Spicy Chicken Enchiladas

Spicy Chicken Enchiladas


I am excited to share this ridiculously easy enchilada recipe with you. These spicy little numbers come together in no time and can be served with whatever your favorite Mexican sides may be (Spanish rice, black beans, salsa, etc.). Get ready to get your spice on!

What You’ll Need:

  • 1 lb package of chicken tenderloins
  • 1 package Old El Paso Chipotle Mexican Cooking Sauce
  • 1/4 cup pickled jalapeños
  • 4 oz. monterey jack cheese, shredded
  • 8 flour tortillas
  • 1/4 medium onion, sliced

Prepare your chicken with salt and pepper to both sides. Place in a nonstick skillet coated with 2 – 3 tablespoons of olive oil. Cook the chicken on medium heat. Add the sliced onions to the pan and sauté while the chicken cooks though. Preheat your oven to 350 degrees.

Chicken Enchiladas - Double Knotted Apron

Once the chicken is no longer pink in the middle, remove from the pan and shred. Place the shredded chicken back into the sauce pan and reduce to low heat. Add the package of Old El Paso Chipotle Mexican Cooking Sauce and heat through for about five minutes.

Chicken Enchiladas - Chicken and Sauce - Double Knotted Apron

Coarsely chop the pickled jalapeños and add them to the pan with chicken and sauce. Mix well.

Chicken Enchiladas - Jalapenos - Double Knotted Apron

Chicken Enchiladas - Chicken and Jalapenos -Double Knotted Apron

Remove eight flour tortillas from the package and one-by-one add some of the chicken and sauce mixture to each tortilla.

Chicken Enchiladas - Load the Quesadillas with Chicken - Double Knotted Apron

Top with the shredded cheese and then roll the tortilla.

Chicken Enchiladas - Load the Quesadilla with Chicken and Cheese - Double Knotted Apron

Place in a glass 13×9 baking pan (spray the sides and bottom with non stick spray) along the bottom until it is filled.

Chicken Enchiladas - Pre Baked - Double Knotted Apron

Top with more cheese and jalapeños. Bake at 350 for 10 – 15 minutes or until the cheese has melted.

Chicken Enchiladas - Post Baked - Double Knotted Apron

Remove and serve immediately along with your favorite sides! We paired our enchiladas with black beans, salsa and sour cream.


xo – M

Spicy Chicken Enchiladas Recipe Card – Double Knotted Apron







Spicy Chili Macness

I found inspiration for this recipe from the one and only Rachael Ray. You got to love her sense of humor and style of cooking. I loved watching her 30 Minute Meals show with my mom throughout high school. Always a fun 30 minutes to share and learn. Anyway, back to the recipe. I was recently browsing her 365: No Repeats cookbook and ran across one of her recipes called Tex Mex Mac n Cheddar. It sounded so good, but it wasn’t quite what I was wanting to make. Instead of a ‘stoup’ like consistency as she calls it, I prefer ‘chili’ consistency. It’s thicker, heartier and belly-filling good. So I took her recipe and made it my own with some tweaks, dashes and pinches of change. By the way, if you aren’t a spicy fan, no problem, just leave out the cayenne, hot sauce and green chiles.

Oh! Did I mention we are pairing this with Mild Mini Quesadillas? Freshly shredded Colby Jack cheese and diced southwest peppers (mild) fresh from my garden will be the delicious center of our quesadillas!

Spicy Chili Macness - Double Knotted Apron

What You’ll Need:

Spicy Chili Macness

  • 1 lb. ground beef
  • 1/2 lb. macaroni (generally 8 oz or half of the box)
  • 1/4 of a large yellow onion, diced
  • 2 garlic cloves, minced
  • 1/8 cup southwest peppers (or your choice), chopped
  • 1 can diced tomatoes with green chiles, undrained
  • 1 can unsweetened whole kernel corn, drained
  • 2 tsp hot sauce
  • 1 Tbsp worcestershire sauce
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 1/2 Tbsp cayenne pepper

Mild Mini Quesadillas

  • 2 mini tortillas (or the number of people you are feeding)
  • 1 cup shredded Colby Jack cheese
  • 1/8 cup southwest peppers, chopped

Ingredients for Spicy Chili Macness - Double Knotted Apron

First things first, you will need to start boiling the water for the macaroni. Follow the cooking instructions on the box and cook al dente. While the water is boiling, prepare the beef. (I made this into a One Pot Wonder Meal (minus the pot to boil the macaroni) and just used the same pot for everything, my Enamel Cast Iron 5.5 quart Dutch Oven. It was a birthday present from my parents and I LOVE it. It cooks anything and does the job really well. Oh and mine is teal blue in case you were wondering.)

Brown Beef - Spicy Chili Macness - Double Knotted Apron

Drizzle a little EVOO around the bottom of the pot and the add the beef. I usually have my heat on medium-low before adding the beef just so it cooks a little faster. Brown completely. Once browned you will add the hot sauce, worcestershire sauce, ground cumin, chili powder and cayenne pepper.

Onion Addition - Spicy Chili Macness - Double Knotted Apron

Next, add the chopped onion to the mix and stir. Let all that wonderful flavor blend for about a minute before adding the garlic and peppers.

Southwest Peppers and Garlic Addition - Spicy Chili Macness - Double Knotted Apron

Toss in the garlic and peppers and blend again.

Diced Tomato Addition - Spicy Chili Macness - Double Knotted Apron

Add the can of undrained diced tomatoes and green chiles. (Note: The green chiles help give it an extra kick, you can always use regular diced tomatoes.)

Whole Kernel Corn Addition - Spicy Chili Macness - Double Knotted Apron

Time for the can of drained whole kernel corn! Mix the last two can additions really well. By now the macaroni should be perfectly cooked and ready to drain. Once drained add the pasta to the chili mix and stir. Let simmer for another 10 minutes while you make the quesadillas.

Ingredients for Quesadillas - Double Knotted Apron

Take one of the mini tortillas and butter one side lightly. Over medium-low heat place the buttered side down in a non stick skillet. Top the tortilla with the prepared shredded cheese and peppers.

Cheese and Southwest Pepper Quesadilla - Double Knotted Apron

Once you notice the cheese beginning to melt, fold on side of the tortilla on top of the other.

Dos Quesadillas - Double Knotted Apron

Lightly brown the tortillas on both sides until everything has melted and the outside is a beautiful golden brown. Serve immediately with a hot bowl of the Spicy Chili Macness. Top with cheese and sour cream and as always, enjoy!

Spicy Chili Macness Served - Double Knotted Apron

xo – M

Spicy Chili Macness Recipe Card – Double Knotted Apron

Can You Handle It Spicy Salsa

Can You Handle it Spicy Salsa

I love salsa! I usually judge any Mexican restaurant hubs and I go to by their salsa… and their chicken burrito, my favorite! If a restaurant has tasty salsa, they almost always have great dishes. Take notice next time you go! You will also notice I have another salsa recipe, Sassy Salsa which is less spicy and chunkier. Both are delicious, but this one is not for those who sweat easily.

What You’ll Need:

Spicy Salsa Ingredients


I usually hand chop and mince everything when I make my chunky Sassy Salsa but for this salsa I prefer to pulse all the ingredients in a food processor so it comes out restaurant style. To start you will want to chop the onion, sweet peppers and jalapeño into inch size chunks.

Inch Size Chunks of Peppers, Jalapeño and Onion

Add to your food processor and blend until minced. Scrap the inside of the mixing bowl to remove any minced pieces from the sides.

Blended Peppers, Onion and Jalapeño

Now, add the salt and pepper and two cans of tomatoes, undrained. Pulse until blended. Once blended, it’s taste test time! If it isn’t spicy enough for you yet, you can add more jalapeño or a little cayenne pepper. After the taste test is complete transfer the salsa from the mixing bowl into a serving bowl or a glass container for refrigeration. I always add my cilantro last and fold in with a spatula. Be sure to pull the leaves off of the stems and mince before adding.

If you plan to serve the salsa right away, garnish with a few extra sprigs of cilantro and jalapeño slices for a spicy presentation!

Not only is this salsa perfect with chips, it is also a yummy addition to tacos, burritos or fajitas!



Downloadable Recipe Card:

Can You Handle It Spicy Salsa Recipe Card – Double Knotted Apron

Turkey Taco Pasta

As I have mentioned before, I love Publix! Another great thing about this grocery chain is that they offer numerous cooking resources including recipe cards throughout the store, coupons, weekly ads, grocery lists online and my favorite, their Family Style magazine! In there February/March 2014 issue on page 13 I found a great recipe called Turkey Taco Pasta. Not only is it a low calorie dish, it is delicious. Below you will find Publix’s recipe and my changes to the recipe as well. (By the way – this is a Hubby approved dish!)

Turkey Taco Pasta


Publix’s Recipe:

Makes: 4 Servings

Prep: 5 Minutes | Cook: 15 Minutes

  •  8 oz. Rotini Pasta
  • 20 oz. ground turkey
  • 2 tsp olive oil
  • 14.5 oz. can diced tomatoes with mild green chiles
  • 7 oz. can whole kernel corn with sweet peppers, drained
  • 1.25 oz. envelope reduced-sodium taco seasoning
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sliced green onions coarsely crushed tortilla chips
  • sour cream

My Recipe:

Mainly my changes are due to what I had in my pantry at the time.

  • 8 oz. Cork Screw Noodles
  • 16 oz. ground turkey
  • 2 tsp. olive oil
  • 1 can diced tomatoes
  • 1 can black beans
  • 1/2 pack of taco seasoning, and then I added more seasoning to it with my spices: Garlic Powder, Onion Powder, Ground Cumin, Chili Powder, Cayenne Pepper, Red Pepper Flakes and… I think that’s it!
  • 1/2 cup of freshly shredded mild cheddar
  • dollop of sour cream

You will notice I used black beans instead of corn, although I think corn will be a great addition next time. I used plain diced tomatoes without green chiles, although I think the green chiles will make the flavor even better when I make it again. I also added to my spice packet with my own spices just for more flavor – it makes a difference. Plus if you don’t have a taco seasoning packet, those spices I listed out are the same ones in the prepackaged spice flavoring, just FYI. I didn’t have any green onion on hand, so I just left it off even though it would be a beautiful garnish and add some crunch.


In a large saucepan, cook pasta according to package directions. When you drain the pasta reserve a 1/2 cup. While boiling the pasta, start browning your turkey in a large nonstick skillet with a little olive oil. When your turkey is browned stir in the undrained tomatoes, black beans (or corn) and taco seasoning. Mix and simmer on low until pasta is finished. Once the pasta is tender, drain and reserve 1/2 cup of the liquid to add to your turkey mixture along with the pasta. Mix well and simmer on low until ready to serve. Plate/Bowl and top with sour cream, cheese and tortilla chips.

Turkey Taco Pasta Dish

Enjoy! Olay!

xo – M

Recipe Card – Click to Download.

Turkey Taco Pasta Recipe Card


Sassy Salsa


Sassy Salsa

Salsa is by far one of my favorite snacks to make. It’s fresh, tasty and simple. Another great thing about salsa is you can grow everything you need to make it. Since I love gardening, this is a perfect match!

What You’ll Need:

2-3 medium tomatoes

4-5 sweet peppers (yellow, orange and red)

1 medium jalapeño (or if some like it hot, then add another)

1/4 medium onion

2 cloves garlic

3 stems of cilantro

pinch of salt and a dash of pepper

juice from 1/2 of lime

What’s next:

This is by far one of the easiest dishes to make… all you do is chop! If you prefer hand chopping, like me, then set aside about 30 minutes for your salsa prep. If you want to use a food processor or handy chopper be my guest! They do make things easier. Be careful you don’t get over zealous with chopping up the tomatoes or they will become mushy. I personally like chunky salsa, so I don’t mush my tomatoes.

Once you have chopped all your beautiful veggies and enjoyed the amazing aroma, start mixing. Let the salsa chill in the fridge at least two hours prior to serving to ensure the flavors have melded together.

Serve with you favorite chips and company!

Enjoy! xo-M


Beef Enchilada Skillet

Ok, so I found this recipe on Pinterest (shocker, I know!). The original called for chicken, which I am sure would be delicious but I made it with ground beef, which was super yummy!

Beef Enchilada Skillet

Total Time to Make: 20 minutes

Serves: 6

What You Will Need:

  • 1 lb. of ground beef
  • 1 can (8 oz.) tomato sauce
  • 12 corn tortillas, torn into small pieces (you could use flour if you want)
  • 1 cup cheddar and monterey jack cheese blend
  • 1 can (10 oz.) red enchilada sauce
  • 1 can (10 oz.) Rotel diced tomatoes & green chilies, undrained
  • cooking spray

In a large skillet, brown your ground beef and drain. Tear your corn tortillas into pieces and combine with your cooked beef. Cook over medium to high heat for five minutes, stir frequently. Pour the undrained Rotel sauce and tomato sauce over the mixture and mix well. Once combined and heated through sprinkle 1/2 cup of cheese over the mixture and cover. Cook for five more minutes or until the skillet mixture is hot. Sprinkle the remaining cheese over the top and serve.

What I love about this dish is you can eat with a fork or serve with chips as a dip! Totally up to you. I also like to serve this with sour cream and salsa. Hubs really enjoyed this dish and recommended next time I try the chicken and use flour tortillas. I think I will. Look for that version in the near future.

Enjoy! xo-M

What You Will Need

What You Will Need

Simmering Goodness!

Simmering Goodness!

Beef Enchilada Skillet

Beef Enchilada Skillet