Recipes
Huge thank you to our friend lolas cocina for making this incredible weekend brunch recipe. We could not have been happier with this dish. It is absolutely perfect for any brunch gathering,or holiday celebration. Visit her blog for more pictures!
Every time we see one of @chicanoeats newest recipe creations, our heart smiles. They are...
INGREDIENTS: 1 bunch of Tuscan or dinosaur Kale 1 tablespoon of extra virgin olive oil...
INGREDIENTS:
2 rotisserie chicken breasts, shredded
6 corn tortillas, warm
1 ½ cup mole coloradito sauce
¼ cup crumbled queso fresco
¼ cup chopped fresh parlsey
½ onion, sliced into rings
INSTRUCTIONS:
Preheat the oven to 350 degrees F.
In a 9x13 baking dish, roll up each tortillas with a tablespoon of mole and chicken. Place each tortilla next to one another until the baking dish is full. Top off with the leftover mole sauce, queso fresco and onion rings.
Bake the enchiladas for 10-15 minutes, or until bubbly. Sprinkle chopped parsley over the top and serve.
Our friend Esteban, aka @ChicanoEats has done it again. This time he surprised us with...
