Everything Enchilada Recipe with Our Family Products

After a long time away from home there is nothing I crave more than being home and cooking in my own kitchen. Joe and I love to cook together as part of our weekly ritual. We have wanted to get together with friends for a while so we decided to have a Cinco de Mayo themed party to test out some new recipes using ingredients from Our Family brand products.

Joe and I are both born and raised in western Michigan and have grown up with the SpartanNash brand of stores in our back yard. D&W Fresh Market is located right up the road from our office, which makes stopping in to grab some ingredients on the way home a breeze. Not only is the Our Family brand of products high quality, I love that the company supports local growers and producers. In the stores they have large posters showing off the farmers and locations where the products are sourced. It gives you a sense of pride when you see someone you recognize from your hometown. Hudsonville is the salad bowl city after all!

So what was on the menu for our party? I think a better question is what wasn’t on the menu for our party. I have wanted to try and make my own tortilla chips after trying my hand at making my own potato chips. I used Our Family brand corn tortillas to make the chips and sprinkled them with salt while they were hot out of the oil. I think next time I am going to try to season them with some fun spices but for this event I kept it simple.

In addition to the homemade chips I made what I’m going to call, a everything enchilada. These enchiladas had black beans, butternut squash, queso fresco, cilantro lime rice, onions and chicken. I even made my own red enchilada sauce. They turned out fantastic and between the six of us at the party there wasn’t much left.

To munch on while the enchiladas baked I made a dip of Our Family brand black beans, roasted garlic and cilantro. Can you tell I really like black beans?

We had a great time hanging out, eating great food while the babies played with bubbles. It was a great way to close out a busy week with dear friends.

To find where you can purchase Our Family products nearest to you please click here.

* This post is sponsored by SpartanNash. All thoughts, opinions and recipes are my own.

 

Everything Enchiladas with Homemade Red Sauce

Makes 16 servings (two pans)

Filling

2 lbs of chicken thighs, poached
10 oz queso fresco, crumbled
2 yellow onions, diced
2 tsp chili powder
1 can of Our Family brand Black Beans, rinsed and drained
2 cups of butternut squash, cut into 1 inch cubes
4 tbsp olive oil
2 tsp cumin
4 cloves garlic
salt and pepper
16 Our Family brand whole-wheat tortillas
16 oz bag of Our Family brand rice
juice of one lime
¼ cup of cilantro

Red Sauce
4 1/3 cups of water
2/3 cups of tomato sauce
5 tbsp of chili powder
5 tsp ground cumin
4 tsp dried oregano
6 cloves of garlic, minced
5 tsp of soy sauce
juice from one lime

step 1: heat your oven to 375F. Bring a pot of water to a boil and poach the chicken. Set aside and allow to cool and then shred.

Step 2: while the chicken is cooking toss the squash into a bowl with salt, pepper, 2 tbsp. olive oil and 2 tsp chili powder. Roast on a baking sheet for 30 minutes or until golden. Set aside.
Step 3: cook rice according to package directions. Once ready, toss with juice of one lime and ¼ cup of diced cilantro. Set aside
Step 4: In a sauté pan heat up the remaining two tablespoons of olive oil and add onions until browned, add 4 cloves of minced garlic. Set aside.

Step 5: In a large bowl combine the following; chicken, onions and garlic, black beans, butternut squash and cumin. (start the sauce after this step)

Step 6: Assemble the enchiladas. In a tortilla add a scoop of rice, chicken/vegetable mixture and a sprinkle of queso fresco. Place the stuffed tortillas seam side down in a 9×13-baking dish. Repeat until dish is full. I made two pans one for the party and one to save for later.
Step 7: to make the sauce! In a large saucepan combine everything but the lime juice. Wisk together until combined and allow to simmer on the stove for 20 minutes or so until it becomes thicker. Once you are satisfied with the consistency squeeze in the last lime. And pour over the enchiladas. Sprinkle remaining queso fresco on top of the tortillas.

Step 8: Cover with foil and bake for 20 minutes and then cook uncovered for another 5-10 minutes until everything is melted. Allow enchiladas to rest 10 minutes before serving. Sprinkle left over cilantro on top if you love it as much as I do!

Homemade Tortilla Chips

Our Family brand Corn Tortillas
Vegetable Oil
Cast iron Dutch oven or similar vessel for deep-frying.

Over medium high heat, pour the oil in the pan about an inch deep. Do not let the oil smoke. Cut the tortillas into eight pizza like slices and toss one in to test the oil. If it sizzles and starts to bubble, the oil is the right temperature. Let the tortilla sizzle for a bit and then flip over with a slotted spoon. Scoop out once they turn a bit golden on to a paper towel to soak up the oil and sprinkle with salt. Fry the remaining tortillas in batches until you have as many as you like. I made enough chips for 6 people by using the entire bag of tortillas.

Roasted Garlic Black Bean Dip

2 cans of Our Family brand black beans, rinsed and drained
½ cup of water
4 cloves of roasted garlic*
Juice of a lime
1 tsp of salt
1 tsp of chili powder
¾ cup of cilantro
½ cup of green onion

In a food processor or blender combine everything until smooth. It will be a similar consistency to hummus. Serve at room temperature or heat in the oven for a hot dip.

*cut the top of a garlic bulb off and pour olive oil on top, place on a lined baking sheet and roast at 400 for 15 minutes

more enchiladas