At least once a week I like to make dishes inspired by Latino flavors and ingredients. We put on some Salsa or Latino pop music (which usually results in some dancing after dinner or while we are cooking) and I try to involve the kids in the cooking process as much as possible. Sometimes I will make a family recipe, others I will use ingredients that remind me of my home, Guatemala. But we have the most fun in the kitchen when we experiment making new recipes that blend flavors from different cultures because I believe that food is such an important part of our family life and I love recipes that reflect the bi-cultural and bilingual environment my children are being raised in.
We love Tyson and their products are a staple at our house but we had not tried the Honey BBQ Chicken Strips yet. I had decided we would make some enchiladas, one of my family’s favorite foods. As I was at the grocery strolling through the Latino foods section I was inspired and decided to try to make an American version of mole sauce for the enchiladas. My family loves mole and BBQ so I thought it would be really fun to combine those two flavors. Mexican mole is made with a combination of mild chiles and chocolate and it’s always a fun meal when there is chocolate in your food! You can see my complete shopping trip on my Google+ album HERE.
Before making the enchiladas I wanted to try the Tyson Honey BBQ Chicken Strips. From the moment they started to heat up in the oven the whole house was filled with a sweet BBQ scent that opened up everyone’s appetite. Made with whole pieces chicken breast they where tender inside and bursting with flavor outside, my husband loved them and I had a hard time keeping him away from the kitchen while I was making the enchiladas with the kids.
- 1 package of Tyson’s Honey BBQ Chicken Strips
- 12 corn tortillas
- Mexican cream or Crème fraîche:
- Mexican queso fresco or crumbling cheese (can be substituted for feta cheese)
- 2 avocados
- chopped chives for garnish
- For the BBQ Mole Sauce
- 1 cup of chicken broth
- ¼ cup apple cider vinegar
- 1 cup of Mole (like La Costena or Doña María)
- ¼ cup ketchup
- ½ cup of your favorite BBQ sauce (I used Honey BBQ sauce)
- 2 tbsp brown sugar
- ½ teaspoon of cinnamon
- salt to taste
- Heat the chicken broth in a saucepan at medium heat .
- Add apple cider, mole, ketchup, BBQ/ sauce, brown sugar and mix until smooth.
- Bring to a boil. Reduce heat to low and simmer until the sauce thickens, about 10 minutes.
- In the mean time heat the chicken strips, following the instructions on the package.
- While still hot cut the strips into small, bite size pieces.
- Warm up the tortillas and place the Tyson honey BBQ chicken pieces in the middle, wrapping the tortilla around them.
- Place warm enchiladas on a plate or serving dish and spoon the BBQ Mole sauce over them.
- Top with cream, crumpled cheese and avocado slices.
- Garnish by sprinkling of chopped chives.
Everyone loved the Mole BBQ enchiladas made with Tyson Honey BBQ Chicken Strips and we had as much fun eating them as we did coming up with the recipe and cooking them. The combination of sweet and tangy flavors with the hint of chocolate and cinnamon in the sauce was perfectly paired with the Honey BBQ chicken filled tortillas.
I invite you to try out the Tyson Honey BBQ Chicken Strips, look for demos in your nearest Walmart to get some inspiration and start creating fun recipes to share with your family.
You can visit the Tyson website to learn more about their products and find great recipes. Like Tyson on Facebook and follow them on twitter @TysonFoods to receive the latest news on products, recipes and savings.
Disclosure: I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and Tyson. However all opinions are my own. #cbias #SocialFabric #MealsTogether”