½ Cup Spicy Maria Salsa (Now called Sabrosa)
1 Lb Chicken
2 cups (Coconut GF) Flour
½ Cup Chili Powder
1 Tbsp Granulated Garlic
1 tbsp Oregano
1 Tsp Cumin
1 tbsp Pepper
1 tsp Salt
½ cup Water
2 cups Cold Chicken Broth
2 tsp Corn Starch, if GF coconut flour used
1 Chopped Onion, if desired for filling
8 - 10 Corn Tortillas
2 Cups Monterey Jack Cheese
Cook the chicken on the stove and save the broth for the enchilada sauce.
Chop up the chicken, mix in the salsa and set aside for filling.
Pre-heat the oven to 400°.
In a separate bowl, start the enchilada sauce by mixing together the flour, chili powder, garlic, oregano, cumin, pepper, salt and water.
Once well mixed add it to the chicken broth on the stove and let cook. Add corn starch a little at a time until thickened to desired consistency. Cook until the sauce turns from a red shade to orange.
Add about 1 cup of enchilada sauce to the filling and mix well. Start filling the enchiladas by first dipping the corn tortillas in the warm enchilada sauce to make them pliable, then fill with chicken, onion and cheese. Top the enchiladas with more enchilada sauce and cheese.
Bake until the enchiladas are bubbling, for about 20 - 25 minutes,.
1 Tbs Olive Oil
1 Can whole pinto beans
1 Tsp Salt
1 Tsp Pepper
¼ cup Spicy Maria (now called Sabrosa)
¾ Cup Mozzarella Cheese
¼ Cup Chopped Onion
Start with two saucepans. In one heat up olive oil or your preferred grease on a side burner set to low. Then in the other saucepan set to low combine the beans, salt, pepper, and Spicy Maria (Sabrosa) Salsa.
Once the olive oil is hot, add it to the bean mixture and mash it with a potato masher to create a smooth bean dip.
Add ½ cup of cheese and set aside the rest for the garnish.
Add the chopped onion and continue mashing. The onions may be added to the oil on the side in the beginning if you would prefer the onions to be caramelized.
Use a spatula and transfer the bean dip to a bowl and top with the remaining cheese.
Step 1. Cook 1 lb. of Rigatoni Noodles Step
2. Heat 2 Tbsp. Olive Oil in a Large Saucepan
Step 3. Add Mirepoix and Sauté until the onions start to become translucent, about 6 - 8 minutes.
Mirepoix: 1 Medium Onion 1 Large Carrot 1 Celery Rib ½ Green Pepper ½ Red Pepper 2 Garlic Cloves Step 4. Add Tang Seasoning ½ tsp Thyme ¼ tsp Oregano ¼ tsp Basil ⅛ tsp Salt ⅛ tsp Pepper pinch Nutmeg
Step 5. Mix in ¼ lb of Ground Beef and let simmer for 6 - 8 minutes, until the beef is lightly browned
Step 6. Mix in 1 jar of DAM Salsa, (we suggest DAM Hot Salsa) ¼ cup Parmesan Cheese, and ¼ cup Cream. Then fold in precooked Rigatoni Noodles.
Serve with a sprinkle of Parmesan and fresh Basil
Medium D.A.M. Salsa
Step 1.Preheat oven to 400 degrees.
Step 2. Slice French Baguette bread into ½” thick slices and lightly brush with olive oil.
Step 3. Cook crostini in 400 degree oven for 5-7 minutes
Step 4. Top crostini with 1 tsp of Medium D.A.M. Salsa
Step 5. Top D.A.M. Salsa with sliced mozzarella cheese, fresh basil, cherry tomatoes, and balsamic vinegar