Spice things up with these fresh, flavorful recipes perfect for your Cinco de Mayo celebration!
Chicken Verde Enchiladas
Prep Time 25 minutes | Cook Time 20 minutes | Serves 6-8
- 2 c Wholesome Pantry chicken breasts or thighs, cooked and shredded/chopped
- 1 package Wholesome Pantry Mexican Blend shredded cheese
- 2 ½ cups green enchilada sauce
- ¼ cup Wholesome Pantry Green nonfat plain yogurt
- 1 can chopped green chiles
- 6-8 (10 inch) corn or flour tortillas
- salt and pepper, to taste
- Preheat oven to 350 degrees and spray a 9 x 13 inch pan with cooking spray In a bowl combine cooked chicken, diced green chiles, yogurt and half of the shredded cheese and mix until well combined.
- Spread ½ cup of the enchilada sauce over the bottom of the pan, then place tortillas in prepared pan, taco style (with opening facing up) then fill each of the tortillas with ¼ - 1/3 cup of the chicken filling.
- Roll the tortilla to make the round enchilada shape and place seam-side down in 8x8 (or 9x9) inch baking dish.
- Repeat with remaining tortillas, then pour the rest of the enchilada sauce over the top to coat the enchiladas evenly. Sprinkle with remaining 1 cup cheese then bake at 350 degrees for 20 minutes or until golden brown and bubbly.
- Remove from heat and top with any desired toppings such as avocado pieces, fresh salsa or chopped cilantro.
Prep Time 30 minutes | Cook Time 30 minutes | Serves 8
- 1 tbsp EACH chili powder and cumin
- 1 ½ tsp smoked paprika
- ½ tsp dry oregano
- 2 lbs Wholesome Pantry Organic boneless skinless chicken breasts, sliced into 1/2-inch thick strips
- 3 cups sliced assorted bell peppers such as red and yellow
- 1 ½ cups sliced yellow onions
- 2 tbsp minced garlic
- 3 Tbsp olive oil
- 2 Tbsp fresh lime juice
- 3 Tbsp chopped cilantro
- Flour tortillas, sour cream, fresh salsa or pico de gallo, Wholesome Pantry Mexican shredded cheese etc
- Preheat oven to 400 degrees and line a large rimmed baking sheet with aluminum foil.
- Combine all the dry spices together in a small bowl. Divide mixture in half, and toss the chicken strips as well as the peppers/onions with the spice mixture.
- Spread the peppers and onions onto the baking sheet and sprinkle/drizzle 1 tbsp of minced garlic, 1 tbsp of the lime juice, and 1 tbsp of the olive oil over the top. Toss mixture with hands to evenly incorporate, then bake in oven for 15 minutes, stirring occasionally.
- To the chicken, add the remaining garlic, olive oil and lime juice. Carefully remove baking sheet from oven, add chicken over the top of the peppers and onions, and return to oven for an additional 10-15 minutes or until chicken is cooked through.
- Remove from oven, sprinkle with cilantro, and then serve fajita mixture with warm tortillas and assorted toppings!
Pressure Cooker Pork Carnitas
Prep Time 5 minutes Cook Time 45 minutes Serves 8-10
- 5 lbs Wholesome Pantry Pork Butt Roast
- 2 tbsp minced garlic
- 2 tsp cumin
- 1 ½ tsp chili powder
- 3/4 tsp black pepper
- ¾ tsp dried oregano
- ½ tsp smoked paprika
- 2 tsp salt
- 1/3 cup EACH lime juice, orange juice and pineapple juice
- 12 ounces beer or Wholesome Pantry chicken broth
- 1 can diced tomatoes with green chiles
- ½ tsp cayenne OR 1 tsp liquid hot sauce, optional
- Add all ingredients to pressure cooker. Place top on, and make sure the valve is in the “sealing” position. Cook on manual/high pressure for 30 minutes, then let pressure release naturally.
- Remove pork from pressure cooker and shred using two forks.
- Preheat broiler and place shredded pork on a foil-lined baking sheet. Broil for 3-4 minutes or until edges are crispy.
- Serve with tortillas, sour cream, pico de gallo etc!