Crispy Crockpot Carnitas Tacos with Mango Salsa

It's Taco Tuesday y'all! Is there any other reason that a day of the week starting with a "T" to share with you my BEST taco recipe to date? No joke. Crispy taco shells. Crunchy pulled pork. Sweet juicy mango salsa. Everything is right in the world. We had these three days in a row. No exaggeration. I am finding it hard to put full sentences together they are that good. Sooooo instead of rambling on and on. I'll just leave the recipe and some photos here for you and you can be the judge. 

Crispy Crockpot Carnitas Puffy Tacos with Mango Salsa

Carnitas:

• 3-4 lb. bone-in pork shoulder
• 2 tbsp. high heat oil (like canola)
• 12-oz. vegetable broth (can substitute for beer if you prefer)
• 1 medium onion, chopped
• 4 garlic cloves, peeled and sliced
• 2 chipotle chiles in adobo, chopped
• 2 tsp. cumin
• 1 tbsp. chili powder
• 1/2 cup apple cider vinegar
• 2 tbsp. brown sugar
• 1 lime, juiced
• 1 1/2 tbsp. salt
• 2 tsp. freshly ground black pepper

Mango Salsa:

• 1 mango, peeled, seed removed, and chopped
• 1 tomato, chopped
• 1/2 lime, juiced
• 2 tbsp. red onion, minced
• 1 tbsp. freshly chopped cilantro
• pinch of salt

Tacos:

• canola oil (enough to fill pot 2-3 inches full)
• 10 corn tortillas
• shredded Monterey jack or cotija cheese

Heat the high-heat oil over high heat in a large heavy duty cast-iron skillet. Season the pork shoulder on both sides with just a bit of salt and pepper. Sear pork in the hot oil, about 3-4 minutes on each side, until slightly browned all over.

Meanwhile, add in the rest of the pork ingredients from the broth all the way to the pepper into a crockpot. Mix together and place the seared pork shoulder on top. Place the lid on the crockpot and cook on low for 10 hours. I prefer to pop mine in right around dinnertime, and then when I wake up the next morning, like magic, the pork is cooked perfectly tender!

To make the mango salsa, simply mix together all of the listed ingredients until combined. Then place into the fridge until ready to use. Can be made up to 1 day ahead.

Once cooked, remove the pork from the crockpot and place into a tupperware container in the fridge if you are not using right away. Drain the liquid though a find mesh sieve, catching all of the onion, garlic, and any pork remains, then toss, reserving the liquid.

When ready to crisp up the carnitas, lay the shredded pork onto a single layer on a baking sheet. Pour about 1/2 cup of the reserved liquid over the top and broil in the oven for a few minutes, until the edges are crispy.

To make the crispy tacos, heat the 2-3 inches of oil over medium heat. To test when the oil is ready, simply drop a small piece of tortilla into the oil and if it fries up right away, you know that it is ready. Careful not to turn the heat up too high, because the oil can easily burn.


Drop the first corn tortilla into the oil and wait for it rise back to the top and begin to puff slightly. Then with a pair of metal kitchen tongs, hold the sides of the tortilla down, creating a shell shape/fold, and hold there for 20-30 seconds until the tortilla holds the shape on its own. Remove to a paper towel to drain off the excess oil and repeat with the remaining tortillas.

To assemble the tacos, simply place the crispy carnitas in the center of the puffy tacos shells and top with mango salsa and shredded cheese.

Then invite me over so we can share!

My Top 10 Recipes for Cinco de Mayo

Because what is Cinco de Mayo without your favorite friends? Tacos. Nachos. Enchiladas. Tequila.

Not that I ever need an excuse to whip up some cheesy, spicy goodness. But Cinco de Mayo gives life extra meaning, and when there are tacos involved, everything is right in the world. Although the name of my blog is in fact, Hot Dog it's a Food Blog, today I can confidently say that tacos are my favorite food. Plus, Mexican food is so easy, yet so versatile. Got beans, cheese, rice, salsa, and tortillas on hand? You can make a version of just about any Mexican dish known to man...and they'd all be different, yet delicious!

Today I am sharing with you my Top10 Favorite Recipes for Cinco de Mayo weekend. Get your sombreros out and pop open the tequila. Things are getting spicy!

Green Chile Chipotle Pork Nachos
Spicy Chicken Avocado Enchiladas
Green Chili Pork Stew
Enchilada Stuffed Poblano Peppers
Traditional Chicken Enchiladas
Pulled Pork Tostadas with a Runny Egg
Roasted Garlic Salsa
Chorizo Queso Fundido
Mexican Taco Pizza
Blood Orange Margarita

Ole!

Mexican Mimosas

It's May. Like, what? Where did the year already go? Oh, I know. Wedding. Honeymoon. Boom, May. To celebrate the gorgeous weather we are having here in AZ (the calm before the fiery pits of hell come upon us), I made us some celebratory drinks. Oh, and because tequila rhymes with Cinco de Mayo. So there's that. Consumers beware, these babies are lethal. I wouldn't suggest serving these as a bottomless mimosa brunch if you know what I mean. Or maybe you should? Things could get a little rowdy. The jalapeno simple syrup gives them the perfect punch of spice, and the mango puree just goes down so smoothly! So break open the tequila, pop the champagne, and let's get some Mexican Mimosas flowin'!

Mexican Mimosas
Makes 1

Ingredients:

• 1 oz. tequila
• 3/4 oz. jalapeno simply syrup *
• 2 oz. mango puree (process peeled, seeded mango in a blender or food prcoessor)
• 3 oz. champagne

Add the tequila, syrup, and mango puree in a champagne flute. Carefully stir together, then top with champagne. Serve cold. 

* To make the simple syrup, simmer together 1/4 cup sugar with 1/4 cup water and 4 slices of fresh jalapeno. Whisk until the sugar is completed dissolved. Remove from the heat and allow to cool completely. Store in the fridge until ready to use. Can be kept for up to 2 weeks.

Roasted Poblano Pico de Gallo

I. Can't. Get. Enough. Poblanos. It's like every time I see them, I have to buy at least 3 or 4. Then I rush straight home and throw them on the grill to roast. Meanwhile, brainstorming anything and everything that I can make with them once they are shed of their charred skin, leaving behind the most savory roasted pepper ever! Last weekend we had the best man in our {future} wedding and his fiance over for dinner, and we made a simple spread of guac and chips with carne asada tacos, complete with this roasted poblano pico. And man, it did not disappoint. What would you pair this homemade poblano pico with?

Roasted Poblano Pico de Gallo

Ingredients :

• 2 large poblano peppers
• 3 tomatoes, finely diced 
• 1 garlic clove,  minced 
• 1/4 cup finely diced red onion 
• 1/2 lime, juiced 
• 2 tbsp. fresh cilantro, chopped
• salt & pepper to taste

Preheat grill to high or turn on your broiler. Roast the poblano peppers until charred black on all sides. Remove the poblanos from the heat and put into a ziplock bag. Close and let steam for 20 minutes. Once they have steamed, the charred skin will easily peel off. Discard the charred skin, stem, and seeds. Chop the roasted peppers.

In a medium bowl add together the tomatoes, garlic, onion, lime juice, and chopped poblanos. Season with salt and pepper and place in the fridge to chill. Just before serving, stir in the chopped cilantro.

Serve it upon tacos, eggs, chips, you name it!

Traditional Chicken Enchiladas

This weekend was one for the books. So much so, that I barely took any photos, just the memories to remember it by. I celebrated 3 years since I met Andrew, with dinner at the exact place we met, dined on pozole matzah ball soup (like, what?!), lamb, and pumpkin cheesecake. I met up with my best guy friend from college whom I hadn't seen in over a year. Celebrated one of my bridesmaid's birthday with a grown up pizza party and cocktails. Went new car shopping (uh oh), and even ordered our wedding rings! Yes! See, weekend for the books. Since the weekend was filled with so much love, I wanted to share with you Andrew's second love (behind me, of course), enchiladas. He always requests my spicy chicken avocado enchis, but this time I wanted to go a little more traditional. 

Traditional Chicken Enchiladas

Ingredients:

• 2 chicken breasts, cooked, then shredded (or can use a rotisserie chicken if short on time)
• 1 tbsp. olive oil
• 1 cup diced white onion
• 2 garlic cloves, minced
• 1/4 cup freshly chopped cilantro
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/3 cup chicken broth
• 3/4 cup diced tomatoes
• 8 8-inch tortillas
• 2 cups red enchilada sauce

Garnish:

• crumbled cotija cheese
• freshly chopped cilantro
• serrano pepper, sliced

Preheat oven to 350 degrees F.

In a large skillet heat the oil over medium-high heat. Add in the onion, garlic, cilantro, cumin, chili powder. Cook until the onions begin to soften, about 7 minutes. 

Add in the chicken, broth, and diced tomatoes. Simmer until the liquid reduces, another 8-10 minutes. Pour 1 cup of sauce into the bottom of a 9x13-inch dish. Dip both sides of each of the tortillas in the sauce, then fill each one with the chicken filling down the center. Roll up and place into the baking dish. Repeat with the remaining filling and tortillas.

Pour the rest of the sauce over the top of the enchiladas and bake for 15 minutes. Remove from the heat and garnish with cotija, cilantro, and sliced peppers. 

Enchilada Stuffed Poblano Peppers

Is there anything more beautiful than a perfect poblano pepper? I seem to be drawn to them anytime I am at the farmer's market, especially when they are ripe, crisp, and a beautiful bright, yet deep green color at the same time. I have been known to roast my poblanos many a time {see here, here, and here}, but this time I decided to boil them, just until softened slightly, and then fill them with some classic Mexican flavors. This is my south of the border version of stuffed bell peppers. Plus, the saltiness from the cotija cheese brightens up all of the flavors. This recipe is my new go-to weeknight dinner with easy ingredients, easy prep, and a delicious result. 

Enchilada Stuffed Poblano Peppers

Ingredients:

• 4 whole fresh poblano peppers
• 1 tbsp. oil
• 1 medium zucchini, chopped
• 1 garlic clove, minced
• 1/2 jalapeno, minced
• 3 green onions, sliced
• 1 1/2 cups cooked chicken breast, chopped
• 1 cup wild rice, cooked according to directions
• 1 can Mexicorn (corn, pepper mix)
• salt and pepper to taste
• 1 cup enchilada sauce
• cotija cheese, crumbled for garnish

Bring 2 inches of water to a boil in large pot or a high-sided skillet. Boil the peppers for 6 minutes on each side, until softened.

Meanwhile, heat the oil over medium- high heat and add in the zucchini, garlic, jalapeno, and onions. Saute for 5 minutes, stirring occasionally.  Add in the cooked chicken, rice, and can of Mexicorn, stir to combine. Cook, stirring occasionally, until the peppers are done.

Remove the peppers from the pot, and turn off the heat for the filling. Carefully cut a slit down the center of each pepper, but do not cut all the way through, we just want to create a pocket to put our filling in. Scoop out the seeds from each pepper using a spoon, *careful* for steam may burn hands. 

Once the insides of the poblanos are cleaned out, fill each pepper with the chicken and rice filling. Top with warmed enchilada sauce and garnish with cotija.

Grilled Steak Chopped Salad with Avocado Cilantro Dressing

You guys ever have those weekends that you know you will never forget? Usually if I have a weekend off, it consists of running every errand possible that I wasn't able to do during the week, and then catching up on stuff around the house (laundry piles up faster than I think). But now that I have had a slight schedule change in work, I am gracious to be having all weekends off from now on. So instead of hustling the weekend by and cramming as much as humanly possible, I took the time to slow down, just a little bit. We enjoyed dinner at one of our favorite local spots, grabbed a beer after, and even spent half of Saturday soaking up the sun by the pool (hello gorgeous wedding tan, using SPF, of course). Saturday night I had the absolute pleasure to be on the judging panel at Scottsdale Spice Fest, where we hand selected a chef to move on to the World Chef Challenge in Florida this fall. Sunday was lazy, complete with a farmer's market breakfast hash and Netflix. Uncomplicated and perfect. Just like this salad. I love having so many different textures in one meal. The crunch from the tortilla chips really pairs well with the creamy avocado, and well, I don't have to tell you how delicious steak is. 

Grilled Steak Chopped Salad
Serves 4-6

Ingredients:

• 2 6-oz. steaks
• 1 tbsp. oil (I used avocado oil)
• 1 head romaine lettuce, rinsed and chopped
• 1 can black beans, rinsed and drained
• 2 ears of corn, shucked
• 1 red bell pepper
• 1 mango, peeled, seeded, and chopped
• 1 large avocado, peeled, seeded, and chopped
• salt and pepper to taste
• crushed tortilla chips for garnish

Avocado Cilantro Dressing

• 1 large avocado, peeled and seeded
• 1 bunch cilantro, leaves only
• 1 garlic clove, chopped
• 1 lime, juiced
• 1/4 cup olive oil
• 1/4 cup water
• salt and pepper to taste

Preheat grill to high heat. Meanwhile, take your meat out of the fridge and season the steaks with oil, salt and pepper on both sides. Add the corn, bell pepper and steaks to the hot grill. Cook the steaks for 4 minutes, then flip over to the second side and grill for another 4-5 minutes for medium. Turn the corn and pepper occasionally during this time. Remove the meat and veggies from the heat and allow the steaks to rest on a cutting board for 10 minutes before slicing.

While the steaks rest, shuck the grilled corn from the cobbs and chop the red bell pepper. In a large serving bowl, toss together the lettuce, beans, corn, bell pepper, mango, and avocado. 

Carefully slice the steaks against the grain into 1/2-inch slices. Add to the salad bowl, and toss with the avocado cilantro dressing*. Serve with crushed tortilla chips for an added crunch.

*To make the dressing, puree all of the listed ingredients until smooth. 

Tortilla Chip Crusted Chicken Strips with a Dip Trio

What do you do when you have a half a bag of tortilla chips that you forgot to close in your pantry, thus becoming stale and flavorless? Why, you make a delicious chicken breading, of course! After discovering the opened bag I couldn't bring myself to just throw it away, and so I sat and brainstormed ideas for the cardboard like chips. But trust me, after they have been pulverized and spiced with some homemade taco seasoning, you'll never know they were one step away from the garbage truck. As if that wasn't good enough, I served the crispy chicken strips with a trio of my favorite dips (I mean, you can never have enough dip). I think I might have just taken my taco obsession to the next level.

Tortilla Chip Crusted Chicken Strips with a Dip Trio

Ingredients:

• 1 lb. chicken strips
• 2 eggs
• 2 cups tortilla chips
• 1 tsp. taco seasoning
• salt and pepper
• non-stick cooking spray
• guacamole, sour cream + sriracha, salsa for dipping

In a shallow bowl, whisk the eggs with salt and pepper until foamy. Set aside.

In a food processor, pulse the chips with the taco seasoning until resembles coarse breadcrumbs. Place in another shallow bowl. Place next to the bowl with the eggs.

Preheat oven to 425 degrees F. Place a wire rack on a baking sheet. 

Dip the chicken strips, one at a time, in the egg and then covering the chicken with the crushed tortilla chips. Place onto the wire rack and repeat with the remaining chicken strips.

Spray the tops with non-stick coking spray and place into the oven for 12 minutes. Flip the chicken over, spraying with some more non-stick cooking spray and finish cooking for 5 more minutes. Remove from the heat.

Serve with guacamole, sriracha sour cream, and salsa. 

Green Chili Pork Stew

Remember a few weeks ago when I attended the Macayo's Mexican Grill & Cantina dinner, and wrote about it on AZFoodie? Well I forgot to mention that after stuffing our faces with delicious dish after dish, we left with a goodie bag, complete with a can of Macayo's own Green Chile Enchilada Sauce, as well as the recipe for their infamous Green Chile Pork Stew. After making this at home, I decided that it couldn't be a secret anymore and that I had to share it with you all! The pork cooks down in a sweet and spicy green sauce until fork tender, making this the perfect meal to eat as it, or get uber creative and put it in burritos, serve over rice, or even make a breakfast out of it! I would love to see how you make this your own meal. Be sure to tag me on instagram at @hotdogfoodblog with the hashtag #hdfb. 

Green Chili Pork Stew

Ingredients:

• 2 lb. pork shoulder (boneless), cut into 1/2-inch chunks
• 1 tbsp. high heat oil, such as Avocado Oil
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. cumin
• pinch of red pepper flakes
• 1/2 red onion, chopped
• 2 garlic cloves, minced
• 2 poblano chiles**
• 1 16.-oz. can Macayo's Green Chile Enchilada Sauce (found in the Mexican food aisle)
• 4 oz. salsa verde
• cabbage, cilantro, onion for garnish (optional)
• tortilla chips for serving

**Roast the chiles over high heat on the grill, or under your broiler in your oven, until all sides are charred and black. Remove from heat and place into a ziplock bag to steam. This will make it easy to remove the skins. After resting for 20 minutes, remove from the bag and peel off the charred skin. Remove the stem and the seeds, then chop the peppers. This can be done up to 2 days in advance.

In a large pot, heat the oil over medium-high heat. Add in the onion and cook for 5 minutes until beginning to soften. Add in the garlic and cook for another 30 seconds. 

Season the pork pieces with salt and pepper all over. Add the pork to the pot and cook, browning on all sides. Add in the cumin and red pepper flakes, continue to cook for another 3 minutes, until no pink remains.

Next, add in the green chile enchilada sauce, salsa verde, and chopped poblanos. Stir to combine, then cover and lower heat to a low simmer. Cook until the pork is cooked through and the flavors have combined, at least 45 minutes, and up to 2 hours. The longer it cooks, the more intense the flavors will get.

Garnish with sliced cabbage, chopped onion and cilantro. Serve hot with tortilla chips.

*This post was not sponsored by Macayo's, and all opinions are my own. 

Sweet Potato Noodles with Corn, Black Beans & Chipotle Crema

I have a new obsession. My spiralizer. I will admit that I almost accepted defeat with it the first couple of times I tried to use it (cucumber bits EVERYWHERE), but once I got the hang of it I fell in looooooove. There's no way that vegetable noodles will ever be able to replace classic pasta noodles in my mind, but I love the flexibility and the numerous options that my spiralizer gives me. Especially since I plan on looking svelte in my wedding dres,s and pasta and cheese don't really go hand in hand with that plan. I got this recipe from the Inspiralized website, which features more recipe ideas than I could ever imagine, making eating your veggies ridiculously easy, and delicious to boot!

Sweet Potato Noodles with Corn, Black Beans, and Chipotle Crema
Serves 4

Ingredients:

• 2 large sweet potatoes, peeled
• 2 ears of corn, shucked
• 2 tbsp. olive oil, separated
• 3/4 tsp. paprika
• 1 can black beans, rinsed and drained
• 1 garlic clove, minced
• 1/2 avocado
• 1 chipotle pepper in adobo
• 1-2 tbsp. mayo or sour cream
• 2 limes, 1 juiced, 1 cut into quarters
• 1/4 cup cilantro, chopped
• 1 small jalapeno, sliced
• salt and pepper to taste

Preheat your grill over medium-high heat. Drizzle with 1 tbsp. olive oil and grill on all sides, until slightly charred. Remove from the grill, cut the kernels from the cobb and toss the cooked kernels with the black beans, paprika, salt, and pepper in a medium bowl. Set aside. 

Meanwhile, run the sweet potatoes, 1 at a time, through your vegetable spiralizer. Heat the remaining tbsp. of olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds until fragrant. Add in the sweet potato noodles and toss with the garlic and oil, cooking the noodles for 8-10 minutes, until softened.

To make the chipotle crema, blend the avocado, chipotle, mayo/sour cream, and 1 juiced lime in a food processor until smooth.

To plate, add the noodles to 4 shallow bowls or plates. Top with the  black bean/corn mixture, then drizzle the chipotle crema over the top. Garnish with fresh cilantro and sliced jalapenos. Serve with lime quarters.

This recipe post was not sponsored, all opinions are my own. 

Individual Quinoa Enchilada Egg Bake

Today is an exciting day, as I have teamed up with Diana, the creator of Arizona Foodie to share a recipe with both established and new followers alike. I was extremely excited to create a recipe for Diana, and I had the perfect one in mind. These individual enchilada quinoa bowls are topped with baked eggs and a heaping serving of avocado, both filling, yet easy on the waistline. Be sure to follow AZFoodie on instagram as Diana's goal is share her passion for food and sinful dishes across Arizona.

Click here to see the recipe.

Roasted Garlic Salsa

If you've been living under a rock, then I'm here to tell you that Cinco de Mayo is tomorrow!! A day full of tacos, margaritas, and most of all, SALSA! What better way to celebrate than to make a large batch of homemade salsa. Whether it's for a group, or just you at home in your pajamas eating take-out with you fiance and shoveling large chip-fuls of this salsa into your mouth (no, definitely not talking about myself), this salsa is sure to please the palate. The roasted garlic makes this salsa a bit sweet, evening out the heat from the jalapeno. Best of both worlds. Just be sure to have plenty of chips on hand!

Roasted Garlic Salsa

Ingredients:

• 1 head garlic
• 1 tbsp. olive oil
• 3 medium tomatoes, seeds discarded, then finely diced
• 1/2 red onion, finely chopped
• 1 jalapeno, minced (remove seeds and ribs for less heat)
• 1/2 cup fresh cilantro leaves, finely chopped
• 1/2 tsp. oregano
• 3/4 tsp. cumin
• salt and pepper to taste

Preheat oven to 325 degrees F. Cut the top 1/4-inch or so off of the head of garlic, exposing the cloves. Place the garlic into a piece of tin foil, drizzle with olive oil and salt, then wrap lossely in the tin foil, sealing the edges. Bake in the oven for about 45 minutes, until the garlic is roasted and golden brown. Remove and let cool to touch,

Meanwhile, Add the chopped tomato, onion, jalapeno, cilantro, oregano, and cumin into a bowl and toss to mix season with salt and pepper. 

Once the garlic is cooled to the touch, squeeze the roasted garlic cloves out of the skin and chop them. Add the chopped roasted garlic to the salsa and season with salt and pepper. Chill in the fridge for at least an hour before serving.

Plus, how cute is this margarita chip and dip bowl. I'd say I got the winning gift at the white elephant gift exchange last year!

Pulled Pork Tostadas with a Runny Egg

This is my fancy way of having leftovers served as breakfast for dinner. Piled high with tortillas, pork, and a runny egg, I get to have the best of both worlds. Last week I made this brown sugar pulled pork for sandwiches, and then again in this crispy tortilla stack. It's like an oversized nacho plate. All that's missing is the cheese. Now, come to think of it, I should have added some shredded cheese in those layers. Won't you say you'll do that, please?! Cinco de Mayo is just around the corner, so don't miss this recipe. It's sure to be a hit! 

Pulled Pork Tostadas with a Runny Egg

Ingredients:

• 3 6-inch corn or flour tortillas (your preference)
• non-stick cooking spray
• 1 cup shredded pulled pork (recipes here, here, and here)
• 1 cup shredded lettuce
• 1/2 jalapeno, minced
• 1/3 cup finely chopped red onion
• 2 tbsp. fresh cilantro leaves, chopped
• 1 egg, cooked over-easy

In a small bowl, toss together the jalapeno, onion, and cilantro. Set aside.

In a medium skillet, spray with non-stick cooking spray and toast the tortillas until crispy, flipping onto both sides as they cook. Once they are nice and crispy, place the first tortilla on a plate. Top with 1/3 of the shredded lettuce. Then on top of the lettuce, place 1/3 of the pulled pork, and garnish with 1/3 of the jalapeno cilantro mixture. Repeat with the remaining ingredients, until you have 3 layers of tortillas, lettuce, pork, and jalapeno. Top with the egg and serve hot. 

Spicy Chicken Avocado Enchiladas: Take 2

I love his blog for so many different reasons. It motivates me to cook and try new things on a constant basis. It pushed me outside of my comfort zone. It allows me to go back and see what my life was like at different times. Like my own very-public online diary. It feeds my soul. Andrew consistently tells me that one of my favorite dishes I ever made him was my Spicy Chicken and Avocado Enchiladas. To put this in perspective, I originally posted about this dish in July of 2012. Almost 3 years later and he is still talking about them. I pulled up the recipe recently and took a look at my original post. Awful grainy photos filled the page, and I just knew I had to re-make these. Both to please Andrew and his cravings for these enchiladas, and to do the recipe some justice with some updated photography. Not that I am a professional in any means. But anything better than a 2011 cell phone picture at night will do. So without further ado, I present to you the new and improved Spicy Chicken and Avocado Enchiladas: Take 2.

Spicy Chicken Avocado Enchiladas

White Enchilada Sauce:

• 1/2 tbsp. unsalted butter
• 1 jalapeno pepper, minced (remove seeds for less heat)
• 1 garlic clove, minced
• 1/2 tbsp. flour
• 1/2 cup chicken or vegetable stock
• 1/2 tsp. ground cumin
• pinch of salt and pepper
• 2 tbsp. fresh cilantro, chopped, plus more for garnish
• 1/2 cup chopped green chiles
• 1/4 cup sour cream or plain greek yogurt

Enchilada Filling:

• 2 chicken breasts, cooked and chopped or shredded
• 1 cup shredded white or mexican cheese, separated
• 1/2 onion, finely chopped
• 1 large avocado, seeded and chopped
• 8 flour tortillas

Preheat oven to 375 degrees. Spray a casserole dish with non-stick cooking spray and set aside.

Melt butter in a medium pot over medium heat. Once the butter is melted, saute the jalapeno and garlic for about 1 minute. Whisk in flour and continue to stir for 2 minutes.

Slowly whisk in the broth in a steady stream. Add in the cumin, salt, and pepper. Bring to a simmer and add in the cilantro, green chiles, and sour cream or yogurt. Remove the sauce from the heat.

Add 1/2 cup opf the enchilada sauce to the bottom of the prepared casserole dish. In a large bowl, mix together the chicken, onion, avocado, and 1/2 of the cheese. Place about 1/2 cup of the chicken mixture in the center of each tortillas. Roll up the tortillas and place seam-side down in the casserole dish.

Top with the remaining sauce and the rest of the cheese. Bake in the oven for 15-20 minutes until heated through and the cheese is melted and bubbly. Serve hot with cilantro as garnish.