The perfect weeknight enchiladas made entirely on one sheet pan in less than an hour!
1 ea of Avocado, Yogurt/sour Cream Crumbled Cotija/feta, and Limes, For Serving
Avocado
⅓ cup of Basil Leaves
McCormick® Basil Leaves
4 ea of Chipotle Peppers in Adobo Sauce
Embasa Peppers, Chipotle, in Adobo Sauce
½ cup of Cilantro
Cilantro
12 ea of Corn & Wheat Tortilla
Calidad Tortilla Chips, Corn
2 ea of Ears Corn
Corn Nuts Crunchy Corn Kernels
2 tbsp. of Extra Virgin Olive Oil
Iberia Canola Oil & Extra Virgin Olive Oil, Mediterranean Blend
2 tsp. of Honey
SIGNATURE SELECTS Honey, Wildflower, Raw
1 ea of Kosher Sea Salt
Morton Coarse Kosher Salt, 16 Ounce
2 ea of Poblano Pepper
Poblano Pepper
3 cup of Salsa Verde
Pace Original Recipe Restaurant Style Salsa
1 cup of Shredded Cheddar Cheese
Lucerne Cheese, Shredded, Sharp White Cheddar
½ cup of Shredded Pepper Jack Cheese
Lucerne Shredded Cheese, Monterey Jack, Finely
2 tsp. of Smoked Paprika
O Organics Paprika, Smoked
4 ea of Whole Garlic
World Variety Produce Garlic
1 ea of Yellow Onions
Yellow Onion
1 ea of Zucchini
Zucchini Squash
Baked Lemon Balsamic Salmon Bowls.
Batch Spicy Coconut Lime Margarita
Lemon Butter Spinach and Artichoke Chicken
Banana Bread Carrot Cake with Vanilla Cream Cheese Frosting