A few months ago while on a shopping trip at Trader Joe's, we were lucky enough to sample some of their soy chorizo queso dip. For being meatless, their soy chorizo is fab and we were immediately hooked. We've been brainstorming many ways to use soy chorizo in as many applications as possible. Using it in enchiladas was quite the logical application.
I started by poaching the chicken in some water. I added some fresh jalapenos as well as some cumin,chili powder and salt to the chicken.
I then poured enough water over the chicken to cover it by an inch. I brought the water to a boil, let it simmer partially covered for 10 minutes and then turned the heat off, covered the chicken and let it sit for an additional 10-15 minutes.
Once it was done poaching, I removed the chicken breasts and let them cool.
Then, I shredded the chicken.
I used about 1 lb. of chicken to make the enchilada filling.
Chopped up some yellow onion.
Diced some fresh jalapeno.
The delicious soy chorizo!
Chopped some garlic.
I used about 5 oz. of the soy chorizo to use in the enchilada filling.
Sauteed garlic, onion and jalapeno in a tsp. of olive oil until they became soft.
I then added the soy chorizo and let that heat through a bit. Then I added the chicken and mixed it all together.
Got my tortillas ready to go.
I put 1/3 cup of the filling onto each tortilla. You could do more or less based on how stuffed you want your enchiladas.
I then topped the filling with 1 tbsp. of Trader Joe's queso dip for some added moisture.
Rolled up the tortillas and put them into a baking pan (sprayed with cooking spray).
I poured about 1/2 cup of enchilada sauce over top of the enchiladas.
Then, I drizzled with a couple more tablespoons of the queso dip.
Topped them with cheese and put them in the oven for about 25 minutes.
Cheese is melted, edges were a little crisp.
Ah, they were tasty!
Ingredients:
2 jalapeno peppers
2 cloves garlic, minced
1/2 large yellow onion, diced
2 tsp. chili powder, divided.
1 tsp. ground cumin
1/2 tsp. salt
1 lb. chicken breast
1 tsp. olive oil
5 oz. soy chorizo, crumbled out of casing.
8 tortillas
16 tbsp. Trader Joe's Queso Dip
1/2 cup red enchilada sauce
1/2 cup Sargento reduced fat 4 cheese Mexican blend shredded cheese
Directions:
Slice 1 jalapeno. Place chicken breasts in a pan deep enough to be covered by 1" of water. Top chicken with 1 tsp. each of chili powder and cumin and 1/2 tsp, salt. Place the jalapeno slices on top of the chicken. Cover chicken with water. Water should cover chicken by an 1". Bring water to a boil. Once boiling, partially cover the pan and turn heat to low to simmer the chicken for 10 minutes. After 10 minutes, turn off the heat, fully cover the chicken and let sit for 10-15 more minutes. Remove chicken from the water and shred. Set aside.
Preheat oven to 350 degrees.
Dice 1 jalapeno. Heat a skillet with 1 tsp. of olive oil. Add jalapeno, onion and garlic and cook until soft. Add 1 tsp. of chili powder and stir to coat. Add soy chorizo and heat through. Mix in shredded chicken and stir to combine. Remove mixture from heat.
Spoon about 1/3 cup of the mixture onto 8 tortilla shells (or more if you have some leftover). Top the mixture on each tortilla with 1 tbsp. of the queso dip. Roll up each tortilla and place in a baking pan (seam sided down), sprayed with cooking spray. Coat the enchiladas with 1/2 cup of the enchilada sauce. Drizzle the remaining queso dip on top of the enchiladas as well. Top with 1/2 cup shredded cheese. Bake for 25 minutes. Cheese will have melted and edges will be a little crisp. Serve with your favorite Mexican condiments and side dishes.
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