Easy Peasy Chicken Enchiladas Suiza

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Prep Time: 15 minutes

Cook Time: 35-40 minutes

Servings: 2

Ingredients

• 1 1/2 Tablespoons canola oil
• 1/2 cup onion, sliced
• 1/2 cup bell pepper (use any color you like), thinly cut into 2-inch-long strips
• 1 cup shredded cooked chicken (I used leftover chicken from Sunday's Spicy "Beer Can" Grilled Chicken)
• 1/2 cup of your favorite alfredo sauce, divided
• 1 cup shredded cheese (I used Monterey jack, but you can use your favorite melty cheese)
• 1/4 cup Pace® Garlic & Lime Verde Restaurant Style Salsa
• 4 (6-inch) corn tortillas, warmed
• 3 Tablespoons chopped fresh cilantro
• chopped green onion for garnish

Directions

• Preheat oven to 375F degrees.
• Heat the oil in a 10-inch skillet over medium heat. Add the onion and pepper.
• Cook for 5 minutes or until the vegetables are tender. Set aside to slightly cool.
• Stir the chicken, 2 Tablespoons of the Alfredo sauce, 1/4 cup cheese and the Verde salsa in a large bowl. Stir in the onion and pepper mixture and mix well.
• Spread 1/4 of the remaining Alfredo sauce in the bottom of a shallow baking dish.
• Spoon about 1/3 cup chicken mixture down the center of each tortilla and top each with 1/2 tablespoon cilantro. Roll the tortillas around the filling and place seam-side down into the prepared dish.
• Spread the remaining Alfredo sauce over the tortillas and top with remaining cheese.
• Cover the baking dish with non-stick aluminum foil and bake at 375F degrees for 25 minutes.
• Remove the foil and continue to bake another 10 minutes.
• Sprinkle the remaining cilantro and chopped green onions over the enchiladas and serve.

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Servings: 4

Ingredients

• 1 teaspoon avocado oil
• 1 1/2 Tablespoon ginger, grated
• 4 cloves garlic, grated
• 1 lb. ground pork
• salt and pepper to taste (keeping in mind the soy sauce in the rest of the recipe)

Veggie Mix:

• 3 cups cabbage, shredded
• 1 cup carrots, shredded
• 1 cup mushrooms, roughly chopped (I used baby bellas)
• 1/4 cup green onion, sliced (plus more for garnish)

Soy Sauce Mixture:

• 1/4 cup soy sauce
• 1 1/2 Tablespoon sesame oil
• 1/2 Tablespoon rice vinegar
• 1 teaspoon red pepper flakes (more or less to taste)

Mayo Sauce:

• 1/2 cup mayonnaise
• 1/2 Tablespoon rice vinegar
• 2-3 Tablespoons sriracha (more or less to taste, Grandude loves spicy, so I used 3 Tablespoons)
• juice of one lime
• 1 Tablespoon soy sauce
• 1 teaspoon sesame oil
• 4 cups cooked rice (use your favorite or leftovers)

Garnish options: sliced green onion, minced cilantro, black sesame seeds, red pepper flakes and lime wedge

Directions

• Heat a large skillet over medium high heat.
• Once the skillet is hot, add the oil to the skillet and then add the grated ginger and garlic. Sauté for a minute until fragrant.
• Mix together the veggie mix and set aside.
• Whisk together the soy sauce, sesame oil, rice vinegar, and red pepper flakes, set aside.
• Whisk together the spicy mayo sauce ingredients in a small bowl until well combined and refrigerate until ready to serve.
• Add the ground pork to the skillet and use your wooden spoon to break it up as it cooks.
• Season with salt and pepper when the pork starts to brown.
• Cook the ground pork until it is brown, a little crispy, and most of the fat and liquid has evaporated from the skillet. There should not be a lot of extra liquid in the pan.
• Once the pork is thoroughly cooked, add in the veggie mix and sauté for 2- 3 minutes and then add the soy sauce mixture.
• Continue to sauté until the veggies just begin to wilt and become tender and then remove the skillet from the heat.
• Transfer the egg roll mixture to a bowl over rice for serving and then drizzle the spicy mayo over top and garnish with your favorite toppings.