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Grilled Chicken Enchiladas

Grab your grill and make our top pick for Father's Day!

Course Entrees

Ingredients

• 1 teaspoon oil
• 8 ounces tomatoes crushed
• ½ cup chicken broth
• 1 tablespoon cilantro leaves
• ¼ teaspoon chipotle peppers chopped
• ½ teaspoon adobo sauce
• ¼ teaspoon cumin
• 8½ corn tortillas divided
• 2 tablespoons oil divided
• ⅜ teaspoons kosher salt divided
• ¼ teaspoon pepper divided
• ½ pound chicken tenders
• ½ cup sour cream
• 1 cup Miceli's Mexican Style Cheese shredded
• ¾ cup Miceli's Mild Cheddar Cheese shredded
• ⅓ cup avocados chopped
• 3 green onions sliced

Instructions

• Preheat your grill to 350°F, and grease a 9 x 13 inch baking dish with the 1 teaspoon of oil.
• Add the tomatoes, broth, cilantro, peppers, sauce, cumin, and the ½ tortilla to a blender, puree the mixture, and then add it to a pan over medium-high heat.
• Add the 1 tablespoon of oil, let it cook for about 6 minutes, and then add ¼ teaspoon of the salt and ⅛ teaspoon of the pepper.
• Add the tenders to the grill, let them cook for about 15 minutes, and then shred them.
• Add the sour cream, ½ cup of the Mexican style cheese, ½ cup of the cheddar, remaining salt, and remaining pepper.
• Set your broiler to high.
• Cook the remaining tortillas according to their package's instructions, divide the chicken mixture between them, and then roll them up.
• Add them to the baking dish, add the remaining oil, and then let them broil for about 3 minutes.
• Add the tomato mixture, remaining Mexican style cheese, and remaining cheddar, let them broil for about 1 minute, and then add the avocados and onions.

Notes

The chicken can also be boiled instead of grilled! Extra cheese is the way to dad’s heart.

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Chimichangas

Cinco de Mayo wouldn't be the same without our Chimichangas!

Course Entrees

Ingredients

• 1 poblano pepper halved & seeds removed
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 3 pounds boneless chuck roast
• ¼ cup oil divided
• 1 cup beef stock
• 2 cups onion chopped & divided
• 2 cloves garlic grated & divided
• 2 plum tomatoes chopped
• 5 10-inch flour tortillas
• 1 cup Miceli's Mexican Style Cheese shredded
• 2 quarts oil

Instructions

• Preheat your oven to 450℉.
• Add the poblano to a foil-lined baking sheet, let it bake for about 10 minutes, and then chop it.
• Add the salt and pepper to the roast.
• Add 2 tablespoons of the oil to a Dutch oven over medium-high heat, and then add the roast.
• Let it cook for about 1 minute, turn it over, and then let it cook for another minute.
• Repeat this process once, and then reduce the heat to low.
• Add the stock, 1 cup of the onion, and 1 clove of the garlic, and then let it cook (covered) for about 2 hours.
• Shred it, and then reserve the cooking liquid.
• Add 2 tablespoons of the oil, the remaining onion, and the remaining garlic to a skillet over medium heat.
• Let the mixture cook for about 5 minutes, add the roast, and then let it cook for about 5 more minutes.
• Add the tomatoes, reserved liquid, and 1/2 cup of the poblano, and then let it cook for about 16 minutes.
• Divide it between the tortillas, add the cheese, and then roll them up.
• Add the remaining oil to a pot, bring it to 375℉, and then add the chimichangas.
• Let them cook for about 1 minute & 30 seconds, and then turn them over.
• Let them cook for about 1 more minute & 30 seconds, and then drain them.

Notes

Fold in the ends of the tortillas before rolling them to create the chimichanga look! Insert toothpicks throughout to secure them during cooking.

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Spider Tacos

The snack that stares back! Olive spiders elevate every Halloween entrée.

Course Entrees, Seasonal

Ingredients

• 10 nacho cheese taco shells
• 1 pound ground beef
• ⅔ cup water
• 1 ounce taco seasoning
• 1½ cups lettuce sliced
• ¾ cup tomatoes chopped
• 1 cup Miceli's Mexican Style Cheese shredded
• 1 tablespoon sour cream
• 20 black olives divided

Instructions

• Preheat your oven to 325°F.
• Add the shells to a baking sheet, and then let them bake for about 6 minutes.
• Add the beef to a skillet over medium-high heat, let it cook for about 7 minutes, and then drain it.
• Add the water and seasoning, and then let the mixture cook for about 5 minutes.
• Divide the lettuce, beef mixture, tomatoes, and cheese between the shells.
• Add the sour cream to a piping bag, and then add 2 dots to 10 of the olives.
• Slice the remaining olives into eighths, and then add all of the olives to the tacos.

Notes

You can use the prongs of a fork to apply the sour cream instead of a piping bag! Add these spiders to any of your favorite taco recipes for a spooky surprise. 

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Chili Cauldrons

With or without the bread bowls, this chili is creative and cozy.

Course Entrees

Ingredients

• 22 ounces French bread dough
• 1 tablespoon oil
• 2 boneless skinless chicken breast halves chopped
• 1 red bell pepper chopped
• ¼ cup red onion chopped
• 16 ounces chili beans drained
• 10 ounces corn
• 10 ounces mild red enchilada sauce
• ¾ cup sour cream
• ½ cup ketchup
• 1 ounce taco seasoning
• 1 teaspoon basil
• ½ cup Miceli's Mexican Style Cheese shredded

Instructions

• Preheat your oven to 350°F.
• Add the dough to a foil-lined baking sheet, roll it into 6 balls, and then let it bake for about 25 minutes.
• Add the oil, chicken, pepper, and onion to a pan over medium-high heat, and then let them cook for about 4 minutes.
• Add the beans, corn, sauce, sour cream, ketchup, seasoning, and basil, and then bring the mixture to a boil.
• Reduce the heat to medium-low, and then let it cook for about 10 minutes.
• Hollow out the bread, and then add the chicken mixture and cheese.

Notes

Store the bowls and filling separately so the bread remains fresh. You’ll want to eat more than one!

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