We’ve officially made it to May! Is this year flying by, or what?! I always love this month because there’s so much to look forward to: college students leaving town, our wedding anniversary, officially kicking off summer. And, of course, Cinco de Mayo!

I’ve long been fascinated by Mexican culture and, although Cinco de Mayo is a relatively minor holiday in Mexico, I love how it’s turned into a celebration of Mexican history and heritage in the U.S. Several towns throughout Indiana host their own festivals that showcase Mexican traditions and foods on the holiday.

This recipe for enchiladas won’t come close to being as good as the food you’ll find at those gatherings, but it’s inspired by some of my favorite Mexican dishes and flavors. You start by slow-cooking the beef in a crockpot until it’s nearly falling apart, then finish the recipe off by making a simple enchilada sauce and throwing everything in the oven. The result is a delicious, comforting meal that’s easy to throw together for a small Cinco de Mayo crowd.

The enchilada sauce I use for this recipe is pretty mild because James can’t handle much heat in his food. I will never forget the first time I made my lightened-up beer chicken enchiladas for the first time with a much spicier version of my enchilada sauce — James could barely finish one! Ever since then, he’s a little hesitant to bite into my enchiladas. I now err on the side of caution when it comes to the spice level, which means I end up covering my enchiladas in Cholula. If you’re a fan of spice, you can add more chili powder or even cayenne to the enchilada sauce to take it up a notch!

If you’re looking for a beverage to pair with this meal, I’ll have a margarita recipe for you later this week!

Slow-Cooker Shredded Beef Enchiladas

[ingredients title=”Ingredients”]
Enchiladas:

• 1/4 cup chicken stock
• 1 tsp. adobo sauce
• 1 chipotle pepper in adobo
• 2 lb. beef chuck roast, trimmed
• 1 garlic clove, sliced into 6 pieces
• 1 Tbsp. smoked paprika
• 1/2 Tbsp. ground cumin
• 1 tsp. onion powder
• 1 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. pepper
• 8 oz. sharp white cheddar cheese, shredded
• 10 large, whole-wheat flour tortillas

Enchilada sauce*:

• 2 Tbsp. olive oil
• 2 Tbsp. flour
• 15 oz. tomato sauce
• 1 1/2 cups chicken stock
• 2 Tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. onion powder
• 1/2 tsp. garlic salt
• 1/2 tsp. smoked paprika
• 1/4 tsp. pepper

[/ingredients]

[directions title=”Directions”]

1. In a small bowl, whisk together chicken broth and adobo sauce. Pour mixture, along with the chipotle pepper, into the bottom of a large crockpot.
2. Using a paper towel, carefully pat the chuck roast dry. Cut six small slits all over the roast and place a sliver of garlic inside each. Set roast aside.
3. In a small bowl, combine paprika, cumin, chili powder, salt and pepper. Carefully rub spice mixture all over the chuck roast, being sure not to disturb the garlic. Set roast in crockpot and cook on low for 6 to 7 hours, until roast is nearly falling apart and the beef easily shreds.
4. Once the roast is done, preheat the oven to 350 degrees. Remove the beef from the crockpot using a large, slotted spoon and place it on a cutting board. Use two forks to shred the beef, then place it in a large bowl and set it aside.
5. To make the enchilada sauce, pour olive oil into a medium saucepan over medium heat. Add flour and whisk mixture constantly until it starts to turn golden brown after one to two minutes. Carefully add remaining enchilada sauce ingredients and whisk until sauce is combined. Allow enchilada sauce to come to a boil, then reduce to simmering for ten minutes.
6. Once sauce is done simmering, add 1/3 cup enchilada sauce and 1/2 cup cheese to the beef mixture, stirring until combined.
7. Pour half of the remaining enchilada sauce in the bottom of a 13 x 9 pan. To assemble the enchiladas, spoon beef down the middle of a tortilla. Tightly roll the tortilla up and place it seam-side down in the pan. Repeat the process with the remaining tortillas, packing them closely together in the pan. Cover enchiladas with remaining sauce and cheese.
8. Bake enchiladas for 25 to 30 minutes, until cheese is melted and sauce is bubbling. Let stand at room temperature for five minutes before serving.
   [/directions]

*Note: This recipe makes a very mild enchilada sauce. Add more chili powder or a pinch of cayenne to kick up the heat. 

The post Slow-Cooker Shredded Beef Enchiladas appeared first on The Broadcasting Baker.

We’re heading to a friend’s house for a watch party and taking over a few snacks people can munch on throughout the game. I’m throwing together a cheese plate, truffle popcorn, these banana blondies and whipping up a batch of my homemade salsa.

A friend of mine taught me how to make this salsa in college and I couldn’t believe such a simple recipe could be so delicious. It only requires a few ingredients and can be easily customized to fit your tastes (the more garlic the better!).

This recipe makes enough to feed a crowd, so I usually serve half of the salsa as is and throw the rest into a batch of Two-Ingredient Creamy Salsa Dip. It’s also great to throw into the crockpot with chicken breasts to make enchilada or taco filling.

I think I may have to whip up some of these Strawberry Bottomed Pineapple Margaritas to accompany the chips and salsa — you can’t have one without the other, right?

Here are some other last-minute game day grub ideas for all of the procrastinators out there: Ranch House Cheese Spread, Pepperoni Pizza Party Bread, Curried Cashews, Lightened Up Beer Chicken Enchiladas, Slow-Cooker Pork Carnitas.

Now who are we rooting for again?

Game Day Salsa

[ingredients title=”Ingredients”]

• 15 oz. tomato sauce
• 1 large onion, coarsely chopped
• 1jalapeño, minced (remove the ribs and seeds for a more mild salsa)
• 3 cloves garlic, minced
• 1 cup cilantro, chopped
• 1 tsp. lime juice

[/ingredients]

[directions title=”Directions”]

1. Combine all ingredients in a blender or food processor and pulse until smooth.
2. Taste salsa and adjust based on your preferences.

[/directions]

The post Game Day Salsa appeared first on The Broadcasting Baker.

That pan of enchiladas barely lasted 24 hours in our house. I found myself staring at them in the fridge at 7 a.m. the other day, debating whether or not it was responsible to eat chicken enchiladas for breakfast.

The answer is always yes.

This recipe is one I tweaked based off of two How Sweet It Is enchilada recipes I’ve made before and loved (Spicy Beer Braised Lime Enchiladas and Lightened Up Beef Enchiladas). Both of those recipes were a little on the spicy side for James, so I played around to make a more mild version of chicken enchiladas. I also wanted to cut down on the fat and calorie content of the recipes.

These are so good, y’all. And, they’re relatively quick to throw together on a busy weeknight.

As with all Mexican dishes, they’re best when served up with a generous side of tequila.

Lightened-Up Beer Chicken Enchiladas

Ingredients:

• 1 lb. boneless, skinless chicken breasts
• 2 tsp. lime zest
• 1 tsp. brown sugar
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 tsp. chili powder
• 1/2 tsp. onion powder
• 1/4 tsp. garlic powder
• 2 Tbsp. olive oil
• 8 oz. fat-free chicken broth
• 8 low-carb tortillas (such as Ole Mexican Xtreme Wellness)
• 1/2 cup reduced-fat white cheddar cheese, shredded

Beer Enchilada Sauce:

• 2 Tbsp. olive oil
• 2 Tbsp. flour
• 3/4 cup fat-free chicken stock
• 3/4 cup beer (I used an IPA)
• 15 oz. tomato sauce
• 2 Tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. onion powder
• 1/2 tsp. garlic salt
• 1/4 tsp. smoked paprika
• 1/4 tsp. pepper

Directions:

1. Preheat oven to 350 degrees.
2. Combine lime zest, brown sugar, cumin, paprika, salt, pepper, chili powder, and garlic powder in a small bowl. Mix until combined, then rub all over chicken breasts.
3. Heat olive oil in a large pan over medium-high heat. Add chicken breasts and sear until browned on each side, about 3 to 4 minutes.
4. Add chicken broth to pan and cover, cooking for 20 to 25 minutes, until chicken is cooked through.
5. While chicken is cooking, make the enchilada sauce. Start by heating the olive oil in a medium pan over medium-high heat. Add flour and whisk constantly, until it turns golden brown. Add remaining ingredients and bring to a boil, stirring often. Reduce heat to low and let sauce simmer until chicken is done cooking.
6. Once chicken is cooked through, remove from heat and shred. Add 1/2 cup enchilada sauce and stir until combined.
7. Lightly coat a 9×13 pan with cooking spray. Spread 1/3 cup of the enchilada sauce on the bottom of the pan.
8. Assemble enchiladas by filling tortillas with chicken and rolling them tightly. Place them in pan side-by-side, seam side down.
9. Cover with remaining enchilada sauce and shredded cheese.
10. Cook for 30 minutes, or until sauce is bubbling.

The post Lightened-Up Beer Chicken Enchiladas appeared first on The Broadcasting Baker.

Tomorrow is Cinco de Drinko Mayo. What better way to celebrate than with some festive food and drinks?

Here’s the thing — I love Mexican food. I would probably eat it for every meal, if I could. But, many of the dishes you’ll find on restaurant menus are covered in fat-laden cheese, deep fried in oil and void of veggies. Top it all off with a sugary, high-calorie margarita and you’ll easily consume more than your recommended daily allowance of calories in one sitting.

So, I’ve rounded up a few of my favorite lightened-up Cinco de Mayo recipes so you can celebrate the holiday without the guilt. After all, it’s swimsuit season.

Cheers!

Appetizers

• Pioneer Woman’s Restaurant Style Salsa
• Cooking Light’s Easy Guacamole
• Skinnytaste Skinny Taco Dip
• Weight Watchers Black Bean Dip

Drinks

• Eating Bird Food’s Skinny Paloma
• Love and Zest Skinny Pina Colada
• Cooking Light’s Sparkling Sangria

Main Dishes

• Slow-Cooker Pork Carnitas
• How Sweet It Is Lightened Up Beef Enchiladas With 10-minute Enchilada Sauce
• Skinnytaste Crockpot Sante Fe Chicken
• Eat Live Run Turkey Taco Casserole
• Joy The Baker Charred Mexican Zucchini
• Creme de la Crumb Santa Monica Street Tacos 

The post Lightened Up Cinco De Mayo Recipe Roundup appeared first on The Broadcasting Baker.

If I had it my way, I would eat Mexican food for every meal. I can never get enough of the comforting, spicy cuisine.

This recipes is one my favorites — my parents have been making it for years. It’s easy, healthy and makes enough meat to feed an army. They threw this in the crockpot when they were visiting over the weekend and I was busy at work — nothing is better than coming home to a house that smells like carnitas and a meal that’s ready to eat.

You can use this meat in pretty much any Mexican dish. My favorite way to serve it is in charred tortillas, topped with guacamole, mango habanero salsa and fresh tomatoes.  The leftovers are great for topping salads, baked potatoes and sandwiches throughout the week.

Throwing this in the crockpot on a lazy Sunday makes meal prep on weekdays so easy!

Slow-Cooker Pork Carnitas

Ingredients:

• 1 3-4 lb. pork shoulder, trimmed
• 1 cup chicken broth
• 1 Tbsp. Kosher salt
• 1 Tbsp. garlic powder
• 1 tsp. onion powder
• 2 tsp. ground cumin
• 1 tsp. smoked paprika
• 1 tsp. coriander
• 2 tsp. Mexican oregano (you can also use normal oregano)
• 1/2 tsp. cinnamon
• 2 whole bay leaves

Directions:

1. In a small bowl, mix salt, garlic powder, onion powder, cumin, smoked paprika, coriander, oregano and cinnamon.
2. Rub pork all over with spice rub.
3. Place pork, broth and bay leaves in a large slow cooker. Cook on high for one hour and then on low for four hours, or until the pork shreds easily (no more than eight hours).
4. Remove the pork from the slow cooker and shred using two forks. Discard bay leaves.
5. Return pork to crockpot and mix with cooking liquid. Serve immediately.

The post Slow-Cooker Pork Carnitas appeared first on The Broadcasting Baker.