This post brought to you by Sargento. The content and opinions expressed below are that of Homemade for Elle.
Two of my favorite things in life are Mexican food and the show Chopped. I am seriously addicted to both! I was so excited to take the Chopped At Home Challenge!
I was asked to participate in a Chopped At Home Challenge, utilizing real ingredients, to create a delicious meal. I LOVE a challenge, and cooking with real ingredients is a passion of mine, so I was super excited to join in on the fun!
The ingredients in my Chopped At Home Challenge included:
- Poblano peppers
- Sargento® 4 Cheese Mexican Blend
- Corn tortillas
- Chicken thighs
These are all ingredients I am familiar with (yes!) and I had a lot of ideas for recipes!
I love roasting peppers in the oven to give them a smoky, warm flavor, and poblanos are perfect for that! I love Sargento cheese because it has such tremendous flavor and is cut from blocks of 100% real, natural cheese. Sargento has 30 versatile varieties, unique blends and cuts.
In the end, I was going back and forth between carnitas and enchiladas, so I decided to combine them! I made carnita enchiladas!
What are Carnita Enchiladas?
Deliciousness in every bite. But, let me break it down for you:
Carnitas are made from tender and juicy cuts of pork or chicken, and have a ton of bright, citrusy flavor.
Enchiladas are made with stuffed flour or corn tortillas, smothered in a chile sauce and topped with delicious amounts of cheese.
The thought of enchiladas filled with tender chicken carnitas was literally the best idea I have had all week, and I was pretty sure this dish was worthy of first place on a chopped competition, so I got to work!
- 1 lb chicken thighs
- 1 tbsp. olive oil
- Juice from an orange
- Juice from a lime
- 3 cloves garlic
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2tsp pepper
- 1 tbsp. honey
- 3 poblano peppers
- 2 tbsp. olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp. flour
- 1 cup chicken or vegetable broth
- 1 tsp cumin
- salt and pepper to taste
- 12 corn tortillas
- 2 cups Sargento 4 Cheese Mexican Blend
- Garnishments (tomatoes, onions, avocados, sour cream, salsa)
- Preheat oven to 350 degrees. Drizzle olive oil into a cast iron skillet or heavy pan, and lay out chicken thighs. Pour orange and lime juice over chicken, followed by garlic, salt, cumin, oregano, and pepper. Cover with foil and bake in preheated oven for 1 hour, or until cooked through and tender. Remove from oven and shred or dice.
- Layer chicken thighs onto a baking sheet and drizzle with a few tablespoons of the remaining juices from baking, and the honey. Place back into oven and broil for 30 - 60 seconds. Remove from oven.
- Place whole poblano peppers directly on oven rack in a 350 degree oven for 30 minutes, or until skin is browned and separating from the pepper. Remove, allow to cool, then peel, seed and stem. Chop them into small pieces.
- Add olive oil to a small pan and saute onion and garlic until fragrant and translucent, about 5 minutes. Sprinkle in flour, and whisk, adding in chicken broth, while whisking to avoid clumps. Once all broth is added, dump in poblano peppers, cumin, salt and pepper. Simmer until desired thickness.
- Warm up corn tortillas in the oven or microwave until pliable. Spoon in about a tbsp. of carnita mixture to the center of a tortilla, and roll. Place seam-side down in a casserole dish, and repeat until the pan is full. Pour poblano enchilada sauce over the rolled corn tortillas. Top with Sargento 4 cheese Mexican blend. Bake in preheated oven for 30 minutes, or until cheese is melted and browning.
I had so much fun doing this Chopped challenge, featuring Sargento cheese! You can pick up Sargento Shredded cheese in 3.25 to 3.95 oz portions for a suggested retail price of $2.69 a piece. Visit their Pinterest page or their website for delicious recipes and more deets!
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.
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