EASY RECIPE FOR GREEN CHILE CHICKEN ENCHILADAS

This easy recipe for chicken enchiladas features green chile sauce. Purchase a small roasted chicken from your local grocer’s deli department. They did the cooking and hard work, you simply cut it up and shred it for the enchiladas.

Easy Chicken Enchiladas

We’ve made these Chicken Enchiladas quite a few times, but always with a red enchilada sauce. This time we’re going all green. The recipe is super easy and the steps are simple – and maybe, just maybe, by going “green” we’re helping save the planet. (Okay, not really). Read on for the amazingly simple recipe we use for these delicious chicken enchiladas – red or green!

The full recipe is at the end of this post.

hatch brand enchilada sauce and green chiles

We used Hatch brand green enchilada sauce and green chiles.

You can use any green enchilada sauce you wish, and the canned fire-roasted chiles can also be your favorite. We like the Hatch Brand products. Next up, you will need a small roasted chicken from your local deli. Easy peasy and a great time saver!

Make the chicken mixture

Take that deli roasted chicken and break it down and chop it up.
Place it in a skillet, add about 1/4 cup of sauce and the green chiles – heat over medium-low heat to warm the mixture.

roasted chicken shredded with chiles

Roasted deli chicken, shredded with green chiles added.

Next you will will spoon the chicken mixture onto the corn torillas along with your favorite “Mexican” style cheese. We used a bag of “Four Cheese Mexican” from the dairy case.

spoon shredded chicken mixture onto corn tortillas

Spoon cheese and shredded chicken mixture onto corn tortillas.

Roll tortilla tightly and place in baking dish (dish lined with a few spoonfuls of enchilada sauce).

roll corn tortilla tightly

Roll corn tortilla tightly to place in baking dish.

Your rolled up corn tortillas will begin to look like this in the baking dish.

sauce lined baking dish with corn tortillas on top

Baking dish ladeled with enchilada sauce, with corn tortillas on top.

After filling baking dish with all tortillas, you’ll add more sauce and cheese.

full baking dish of enchiladas with sauce on top

A full dish, add more sauce on top.

Now, more cheese. Yea, more cheese.

more cheese on enchiladas

Add more cheese. It’s a good thing.

After they bake for about 20 minutes at 350 degrees, they’ll look like this.

Enchiladas baked at 350 degrees for 20 minutes

Enchiladas baked at 350 degrees for 20 minutes

The finished Green Chile Chicken Enchilada dish.

Green Chile Chicken Enchilada dinner

Green Chile Chicken Enchilada dinner

You will need:

  • One small deli roasted whole chicken – cut up and shredded
  • One can green or red enchilada sauce (we used Hatch brand)
  • One can roasted green chiles (we used Hatch brand “hot”)
  • Package of corn tortillas – large 7-8″
  • Shredded cheese – we like Four Cheese Mexican style
  • Glass baking dish

Steps:

  1. Cut up roasted chicken, and shred.
  2. Warm up shredded chicken in skillet with the green chiles and 1/4 cup enchilada sauce.
  3. Place tortillas on plate, cover with wet paper towel, heat in microwave for 30 seconds to soften.
  4. Spoon enough enchilada sauce into bottom of baking dish to cover (about 4 tbls).
  5. Onto each warmed tortilla, sprinkle on some of the cheese, spoon about 3-4 tbls. warmed chicken mixture, roll tightly, placing seam side down into baking dish.
  6. Top with remaining enchilada sauce and shredded cheese.
  7. Bake uncovered at 350º for about 20 minutes, rotating dish half-way through.
  8. Add more cheese (and sauce if desired), return to oven and broil for 5 minutes until browned.
  9. Serve with sour cream and shredded lettuce, and rice and beans if you desire.

Do you have a favorite Chicken Enchilada recipe? Please share it with us in the Comments below. I’d love to know how to kick this up another notch!

McCormick Grill Mates Smokin’ Sweet Tea Marinade

smokin-sweet-tea-feature

As members of the Grillerhood, we get to sample and evaluate some of the newest products from the venerable McCormick Spice Company.

Grill Mates Smokin’ Sweet Tea Marinade

This naturally flavored marinade mix features a unique smoky blend of sweetened tea, spices and lemon. Each 1.25 ounce envelope makes 1/2 cup of marinade – enough for 2 pounds of chicken, pork or steak.
[Read more…]

Ultimate Grilled Cheese Sandwich Recipe

It’s National Grilled Cheese Day. So I present to you the Ultimate Grilled Cheese Recipe. Homemade Sour Dough bread, along with Grafton One Year-Old Cheddar, and some exacting steps and measures yield an amazing grilled cheese sandwich.
This recipe from the late Kevin D. Weeks was inspired by James Beard’s Sour Dough Bread recipe from his “Beard on Bread” book. Chef Kevin Weeks was a regular contributor to NPR as well as creating the first Wordless Wednesdays posts on About.com.

In honor of Kevin D. Weeks’ passing in April of 2012, below is his exact post (no longer online) detailing his amazing Ultimate Grilled Cheese Sandwich recipe. (I’ve not reformatted the post in any way, but I may “fix” it up when I have time).


The Ultimate

Ultimate Grilled Cheese

This was the second post I made on this blog, sort of ironic that it’s about a grilled cheese sandwich. I decided to repost it when I happened to run across it because whenever I describe this sandwich almost everyone wants to know about the bread.

[Read more…]

Easy Super Bowl Snack you can make now from things you already have

BBQ RUBBED SALTINE CRACKERS

Here’s an easy Super Bowl Snack you can make right now, from things you already have in your kitchen.

willies-hog-dust-crackers-plate.jpg

Here’s what you need:

  • 1 tablespoon BBQ Rub (we used Willie’s Hog Dust)
  • 1/2 cup Canola Oil
  • 1 sleeve of saltine crackers

That’s it!

In a 1 gallon zip lock bag, combine oil and rub, mix well.
Add 1 sleeve of saltine crackers, tumble gently to coat – let sit 5 minutes
Turn and tumble gently again and let sit overnight (on your counter).
Enjoy as is, or with a smear of soft cream cheese.

Got a bigger crowd? Just double the recipe.

We got this recipe from Willie’s Hog Dust.


This is the first post I’ve created completely on my Chromebook. Google Drive and PicMonkey work well together!

Stiff Willi Chili Texas Chili Mix review

Some of the best Texas style chili mix that we’ve had lately is actually made in Maryland! T-Rev’s Stiff Willi Chili Texas Chili Mix scores big points with us in flavor and its simple, easy to make 15 minute recipe. Each 2 ounce package will season 2 pounds of meat with an authentic Texas style chili flavor and a big hit of Texas heat and spice.

[Read more…]

Crab Pie Recipe

Crab dip, crab melts, crab cakes – all are delicious ways to enjoy fresh blue crab from the Chesapeake Bay. This Crab Pie recipe just blows everything else out of the water, so to speak. Make this easy pie for your next family gathering, and get ready for the accolades and the “I need this recipe!” comments.

Crab Pie slice

Crab Pie slice

Crab Pie Recipe

Crab Pie is a rich, savory, almost quiche-like pie that is very satisfying. With one bite you will say “wow”. This is a “stellar” appetizer or even entrée to take to your next family gathering that will just blow away any dip that you used to bring.

[Read more…]

Bacon Wrapped Grilled Corn with Blue Cheese Ribeye Steak Dinner

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Here’s the dinner. Blue cheese ribeye with bacon wrapped corn

I was inspired by a post from Chris Grove on NibbleMeThis.com to do the bacon wrapped grilled corn. I chided Chris for not posting any details about the corn itself on his post, and after a quick phone call, I knew I was on my own. (He did mention something about a BBQ rub). Thanks Chris.

Of course I knew I had to have something to go with it, so, ribeye steak was the obvious choice. The baked potatoes were a given. Marilyn makes the best.

Bacon Wrapped Corn:

The bacon wrapped corn “niblets” (that’s what we call a 1/2 ear of corn here in Maryland) required a good dose of a BBQ rub, and so we went with:

Killer Hogs The BBQ Rub: Ingredients: brown sugar, sugar, salt, paprika, spices including chili pepper, evaporated cane juice, dehydrated garlic, and orange peel, onion powder, monosodium glutamate, mustard flour, extractives of paprika (color), dill weed, turmeric (color) and natural flavor.

We tried Killer Hogs BBQ rub on some MOINKBalls and on ribs. We’ve not posted a review yet, but this is an awesome, sweet, all purpose rub.

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Killer Hogs The BBQ Rub

killer-hogs-rub-moinkballs

Killer Hots Rub on MOINKBalls

killer-hogs-rub-ribs

Killer Hogs rub on ribs

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Killer Hogs The BBQ Rub on corn

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One slice barely makes it around the ears

We did par-cook the bacon in our small convection oven for about 10 minutes. We wrapped each “niblet” with one slice of bacon. Next time I will allow for 2 strips of bacon to wrap the niblets of corn.

005-bacon-wrapped-corn-foil

We placed the corn in Reynolds Wrap Grill heavy duty non-stick

The Reynolds Wrap Grill heavy duty non-stick foil is made for grilling… with a dull side of the foil that you place food on, for non-stick reasons. It’s even labeled as the non-stick side. Pretty good stuff, although just a bit thinner than your standard Heavy Duty Foil.

006-bacon-wrapped-corn-in-foil-packet

We wrapped the corn to cook on the grill

There’s another shot of the same foil with the corn inside the packet, non-stick side in. The corn cooked in the foil, indirectly, for about 20 minutes before we placed it on the grill grates.

Ribeye Steaks:

063-mood-enhancer-bag

Draper’s BBQ Moo’d Enhancer

Draper’s Moo’d Enhancer was my seasoning of choice for my ribeye steak. We reviewed Moo’d Enhancer here.

065-mood-enhancer-1-tsp

One tsp Moo’d Enhancer on a 16 ounce steak

My steak was only about 1 lb, so I decided to go conservative, and only use 1 tsp of the rub. Next time I will double that.

061-ribeye-pair

Ribeye on left with Moo’d Enhancer – on right salt, pepper, garlic powder

Here, our steaks are ready for the grill. Marilyn’s steak on the right, has her classic (and delicious) blend of salt, pepper, and garlic powder only.

007-bacon-corn-spuds-grill

Bacon wrapped corn and spuds on grill

The baked potatoes had already been par-cooked in the microwave to get them ready for the grill. A little oil (canola) and coarse kosher salt, and off they go.

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Everybody into the amazing pool, installed by the pool installation toronto team! (Nice grill marks).

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All done. Ready to eat.

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Looks delicious…

012-dinner-ribeye-classic

Marilyn prefers a classic steak and steamed corn

The bacon was delicious, savory and sweet, and had a nice “bite”. Here’s a case where the bacon got some sweetness from the corn. I should have hit it again with the rub. The corn got a salty smoky flavor from the bacon. It’s a win – win situation.

Have you wrapped bacon around grilled corn on the cob?

What’s the weirdest thing you’ve put bacon on? Let us know in the Comments below!

McCormick Grill Mates Grillerhood on Facebook – Enter our Giveaway

We’ve partnered with McCormick® Grill Mates® and their Grillerhood community on Facebook to bring you the best in grilling seasonings, easy recipes, and grilling techniques. We’ll be learning from the experts, and sharing tips and tricks from people like you.

Join the Grillerhood on Facebook!

What sets grillers apart from ordinary cooks? It’s a secret. Or rather, it’s their secrets — those tips, tricks and flavors that turn good food into grilled greatness. That’s why McCormick® Grill Mates® created “The Grillerhood,” the first-ever social media hub that allows grilling experts to share their secrets with each other — whether they’re contributing to the ultimate crowd-sourced grilling guidebook, sharing inspiring recipes or competing for the title of the ultimate “Grill Mayor.”

True Rule #1 – “YOU SHALL BE A DECENT HOST AND SERVE GUESTS THE WELL DONE MEAT THEY’VE ASKED FOR. BUT BE A GREAT GRILLER AND OFFER THEM A TASTE OF YOUR PERFECT STEAK.”

The Grillerhood is a one-stop grilling resource. This season, the central mission for the community is to create the ultimate crowd-sourced grilling guidebook: “True Rules of Grilling.” Through real-time conversation, Facebook polls and expert input, the “True Rules of Grilling” will compile the wisdom and secrets of the grilling community into the first-ever, definitive compendium of how, what and why to grill.

Members of The Grillerhood are also encouraged to share their own “True Rules” — the secrets that take their grilling to the next level — for the opportunity to be declared the ultimate “Grill Mayor.” Beginning May 21, contestants simply upload a photo and their favorite grilling tip to FoodNetwork.com/grillmayor for a chance to win a round trip for two to New York, including a personal tour of the Food Network Kitchens, where winners can discover even more grilling secrets. Three grand prizes will be awarded. Deadline is 7/31/12.

Join the Grillerhood!

McCormick Grill Mates on Facebook

Grab your tongs and join us! We’re taking grilling and flavor to the limits!

Simply “Like” Grill Mates on Facebook and you will discover:

  • Trade Grilling Secrets
  • Sizzling Techniques
  • Access to Exclusive Content
  • The “Definitive” True Rules of Grilling
  • How to Share Recipes and Tips
  • Special Rewards for Members!

Win This Fabulous Prize Package!

Grillerhood Apron Giveaway

Contest has been Extended until Midnight June 23rd!

  • Large green Grillerhood apron with lots of pockets
  • Chef’s Hat & Grilling Mitt
  • Large grilling tongs, fork, & spatula
  • Assortment of McCormick’s Grill Mates spices, rubs & marinade
  • Recipe cards for easy summer grilling

How can you win? Entry is easy! For EACH of the following steps, you will earn ONE entry into the contest. The more you do, the better your chances are at winning. Simply leave a Comment below (that’s 1 automatic entry), telling us which steps you did. We WILL check. One entry per person please (includes all 5 steps).

  1. “Like” the Grillerhood on Facebook
  2. Share or Like THIS post on your Facebook Page – you can use http://hsd.to/grillmates-01
  3. Tweet the following: “Great #Grillmates Giveaway on @HotSauceDaily http://hsd.to/grillmates-01
  4. Plus +1 this post on Google+ (use the floating buttons on the top left)
  5. Bonus Entry – Pin the Apron pic on Pinterest!

Good Luck! The Contest will end at midnight, Saturday, June 23rd (EST). Winner will be announced Sunday, June 24th!

Steakhouse Onion Burgers with Grilled Potatoes

Grill Mates Steakhouse Onion Burgers

Steakhouse Onion Burger Seasoning seasons ground beef and potato wedges with savory garlic and onion flavors.

Prep Time: 15 minutes
Cook Time: 12 minutes

2 medium red potatoes, pierced with fork
2 tablespoons McCormick® Grill Mates® Steakhouse Onion Burger Seasoning, divided
2 teaspoons oil
1 pound ground beef
4 hamburger rolls
Lettuce, tomato and condiments (optional)

1. Microwave potatoes on HIGH 7 minutes or until almost tender, turning potatoes over
halfway through cooking. Let stand 2 minutes. Cut potatoes into wedges. Toss with 1 tablespoon of the Seasoning and oil.

2. Mix ground beef and remaining 1 tablespoon Seasoning in medium bowl until well blended. Shape into 4 patties.

3. Grill burgers over medium heat 4 to 6 minutes per side or until cooked through (internal temperature of 160°F). Grill potato wedges 2 minutes per side or until lightly browned and grill marks appear. Serve burgers on toasted rolls. Garnish with desired toppings and condiments. Serve with potato wedges.
Makes 4 servings.

Nutrition Information Per Serving: 439 Calories, Fat 19g, Carbohydrates 40g, Cholesterol 70mg, Sodium 970mg, Fiber 3g, Protein 27g
Printable PDF recipe

We grilled baby red potatoes on skewers, and made the burgers as “sliders”. Here’s how delicious ours turned out!

Our Grill Mates Steakhouse Onion Burger Sliders

Thanks for reading, and don’t forget to enter our contest!