Chicken Enchiladas (Slow Cooker Mexican-style Chicken Meat and Seasoning Mix)

Today I'm sharing my favorite Mexican-Style chunk/shredded

chicken that can be used in a variety of ways.

The good news is ~ 
It can be made in your slow cooker.
You can make just what you need 
or make plenty as this freezes really well.  
Just portion into freezer safe containers or plastic bags 
in the amount you'll need for each meal.

Use it for filling for:

Enchiladas

Tacos

Tamales

Taquitos

Quesadillas 

or in 

Mexican-style Chicken Salads
Mexican-style casseroles
Mexican-style Soups (Caldo de Pollo)

Nachos

Chilaquiles
Mexican Sandwiches Tortas

Spanish-Portuguese-style Migas

Empanadas

Colombian and Venezuelan-style  Arepas
In omelettes and frittatas
Also really good served warm over rice with melted cheese.

To season the chicken you can use a commercial

packet of Taco seasoning ~ but I really recommend making

your own.

 It's very simple, just combine the dry ingredients (you probably already
have them in your spice collection.)
This tastes much better than the commercial version 
and you know just what goes into the seasoning you make. 
You can control the degree of spiciness you prefer, 
as well as the salt content. 
Plus you can avoid preservatives, chemicals and artificial colors.

 For the Taco seasoning mix recipe Click here.
I always quadruple the recipe and store in an airtight jar 
and keep it with my spices.


To cook the chicken using the slow cooker:

Click here for the Mexican-style Chicken (Slow Cooker) recipe

You can use the chicken pieces you like best. Some prefer
boneless chicken breasts, but I prefer using bone-in, skin-on for
the extra flavor those pieces provided. (After the chicken is cooked
the bones and skin are easily discarded, then I skim any excess
surface fat with a spoon ~ or you can chill the boned/skinned cooked
chicken and broth and lift the solidified fat from the broth.)

If you are using 1 pound of boneless chicken breasts, 
this can usually be ready in less than 3 hours. 
But this depends upon the amount of chicken you are cooking,
the size of your slow cooker and if using boneless chicken
or not.

When using other pieces, I do cook longer to compensate for the

thicker pieces and bones, beginning on high for a couple of hours, then
shifting to the low temperature setting.

I cook until the chicken is very tender, until it easily be pierced, 
and using forks or your fingers, can easily be removed from the bones 

(but I make sure not to overcook so it remains moist and

flavorful, not dry and stringy.)

You can see that if I'm going to freeze some of the meat, I don't really shred it, but leave it in chunks. 
The quality seems better when frozen in larger chunks 
(If I use it shredded, I do so just before adding to the recipe.)

Here it is again, already to eat or use in your favorite recipes, skinned, 
boned, broken into large chunks after cooking. 
I de-fat the delicious, flavorful broth and spoon some over 
the chicken that will be eaten that day.

I divide the remainder, spooning it over the cooked, chunked chicken 
in each container before freezing. 

Besides being ready to use in your favorite recipes, 
it is delicious served over rice, or rice and beans. 
You can use some of the broth to flavor the cooking liquid for your 
rice and beans, too. 
I divide the remainder, spooning it over the cooked, chunked chicken 
in each container before freezing. 

The recipe for the seasoning and directions for slow cooking the chicken
can be found here. 
(Again, I always increase the amounts so I can have plenty of left-over chicken and broth to freeze.)


I don't freeze many things besides homemade soups/broth, marinara,
and pizza/bread dough, but I do freeze this. It is so handy to have on hand,
and tastes delicious even after freezing.







And here it is transformed into simple Chicken Enchiladas ~
for this version, I just warm some to the cooked chicken in a pan with
some broth, dip the corn tortillas in hot oil (until they are flexible) and
drain them on paper towels.  While still warm I fill the tortillas with
the chicken meat and roll them*. 

Secure with a toothpick if necessary and
place in baking dish (or place them in baking dish, 
seam side down so they do not unroll.) Spoon some enchilada
sauce** over and sprinkle lightly with shredded cheese.
Cover very loosely with foil and warm in a preheated 350ºF oven 
until hot throughout and cheese garnish has melted. This
only takes about 5 to 10 minutes if you've filled the tortillas
with warm chicken.

*May add shredded cheese with the chicken filling, but I didn't this time.

**For the Enchilada Sauce you may~

Used a canned commercial enchilada sauce; your favorite brand.

or

Here is a Red Sauce recipe I've shared in the past.

or

My favorite way for sauce

when making this version of enchiladas:

Use some of the broth from cooking the chicken--
chop a fresh onion, saute in a pan with hot oil until tender,
but not browned. Place the cooked onion in the container of
a food processor or blender, 
add some of the broth from the cooked chicken along with 
some jarred salsa (choose your favorite brand.)
Whiz until smooth, adding chicken broth to make it desired
consistency ~ taste and adjust seasonings.

Tip:

To serve~

You might want to offer the following at the table, for
those who want to make them "supreme":

 grated or crumbled cheese --your favorite kind
sliced or diced avocado --or guacamole
diced/chopped tomatoes
fresh cilantro
sliced green onions
pitted black olives, sliced or halved
sour cream,
salsa or hot sauce 

I hope you enjoy!

Porcini Salt Minute Steaks with Rosti

When I first saw this recipe in Donna Hay's most recently published book "Fast, Fresh, Simple" I was quite intrigued by the concept.
Thinly sliced Sirloin beef steak, (or beef filet, sliced into thin steaks) are brushed with oil*,  then sprinkled with porcini mushroom salt ~ a unique twist on steak and mushrooms.
* I love this tip from Donna: When ready to sear the meat, heat skillet over high heat, while skillet is heating brush the meat with oil (rather than putting the oil in the pan), This saves clean-up, and there is much less spattering ~ brilliant!



Use a spice grinder, small food processor or blender to grind the dried porcini and sea salt into a fine powder. (if you don't grind it finely enough it will taste gritty.)



Because the steaks are so thin they pan sear in just a couple of minutes, then served with  the delicious rosemary rosti. I love the contrast in textures; tender, juicy steak and crunchy, flavorful potato!
The crisp and lacy potato discs can be made a short time ahead and held until ready on a rack in a warm oven until you're ready to plate.
Serve additional Porcini Salt on the side for those who prefer a more pronounced mushroom flavor.



It's flavorful and is quick to put together; perfect for a weeknight supper. I'll definitely make this one again.

If you would like a printable copy of the recipe, you'll find it here on my recipe blog.
If you try it, I hope you like it too!
~mari xo

Spicy Sweet Curry Glazed Chicken or Pork

Sometimes when the weather turns chilly and damp I like to make a meal that reminds me of warmer summer days. This is one of those recipes.

Do try this one ~ even if you think you don't love the flavor of curry seasoning; there is just a nuance, it is not strongly pronounced at all.

Give me this glaze over a tomato-based grilling sauce on chicken anytime!

It is at once, sweet and spicy ~ and the method is simple; grill or roast the chicken until nearly done then brush the thick basting sauce during the last couple of minutes of grilling/roasting time so the baste doesn't char.

My local butcher shop carries fantastic organically raised chicken which I favor ~ you can cut the breast halves into two pieces if they are very large as I did this time.

When I prepare this recipe I alway make a little extra sauce divide (and keep it separate from the basting sauce) to serve at the table. I prefer bone-in skin-on chicken breasts for this method, but you can use boneless/skinless breasts (or thighs), chicken kebabs, a whole chicken (cut up), wings, or pork chops or pork tenderloin.

Let me tell you ~ the aroma while it is cooking is irresistible ~ your neighbors will call you to ask what smells so good.

Honestly.... :)

And my neighbors are not close by!

I assure you, the aroma is surpassed only by the flavors of the completed dish.

It is soo good!

Quickly sauteed orange & yellow sweet bell peppers and zucchini go very well with these flavors.

I usually serve it with some kind of grain side dish. This time I made a very simple orzo (shaped pasta) side dish I'll share it in the near future in case anyone would like it.

Try it! I think you'll love it as much as I do.

If you would like a printable copy of the recipe, you can find it on my recipe blog.

Click HERE.

If you try this one I hope it becomes a favorite.

Thank you for stopping by, and have a wonderful weekend everybody.

Spinach Salad with Chèvre or Panela and Chilatas

A while back I posted about Diana Kennedy's recipe for Chilatas, a texturally interesting, delicious condiment made from a mix of toasted seeds and nuts, combined with chile powder and salt then ground into a crumbly sprinkle.

This is one way that I use Chilatas ~ in a unique and healthful, tasty salad.

If you missed my post about Chilatas, please click HERE to read more. :)

You could add tomatoes, grilled red bell peppers, shrimp, or chicken, etc. but this time I served it along with a simple grilled chicken breast and preferred it served simply as shown here.

Either drained part-skim ricotta cheese, or chèvre ~ soft goat cheese are what I use because they are lower in fat. I shape the cheese into small, bite-size balls using a very small food scoop.

It's one more example of the whole being greater than the sum of the
parts. :) Simple and delicious!

If you would like a printable copy of the recipe, please click HERE.

Thank you for stopping by today! xo~m.

Have you met Chilatas? You're in for a treat.

My new friend in the kitchen ~ a deliciously crunchy, salty, slightly spicy condiment. Move over Bacon crumbles, you've got competition!

Chilatas is a textured powder of toasted and ground seeds and nut, seasoned with chile and salt. It is sprinkled over a freshly made corn tortilla or a dish of beans.

I especially adore it sprinkled on salads.

Delicious, healthy, crunchy and addictive.

Vegetarian friendly and gluten free. Best of all, you make it yourself.


This version is from Diana Kennedy, foremost authority on authentic Mexican food.

More about Diana Kennedy



The main ingredients are raw, hulled pumpkin seeds, raw sesame seeds, and peanuts.

The seasonings are simply sea salt and Chipolte powder.

Chipolte powder is readily available on the spice aisle of most grocery stores.

The peanuts and seeds are toasted, then combined and ground (I just pulse the mix in the food processor until the desired texture is achieved), and combined with the salt and chili powder.

I keep a jar in the refrigerator, and one in the freezer so I'm never without. :)

I've posted the actual proportions and procedure over on my recipe blog in a printable format ~

you can access it by clicking HERE.

If Chilatas sound like something you might like, I hope you'll make a batch and let me know what you think.

Once Upon a Plate <©> 2009

Amazing Taste Seasonings

I was surprised and honored to have been contacted through my blog recently by Amazing Taste Foods, Inc. from Malibu, California to sample and review their seasoning products.

I was interested to learn that Amazing Taste Foods was founded by Dr. Ghazi Taki (Food Scientist), and Adam Taki, Co-Founder.

I was very pleased when the very generous box of seasoning packets arrived ~ along with several colorful recipe cards.

The unique concept behind the Amazing Taste seasonings is that they can be sprinkled (or rubbed directly on the meat), the added bonus is that the seasonings can be blended with 2 tablespoons each of olive oil

and water and used as a marinade.

Each of the seasoning varieties are all natural, are low in sodium, only 1 gram of carbohydrates per serving and contain NO MSG.

Each packet cost only 99 cents, and contain enough seasoning for 2 to 4 pounds of protein.

I had quite a time deciding which one to try first ~ I chose the Poultry seasoning, sprinkled on chicken thighs, and baked them in the oven.

I was very pleased at how simple the preparation was, how nicely the chicken browned to an appealing color, and how moist the chicken remained. I was pleasantly surprised that the seasoning enhanced, but did not overpower the flavor of the chicken.

And the aroma while the chicken was baking was wonderful! The chicken was delicious.

Here is a photo so you can see the varieties available:

If you're looking for a fast and simple way to add variety to your meals, I believe that you'll like Amazing Taste seasons!

The seasonings can be found in the meat and seafood departments nationwide at the following stores~

My sincere thanks to Sara at Amazing Tastes Foods for contacting me and offering such a generous gift of seasonings!

Mmmmmmm!

You can find out more about Amazing Taste Foods, Inc. at www.amazingtaste.com