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I love supporting local businesses, and recently I did just that when I collaborated with Amazing Hazel's to develop a recipe using their products. Amazing Hazel's makes chili sauce, hot sauce, Bloody Mary mix, and seasoning blends. It is a small batch, artisan company that uses recipes passed down from several generations.
You can find their products online, at many central Indiana farmers markets, and at Kroger stores in the Indianapolis area. They also have a brick and mortar store at 15 E. City Center Drive in Carmel.
Bloody Mary Enchiladas
Yield: 8 enchiladas
Ingredients
- 2 pounds chicken breast
- 1 cup Amazing Hazel’s Premium Bloody Mary Mix
- 1 teaspoon Amazing Hazel’s Bloody Mary Seasoning Mix
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 16 ounces Amazing Hazel's Gourmet Chili Sauce, divided
- 2 jalapeños, seeds removed, minced
- 8 ounces cotija cheese, shredded, divided
- 8 corn or flour tortillas
- 4 ounces sour cream
- 2 Tablespoons lime juice (juice from 1 lime)
- Optional toppings: Cilantro, avocado, lime slices, green onion
Directions
- Marinate chicken breast in Amazing Hazel’s Premium Bloody Mary Mix at least 1 hour or up to 24 hours.
- Preheat oven to 375 degrees Fahrenheit. Spray baking dish with nonstick spray.
- Place chicken breasts in single layer in baking dish.
- Season with Amazing Hazel’s Bloody Mary Seasoning Mix, cumin, and chili powder.
- Cover baking dish with aluminum foil and bake for 25 to 35 minutes, or until internal temperature of chicken reaches 165 degrees Fahrenheit.
- Remove from oven and shred chicken.
- Sauté or microwave jalapeños until softened, about 1 to 2 minutes. Mix with shredded chicken.
- Spread 4 ounces Amazing Hazel's Gourmet Chili Sauce on bottom of 13-by-9-inch baking dish.
- Add 2 Tablespoons cotija cheese and 1/3 cup chicken mixture in center of one tortilla and roll up. Place tortilla seam side down in baking dish. Repeat until you run out of chicken or space in baking dish.
- Mix remaining 12 ounces Amazing Hazel's Gourmet Chili Sauce with 4 ounces sour cream and lime juice. Spread sauce over tortillas and top with remaining cotija cheese.
- Place in oven and bake for about 20 minutes or until sauce is bubbly and tortillas are light golden brown.
- Serve with optional toppings.
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