mexican inspired

These tangy chicken enchiladas are perfect for a weeknight meal

Skillet Chicken Tinga Enchiladas

tomatillos, husked

olive oil

sweet onion, chopped

(4 ounce) cans Chopped Green Chiles

chipotle peppers in adobo, about 2-3 chiles

(28 ounce) can diced fire roasted tomatoes

Mexican beer or chicken broth

oregano

bay leaves

salt

chicken tenders

fresh cilantro, chopped

corn tortillas

shredded pepper jack cheese

cheddar cheese

eggs

1. Preheat the oven to 400 degrees F.2. Heat a large oven safe skillet over high heat. Add the tomatillos and cook, turning often until they begin to char and become soft. Remove from the skillet. Let cool and then give them a rough chop.3. Return the skillet to medium heat and add the olive oil and onion. Cook for 5 minutes or until the onion is fragrant. Stir the chopped tomatillos, green chiles, and chipotle chiles and cook another minute. Add the tomatoes, beer, oregano, bay leaves, and salt. Bring to a simmer over medium heat. Slide the chicken into sauce and cook for 15 minutes or until the chicken is cooked through and the sauce has thickened slightly. Remove from the heat. Discard the bay leaves and shred the chicken in the skillet. Stir in the cilantro. Lay the corn tortillas flat over the chicken. Add the cheese in an even layer, transfer to the oven and bake for 10-15 minutes or until the cheese has melted.&nbsp;4. Serve topped with cilantro, and avocado, if desired. EAT.&nbsp;

You won't believe the flavor in these Mexican sweet potatoes, topped with black bean pico de gallo and creamy cilantro sauce!

Mexican Sweet Potatoes

sweet potatoes

Olive oil, for rubbing

Kosher salt

recipe Black Bean Salsa

corn kernels

Creamy Cilantro Sauce

Mexican hot sauce (such

Start soaking the cashews for the Creamy Cilantro Sauce (or make it in advance; you can also soak the cashews the night before for easy day-of prep). If you&#8217;re planning to make the Creamy Cilantro Dressing, skip this part. 

Wash the sweet potatoes and slice them in half. Place on a parchment paper lined baking sheet and rub lightly with olive oil, just enough to coat. Sprinkle with kosher salt. Bake until tender and lightly browned on the edges, about 25 to 35 minutes depending on the size of the potatoes. 

Make the Creamy Cilantro Sauce (or Creamy Cilantro Dressing). Save out a few cilantro leaves and chop the cilantro for a garnish.

To serve, top the roasted sweet potatoes with Black Bean Pico de Gallo, corn kernels, cilantro, and dollops of Creamy Cilantro Sauce.

This Chili Lime Vinaigrette Recipe can be used as a marinade, sauce, or salad dressing! Incredibly easy to make and so versatile!

Chili Lime Vinaigrette

lime juice

honey

garlic

chili powder

cumin

smoked paprika

cayenne

Place olive oil, lime juice, honey, garlic, chili powder, cumin, paprika, salt, and cayenne into a mason jar, blender, or food processor.

Seal and shake or blend until well combined.

Taste and re-season if necessary.

Use immediately.

Store leftovers in a sealed airtight container in the fridge for up to a week. Let come to room temperature before serving.

Learn how to make spinach tortillas at home with just 6 simple ingredients. You can make them small or large depending on how you want to serve them, and they are SO good!!

Whole Wheat Spinach Tortillas

(115 grams) One Degree Organics Sprouted Whole Wheat Flour

(102 grams) all purpose flour

(4 grams) salt

(48 grams) vegetable shortening

(4 grams) baking powder

(about 50 grams) spinach, lightly packed

water, divided

Small pan

Griddle or comal

Scale or measuring spoons

Medium bowl

Plastic wrap

Tortilla press or rolling pin

In a small pan over medium-low heat, add in ¼ cup of room temperature water along with the spinach. Place a lid on the pan and allow it to heat up for 3 minutes, or until the spinach is wilted. Remove from heat but keep the lid on.

Add the shortening to a medium-sized microwave-safe bowl and microwave until melted (about 1 minute). Set aside.

Heat the remaining ½ cup of water. We did this in the microwave to speed things up. 

Remove the spinach from the pan, squeezing it against the side to remove any excess water, and transfer it into a high speed blender along with the ½ cup of hot water. Blend until smooth. 

To the bowl with the shortening, add all of the blended mixture and mix until smooth. Add in the salt and baking powder. 

Using a spatula, gradually begin to add in the flours. Mix with a spatula until it is cool enough to work with floured hands until a dough forms. You want the dough to be nice and smooth, not sticky. If it is sticking to your hands, then add 1 teaspoon of flour at the time until it&#8217;s no longer sticky. Don&#8217;t add too much flour as that will make your tortillas hard later on. Knead the dough for 10 minutes, or until the dough is smooth and elastic. 

Grease the inside of the same bowl that you were already using (we used shortening but you can use any oil) and add the ball of dough into the bowl.

Cover with plastic wrap or a damp kitchen towel and allow it to rest covered for 30 minutes to one hour. Do not skip this step! To test if the dough is ready, roll out a test tortilla and if the dough keeps shrinking back when you try to roll it, let it rest for another 15-30 minutes.

Once the dough has rested, divide the dough into 12 even pieces. We like to weight ours for accuracy. Roll each into a small ball and set them all aside on your clean work surface. Cover the dough balls with a wet kitchen towel until ready to use.

Heat a large comal or griddle to medium-low heat. 

Next, roll out the tortillas. You can do this with a press or with a rolling pin. Lightly flour a clean work surface as well as on your rolling pin. Grab one of the dough pieces and begin to roll out the tortilla. Roll the dough up and down, and then turn the dough 45 degrees and roll up and down again. Continue to do this until you have rolled your dough out into a ~8 inch in diameter circle and it looks somewhat translucent if you hold it up to the light. 

Place the tortilla on the hot griddle and cook for 45-60 seconds on each side, or until light brown spots form. As one tortilla cooks, roll out the next to expedite the process. It can take a few tries to get the heat right! The first tortilla is usually a tester. If you&#8217;re getting black spots very fast on your tortillas, then your temp is probably too high. On the other hand, if it’s taking too long for it to get brown spots, then your temp is too low. 

Remove the tortilla from the griddle and immediately transfer it to a tortilla warmer or wrap it in a clean kitchen towel.

Continue with the remaining dough until you have cooked all 12 tortillas. Enjoy!

To store the tortillas, first allow them to cool completely, then place them into a sealable bag and store them in the refrigerator for up to 3 weeks.

Top 4 mexican inspired recipes from across the web

The most viewed mexican inspired recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Skillet Chicken Tinga Enchiladas

Mexican Sweet Potatoes

Chili Lime Vinaigrette

Whole Wheat Spinach Tortillas

Top 4 mexican inspired recipes from across the web

The most viewed mexican inspired recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skillet Chicken Tinga Enchiladas

Mexican Sweet Potatoes

Chili Lime Vinaigrette

Whole Wheat Spinach Tortillas

The most viewed mexican inspired recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine