Creating Mexican food for the Holidays with Las Palmas Sauces (part two)

Disclosure: I was invited to a dinner to try the Chef Creation with Las Palmas Sauces, however all opinions expressed are my own.

In part one I shared other delicious recipes using Las Palmas Sauces that I tasted while attending an event at Frida Mexican Cuisine. Here there are some other good recipes perfect for holiday or any other party dinners.

Pechugas de Pollo Rellenas de Queso (Chicken Breast Stuffed with Cheese)

Serves 4

Ingredients

• ½ cup plus 3 tbsp. of vegetable oil, separated
• 6 garlic cloves, minced, separated
• ½ medium onion plus 2 tbsp., chopped, separated
• 3 cup of fresh spinach
• 2 tsp. of chicken bouillon seasoning
• 1 tsp. of salt
• 1 tsp. of ground pepper
• 4 chicken breasts halves
• 1 cup of Monterrey Jack cheese, shredded
• 1 ½ cup of flour
• 4 eggs, lightly beaten
• 2 cup of bread crumbs
• 2 bay leaves
• 1 tsp. of fresh thyme
• 1 (28oz.) can of LAS PALMAS® Red Chile Sauce    
• 1 cup of tomato puree

Directions

1. Preheat oven to 300F.
2. In a skillet, heat 2 tablespoons of oil over medium high heat; add garlic and onions and sauté until translucent (about 3 minutes).
3. Add spinach, bouillon seasoning, salt and pepper; sauté until spinach is just wilted, about 2 minutes. Remove from heat and allow to cool.
4. Place each chicken breast half between two sheets of heavy-duty plastic wrap, using a meat mallet or rolling pin, flatten to 1/4-inch thickness.
5. Spread ¼ cooked spinach mixture and ¼ cup shredded cheese onto 2/3 of chicken breast, leaving a clean border around without filling.
6. Roll chicken breast tightly starting with filling side first, making sure no filling spills out.
7. Lightly coat rolled chicken breast in flour, eggs and bread crumbs.
8. Heat ½ cup oil in a large skillet over medium high heat. Brown breaded chicken breast for about 1 minute on each side.
9. Place browned chicken in a baking sheet and bake for 10 to 5 minutes, until the center of breast reads 165F.
10. In a medium sauce pan, heat 2 tablespoons oil on medium high.  Add 2 garlic cloves, 2 tablespoons chopped onion, bay leaves and thyme. Stir and cook for about 5 minutes until onion is translucent.
11. Pour cooked spice mixture into blender, add Red Chile Sauce and puree until smooth.
12. Heat two tablespoons oil into same sauce pan on medium high heat; pour chile sauce mixture, add tomato puree, salt and 1 cup water. Bring to a boil and cook for about 5 minutes until thickened. Adjust seasoning if needed.
13. Top chicken breasts with red chile sauce and serve.

Enchiladas Tapatias

Serves 4

Ingredients

• ¾ cup vegetable oil, separated
• 4 cloves garlic, halved
• ½ medium onion, roughly chopped
• 1 tsp. fresh thyme
• 4 bay leaves
• 6 peppercorns
• 2 cups of tomato puree
• 1 (28 oz.) can LAS PALMAS® Medium Red Enchilada Sauce
• 2 tsp. of salt
• 12 corn tortillas
• 3 cup of Monterrey Jack (or Mozzarella) cheese, shredded 
• 1/3 cup of sour cream
• ¼ cup of scallions, diced

Directions

1. Preheat oven to 350F.
2. In a medium sauce pan, heat 2 tablespoons of oil on medium high. Add garlic, onion, thyme bay leaves and peppercorns. Stir and cook for about 5 minutes until onion is translucent.
3. Pour cooked spice mixture into blender, add Red Enchilada Sauce and puree until smooth.
4. Heat two tablespoons oil into same sauce pan on medium high heat; pour enchilada sauce mixture, add tomato puree, salt and 1 cup water. Bring to a boil and cook for about 5 minutes until thickened. Adjust seasoning if needed.
5. In a skillet, heat ½ cup of oil over a medium heat; cook tortillas for about 5 seconds on each side.
6. Place cooked tortilla in a baking sheet, add ¼ cup shredded cheese to center, roll (seam side down) and continue with rest of tortillas and filling.
7. Pour remaining sauce over enchiladas and sprinkle cheese on top.
8. Bake for about 10 minutes or until cheese is bubbling; allow to cool.
9. Before serving, drizzle with sour cream and top with scallions.

I am glad I have this yummy recipes because now I can prepare some Mexican food without having to worry about the taste and the sauce preparation. I can prepare the dishes saving some time using Las Palmas Sauces.