Yesterday, I stopped past the Savory Spice Shop in OKC to make a custom gift set as a house warming gift for my best friend. It seems like the perfect way to welcome her into her amazing new home. (Love you, Tracie!)
|E found a new secret hiding place while I talked to Uncle Able & Grandma|
While they assembled my gift set and spice refills, I smelled and tasted some of the new blends. I bought my two favorite ones - Memphis BBQ Rub and Canyon Road Red Enchilada Seasoning: (all the new ones are listed at the end of this post, if you're curious).
The "obvious" thing to do would have been to go to Savory's website and look up the Enchilada Sauce recipe, but I was in a hurry so I made Enchiladas my own way and Brent and I loved them! The kids found them a little spicy, but a generous dose of sour cream solved that problem.
Abbey's Chicken Enchiladas
2 c. cooked, shredded chicken (we used left over cooked chicken thigh meat)*
1/2. c. water, divided
3 T. Canyon Road Red Enchilada Seasoning, divided
1.5 c. Sharp Cheddar Cheese
1 tsp olive oil
6 medium tortillas
* If you don't have pre-cooked chicken, I'd suggest boiling your chicken of choice in water with a bit of the enchilada spice and then shredding it with two forks.
Preheat oven to 400 degrees.
Heat chicken, 1/4 c. water, 1.5 T Canyon Road Red Enchilada Seasoning in a non-stick skillet over medium heat. Allow the mixture to simmer for 5 minutes. Add 1 c. shredded sharp cheddar cheese and stir to melt and combine the cheese.
Lightly grease an 11x7in baking dish.
Enchilada Sauce: In a separate measuring cup, add 1/4 c water, olive oil, and 1.5 T Canyon Road Red Enchilada Seasoning.
Gently add about 1/3 c. of the chicken mixture to each tortilla, wrap up, and add, seam side down, into the baking dish. Pour any remaining sauce from the skillet over the rolled tortillas. Then pour the Enchilada Sauce you mixed above over all of the tortillas and sprinkle the top with the remaining 1/2 c. o f Cheddar.
Bake for 20 minutes. There should be bubbles around the edge of the baking dish and the edges of the tortillas may be slightly crunchy.
We served ours with fresh pineapple and cucumbers. SO good.
New Savory Spice blends -- **marks those I selected today.
Bajan Seasoning: Bajan seasoning originates on the Caribbean island of Barbados where it is used as an all-purpose seasoning and also as a base flavor before adding another seasoning like curry powder or lemon pepper. Bajan has a savory herb flavor with hints of lime and touch of heat that stands up perfectly well on its own. Ingredients:Salt, onion, thyme, garlic, coriander, turmeric, black pepper, parsley, marjoram, ginger, fenugreek, cumin, anise, allspice, habanero, Kaffir lime, cinnamon, mustard, mace and cardamom.
**Canyon Road Red Enchilada Seasoning: Handcraft enchilada-inspired seasoning that has a robust chile flavor with a medium heat. Ingredients: Kosher salt, crushed brown mustard, black pepper, coriander, cumin, chiles, and thyme.
**Memphis BBQ Rub:Barbecue is all about "low and slow". Tennessee has been doing barbecue right for generations. The city of Memphis has a distinctive style of barbeque rub, although every family's recipe can vary significantly. One consistent component is a blend of brown and white sugars. Sauces and mops are generally set aside. Unique rubs, wood smoke, and cooking methods combine to create the true flavor of Memphis barbecue. Ingredients:Brown and white sugar, paprika, kosher salt, garlic, onion, cumin, black pepper, chiles, coriander, ginger, thyme, rosemary, and Mexican oregano.
Nashville Hot Fried Chicken Spices: Hot fried chicken is a Nashville thing and what a tasty thing it is! This dish is hot, spicy hot! Cayenne is the reason, lots of it. Traditionally the seasoning for this dish can be as simple as pure cayenne, this one has with more depth of flavor. Ingredients: Cayenne, kosher salt, sugar, black pepper, paprika, cinnamon, garlic, sage, onion, rosemary, ginger, thyme, parsley, marjoram, bell peppers, coriander, allspice, oregano, and summer savory.
The Q Steak Rub: Uses coarsely ground spices, often found New Mexican cuisine, to balance the bold flavor of crushed brown mustard .Ingredients: Kosher salt, crushed brown mustard, black pepper, coriander, cumin, chiles, and thyme.