Taste of Arizona Enchiladas

Who doesn’t love Mexican food? Living in Phoenix, it is pretty much a staple and we have access to a ton of good restaurants, but I have to say, these quesadillas and enchiladas rival ANY restaurant out there and everyone who has tasted them agrees! 

TIP

You can swap out the red sauce for green, chicken for beef, etc. Get creative! If you really want to kick the flavor profile up a notch, combine the Taste of Arizona with either of my Cilantro Lime Blends or the Christy’s Chile Lime. SOOOO good!


 

Taste of Arizona Chicken Quesadillas

Yields: 4 servings per recipe

  • 1 large chicken breasts
  • 2 T. olive oil
  • 4 T. TLC Taste of Arizona or Taco the Town or SoCal Cilantro Lime or Christy's Chile Lime Seasoning (they are also great combined in any fashion)
  • 4 "soft taco" size tortillas
  • 1 1/2 c. shredded Mexican cheese blend
  • 1/2 c. red enchilada sauce
  • 1 T. lemon juice
  • 1/4 c. fresh cilantro, chopped
  1. CHICKEN
  2. Heat oven to 350
  3. Pat chicken dry with a kitchen towel.
  4. Coat with olive oil and rub in 2-3 T. TLC Taste of Arizona, Taco the Town, SoCalCilanro Lime, Spicy Cilantro Lime or Christy's Chile Lime. Feel free to combine various ones!
  5. Bake 15 minutes and remove from the oven.
  6. Let cool and chop finely.
  7. SAUCE
  8. Heat enchilada sauce in a small saucepan and add lemon juice and remaining seasoning. Let simmer 5 minutes.
  9. QUESADILLAS
  10. Heat butter in a skillet over medium heat.
  11. Add tortilla and layer cheese on top.
  12. Add chicken and some enchilada sauce.
  13. Let the cheese begin to melt and fold in half. Cook until all cheese is melted and the tortilla is golden brown.
  14. OPTIONAL: Top with salsa, sour cream, greek yogurt or guacamole. (these macros are NOT accounted for in the recipe).

Nutrition

  • Calories: 422
  • Fat: 24 grams
  • Carbs: 25 grams
  • Protein: 26 grams

 

 

Taste of Arizona Enchiladas

Yields: 8 servings per recipe

  • 2 large chicken breasts
  • 2 T. olive oil
  • 4 T. TLC Taste of Arizona or Taco the Town or SoCal Cilantro Lime Seasoning (they are also great combined in any fashion)
  • 8 "soft taco" size tortillas
  • 2 c. shredded Mexican cheese blend
  • 2 c. red enchilada sauce
  • 2 T. lemon juice
  1. CHICKEN
  2. Heat oven to 350
  3. Pat chicken dry with a kitchen towel.
  4. Coat with olive oil and rub in 2-3 T. TLC Seasoning.
  5. Bake 15 minutes and remove from the oven.
  6. Let cool and chop finely.
  7. SAUCE
  8. Heat enchilada sauce in a small sauce pan and add lemon juice and remaining tablespoon of seasoning. Let simmer 5 minutes.
  9. ENCHILADAS
  10. Heat oven to 350.
  11. In a baking dish, pour in enough sauce to coat the bottom.
  12. Spread out the tortillas, and to each one add a couple of tablespoons of chicken and a sprinkle of cheese.
  13. Roll each tortilla and place seam side down in the baking dish.
  14. Repeat this process until done.
  15. Coat enchiladas with sauce and remaining cheese and bake for 20 minutes.
  16. Remove from the oven and serve immediately.
  17. OPTIONAL: Top with salsa, sour cream, greek yogurt or guacamole. (these macros are NOT accounted for in the recipe).

Nutrition

  • Calories: 331
  • Fat: 14 grams
  • Carbs: 27 grams
  • Protein: 22 grams

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