Roasted poblano peppers and crushed tortilla chips create these unique and flavorful Tex-Mex Meatballs in Red Chile Sauce. A fun twist on meatballs and an unforgettable meal!

There was zero conversation and lots of “mmm-yummy” noises happening when I served these Tex-Mex Meatball bowls for dinner. I saw the meatball recipe on Southern Living, tweaked it a bit, and friends, they are crazy-good!

I hope I can convince you to give these a try. Whoever you feed will be eternally grateful.

Don’t be scared away by the beautiful, complex look of this dish. The meatballs are quite easy to prepare and the sauce is created in nothing flat.

I served the saucy meatballs over rice with roasted sweet potatoes and corn and a dollop of sour cream. The sweetness from the roasted veggies combines beautifully with the flavors in the meatballs and sauce. Heavenly.

How to Roast Poblano Peppers

The first step in making the meatballs is to roast a poblano pepper.

You might see fresh poblanos labelled as pasilla peppers in the produce section of your store. Don’t fret – the stores have it wrong. If it’s fresh and labelled pasilla or poblano it’s what you want.

Poblano peppers look like a skinny bell pepper or giant jalapeno and they are extremely mild. I honestly don’t think they add any heat to recipes at all and I have a pretty low tolerance when it comes to spicy food. It’s all about flavor with the poblano. They are a great bell pepper alternative and delicious when roasted.

Broil your poblano pepper on a foil-lined baking sheet in the oven for about 5 to 6 minutes or until the skin is blackened and blistered, turning it occasionally with tongs. Remove it from the oven and place the pepper in a zip-top plastic storage bag. Seal the bag and let it stand for about 10 minutes to loosen the skin. When it’s cool enough to handle it will be very easy to peel off the skin and remove the stem and seeds.

How to Make Tex-Mex Meatballs

Add the roasted poblano to the bowl of your food processor along with chopped onion, garlic, and cilantro.

Pulse the mixture until it is the consistency of a coarse paste.

Stir together some crushed tortilla chips and milk in a large mixing bowl and let the mixture stand for about 5 minutes or until the chips soften. Add a couple of eggs, chili powder, cumin, smoked paprika, salt, pepper, and the poblano mixture.

Fold in two pounds of lean ground beef and work the mixture with your hands just until it is combined.

Line a rimmed baking sheet with foil and coat it with non-stick cooking spray. Roll the meat mixture into 1 1/2-inch meatballs and place them on baking sheet.

Bake the meatballs in a 400 degree F oven for about 12 minutes.

While the meatballs are baking, mix up the super easy Red Chile Sauce in a large pot or Dutch oven. It only has three ingredients and takes just minutes to prepare. See the recipe card below for the details.

Transfer the browned meatballs to the sauce and let them simmer away until the sauce is slightly thickened and downright fabulous.

I highly recommend serving Tex-Mex Meatballs as I did here – spooned over rice with roasted sweet potatoes and corn. It’s easy to get both the rice and veggies going before you pop the meatballs in the oven.

Let everyone assemble their own bowls and top them with a little cilantro and sour cream.

More tasty Tex-Mex inspired meals:

Tex-Mex Chicken and Rice Skillet

Tex-Mex Cheese Stuffed Meatloaf with Smoky Chili Glaze

Slow Cooker Shredded Mexican Pork with Beans

Tex-Mex Chicken Meal Prep Bowls

Adapted from Southern Living

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This Slow Cooker Chicken Enchilada Dip is an entirely irresistible, make-ahead party snack that is guaranteed to be a hit with your guests!

In the process testing, photographing, and making the video for this recipe, I made it three times over the course of two weeks. You’re thinking that’s a whole lotta dip, right? Well, it really is.

And, there’s not a speck left. We had absolutely no problem tearing right through all three batches.

This is one of those ridiculously easy recipes that results in something so delicious it will surprise you.

It is perfectly suited for a game day party but honestly, I would serve this tasty dip anytime I’ve got a good sized group coming over for any occasion. I love including easy recipes like this one on my menu when I’ve got a ton of things on my to-do list because I start it early in the day and basically forget about it while I attend to other tasks.

Simple ingredients, simple prep, amazing result!

How to Make Slow Cooker Chicken Enchilada Dip

Place a couple of boneless, skinless chicken breasts in the bottom of a small slow cooker. Sprinkle the chicken with some Homemade Taco Seasoning Mix, or a store-bought blend and then pour a can of red enchilada sauce over the top. I highly recommend looking for Hatch brand sauce. So good.

Cover the slow cooker and let it cook for 7 to 8 hours on LOW or 5 to 6 hours on HIGH.

I’m using my 4.5-Quart Crock Pot  in this post. I love this cute little Crock Pot! It’s small enough for appetizer recipes but also works for a lot of soup and stew recipes. Plus the damask pattern is so cute you’ll want to keep it out on the counter for serving.

When the chicken is very tender, use two forks to shred it into the sauce.

Add some cream cheese, a little sour cream, and some shredded pepper Jack cheese and stir it into the saucy mixture. Cover the Crock Pot and let it simmer on LOW for another 30 to 40 minutes, or until the cream cheese has completely melted. The dip may seem a bit saucy but fear not. It’s going to set up quite a bit as it sits.

One note about the dairy. I use Neufchatel (lower fat cream cheese) and light sour cream with great success here. Use full fat dairy if you’d like but this is an easy way to cut back on the fat without compromising flavor in my opinion.

Shake is a little (or a lot!) of hot sauce. I used Cholula Original but you can use your favorite hot sauce to make it your own. Add and taste until you’ve got it just right. This is the best part.

Switch the slow cooker to the WARM setting to keep the dip warm throughout the duration of your gathering. Be sure to give it a stir now and again.

Transfer some of the dip to a serving bowl and garnish it with sliced green onions and cilantro – totally optional but we love it this way.

You need to serve this meaty dip with substantial chips. Frito’s Scoops are perfect and so tasty with this Chicken Enchilada Dip but sturdy tortilla chips are also a great choice.

For more slow cooker recipe inspiration check out my new cookbook The Foolproof Family Slow Cooker. There is an entire chapter full of tasty appetizers like Meaty Queso Dip, Warm, Cheesy Crab-Artichoke Dip, and more!

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Little bits of soft cooked potato and carrot set this Restaurant Style Mexican Rice apart from the others. Light, fluffy, and perfectly seasoned just like at our favorite Mexican restaurant.

This post was originally published on January 11, 2014. It has been updated with new images.

There’s a little Mexican restaurant that we frequent on a regular basis and it may seem odd, but one of the things that brings me back time and time again is their heavenly rice.

During our many meals there I’ve spent much of my time contemplating why this Mexican Rice is so incredible. Short of chasing after the sweet little lady that prepares it, I was bound and determined to figure it out for myself.

How to Make Restaurant Style Mexican Rice

I’ve come to find out that adding veggies is the traditional way of preparing Mexican rice and it makes a subtle but important difference. To attempt to mirror the rice of my dreams, I’ve stuck to just potato and carrot here but an assortment of other veggies can be added if you are so inclined. Frozen corn or peas, mushrooms, zucchini, and bell pepper would all be delicious.

It’s important to toast the rice briefly in a little vegetable oil before adding low-sodium broth (chicken or veggie is fine). It helps the grains “open up” a bit and absorb flavor from the seasoning. The broth is added last and then the ingredients simmer together until all of the liquid is absorbed, the vegetables are perfectly tender, and the rice is light and fluffy.

I always keep a jar of reduced-sodium Better than Boullion on hand. I love that I can mix up just exactly how much broth I need for a given recipe and control the strength. It’s good stuff.

Is Mexican Rice Spicy?

An authentic Mexican Rice recipe would most likely call for adding serrano chiles but I’m kickin’ it gringo style with this one. Serrano’s are muy caliente and without them there is only a very mild kick from the Homemade Taco Seasoning Mix (or feel free to substitute a store-bought blend).

Since there’s typically some heat in the other items on my Mexican-inspired menus we want the rice to be mild so we can shovel it in our faces with wild abandon.

I have some big cilantro loving folks in this family who I swear could eat it by the handful. I like to garnish my Restaurant Style Mexican Rice with some whole sprigs for the cilantro fans but keep it easy to avoid for those who are cilantro-phobic.

This recipe results in light, fluffy, savory perfection. Absolutely the best from scratch Mexican Rice I’ve had outside a restaurant.

What to Serve with Mexican Rice

This rice is on regular rotation and I almost always include it when I do a Mexican-inspired menu. Here are just a few of my favorite ways to serve it.

• Use it as a super delicious base for burrito bowls with my Shredded Mexican Beef or Slow Cooker Shredded Mexican Pork with Beans.
• Serve it as a side dish with my Green Chile Chicken Smothered Burritos.
• Make chicken and rice burritos with the super tender Crock Pot Chicken Taco meat.

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This flavorful Chicken Tortilla Casserole with Salsa Verde is a snap to put together thanks to rotisserie chicken and a few pantry staples. This quick and easy recipe is a great meal solution for a busy week!

I love a good Mexican-inspired casserole and this one is a winner.

I’m happy to be bringing this easy Chicken Tortilla Casserole to you all just as the holiday season is really revving up. With Thanksgiving falling so late this year, Christmas is coming with even more jet-force speed than it usually does. And, it seems no matter how much we think we’ll be on top of it all, we are always rushing to finish up as we close in on the big day.

That’s where recipes like this one come in.

Do yourself a favor and the next time you are at Costco pick up a couple of rotisserie chickens. I’ve been utilizing those birds like crazy since we moved in August and they’ve made dinner time and my life so much easier. I remove the meat from the bone right when I get home and vacuum seal it to keep it super fresh and ready when I need it.

This tortilla casserole is a bit different from others because it calls for salsa verde and Monterey Jack cheese giving it a lighter look and fabulous flavor.

Once you have it assembled it cooks quickly into something really tasty.

Let’s make it together!

How to Make Chicken Tortilla Casserole

There is very little prep in this recipe (yay!) with the exception of shredding up some rotisserie chicken breast and shredding some cheese.

Grab a 13- x 9-inch casserole dish and coat it with non-stick cooking spray. Pour about 1/2 cup of store-bought salsa verde into the dish. I use Herdez Mild Salsa Verde but any brand you like is just fine. Just be sure to check the heat level and be sure it works for your group.

Layer three whole tortillas over the top of the sauce, resting against one side of the dish. Place three half tortillas with the cut side against the other side of the dish to fill in the space.

Combine shredded rotisserie chicken with sour cream and some of the salsa verde and spread half of the mixture over the top of the tortillas.

Top the chicken mixture with a half a can of Ro-Tel tomatoes that you’ve drained well. Sprinkle on a little cilantro.

Sprinkle on some shredded Monterey Jack cheese. Top the casserole with one more layer of tortillas then repeat the layers with the remaining chicken, tomatoes, cilantro and cheese.

Cover the dish tightly with foil and pop it in the oven for 20 minutes. Remove the foil and let it bake an additional 10 minutes, or just until the cheese is melted but not browned. We want ooey-gooey cheese.

Let the tortilla casserole to rest for 5 to 10 minutes to give it time to set up before slicing and serving.

What Kind of Tortillas are Best for Tortilla Casserole?

When I was recipe testing a tortilla casserole for my cookbook, The Foolproof Family Slow Cooker, I had the best success with a 50/50 corn and flour blend tortilla. La Tortilla Factory makes a couple of different varieties that are just fabulous in recipes like this. They are sturdy enough but not overly so. Even though this is not a slow cooker recipe, I highly recommend you give them a try.

I’ve used flour tortillas in my Chicken Enchilada Casserole with good success and you can use them if you prefer.

Serve the Chicken Tortilla Casserole with the remaining salsa verde on the side and load it up with sour cream and lots and lots of avocado.

I like to serve this casserole with my Restaurant Style Mexican Rice and whole beans. Easy, wholesome, yum!

Valerie’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. For more information on our site policies click HERE.

Adapted from Taste of Home

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Crispy, oven-baked tostadas topped with shredded chicken and colorful sauteéd veggies. These Chicken and Veggie Baked Tostadas are a lightened up, wholesome meal you can get on the table in about 30 minutes.

I’ve been using this method to make tostadas for so long that I honestly can’t remember when it began. It was purely out of my deep and enduring love of corn tortillas that I decided to try this cleaner, less oil method of baking them until crisp and I’ve never stopped.

Tostadas are pretty much a constant craving for me so I was compelled to find a way to lighten up this Mexican classic.

My meatless Veggie Tostadas use a slightly different but very similar method and were one of the first recipes on Valerie’s Kitchen to garner a ton of attention. That was nearly eight years ago now (wow, how time flies!). That big reader response clued me in to the fact that I was on to something. People LOVE their Mexican food and they want to find a way to include it in a healthy diet.

Lightened-Up Mexican Food

Well, friends, there is a whole lot more to Mexican food than the over-the-top cheesy dishes that might come to mind. It’s easy to lighten things up and add some great nutrition and fiber with these crazy-delicious Chicken and Veggie Baked Tostadas.

In addition to being wholesome and light, these baked tostadas are incredibly quick and easy to put together with the help of a rotisserie chicken.

How to Make Baked Tostadas

Line a baking sheet with foil, coat the foil with non-stick cooking spray and preheat your oven to 450 degrees F.

Note – I’m demonstrating making 4 tostadas in the step-by-step photos below but I’ve written the recipe to make a total of 8 tostadas.

I place 4 corn tortillas on the foil-lined baking sheet, offsetting them so they don’t touch. Then I use a pastry brush to lightly coat both sides of the tortillas with vegetable or canola oil. I like to prepare the other ingredients before baking the tortillas so that I’m ready to load them up just as soon as they come out of the oven.

The Chicken and Veggie Topping

Let’s make the chicken and veggie topping!

The topping consists of diced zucchini, bell pepper, jalapeno, and sliced onion that is tossed with a little olive oil and sauteéd just until fork-tender. The veggies are seasoned with a little Homemade Taco Seasoning Mix.

Then it’s time to add the shredded rotisserie chicken (a huge time saver) and frozen corn (no need to thaw) and cook, stirring, until heated through. A squeeze of fresh lime juice finishes it off.

Once the topping is ready it’s time to bake those tostadas. Transfer the baking sheet to the preheated oven and bake for 5 minutes then flip the tortillas and bake for another 3 to 4 minutes until they are golden brown and toasted. Don’t be tempted to cook them too long. The tortillas will continue to crisp up a bit after they come out of the oven.

I love the color contrast and flavor from refried black beans but you can opt for regular refried beans if you prefer.

I top each crispy baked tostada with a little of the warmed beans and the chicken and veggie mixture.

Let everyone add the toppings they love. I always put out shredded cheese, plenty of sliced avocado, cilantro, light sour cream, and a variety of hot sauces.

You can really load them up or keep it light – it’s up to you!

This one is for me!

These baked tostadas are amazing. So clean, the tortillas are perfectly crisped but not greasy, tender chicken and yummy veggies. A fabulously healthy choice for a busy day.

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This versatile Creamy Tomatillo Avocado Salsa recipe transforms a jar of green salsa into a delicious dip for tortilla chips or a super flavorful taco topping. Ready in 5 minutes with just 4 ingredients!

I came up with this quick and easy green salsa recipe 5 years ago and it’s become a regular on my game day party menus. It’s ridiculously easy and the stuff is irresistible. It also happens to be pretty wholesome which is always a bonus in my book.

Just 4 Ingredients!

A little non-fat Greek yogurt, an avocado, and lots of cilantro transforms a jar of green salsa into a super quick and easy party snack or the perfect condiment for grilled chicken or fish tacos.

My brand of choice is Herdez Salsa Verde but you can use any store bought brand you love. Homemade tomatillo salsa, like my Roasted Tomatilla Salsa, would be awesome but this is intended to be a quick, no-fuss recipe. And, I’m here to tell you that it’s seriously delicious with store bought salsa.

Is it Spicy?

You might be tempted to add jalapeno but it is not necessary. Most store-bought tomatillo salsas have some heat and the Greek yogurt does a nice job of calming the heat down to what I consider to be the perfect level. This will definitely depend on your level of sensitivity but I think this creamy avocado salsa is very suitable for serving a crowd.

How to Make Creamy Tomatillo Avocado Salsa

This recipe is nearly as easy as opening a jar of salsa and pouring it into a bowl but the end result is so much better.

Just whirl the green salsa, non-fat plain Greek yogurt, avocado and a good amount of cilantro together in a food processor or blender.

The flavor and texture of the salsa will improve if it has some time in the fridge so make it an hour or more before you want to serve it. Let it chill out in the fridge while you attend to other tasks.

We can devour an entire bowl full of this creamy green salsa with tortilla chips but I also love to serve it a a condiment for tacos.

Transfer any leftovers to an airtight container and keep it in the refrigerator. With avocado being one of the main components, I think the quality is best when consumed within 24 hours.

It is just the perfect thing to add some zing to simply grilled chicken or fish tacos. A nice alternative to other salsas or sour cream.

Wholesome and Yummy!

A typical Super Bowl menu is usually loaded with chicken wings, cheesy dips and other assorted indulgences and this wholesome dip is a great way to offer something a little less guilt-inducing and with an nutritional punch.

Place some chopped veggies next to the bowl for a great healthy appetizer alternative.

They’re going to love it!

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This post was originally published on July 6, 2013. It has been updated with new images.

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This easy Mexican-inspired Chicken Tamale Casserole recipe includes ingredients you can easily stock for a no-sweat meal on a busy day.

When I look back on the years when my four boys were all in school and heavily involved in sports and other activities, I remember those fun times so fondly. But, as a mom who got up everyday and headed to my office, I also remember the struggle to feed those guys every . single . day.  And, man can those guys eat! I know that so many of you are in that place right now and the struggle is real!

I had this beautiful misconception when we made the move from California to Oregon that somehow I’d be leaving that fast pace behind. Well, same boat, different state. But honestly, I wouldn’t have it any other way. We are blessed with a house full here and I pretty much wake up every day with an impossible list of things I have to accomplish.

That’s where recipes like this easy-peasy Chicken Tamale Casserole come in. This is not gourmet cuisine. This is a down home, old school casserole. The type of dish you’d bring to the potluck at the school or take to the neighbors down the street who just had a new baby, or in my case – throw together for your family on a crazy, busy day.

The Grocery List

Recipes with easy to stock ingredients are such an important part of a busy cooks collection.

• Rotisserie chicken (hello Costco!)
• Boxed cornbread or corn muffin mix (I use Jiffy brand)
• A can of cream-style corn
• Some milk and an egg
• Cumin and black pepper
• A can of diced green chiles
• A can of red enchilada sauce (I love Hatch brand)
• Sharp cheddar and Monterey Jack cheese (you can use a packaged blend if you like but I’m all about shredding my own)
• Sliced black olives
• Green onions
• Sour cream, for serving

Rotisserie Chicken to the Rescue!

Every time I’m at Costco I pick up two rotisserie chickens. They are big, plump, juicy and so cheap! The price is less than an uncooked bird and all the work is done for you. I’m at the point in my life where I get excited by these kinds of things.

As soon as I get my groceries put away, I immediately turn to the task of those chickens. If you deal with them while they are still warm, the meat just literally falls off the bone. So much easier than if you refrigerate them whole. I package up the meat in 3-cup portions and vacuum seal them with my handy-dandy vacuum sealer. About once a week I defrost one of these 3-cup packages of beautiful cooked, shredded chicken to pull together any of my easy rotisserie chicken recipes.

Don’t want to invest in a vaccum sealer? Check out this great article for information on How to Seal Foods Without a Vaccum Sealer.

How to Make Chicken Tamale Casserole

Low prep, easy cleanup, tasty result. Let’s do it!

The base cornbread layer consists of boxed cornbread mix combined with some cheese, a can of cream-style corn, a little milk, and egg, some cumin and black pepper. This mixture is baked in a 13- x 9-inch baking dish for about 20 minutes. Pull the dish out of the oven and use a fork to liberally pierce the surface.

Top the cornbread layer with red enchilada sauce and use the back of a spoon to spread it out evenly.

The next layer is your shredded rotisserie chicken and then the whole she-bang is topped with a good amount of shredded sharp cheddar and Monterey Jack cheese.

Return the dish to the oven to bake it through and get that cheese melted and glorious.

Garnish the dish with some sliced black olives and green onions. I like to return the dish to the oven one last time for just a couple of minutes to warm those toppings a bit.

Time to serve it up with sour cream on the side and some tortilla chips.

Fast and easy, warm and delicious. Now go kick your feet up and let someone else do the dishes.

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This post was originally published on December 13, 2011. It has been updated with new text and images.

Adapted from Cooking Light  

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A tasty sour cream sauce studded with green chiles and a delicious blend of spices graces these Sour Cream Chicken Enchiladas. They are a quick and easy, super crave-worthy dinner idea!

What day is it?

Have you asked this question recently? I get it, but if you’ve put on pants with a zipper in the last week you’re miles ahead of me. The days really are blurring together but I have an important announcement to make.  Cinco de Mayo is next week and this means we have an excellent excuse to make Mexican food, drink margaritas, and munch on tortilla chips with wild abandon. As if we needed an excuse!

If you’ve been spending more time in your kitchen than you’d like these days, I’ve got a super simple, seriously quick and easy enchilada recipe for you. These Sour Cream Chicken Enchiladas are made easy with rotisserie chicken and a made from scratch sour cream sauce. They are on your table in under an hour and you really should make them.

Ingredients

• Rotisserie chicken (or your own fully-cooked chicken)
• A can of RoTel Tomatoes
• Monterey Jack cheese
  Sharp cheddar cheese
• All-purpose seasoning (I use Lawry’s Seasoned Salt)
• Corn/flour or corn/wheat blend tortillas (see below)
• Butter
• All-purpose flour
• Low-sodium chicken broth
• Cumin, coriander, salt, freshly ground black pepper
• Sour cream (I use light sour cream)
• A can of diced green chiles
• Green onions and cilantro, for garnish
• Chopped fresh tomatoes, sliced avocado, hot sauce (we love Cholula), for serving

The Best Tortillas for Enchiladas

This subject can lead to heated debates between those that think it is illegal to use anything but corn tortillas for making enchiladas and the flour tortilla fans. Yes, corn tortillas make for more authentic enchiladas, however there are some drawbacks. They have a tendency to tear and can take on an odd texture if not softened and lightly toasted in oil before you fill them. I personally love enchiladas made with flour tortillas but they can get a bit “gummy” depending on the type of sauce you are using.

I have found what I consider to be the perfect solution! Most major grocery stores are carrying the corn/flour or corn/wheat blend tortillas now and they are fabulous. I’ve used both La Tortilla Factory and the Golden Blend tortillas from Dan Pancho (both available at Safeway). They are so easy to work with and really delicious. Ditch the oil completely. They are pliable, easy to fill and roll, and hold their shape beautifully. I love ’em. The end.

Instructions

Let’s start with the simple sour cream sauce.

Melt butter in a medium saucepan over medium-low heat and whisk in the flour to make a roux. Stir and cook until bubbly.

Slowly add the chicken broth, whisking constantly, until smooth and thickened. Bring to a low boil, whisking frequently. Whisk in the cumin, coriander, salt and a little freshly ground black pepper.

Remove the pan from the heat and stir in the sour cream and green chiles.

Combine the rotisserie chicken, drained Ro-Tel Tomatoes, Monterey Jack and cheddar cheese, and all-purpose seasoning in a large mixing bowl.

Add half of the prepared sour cream sauce and mix it well.

Divide the filling between 8 tortillas and roll them up.

Spread about 1 cup of the sour cream sauce over the bottom of a 13- x 9-inch baking dish and place the filled tortillas, seam side down, on top of the sauce.

The remaining sour cream sauce is poured over the top and the enchiladas are sprinkled with Monterey Jack cheese.

Cover the dish with foil and bake the enchiladas for 15 minutes. Remove the foil and continue to bake for an additional 5 to 10 minutes, or until the sauce is bubbly and cheese has melted.

I love these Sour Cream Chicken Enchiladas garnished with sliced green onions, cilantro, and avocado. We’re going with a green theme here!

But, I cannot put enchiladas or any Mexican food out in this house without plenty of hot sauce.

Grab a bag of tortilla chips these easy chicken enchiladas make a simple, family-friendly meal.

Looking for more? My Green Chile Chicken Smothered Burritos are also one of my Mexican-inspired favorites and one of the top recipes on Valerie’s Kitchen. For the beef lovers, check out my Shredded Mexican Beef. It is super versatile and truly delicious.

What to Serve with Enchiladas

• Restaurant Style Mexican Rice
• Salsa Rice
• Instant Pot Mexican Pinto Beans
• Creamy Tomatillo Avocado Salsa
• Mexican Three Bean Salad
• Mango Avocado Corn Salsa
• Blackberry Lemonade Margaritas

Valerie’s Kitchen will be donating a percentage of profits to charities that are helping aid families in need during this challenging time. This month that charity is Feeding America, our nation’s largest domestic hunger-relief organization.

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Sour Cream Chicken Enchiladas

A tasty sour cream sauce studded with green chiles and a delicious blend of spices graces these Sour Cream Chicken Enchiladas. They are a quick and easy, super crave-worthy dinner idea!

Course Main Dish

Cuisine American, Mexican

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Calories 687kcal

Ingredients

• 3 cups shredded rotisserie chicken
• 10 ounces RoTel tomatoes, drained
• 2 cups shredded Monterey Jack cheese, divided
• 1 cup shredded sharp cheddar cheese
• 1/4 teaspoon all-purpose seasoning, or more to taste (like Lawry's Seasoned Salt)
• 8 (8-inch) corn/flour or corn/wheat blend tortillas (like La Tortilla Factory or Dan Pancho)
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 1/2 teaspoons cumin
• 1 teaspoon coriander
• 1/4 teaspoon salt
• freshly ground black pepper, to taste
• 1 cup sour cream (I use light)
• 4 ounce can diced green chiles, drained

For Garnish:

• thinly sliced green onion, cilantro

For Serving:

• sliced avocado, hot sauce (like Cholula), chopped fresh tomatoes

Instructions

• Preheat oven to 400 degrees F.
• Combine the chicken, drained Ro-Tel tomatoes, 1 cup Monterey Jack cheese, all of the cheddar cheese, and all-purpose seasoning in a large mixing bowl. Set aside.
• Melt butter in a medium saucepan. Whisk in the flour to make a roux, stir and cook until bubbly then slowly add the chicken broth, whisking constantly, until smooth and thickened. Bring to a low boil, whisking frequently. Whisk in the cumin, coriander, salt and a little freshly ground black pepper. Remove the pan from the heat and stir in the sour cream and green chiles.
• Add 1/2 cup of the sour cream sauce to the chicken mixture and toss to combine well.
• Add a scant 1 cup of sauce to the bottom of the baking dish and spread it around. Divide the chicken mixture evenly between tortillas (about 1/2 cup per tortilla). Roll them up and place them seam-side down in the baking dish. Pour the remaining sauce evenly over enchiladas. Top with the remaining Monterey Jack cheese.
• Cover the dish with foil and bake for 15 minutes. Remove the foil and continue to bake for an additional 5 to 10 minutes, or until the sauce is bubbly and cheese has melted. Remove the pan from the oven and let it rest for 5 minutes.
• Garnish with green onions and cilantro and serve with chopped tomatoes, sliced avocado, and hot sauce (optional).

Nutrition

Serving: 2enchiladas | Calories: 687kcal | Carbohydrates: 40g | Protein: 30g | Fat: 47g | Saturated Fat: 28g | Cholesterol: 131mg | Sodium: 1091mg | Potassium: 572mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1379IU | Vitamin C: 17mg | Calcium: 796mg | Iron: 3mg

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Tender, flavorful shredded pork is the star of these Chipotle Pork Street Tacos. This versatile shredded pork is delicious in a wide variety of Mexican-inspired dishes.

I’m excited about this recipe, friends.

I know. I’m excited about a lot of the recipes I share with you, however, I feel strongly that this ridiculously delicious shredded Chipotle Pork will be making a regular appearance on my menus forever and ever. It is on par with my Shredded Mexican Beef and if you’ve tried that recipe, you know what that means. These tacos are crazy delicious.

In addition to making the best Pork Street Tacos I’ve ever consumed I know this recipe will be the star of so many future Mexican-inspired recipes. So, yes, I’m excited. And, I really want you to try it.

Considering how much flavor is present in these Pork Street Tacos, the ingredient list is quite small.

Powerful ingredients pack a punch!

Ingredients

• Boneless pork shoulder roast (3 1/2 to 4 pounds)
• Dark lager beer (I recommend Guinness Draught Stout)
• Several fresh oranges (Cara Cara oranges are very juicy and super sweet. Regular navel oranges will do but try them if you can.)
• Canned chipotle peppers in adobo sauce (available in the International cuisine aisle of your grocery store.)
• Onion
• Cumin, coriander, oregano, and salt
• Street taco tortillas (see note below)
• Toppings of your choice (sour cream, diced tomatoes, avocado, cilantro, hot sauce, etc. Go nuts!)

Instructions

The first step is to cut your boneless pork shoulder roast down into 2-inch(ish) chunks. Trim and discard as much of the excess fat as possible as you are working. The prep time here is SO worth it because after the pork cooks you will have the most delicious, flavorful sauce ever without the need to skim fat.

Sprinkle the pork with a little salt and sear it in vegetable oil, in batches, until nicely browned. Transfer the browned pork to a plate and set is aside.

Add a little more oil to the Dutch oven and toss in the diced onion. Cook, stirring, for several minutes until softened. Stir in the garlic, cumin, coriander and oregano and cook for about 1 minute, just to lightly toast the spices and soften the garlic.

Pour in the beer and fresh orange juice.

Flavor baby!

A couple of chopped chipotle peppers in adobo sauce are added next.

Add the browned pork back to the Dutch oven and combine it with the sauce. Cover the pot and bake it in a preheated 325 degree F oven for 2 to 2 1/2 hours, or until the pork is easy to shred.

Is Chipotle Pork Spicy?

The heat in this recipe comes from canned chipotle peppers in adobo sauce. Both the peppers and the adobo sauce are quite spicy, however, if you use the amount called for in the recipe card below, they will add great smoky flavor and just a bit of a kick to the shredded pork. On my spicy scale, these Pork Street Tacos fall on the milder side. If you want more heat, add an additional pepper or two or just add in a little additional adobo sauce from the can of peppers.

The stove to oven method is key in producing the depth of flavor in the Chipotle Shredded Pork.

Once out of the oven, use two forks to shred the Chipotle Pork into the cooking liquid.

If you end up with more liquid than you’d like, transfer the Dutch oven to the stove and simmer it over low heat to reduce it a bit. I have made this recipe several times and have not had to reduce the sauce but your result could be different.

Pork Street Tacos are minutes away!

What are Street Taco Tortillas?

Street taco tortillas are labeled as such and available in most major grocery store chains. They are typically about 5-inches in diameter and available in corn, flour, or my favorite – corn/flour or corn/wheat blends.

To save trouble and calories I recommend toasting your tortillas in a dry skillet over medium-high for about 30 seconds per side before assembling your Pork Street Tacos. No oil needed.

I toast the tortillas just before I’m ready to serve and place them in my trusty tortilla warmer.

Serve the shredded Chipotle Pork in the toasted street taco tortillas with the toppings you love.

I hope you try this one, friends. It is ALL kinds of amazing!

For more Mexican-inspired cooking inspiration check out my entire collection of Main Dish Mexican Recipes.

Valerie’s Kitchen will be donating a percentage of profits to charities that are helping aid families in need during this challenging time. This month that charity is World Central Kitchen who through their #ChefsForAmerica nationwide emergency food relief program, is committing to purchasing 1 million meals from local restaurants, and delivering those meals directly to Americans that need assistance.

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Chipotle Pork Street Tacos

Tender, flavorful shredded pork is the star of these Chipotle Pork Street Tacos. This versatile shredded pork is delicious in a wide variety of Mexican-inspired dishes.

Course Main Dish

Cuisine Mexican

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 45 minutes

Servings 6

Calories 480kcal

Ingredients

• 1 teaspoon salt
• 3 1/2 to 4 pounds boneless pork shoulder roast
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 1 teaspoon dried oregano
• 12 ounces dark lager beer (I use Guinness Draught Stout)
• 3/4 cup fresh orange juice (I used 3 Cara Cara oranges)
• 2 to 3 canned chipotle peppers in adobo sauce, finely chopped
• 12 street taco size (5-inch) tortillas (I love corn/flour blend tortillas)

Optional Toppings:

• shredded angel hair coleslaw (finely shredded green cabbage like Fresh Express)
• crumbled queso fresco cheese or finely shredded Monterey Jack cheese
• cilantro
• avocado
• sour cream

Instructions

• Preheat oven to 325 degrees F.
• Cut the pork shoulder into 2-inch chunks, trimming and discarding as much of the excess fat as possible. Once the 3 1/2 to 4 pound roast is trimmed you should be left with about 2 1/2 pounds. Sprinkle salt evenly over pieces of pork.
• Add 1 tablespoon oil to a 5- to 6-quart Dutch oven and place it over MEDUM-HIGH heat. Cook the meat in batches, adding additional oil as needed, for 6 to 8 minutes or until deep brown on all sides. Transfer the browned pork to a dish and set aside.
• Reduce the heat to MEDIUM and 1 tablespoon of oil to the pot. Add the onion and cook, stirring occasionally, for 3 minutes or until lightly browned. Stir in the garlic, cumin, coriander, and oregano and cook for 1 minute. Add the beer, orange juice and chipotle peppers. Bring to a simmer, scraping the bottom of the pot to loosen the browned bits. Return the meat and juices to the pot and return the mixture to a simmer. Cover and transfer the pot to the oven.
• Bake for 2 to 2 1/2 hours or until the meat is fork tender and easy to shred.
• Use two forks to shred the meat in the pot, mixing it into the liquid. If there's too much liquid, simmer over MEDIUM heat to reduce and thicken it slightly.
• Serve in lightly toasted tortillas with optional toppings.

Notes

Toast tortillas in a dry skillet over MEDIUM heat for about 30 seconds per side.

Nutrition was calculated for 2 tacos with 1 tablespoon queso fresco cheese each. Additional toppings will increase values.

Nutrition

Serving: 2tacos | Calories: 480kcal | Carbohydrates: 34g | Protein: 37g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 967mg | Potassium: 747mg | Fiber: 3g | Sugar: 5g | Vitamin A: 322IU | Vitamin C: 19mg | Calcium: 94mg | Iron: 4mg

Adapted from Better Homes and Gardens

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You will want to have a jar of this Homemade Taco Seasoning Mix in your pantry at all times. It is a staple in so many Mexican-inspired recipes and so much better than the store bought variety!

It has been well over 20 years since I mixed up my first batch of this Homemade Taco Seasoning Mix and since that time, I haven’t purchased one single packet or jar of pre-mixed taco seasoning from the store. Whenever I run low, I make a point to mix up a new batch. It is on constant rotation.

It is such a staple, in fact, that this is the second recipe that was posted to this blog almost 10 years ago. It inspired me to branch out to create other seasoning mixes that I love dearly, like my Kickin’ Cajun Seasoning Mix.

It is so worth it to make your own taco seasoning at home. The flavor is so much better than the premixed, store bought variety which I think tends to give off a somewhat artificial taste. A homemade blend is pure and simple and easy to customize to your liking. It is also less expensive to make your own instead of buying spice blends at the store.

Homemade Taco Seasoning Mix Ingredients

All of the spices in this seasoning mix are pantry staples in my kitchen so it’s easy to whip up a new batch at any given time.

• I prefer fine ground sea salt in most of my seasoning mixes. I buy a large container from Costco and always have it on hand. You can substitute regular table salt if you’d like. As written this recipe has FAR less sodium than store bought blends but feel free to reduce the amount called for if you are watching your sodium intake.
• Crushed red pepper adds a little zing. Add more or less depending on your taste.

The Difference Between Chili Powder and Chile Powder

You might be surprised to learn that their is a difference between chili powder and chile powder. There is a significant difference in flavor and heat between the two so be careful when shopping and be sure to pick up chili (with an “i”) powder for this recipe.

• Chili powder contains dried chili pepper and a variety of other ingredients. It is commonly used to season chili and other similar dishes. I keep a large container of chili powder in my pantry at all times (again, thanks Costco) and it is what is used in this recipe.
• Chile powder is made from dried ground chiles with few or no other additives and depending on the variety, it can be very spicy. If you were to use it in place of chili powder you could end up with an exceptionally spicy blend.

How to Store Spice Blends

So, you’ve mixed up a fresh batch of Homemade Taco Seasoning Mix and used some of it to create something delicious. Here are some tips on how to best store the rest.

• Keep spice blends in an airtight container in a cool, dark place like your pantry. Avoid any area that gets a lot of light, heat or moisture. Small mason jars or cute glass spice jars with labels are the best choice for storage. If you already have jars and just need labels there are lots of fun preprinted spice labels available. I love these chalkboard style labels.
• Spices can lose potency over time so use homemade spice blends within a few months for the best flavor.

How to Use Taco Seasoning Mix

For traditional ground meat tacos, use 1 to 2 tablespoons per pound of meat, to taste. I like to add a small amount of water and sometimes about 1/2 cup of tomato sauce for a saucier taco filling.

But, there is far more you can do with this versatile spice mix! My collection of recipes is always growing. Here are some of my favorites.

• Shredded Mexican Beef
• Crock-Pot Chicken Tacos
• Mexican Stuffed Peppers
• Chicken and Veggie Baked Tostadas
• Restaurant Style Mexican Rice
• Spanish Rice with Ground Beef
• Slow Cooker Chicken Enchilada Dip

This post was originally published on August 14, 2011. It has been updated with new text and images.

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Homemade Taco Seasoning Mix

You will want to have a jar of this Homemade Taco Seasoning Mix in your pantry at all times. It is a staple in so many Mexican-inspired recipes and so much better than the store bought variety!

Course Seasoning Mix

Cuisine Mexican

Prep Time 2 minutes

Cook Time 0 minutes

0 minutes

Total Time 2 minutes

Servings 24

Calories 11kcal

Author Valerie Brunmeier

Ingredients

• ¼ cup chili powder
• 2 tablespoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons sea salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes

Instructions

• Mix well and store in an airtight container in a cool, dark place.
• Give the jar a shake before measuring out the amount needed for your recipe.

Notes

• Be sure you use chili (with an “i”) powder and not chile (with an “e”) powder for a mild, all-purpose blend.
• I prefer fine ground sea salt in most of my seasoning mixes. You can substitute regular table salt if you’d like. Feel free to reduce the amount called for if you are watching your sodium intake.
• Crushed red pepper adds a little zing. Add more or less depending on your taste.
• Spices can lose potency over time so use homemade spice blends within a few months for the best flavor.

This recipe yields approximately 1/2 cup.

Nutrition

Serving: 2teaspoons | Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 236mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 832IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Adapted from Allrecipes

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