We’re in the middle of Hispanic Heritage Month (September 15th – October 15th), how are you celebrating? A time to celebrate the anniversary of the independence of five Latin American countries (Costa Rica, El Salvador, Guatemala, Honduras & Nicaragua). It is a chance for Hispanics to celebrate their culture, history, and contributions. I love Hispanic food – the flavors, spices, and ingredients. I love trying traditional recipes with a twist. The recipes below are similar to traditional recipes but with new ingredients but still delicious! Cook these delicious recipes on IMUSA USA‘s cookware.
Chicken Enchiladas Suizas
Ingredients
- rotisserie skinless chicken breasts 4
- butter 3 tablespoons
- sweet onion 1 cup
- garlic cloves 3
- green bell pepper ½ cup
- Monterrey jack cheese 2 cups
- green (tomatillo) salsa 1½ cups
- fresh cilantro, divided ¾ cups
- can green chiles 4 ounces
- ground cumin 1 tablespoon
- cayenne pepper ¼ teaspoon
- smoked paprika ½ teaspoon
- salt 1 teaspoon
- freshly ground black pepper ½ teaspoon
- fajita size flour tortillas 10
- heavy cream, divided 1 cup
- chicken stock ¾ cups
Directions
- Preheat oven to 350 degrees. Coat a large rectangular baking dish with cooking spray.
- Melt the butter in a skillet over medium heat. Cook the onion, green pepper, and garlic for 6 to 7 minutes or until translucent.
- Add the shredded chicken, salsa, cilantro, cumin, paprika, half of the cream, cayenne pepper, salt and black pepper. Stir well and add additional salt if necessary.
- Place about 2 to 3 heaping tablespoons of the chicken in the center of a tortilla and roll up. Place the enchilada, seam-side down, into the prepared baking dish. Continue this process with the remaining flour tortillas.
- Whisk together the remaining cream, the green chilies, the cilantro and the stock and pour over the enchiladas. Sprinkle Monterrey Jack cheese over the enchiladas.
- Bake uncovered for 30 to 40 minutes or until cheese is bubbling and golden.
Pollo Borracho
Ingredients
- 1 (4-pound) frying chicken, cut into 8 pieces
- 1 teaspoon dried Mexican oregano
- ½ cup extra-virgin olive oil
- 1 large onion, sliced thickly
- 3 cloves garlic
- 1 bay leaf
- ½ cup dry white wine
- ½ cup tequila
- 1 cup Spanish olives, drained
Directions
- Preheat oven to 375°F.
- Season chicken with salt, pepper, and oregano. In the jumbo cooker, heat olive oil and brown chicken pieces on all sides. Remove chicken from pan and set aside.
- Reduce heat, add onion and garlic, and cook for 5 minutes. Add the bay leaves, wine, tequila, and olives. Return chicken to the pan, cover, and cook in the oven until tender and browned, about 40 to 45 minutes. Remove and serve.
How do you celebrate Hispanic Heritage Month?
This post was brought to by IMUSA, no monetary compensation was provided. Recipes were provided by IMUSA USA. All opinions stated here are my own.
