TMC Remix: Enchiladas Divorciadas
Celebrate Hispanic Heritage Month with us!
In honor of ๐๐ถ๐๐ฝ๐ฎ๐ป๐ถ๐ฐ ๐๐ฒ๐ฟ๐ถ๐๐ฎ๐ด๐ฒ ๐ ๐ผ๐ป๐๐ต, our CEO and Executive Chef Taylor DeCosta is sharing her twist on ๐๐ป๐ฐ๐ต๐ถ๐น๐ฎ๐ฑ๐ฎ๐ ๐๐ถ๐๐ผ๐ฟ๐ฐ๐ถ๐ฎ๐ฑ๐ฎ๐!
This dish features two signature TMC items and is a tribute to her Mexican heritage and grandmotherโs influence on her cooking. Using TMCโs signature ๐๐ต๐ถ๐ฐ๐ธ๐ฒ๐ป ๐ง๐ถ๐ป๐ด๐ฎ and ๐๐ถ๐น๐ฎ๐ป๐๐ฟ๐ผ ๐๐ถ๐บ๐ฒ ๐ฆ๐ฎ๐๐ฐ๐ฒ, this Mexican-inspired dish achieves the perfect balance of flavors with both red and green sauces that complement each other beautifully.
Checkout the steps below to walk you through our process of re-creating the Enchiladas Divorciadas. Also check out our Instagram (@_taylormadecuisine) to see the reel on how Taylor created this remix. Enjoy!
Enchiladas Divorciadas
Serves 2
Ingredients:
1 can (10 oz) red enchilada sauce of your choice
4 medium Flour tortillas
Non-stick spray
1/2 Cup Cheddar Jack Cheese
Cilantro, stems removed for garnish
Pickled Red Onions, for garnish
Instructions:
Pre-heat oven at 350 degrees Fahrenheit.
Remove lids and heat Chicken Tinga containers in microwave for 1 minute and 30 seconds.
Heat red enchilada sauce in a pot until warm.
Lightly spray your non-stick spray on baking tray evenly.
Coat flour tortillas with the warm red enchilada sauce and set on a flat surface.
Fill tortilla with a small handful of the chicken tinga and roll together.
Add the enchilada to your baking tray.
Repeat this step for the remaining tortillas.
Pour the remaining sauce on top of the enchiladas.
Add enchiladas to oven and bake for 15 minutes until sauce thickens.
Flip oven to broil.
Transfer cilantro lime sauce to a microwave safe container and heat for one minute, remove and mix.
Pour sauce on top of the enchiladas and add cheese until evenly coated.
Add to oven and broil for 10 minutes.
Remove, and garnish with cilantro and pickled onions.
Enjoy warm!
If you have any questions, contact our Team at: wellness@taylormadecuisine.com
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