{"id":7210,"date":"2021-06-16T12:37:11","date_gmt":"2021-06-16T04:37:11","guid":{"rendered":"http:\/\/zestmag.com\/online\/?p=7210"},"modified":"2021-06-16T12:37:13","modified_gmt":"2021-06-16T04:37:13","slug":"make-your-own-cajun-style-enchiladas","status":"publish","type":"post","link":"http:\/\/zestmag.com\/online\/make-your-own-cajun-style-enchiladas\/","title":{"rendered":"Make your own Cajun-style enchiladas"},"content":{"rendered":"\n

It’s a Tex-Mex favorite with a Cajun twist! These Cajun-Style Enchiladas by\u00a0<\/strong>High Heels & Good Meals<\/strong><\/a>\u00a0are the perfect blend of Cajun and Mexican flavors, and just what you’ve been craving for,\u00a0thanks to\u00a0Tony Chachere’s.<\/strong><\/p>\n\n\n\n

CAJUN-STYLE ENCHILADAS<\/strong><\/h2>\n\n\n\n

INGREDIENTS
<\/strong>1 \u00bd Teaspoons Tony’s BOLD Creole Seasoning
\u00bd Cup Tony’s Chicken Marinade
\u00bd Teaspoon Garlic Powder
\u00bd Teaspoon Onion Powder
\u00bd Teaspoon Chili Powder
\u00bd Teaspoon Smoked Paprika
1 Package 10-Inch Corn Tortillas
4 Boneless, Skinless Chicken Thighs, Diced
1 Pound Shrimp, Cleaned and Deveined
1 Small Onion, Chopped
4-6 Cloves Garlic, Minced
3\u00a0Bell Peppers, Green, Red and Yellow, Chopped
\u00bd Cup Milk
\u00bd Cup Enchilada Sauce
2 Tablespoons Unsalted Butter
2 Tablespoons All-Purpose Flour
1 \u00bd Cups Mexican-Style Cheese, Shredded
2-3 Green Onions, Chopped for Garnish
Cilantro, Chopped for Garnish<\/p>\n\n\n\n

PREPARATION
<\/strong>Prep Time: \u00a0\u00a0\u00a0\u00a0\u00a0 20 Minutes
Cook Time: \u00a0\u00a0\u00a0\u00a0 35 Minutes
Serves: \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 6-8<\/p>\n\n\n\n

  1. Preheat oven to 350\u00b0F.<\/li>
  2. Dice the chicken thighs into small cubes and season with Tony’s BOLD Creole Seasoning, chili powder, garlic powder, onion powder and smoked paprika.<\/li>
  3. In a separate bowl, do the same with the shrimp.<\/li>
  4. Add \u00bc of the marinade and \u00bd of the minced garlic to each bowl. Mix well and let it rest in the refrigerator for about 20-25 minutes.<\/li>
  5. After finished marinating, saut\u00e9 chicken on medium heat and set aside once cooked.<\/li>
  6. In the same pan, add shrimp and cook. Only 2 minutes per side. Be careful not to overcook the shrimp. Remove and set aside.<\/li>
  7. In the same pan, add chopped onions and bell peppers and cook until translucent. Remove and set aside.<\/li>
  8. In the same pan, add the unsalted butter, flour and 1 teaspoon of the Tony’s BOLD Creole Seasoning.<\/li>
  9. Whisk together until the starch cooks out of the flour. Add the enchilada sauce and combine.<\/li>
  10. Add milk and whisk until there is a smooth and silky consistency.<\/li>
  11. Now assemble the enchiladas! Add a thin layer of the enchilada sauce to the bottom of a baking dish.<\/li>
  12. In a tortilla, add a layer of chicken, veggies and cheese, roll up and place it down in the baking dish.<\/li>
  13. Using another tortilla, repeat the previous step with shrimp. Continue alternating chicken and shrimp until the baking dish is full.<\/li>
  14. Once the baking dish is filled with the stuffed tortillas, add a nice coating of the enchilada sauce on top.<\/li>
  15. Cover the entire dish with the remaining Mexican-style cheese and bake at 350\u00b0F for 20 minutes.<\/li>
  16. After about 20 minutes, your Cajun-Style Enchiladas will be bubbly and ready for you to top with chopped green onions and cilantro. Enjoy!<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

    Here’s a Tex-Mex favorite with a Cajun twist! <\/p>\n","protected":false},"author":3,"featured_media":7211,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[1165,1347,772,2254,650,403,1617,1504,1237],"class_list":["post-7210","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition","tag-food","tag-food-trend","tag-foodie","tag-fresh-food-industry","tag-nutrition","tag-organic-food","tag-recipe","tag-recipes","tag-smarter-food"],"_links":{"self":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts\/7210","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/comments?post=7210"}],"version-history":[{"count":1,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts\/7210\/revisions"}],"predecessor-version":[{"id":7212,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts\/7210\/revisions\/7212"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/media\/7211"}],"wp:attachment":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/media?parent=7210"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/categories?post=7210"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/tags?post=7210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}