Spicy Chicken Enchiladas with ¡Sabor! by #TexasPete® Mexican-Style Hot Sauce

With summer approaching, I’m all about the al fresca dining! My friends and I always enjoy getting together and sharing a meal outside on the balcony. We always have difference themes, but my personal favorite is hosting a fiesta! I just love cooking Mexican cuisine, and giving it a little kick with a spicy hot sauce. Recently I’ve discovered ¡Sabor! by Texas Pete^®. It has quickly become my “go-to” hot sauce since it offers such a bold, yet balanced combination of spices, sea salt, sautéed garlic and aged peppers. It truly is ideal for any meal or cuisine really.

The word “sabor,” in the Spanish language, translates to “flavor.” Appropriately named, don’t you think? I think so! In an independent consumer taste test, ¡Sabor! by Texas Pete^® was the most favored hot sauce out of all four brands of Mexican-style hot sauces tested. After using this sauce for quite some time, I have to agree!

The other day I made enchiladas for our latest fiesta. Adding that extra kick of spice really brought up the flavor. I wasn’t surprised when my friends were begging for seconds of the dish.

Check out the easy tutorial below on how to create these delicious Spicy Chicken Enchiladas!

Ingredients

¡Sabor! by Texas Pete® Mexican-Style Hot Sauce
2 chicken breasts
1 teaspoon of chili powder
1 teaspoon of cumin
1 teaspoon of garlic powder
1 teaspoon of salt
4.5 oz. can of pickled jalapenos (or green chilis)
15 oz. can of black beans
4 extra large flour tortillas
2.5 – 3 cups of shredded Habanero Monterey Jack (Pepper Jack can be used)
Chopped fresh cilantro
Enchilada Sauce (see recipe below)

Enchilada Sauce Ingredients
¼ cup vegetable oil
2 tablespoons of flour
3 tablespoons of chili powder
8 oz of tomato sauce
1 cup of chicken broth (or water if preferred)
1 tablespoon of minced garlic
2 teaspoons of cumin
1 teaspoon of onion powder
1 teaspoon of  ¡Sabor! by Texas Pete® Mexican-Style Hot Sauce

Directions for Spicy Chicken Enchiladas with ¡Sabor! by Texas Pete® Hot Sauce

Let’s go ahead and get the enchilada sauce made first. You’ll want to heat your vegetable oil in a saucepan over medium heat. Stir in the flour and chili powder. Cook the mixture until the the color turns brow. Then in a small bowl, mix the tomato sauce with the other ingredient until it is all blended together. Pour the tomato sauce mixture into your vegetable oil mixture in the saucepan and whisk until it is all fully mixed together. Cook the mix over the medium heat for 8 to 10 minutes, until is it become thick. Set the sauce aside while you prep your actual enchiladas.

Go ahead and marinade your chicken breasts with the hot sauce while adding a little bit of chili powder (or red cayenne pepper) on top. I usually let the chicken marinade in the refrigerator for at least 15 minutes, usually at least 30 minutes. Take a large pot and boil water on your stove top. Once the water is boiling, drop in the chicken breasts. Boil the chicken until it is thoroughly cooked all the way through. Then go ahead and shred the chicken either using a fork or electric mixer.

Now you can go ahead and preheat oven to 350 degrees. In a bowl, mix together the shredded chicken, cumin, chili powder, garlic powder, salt, jalapenos/chilis, black beans, 1 teaspoon of ¡Sabor!, and a half of cup of the enchilada sauce.

Then pour another half of a cup of the enchilada sauce over bottom of a large casserole dish. Take your tortillas and spoon a decent amount of the chicken mixture right into the center. Sprinkle in some of the shredded cheese on top of the chicken.

Then you’ll want to roll up and fold in the tortilla to form an enchilada. Place the tortilla with the seam down into the enchilada sauce. Repeat this with the 3 other tortillas.

Next you’ll want to pour over the rest of the enchilada sauce. Add on top the leftover cheese. Feel free to sprinkle a little more hot sauce!

Bake the dish in the oven until the cheese is melted and bubbling. This usually takes around 15 minutes depending on your oven. Sprinkle chopped fresh cilantro on top. Another garnish option is to add cut up limes. I like to add the limes so I can then squeeze lime juice on top of my slice.

Now let me back track a bit and say you do not have to serve the enchiladas in extra large tortillas. If you and your company prefer smaller portions, you can opt for large tortillas and easily fit 6 to 8 into the pan.

So next time you are looking for an easy and delicious way to spice up your meal, head to your favorite supermarket and pick yourself up a bottle of ¡Sabor! by Texas Pete^®!

What dish would you create using ¡Sabor! by Texas Pete^®?

I received compensation in exchange for this posting. All opinions and thoughts expressed are 100% my own.