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Shop the Sale: Avocado, Strawberry & Mango Salad


Avocado, Strawberry & Mango Salad.Winter may be here, but you can still enjoy a taste of summer. Bring a fresh burst to your next brunch or party with this simple, refreshing fruit-based salad. It pairs well with poultry or red meat dishes, making it a versatile dish for any occasion – even an impromptu cook out. And with Large Hass Avocadoes on sale, you can make enough to feed even the hungriest crowds.

Ingredients
1 avocado, diced
1 cup strawberries, husked and diced
1 mango, peeled and diced
1/4 cup cilantro, finely chopped
1/2 lime, juiced
Salt and pepper, to taste

Instructions
In medium bowl, combine avocado, strawberries, mango, cilantro and lime juice. Mix together gently. Add salt and pepper to taste. Serve cold.

Calories per Serving: 167, Fat: 10 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 5 mg, Carbohydrates: 21 g, Fiber: 6 g, Protein: 2 g.

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Chef Tips

How to Pick the Best Avocadoes
Chances are you pick your avocadoes by squeezing them to check for ripeness. Guess what? So does everybody else, which means all of the near ripe avocadoes at the supermarket have been poked and prodded by countless shoppers before you. To avoid buying bruised avocadoes, the best thing to do is buy them green and allow them to ripen at home. It can take anywhere from a couple of days to a week, but it’s so worth it. Need it sooner? Store your avocado with ripe bananas. The ethylene released by the banana will speed up the ripening process.

Cilantro
A little cilantro goes a long way, so you’re often left with no plans for the rest of the bunch you bought at the store. Don’t let that cilantro go to waste! There are actually loads of ways to use cilantro in your everyday cooking. Of course it’s the perfect addition to most Mexican dishes, but it’s also great in stir fries, noodle dishes and curries, or chopped and added to salads and smoothies.



Shop the Sale: Roasted Butternut Squash & Cranberries


Roasted Butternut Squash & CranberriesPrep Time: 15 mins
Cook Time: 1 hour 30 mins
Serves: 4

Nothing says wintertime better than crisp apples, cranberries and butternut squash, except perhaps for cinnamon and cloves. The good news is all of these and more can be found in our Roasted Butternut Squash & Cranberries recipe. Roasted to perfection with a sweet spiced glaze, your house will smell as delicious as this dish tastes. Be sure to grab some Honey Crisp Apples; they’re perfect for this recipe and on sale now.

Ingredients
1 lb butternut squash, peeled and large-diced
1 large apple, peeled, cored and cubed
8 oz fresh cranberries
1 Tbs olive oil
1/4 cup maple syrup
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground cloves
Kosher salt and freshly ground black pepper, to taste

Instructions
Preheat oven to 350° F. In a large mixing bowl, combine all ingredients; mix well. Pour into 9 x 13 baking dish. Bake for about 1 to 1 1/2 hours. Serve hot.

Calories per Serving: 198, Fat: 4 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 8 mg, Carbohydrates: 41 g, Fiber: 7 g, Protein: 1 g.

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Chef Tips

Pick a Vegetable, Any Vegetable
When it comes to roasting veggies, most people think of potatoes, sweet potatoes and carrots – your typical root vegetables. While these old favorites are solid options, you have a whole crisper full of vegetables just waiting for the oven. Bell pepper, celery and zucchini all make fabulous roasting options. So does pretty much anything in the cruciferous family, so feel free to go crazy with cauliflower, broccoli or everyone’s favorite, Brussels sprouts. And don’t forget onion and garlic for big flavor.

Roasted To Perfection
Roasting is hands down the easiest way to make tasty vegetables that even fussy eaters will enjoy. There are just a few simple rules to roasting perfection:

  1. Coat the vegetables well with a tablespoon or two of good quality olive, vegetable or coconut oil.
  2. Toss lightly with some salt, pepper and any favorite herbs and spices.
  3. Give them room in the baking dish. A crowded pan will result in vegetables that are more steamed than scorched.
  4. Roast until you see some charring.


SHOP THE SALE: ROSEMARY-GARLIC CORNISH HENS


Rosemary-Garlic Cornish HensPrep Time: 40 mins
Cook Time: 1 hour
Serves: 4

Take your next dinner party up a notch with roasted Cornish Hen. Not only does Cornish Hen offer very tender meat, its small size makes it perfect for individual servings – and ideal for elegant holiday dinners. Serve with a medley of roasted root vegetables or rice dressing, followed by a traditional dessert like pudding or apple crumble. Tyson Premium Cornish Hens are on sale all this week, so treat your friends and family to a special meal!

Ingredients
4 Cornish game hens
3 Tbs olive oil, divided
Salt and pepper
1 lemon, quartered
4 sprigs fresh rosemary (plus more for garnish)
30 cloves garlic
1/3 cup white wine
1/3 cup chicken broth

Instructions
Preheat oven to 450° F. Rub hens with 1 tablespoon oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in large, heavy roasting pan. Arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.

Reduce oven temperature to 375° F. In mixing bowl, whisk together wine, broth and remaining oil; pour over hens. Continue roasting for about 25 more minutes, or until hens are golden-brown and juices run clear. Baste with pan juices every 10 minutes.

Transfer hens to platter, pouring any juices into roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan. Boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half, lengthwise; arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs before serving.

Calories per Serving: 484, Fat: 34 g (8 g Saturated Fat), Cholesterol: 169 mg, Sodium: 152 mg, Carbohydrates: 9 g, Fiber: 1 g, Protein: 31 g

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Chef Tips

What is a Cornish Hen?
As the name would suggest, the Cornish Hen is a chicken variety that originated in Cornwall, England. Most of the chickens sold as Cornish Hens in the grocery stores today, however, are actually a hybrid of Cornish and White Rock Chicken. Commercial Cornish Hens weigh under two pounds, and in another twist, can be male or female. They are only sold whole unlike other chickens such as the broiler-fryer, roaster or stewing chicken, as they are too small to be deboned.

Cornish Hen Taste & Nutrition
Here’s another surprise, they taste like chicken! The biggest difference between the Cornish Hen and its other chicken cousins, is tenderness. Being a much younger chicken, they are very tender and juicy, which along with their small size being suited to individual serving has made them a true delicacy. On the plus side for those watching their nutrition, these “spring chickens” contain less fat and slightly fewer calories than older chicken.



Shop the Sale: Candied Bacon


Candied Bacon and French Toast.Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 10

Candy and bacon? Um, yes please! The perfect treat as a unique dessert or part of a decadent brunch, Candied Bacon is a fabulous recipe for the holiday season. Quick and super easy to make, your guests will love it just as much as much more complicated (and time consuming) sweets. And there’ll be plenty to go around with Wright Brand Sliced Bacon on sale all this week.

Ingredients
1 cup light brown sugar, packed
1 Tbs chile powder
20 slices thick-cut bacon (1 1/2 lbs)

Instructions
Preheat oven to 350° F. Line two rimmed baking sheets with foil or parchment paper. In a small bowl, whisk brown sugar and chile powder together. Arrange bacon strips on foil/parchment; coat tops heavily with chile-sugar mixture. Bake for 20 to 25 minutes, or until caramelized and almost crisp. Transfer bacon to a rack set over a sheet of foil to cool completely before serving. (Optionally, you can flip halfway through cooking process and coat other side for a more intense sweet-spicy flavor.)

Calories per Serving: 177, Fat: 9 g (4 g Saturated Fat), Cholesterol: 30 mg, Sodium: 532 mg, Carbohydrates: 15 g, Fiber: 0 g, Protein: 8 g.

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Chef Tips

Bacon Isn’t Just For Breakfast
Although most of us think of the delicious cured pork meat as a breakfast food, bacon can – and should! – be used for so much more. And while you might be more familiar with bacon-inclusive meals like pasta carbonara, BLT’s or quiche, there are some pretty interesting ways to use bacon that you might not have heard of. Like bacon sushi or bacon guacamole. How about hot bacon dip or bacon quesadillas? Or what about bacon maple cheesecake? The options are endless (yay)!

On The Lighter Side
While bacon isn’t exactly a health food, there are healthier options when it comes to bacon recipes so you can enjoy your bacon without the guilt. A lot of these meals focus on using small amounts of bacon to add the same delicious flavor without the fat and calories of a pile of bacon. Great options include bacon muffins, breakfast frittatas, spinach salads and vinaigrettes, bacon zucchini spaghetti and soups.

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Posted in: Shop the Sale


Shop the Sale: Roasted Turkey


Roasted TurkeyPrep Time: 1 hour
Cook Time: 3 hours
Serves: 8-10

Thanksgiving is just around the corner, and Brookshire’s has everything you need, including our own roast turkey recipe and Honeysuckle White Fresh Turkey on sale. Make this Thanksgiving your best yet with a perfectly roasted turkey and all the trimmings the family loves. And check out our chef tips for ways to make things easier before – and after – the big day.

Ingredients
1 (8 to 10 lbs) fresh turkey
Kosher salt and freshly ground black pepper
1 onion, quartered
1 bulb garlic, halved
Several sprigs fresh herbs (thyme, parsley, rosemary and sage)
2 bay leaves
8 Tbs butter (1 stick), melted

Instructions
Adjust oven rack to lowest position; remove other racks. Preheat oven to 325° F. Remove turkey parts from neck and breast cavities. Reserve for other uses, if desired. Dry bird well with paper towels, inside and out.

Salt and pepper inside of breast cavity. Stuff the onion, garlic, herbs and bay leaves inside. Set turkey on roasting rack in roasting pan, breast-side up. Brush generously with half of butter; season with salt and pepper. Tent the turkey with foil.

Roast the turkey for 2 hours. Remove foil; baste with remaining butter. Increase oven temperature to 425° F. Continue roasting until instant-read thermometer registers 165° F in thigh of turkey, about 45 more minutes. Remove turkey from oven; set aside to rest for 15 minutes before carving.

Calories per Serving: 710, Fat: 28 g (12 g Saturated Fat), Cholesterol: 299 mg, Sodium: 320 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 107 g.

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Chef Tips

Make Turkey Day Easy
You have enough to do on Thanksgiving between cooking, keeping drinks filled and maybe even taking some time to enjoy yourself. Take the hassle out of the big day with easy side dishes you can prepare in advance. Many Thanksgiving favorites can be prepared before Turkey Day, such as Potato Gratin or Mashed Potato, Cornbread Stuffing, Maple-Glazed Brussels Sprouts, Corn and Bacon Casserole, Stewed Collard Greens, Sweet Potato Casserole, Cranberry Sauce and Green Bean Casserole. Better yet, invite your guest to bring a side dish!

Thanksgiving Leftovers
What’s the second best thing about Thanksgiving? Turkey Day leftovers! With so many ways to use up leftover turkey, you’ll wish Thanksgiving came every month. Some of our favorites include Turkey Pot Pie, Turkey-Cheddar Casserole, Turkey Enchiladas, Turkey Primavera Pasta, Turkey Rice Casserole, Turkey Soup and of course, Turkey Sandwiches – just to name a few! And you can go as simple or gourmet as you like. For example, ramp up your turkey sandwiches with melted Brie cheese and cranberry sauce on toasted focaccia or go for a creamy pesto sauce and bacon for a delicious turkey pasta dish.



Cranberry-Lime Pie


Cranberry-Lime PiePrep Time: 1 hour 20 mins, plus chilling
Cook Time: 1 hour
Serves: 6-8

Move over Pumpkin Pie! Take your taste buds on an exciting new pie journey with our Cranberry-Lime Pie. This decadent dessert is the perfect balance of sweet and tart, making it a refreshingly sweet treat after even the heartiest Thanksgiving dinner. Wow your guests with something new this year, plus enjoy the savings with Ellis Pecans on sale!

Ingredients
Crust:
4 oz gingersnap cookies
1 cup pecans
4 Tbs unsalted butter, melted
3 Tbs light brown sugar

Filling:
1 (12 oz) pkg fresh cranberries, plus 4 oz for serving (divided)
2 1/2 cups granulated sugar, divided
3 large eggs
2 large egg yolks
1 tsp lemon zest, finely grated
2 tsp lime zest, finely grated (divided)
1/2 cup fresh lime juice
1 pinch kosher salt
1 1/2 sticks unsalted butter (room temperature), cut into pieces
Whipped cream, for serving

Instructions
Preheat oven to 350° F. Pulse cookies in food processor until very finely ground. (You should have about 1 cup). Add pecans; pulse until finely ground. Add melted butter and brown sugar; pulse to combine. Transfer to deep 9-inch pie dish. Using measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, about 10 to 15 minutes. If crust slides down sides, gently press back up. Let cool. (Crust can be baked one day ahead of time. Store tightly wrapped at room temperature.)

Bring 12 ounces cranberries, 1 cup granulated sugar and 1/4 cup water to boil in large saucepan over medium-high heat. Reduce heat. Simmer until cranberries burst and most of liquid evaporates, about 12 to 15 minutes. Let cool. Puree in blender until very smooth.

Cook the puree, eggs, egg yolks, lemon zest, 1 teaspoon lime zest, lime juice, salt and 1/2 cup sugar in heatproof bowl set over saucepan of simmering water (bowl should not touch water) until curd thickens and coats spatula, about 8 to 10 minutes. Stir with rubber spatula and scrape down sides of bowl often. Let cool until just warm.

Using electric mixer on medium-high setting, beat curd until curd looks lighter in color and texture, adding butter a piece at a time and incorporating after each addition (about 5 minutes). Scrape into crust and chill until firm, about 2 hours.

Bring 1/2 cup granulated sugar and 1/2 cup water to simmer in small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 ounces cranberries. Cook until barely starting to soften, about 1 minute. Using slotted spoon, transfer cranberries to wire rack inside rimmed baking sheet. Chill until no longer sticky, about 20 to 30 minutes.

Toss remaining 1/2 cup sugar and remaining 1 teaspoon lime zest in small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.

Note: Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature for 2 hours before serving.

Per Serving:
Calories: 599, Fat: 30 g (16 g Saturated Fat), Cholesterol: 183 mg, Sodium: 304 mg, Carbohydrates: 82 g, Fiber: 2 g, Protein: 5 g.

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Chef Tips

Cranberry Goodness
We’re not going to lie and tell you that pie is good for you, but we can attest to the huge health benefits of the cranberries that go into said pie. Comprised of almost 90% water and 10% carbohydrates and fiber, cranberries are rich in vitamins and minerals including Vitamin C, Manganese, Vitamin E and Vitamin K1. So sprinkle them on your cereal, add them to smoothies or make them into a pie!

What To Do With Pecans
I’ve got too many pecans…said nobody ever. Aside from delicious snacks all by their raw selves, there are loads of things you can do with pecans if you do find yourself in the unusual position of having too many. Some of our top choices are Strawberry & Feta Balsamic Salad, Baked Oatmeal or Granola, Pecan Crusted Chicken, Buttery Cinnamon Pecans, and of course, Pecan Pie. (This is a pie blog after all.)

 



Shop the Sale: Rosemary Roast Beef


Rosemary Roast BeefPrep Time: 30 mins
Cook Time: 5 hours
Serves: 6

When you’re craving a decadent roast, you can’t beat the rich flavor of our Rosemary Roast Beef. Roasted with potatoes and carrots, and of course, rosemary, this is a beef roast the whole family will love. Pro tip: don’t forget to leave plenty of time for marinating. Marinate the chuck roast for up to 24 hours before cooking for a roast that will melt in your mouth. And here’s another tip: grab boneless chuck roast on sale all this week at Brookshire’s.

Ingredients
1 (12 oz) bottle dark beer
1 medium onion, chopped
8 cloves garlic, minced
1 lemon, thinly sliced
3 Tbs olive oil, divided
1 (3 to 4 lbs) boneless chuck roast, trimmed
1 tsp coarsely ground black pepper
8 carrots (about 1 1/2 lbs), sliced diagonally
7 Yukon Gold potatoes (about 3 lbs), peeled and cut into eighths
2 large onions, cut into eighths
4 sprigs fresh rosemary
2 Tbs cornstarch
1/2 cup cold water

Instructions
Combine beer, chopped onions, garlic, lemon slices and 2 tablespoons oil in large zip-top plastic freezer bag. Add roast; mix well and seal bag. Chill for at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Strain marinade; set aside. Sprinkle roast evenly with pepper.

Heat remaining oil in large heavy-duty roasting pan over medium-high heat. Brown roast in hot oil for 4 minutes per side. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to boil. Remove from heat; cover with heavy-duty aluminum foil.

Bake at 300° F for 2 1/2 hours. Turn roast. Stir in carrots, potatoes, onions and rosemary. Remove foil. Cook roast for 2 more hours or until roast and vegetables are tender. Transfer roast and vegetables to serving platter. Skim fat from juices in roasting pan; set pan with juices aside to cool.

Whisk together cornstarch and 1/2 cup cold water in small bowl until smooth. Whisk cornstarch mixture into juices in pan. Cook over medium-high heat for 5 minutes or until thickened, whisking to loosen particles. Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.

Calories per Serving: 1046, Fat: 61 g (22 g Saturated Fat), Cholesterol: 225 mg, Sodium: 217 mg, Carbohydrates: 51 g, Fiber: 5 g, Protein: 68 g.

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Chef Tips

Cooking With Beer
Beer isn’t just for drinking – it adds flavor and depth to many dishes. From brisket to bread, battering and braising, beer can liven the flavor profile of many of your favorite foods. The type of beer you choose will also make a huge difference. Full-bodied ales or stouts work well for red meat, batter and soups, while lighter beers like IPAs and lagers are great for poultry, marinades and braising. You can even use beer to make cake! Just google Chocolate Guinness Cake.

All About Rosemary
This Mediterranean native is now one of the most popular herbs used in kitchens around the world. It’s from the same family as mint, but has a piney flavor that makes it perfect for meat recipes like roasts, stews and soups. It’s also delicious sprinkled over bread dough before baking and as a garnish on many dishes. Rosemary is as good for you as it tastes, containing anti-inflammatory properties.



Shop the Sale: Chorizo Meatballs with Chipotle-Maple Cream Sauce


Chorizo Meatballs with Chipotle-Maple Cream SaucePrep Time: 25 mins (plus chilling)
Cook Time: 20 mins
Serves: 6

Take this party favorite up a notch with our new twist on regular meatballs. With the flavorful addition of chorizo, these baked meatballs are delicious all on their own, but with the addition of spicy and sweet chipotle-maple cream sauce, they are off the charts. They’re so easy to make, and with ground chuck on sale, this is a great go to for weekend snacks or appetizers!

Ingredients

Meatballs:
1/2 lb fresh chorizo
1/2 lb ground chuck
1/4 cup onions, finely chopped
1/4 cup parsley, chopped
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup breadcrumbs
1 egg

Sauce:
2 chipotle peppers, minced
2 Tbs Adobo sauce
4 Tbs sour cream
4 Tbs maple syrup

Instructions
Place all meatball ingredients in a large bowl. Using your hands, blend ingredients thoroughly. Make balls the size of golf balls or any size you prefer. Refrigerate until needed. Preheat oven to 350° F. Place meatballs on cookie sheet. Bake for about 20 minutes or until meatballs are cooked all the way through. Serve with dipping sauce.

To make sauce, mix minced chipotle peppers and adobo sauce together. Combine with sour cream and maple syrup in blender. Chill before serving with meatballs.

Calories Per Serving: 308, Fat: 19 g (7 g Saturated Fat), Cholesterol: 71 mg, Sodium: 913 mg, Carbohydrates: 21 g, Fiber: 1 g, Protein: 14 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

What Is Ground Chuck?
Unlike ground beef or hamburger meat which can be made up of different types of beef cuts, ground chuck is meat that comes from the specific chuck cut, which is from the shoulder. It is a favorite for grilling as it has a good fat content that provides more juiciness and flavor than other types of ground meat. It is higher in fat than ground round or lean ground beef, but many agree that this is exactly what makes it tastier for dishes like meatballs.

Adobo Sauce Explained
A style of cooking, a seasoning in Caribbean cooking, and a Spanish and Latin-American sauce, Adobo can be a little confusing. Derived from the Spanish word Adobar, it originally referred to a form of preserving raw food in a sauce comprised of vinegar, paprika, salt, garlic and other spices that evolved in Spain and Portugal, although it’s important to note that a similar method of cooking evolved in the Philippines independent of Spanish influence (it is only called Adobo there today because the Spanish naming of the dish by the colonists stuck). This tangy sauce not only preserved food, it also enhanced the flavor. Adopted in many areas of early Spanish and Portuguese colonization, there are now a wide variety of Adobo recipes, from Mexican to Puerto Rican, Peruvian to Filipino.



Shop the Sale: Homemade Tater Tots


Homemade Tater Tots width=Prep Time: 45 mins
Cook Time: 15 mins
Serves: 4

Who doesn’t love tater tots? Seriously. Everyone loves tater tots, and now you can make them yourself with our homemade tater tot recipe! We’re not going to lie and say they’re completely healthy, but with no saturated fat and sans the artificial flavors and preservatives that often come with the store bought kind, these tater tots give you the flavor you crave without the guilt. And with Russet Potatoes on sale, you can feel good about making more than one batch.

Ingredients
Canola oil, for frying
4 russet potatoes, peeled
1 1/2 Tbs salt, plus more for seasoning
1 tsp cracked black pepper, plus more for seasoning
1 egg, beaten
1/2 cup all-purpose flour
1/2 tsp cayenne pepper
1 tsp smoked paprika
1/2 tsp garlic powder

Instructions
In a deep fryer or heavy-bottomed pot, pour enough oil to come halfway up sides of pot. Heat to 375° F. Finely shred potatoes on fine box grater. Season potatoes with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Wait for 5 minutes. Put potatoes in kitchen towel, and squeeze out excess liquid.

Put potatoes in medium-sized bowl along with egg; mix well. Add flour; stir to combine. Stir in cayenne, paprika and garlic powder. Add salt and pepper to taste. (The mixture should be workable but dry.)

Form potatoes into balls or tots. Fry in batches until golden-brown, about 4 to 5 minutes. Remove from fryer; drain on paper towel-lined tray. Immediately season with salt and pepper to taste. Transfer to serving platter or bowl to serve.

Calories Per Serving: 224, Fat: 2 g (0 g Saturated Fat), Cholesterol: 41 mg, Sodium: 2645 mg, Carbohydrates: 47 g, Fiber: 6 g, Protein: 7 g.

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Chef Tips

The Humble Potato Is Healthier Than You Think
Potatoes – especially white potatoes – get a bad rap. Yes, they’re a high-glycemic carb. Yes, the way most people eat them smothered in butter and sour cream or fried makes them bad for you, but on their own, they’re actually pretty healthy. First they’re high in fiber, fat free and cholesterol free. They’re also low in sodium and high in vitamin C and potassium, and a good source of many other vitamins and minerals. Plus, if you eat enough of them, they can provide all of the amino acids and protein you need in a day.

Healthy Potato Options
While tater tots are a delicious treat to be enjoyed occasionally, there are many other ways to enjoy potatoes without the added fat. A simple, quick way is to microwave or bake potatoes in the oven and top with salsa or other low calorie toppings. You can also bake them (with or without other veggies) for a healthy side, or try them mashed or boiled. Potato salad made with oil and vinegar can also be a healthier alternative to the mayo version.



Shop the Sale: Rotisserie Chicken Enchiladas


Rotisserie Chicken Enchiladas Prep Time: 25 mins
Cook Time: 1 hour 35 mins
Serves: 8

Who has time to cook the chicken and the enchiladas? Pick up an on-sale Rotisserie Chicken this week at Brookshire’s and get a head start on delicious chicken enchiladas for the whole family. And we really mean the whole family – this Mexican feast with made-from-scratch sauce serves eight! For authentic flavor with less work in the kitchen, try our Rotisserie Chicken Enchiladas today.

Ingredients
Sauce:
3 guajillo chiles, stemmed and seeded
3 ancho chiles, stemmed and seeded
4 cups water, divided
1 medium onion, quartered
3 cloves garlic
1 Tbs ground cumin
1 1/2 tsp ground coriander
1/2 tsp dried oregano
2 Tbs extra virgin olive oil
2 1/2 cups tomato sauce (20 oz)
Salt and pepper, to taste

Enchiladas:
2 Tbs extra virgin olive oil
1 large onion, thinly sliced
1/2 cup chicken broth
4 cups rotisserie chicken, shredded
1 tsp ground cumin
1/4 cup cilantro, chopped
3 cups Monterey-Jack cheese, shredded (divided)
Salt and pepper, to taste
Vegetable oil, for frying
16 corn tortillas
Chopped red onion, cilantro and salsa, for serving

Instructions
In a microwave-safe bowl, cover chiles with 3 cups water. Microwave for 2 minutes until softened. Use slotted spoon to transfer chiles to blender. Add 1 cup chile-soaking liquid, onions, garlic, cumin, coriander and oregano; puree.

In a large saucepan, heat olive oil over medium-low heat. Add tomato sauce and 1 cup water. Strain chile mixture through fine-mesh sieve into saucepan. Cook, stirring occasionally, until sauce slightly reduces, about 15 minutes. Season with salt and pepper. Spoon 3/4 cup sauce into baking dish.

Preheat oven to 350° F. In large skillet, heat olive oil. Cook onions over moderate heat until lightly browned. Add broth. Cook until onions are soft and broth evaporates. Let cool. Add chicken, cumin, cilantro and 1 1/2 cups cheese. Season with salt and pepper.

Wipe out skillet; heat 1/4 inch of vegetable oil. Fry tortillas one at a time over low heat until pliable. Transfer to paper towel-lined baking sheet; pat dry. Roll 1/4 cup chicken filling in each tortilla; place in baking dish. Spoon extra sauce on top; sprinkle with remaining cheese. Cover with foil. Bake for 45 minutes or until heated through and bubbling. Remove foil halfway through cooking time. Serve with chopped onion, cilantro and salsa.

Calories per Serving: 748, Fat: 51 g (25 g Saturated Fat), Cholesterol: 163 mg, Sodium: 965 mg, Carbohydrates: 27 g, Fiber: 4 g, Protein: 47 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

Know Your Chiles
Not to get all scientific on you, but did you know there is a measurement specifically designated for chile peppers? The Scoville Scale measures capsaicin concentration and classifies each chile pepper into heat units known as Scoville Heat Units (SHU). While there are too many to list here, we’ve outlined some of the more common peppers you’ll find in the store from mildest to hottest below.

  • Bell Pepper (0 SHU)
  • Banana Pepper (0 – 500 SHU)
  • Pepperoncini (100 – 500 SHU)
  • Poblano Pepper (1,000 – 1,500 SHU)
  • Anaheim Pepper (500 – 1,500 SHU)
  • Jalapeño Pepper (2,500 – 8000 SHU)
  • Serrano Pepper (10,000 – 25,000 SHU)
  • Habenero (100,000 – 350,000 SHU)


The Versatile Rotisserie Chicken

When you’re pressed for time, a rotisserie chicken can be a weeknight meal lifesaver. Here are just a few ways you can use a rotisserie chicken to create an easy family meal:

  • Carved chicken served with mashed potatoes and green beans
  • Shredded breast meat in a healthy salad
  • Tossed with pasta, garlic, olive oil and parmesan cheese
  • Stirred into soup to make an easy chicken and vegetable soup

Plus, leftovers never go to waste. Rotisserie chicken is great on sandwiches, whipped up into chicken salad, piled onto nachos or pizza, or stuffed into peppers or potatoes.



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