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When it comes to Mexican cuisine, one cannot overlook all the amazing spices and flavors! I created my Homemade Dry Enchilada Spice Blend because I wanted something versatile that could be used with a variety of enchiladas and also other recipes. With the perfect blend of savory and sweet, you can use this enchilada spice blend in beef or chicken enchiladas, or in my bison enchiladas or my butternut squash and black bean enchiladas.
Gather all your herbs and spices. Using a measuring spoon, add the herbs and spices to a small bowl. Gently combine with a fork or small whisk.
Store in a glass spice container with a lid or in an airtight jar at room temperature. You can store homemade dry rubs in your kitchen cabinet for up 6 months. Be sure to label the jar so you remember what spices you have on hand for the next time you cook.
Whether you are getting ready to make cheese enchiladas or you’ve shredded up leftover rotisserie chicken, this enchilada spice mix will enhance any dish. Some of my favorite ways to use this spice mixture is with ground turkey, shrimp, beef, bison and chicken. Some recipe ideas are tacos, burritos, taco lettuce cups or use it on vegetables like roasted carrots or potatoes or spice up your corn on the cob. Use a tablespoon of seasoning to bring extra flavor to hummus or sour cream. Sprinkle on scrambled eggs or use on grilled meats or on top of mac and cheese or any pasta dish or rice casserole dish.
Variations: Here are some additional spices that are amazing in this enchilada spice blend: Spicy chili powder. Onion powder.. Crushed chipotle peppers or chipotle powder.
Tips: Use fresh spices and fresh dried herbs. That will be a game changer in flavor! My recommendation for spices is to buy according to what you know you will use up.
I'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!