The plan was for enchiladas and hubby’s only request was “make it spicy”. Done and done. I pulled out this guy from my arsenal.
If you have never tried this hot sauce before, check it out. It got a nice write up in Bon Appetit recently. I marinated some chicken breasts in the hot sauce, McCormicks chicken seasoning, garlic salt, thyme, ancho chili powder, and olive oil.
Chopped the chicken up, added a chopped garden tomato, half a can of green chiles, and a big handful of an artisan Mexican shredded cheese blend.
For my enchilada filling I used a mashed baked sweet potato, black beans, half a can of green chilies, cumin, ancho chili powder, salt and pepper.
Wrap them up. I poured some salsa verde on top and sprinkled some cheese.
Cut up a big head of romaine lettuce for a salad.
Place in a 400 degree oven for about 10 minutes.
Added a dollop of sour cream. Yum!
Perfect on chilly Fall evening! Hope you had a great weekend and you have a good Monday!