (OPTIONAL) down the middle of the tortilla along with a line of the chicken and some of the shredded cheese. Roll the tortilla and place in the baking pan. Repeat with the remaining ingredients and then top with more sauce and the remaining shredded cheese. Bake uncovered for 25 minutes. Remove and serve immediately.

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Pork Chop Marinade

There are tons of recipes out there for pork chops! Even though this one seems to have a lot of ingredients, it makes enough for TWO chops, but can easily be doubled. Once they have marinated, it only takes about four minutes a side to fry them. They came out moist and tender.

Pork Chop Marinade

Ingredients

  • 1-2 pork chops
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon brown sugar
  • 1 tablespoon spicy brown mustard (can substitute with Dijon or yellow mustard)
  • 1 tablespoons lemon juice
  • 1 tablespoons apple cider vinegar
  • 2 cloves garlic (minced)
  • 1/2teaspoon onion salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon smoked sea salt (can substitute with kosher salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried thyme (if using fresh thyme, increase amount to 1 T)
  • 1/4 teaspoon dried parsley flakes (can substitute with Herbs de Provence)

1. Whisk together marinade ingredients to fully combine.

2. Add marinade to resealable plastic bag and marinade pork for a minimum of 1 hour up to overnight.

3. Discard any excess marinade prior to cooking meat