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Do you need a pick me up to get you through the day? Take a look at this veggie and cheesy chicken enchilada recipe able to serve up to six people.

• Three chicken breasts diced medium to small
• A tablespoon of black pepper mix and salt
• A medium, fine julienne white onion
• Pair of teaspoons of sazon
• A tablespoon of fine minced garlic
• A tablespoon of chicken bullion
• A tablespoon of neutral oil
• A tablespoon of cumin
• Eight ounces of roasted red bell pepper
• A cup of black beans
• ¾ cups of baby spinach
• Half a cup of button mushroom slice

For the sauce

• Half a cup of unsalted butter
• Twelve medium flour tortillas
• Half a cup of all-purpose flour
• Pair of tablespoons of ground black pepper mix and kosher salt
• A cup of milk (make sure to reserve half)
• A cup of shredded cheddar cheese blend

Using medium heat, grab a large deep saucepan and the oil, mushrooms, onion, and garlic. Use the pepper and salt for seasoning before adding the chicken to start cooking. Coat the chicken by tossing the ingredients with a wooden spoon or a plastic spatula able to withstand high temperatures. Continue to cook until the chicken is light golden brown.

Add the black beans followed by spinach to the mixture and then the roasted bell peppers and any seasonings you may have left. Cook the mixture until the spinach has wilted and then set it aside for now.

Using a shallow saucepan over medium heat, add the butter to melt. This step will create a roux. Once it has begun melting, slowly whisk the flour in, making sure to intermittently stir to combine. When the mixture is ready, it will look like a paste.

Continue stirring the roux so that it doesn’t become sticky and until it turns lightly brown. Intermittently add pepper and salt so the flavor can develop. When the roux is golden brown slowly add some of the milk. Remove the roux from the heat and then move it aside to stir the cheese in, about 1/3 at a time. If you notice the mixture is becoming stiff, add milk. If it’s too thin, add more cheese. Taste the mixture to adjust the amount of salt.

Coat a medium depth, full-size baking dish with pan spray. Preheat your oven to 350 degrees. As the oven is heating, fill the tortilla shells with a 1/8 cup of the chicken mixture and then another 10/8 cup of the cheese mixture. Line them up rolled in the dish with the seams facing down.

Once all of the tortillas are filled, spoon the remaining mix on top of the enchiladas with some cheese on top to create a thick later. Wrap them up tightly in aluminum foil prior to baking them for fifteen minutes.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

You worked hard to achieve the summer body but you don’t want to sacrifice all of your hard to indulge in the taste of a taco. With this quick and easy summer vegetable taco recipe, you can still enjoy the taste without the possible guilt.

• Tablespoon of oil
• Three corn tortillas
• Diced, medium-small zucchini
• Kosher salt
• Small ear of corn kernels
• Cumin
• Four diced small tomatoes
• Chile powder
• A clove of minced garlic

Begin by heating the oil in a small saucepan using medium-high heat. Add the corn and zucchini and then cook, making sure to occasionally stir until the zucchini is tender. Add the garlic and tomatoes and continue to cook again stirring occasionally until the vegetables have become soft and evaporation of the liquid has taken place. Use a sprinkling of chile powder, salt, and cumin, and then cook and stir for another thirty seconds or so.

Use a burner or skillet to warm the tortillas, making sure to cook each side until they are colored but pliable.

Evenly divide the vegetable filling you made earlier among the tortillas and then drizzle using some salsa roja. Use a sprinkling of cilantro, minced onion, and any other toppings you like and you’re ready to serve.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla customized branding, brands like Tacomex and Vedgee, or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

 Do you like seafood? Are you a tequila drinker? If you answered yes to both of those questions, this quesadilla recipe uses shrimp plus the popular Mexican drink to create something different from your average quesadilla. Here’s what you’ll need.

• Four flour tortillas (ten inches)
• Three tablespoons of vegetable oil
• A teaspoon of grated lime zest
• Three cups of shredded Monterey Jack cheese
• A 1/3 cup of tequila
• A ¼ cup of fresh, minced cilantro
• A teaspoon of canned and minced chipotle chile in adobo
• Pair of thinly sliced scallions with the green and white parts separated
• Pair of minced garlic cloves
• One and a half pounds of deveined and peeled, medium-large shrimp halved lengthwise with the tails removed
• Pepper and salt

Heat your oven to 450 Fahrenheit after adjusting your oven to the middle position. Use aluminum foil to line a rimmed baking sheet and then brush it with a tablespoon of oil. Toss some of the scallion greens, Monterey Jack cheese, and cilantro.

Make sure the shrimp is patted dry with paper towels and then use the pepper and salt for seasoning. Use a nonstick skillet of twelve inches over medium heat to warm up a tablespoon of the oil until it begins to shimmer. Add a ¼ teaspoon of salt, the scallion whites, chipotle, and garlic and then cook until the mixture becomes soft, which should take about two minutes or so. Add the tequila and simmer until it has evaporated and the pan becomes dry, which should take roughly five minutes.

Add the shrimp and cook it for about three minutes, making sure to stir it often until it has cooked through and has become opaque. Move it over to a bowl, stir in the zest, and allow it cool for about five minutes before thoroughly draining.

After laying out the tortillas on a surface, sprinkle about half of the cheese mixture over one half of the tortilla, making sure to leave a border of about a half inch around the edges. Add a layer of shrimp and then sprinkle it with whatever you have left of the cheese mixture. Fold over the other half of the tortilla and press down firmly to compact it.

Place the tortillas on a prepared sheet with the rounded edges facing the sheet center. Use the last tablespoon of oil to brush and then bake the quesadillas until they turn brown, which should take about ten minutes. Flip them over and use a spatula to gently compact them before baking until they become golden brown. Allow them to cool before serving.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

How does a chicken enchilada casserole with green chile sound as a meal to start the week? It’s easy to prepare and it’s another recipe you can add to your meal preparation repertoire. Let’s begin.

• Pair of cups of either cooked shredded chicken or pork
• Pair of cups of shredded cheese (may have to use four cups if you’re sticking to vegetarian)
• Four cups of heated chile sauce
• At least twelve but no more than sixteen corn tortillas (dip them in hot oil and allow them to drain once they become soft)

Begin by preheating your oven to 350 degrees. Grab a casserole dish and add a layer of the prepared corn tortillas before topping them with a cup of chile sauce followed by either the chicken or pork (whichever you chose) and then top it with another tortilla layer. Continue to add layers until you’ve achieved your desired level of thickness. Top these layers with cheese you have left before baking for about 35 minutes and then broiling for about four minutes.

Top with onions, and lettuce, and tomatoes should you wish to do so and you’re ready to serve.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Much like a burrito, fajitas hold a near-universal appeal. Throw in some meat like chicken and you’ve got a great summer recipe. The recipe below will show you how to do just that with enough portions for four to six people. Here we go!

• Sour cream or Cashew Cream mix
• A pound of skinless and boneless chicken breast halves cut into slices of a ½-inch thick.
• Six warmed flour tortillas
• A pair of stemmed, thinly sliced and seeded green bell peppers
• A teaspoon of salt
• A medium, thinly sliced red onion
• Tablespoon of chili powder
• Pair of coarsely chopped garlic cloves
• Pair of tablespoons of Red Wine Vinaigrette (may also use vegetable oil)

Begin by preheating your oven to 400 degrees and then toss the vinaigrette, salt, peppers, chili powder, chicken, garlic, and onion together in a large mixing bowl until everything is evenly coated. Use a rimmed, large baking sheet to spread and then bake for about 25 minutes or so or until the veggies become tender and the chicken is cooked through. Make sure to stir halfway through the cooking process.

When only five minutes remain in baking, use aluminum foil to wrap the tortillas and place them in an oven until they are warmed through. You may also wrap the tortilla stack in a damp paper towel and microwave them on high for a minute.

Evenly distribute the fajita mixture among the warmed tortillas and serve along with the sour cream.

This update or recipe is provided by tortilla manufacturer Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla food service or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.