Tuesday, May 5th, is Cinco de Mayo, Taco Tuesday and National Enchilada Day! Let's celebrate with some Mesquite Lime Chicken Tacos and then make some Enchiladas with the leftovers.
MESQUITE LIME CHICKEN TACOS
2 tablespoons vegetable oil
8 boneless, skinless chicken thighs
1 tablespoon house seasoning
1 teaspoon mesquite seasoning
Juice of 1 lime
3 tablespoons mayonnaise
3 tablespoons apple cider vinegar
3 teaspoons sugar
1/4 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cabbage
1 cup shredded red cabbage
1/2 cup matchstick carrots
1/2 cup thinly sliced radishes
1/2 cup sour cream
2 tablespoons harissa
16-ounce package corn tortillas, warmed
2 cups crumbled Cojita cheese
Fresh cilantro and lime wedges
Whisk together mayonnaise, vinegar, sugar, celery seed, salt and pepper in a small bowl. Add cabbage, carrots and radishes to dressing and toss together. Refrigerate until ready to assemble.
MAKE CREAMY HARISSA
Whisk together sour cream and harissa in a small bowl. Refrigerate until ready to assemble.
Heat a large skillet or grill to medium high heat. Season both sides of the chicken thighs with house seasoning and mesquite seasoning.
Cook thighs for 3-4 minutes each side, or until thoroughly cooked. Let rest, then shred or cube meat. Add meat back and juices back into skillet, to keep warm, and add the freshly lime juice to the meat.
Add chicken, slaw and creamy harissa on corn tortillas and garnish with fresh cilantro and lime wedges.
Substitute homemade harissa with store bought harissa or use your favorite hot sauce or spicy, chili sauce.
Enchilada Sauce -
2 tablespoons canola oil or butter
2 tablespoons flour
2 cups chicken stock
3 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon cumin
3 teaspoons house seasoning
2 cups cooked and shredded chicken or turkey
2/3 cup sour cream
2 cups shredded cheddar cheese, divided
15 ounce can sweet corn, drained
15 ounce can black beans, drained
10 corn tortillas
Diced avocado, tomatoes, sliced black olives and cilantro
Preheat oven to 350º-F. Spray a 9-by-13-inch baking dish with non-stick spray.
In a medium saucepan, add oil or butter and flour over medium heat and stir to combine. Cook for a minute or two to cook out the flour taste. Add the chicken stock and tomato paste. Whisk together, then add chili powder, cumin, and house seasoning. Cook for 6-8 minutes, or until thickened. Then reduce heat to simmer and keep warm until ready to assemble.
Mix the meat, sour cream, half of the cheese, corn and black beans in a large bowl.
Microwave all 10 corn tortillas for 20-30 seconds, to soften.
Add 1/2 cup enchilada sauce to bottom of baking dish. Spoon meat mixture down the center of each tortilla. Roll up and place each tortilla, seam side down, next to each other in baking dish. Add enchilada sauce over the tortillas, followed by the remaining cheese.
Bake for 30 minutes, or until bubbly. Top with diced avocado, tomatoes, black olives and cilantro.
Add some flowers and a Paloma and enjoy!