Cajun-Style Enchiladas? Yes please! Some of you may know that I grew up in San Antonio, TX and that my mom is from Louisiana so it made total sense for me to create one of my Tex-Mex favorites, enchiladas, but with a Cajun twist! I present to you, Cajun Style Enchiladas! Have you ever had enchiladas prepared this way? If not, you will most definitely want to give this recipe a try! Your taste buds will love you for it! To get the perfect balance of Cajun and Mexican flavors, I used my favorite Creole seasoning and marinade by Tony Chachere’s along with the ingredients needed for a traditional enchilada. I love when recipes are packed with flavor and come together easily! This one does both so beautifully. It will be one of those recipes you want to add to your weeknight rotation. The family will love you for it. Check out the recipe below!
This post is sponsored by Tony Chacheres but opinions are my own.
Here are the ingredients you’ll need:
1 1/2 tbs Tony Chacheres BOLD Creole Seasoning
1/2 cup Tony Chacheres Chicken Marinade
1/2 tbs Garlic Powder
1/2 tbs Onion Powder
1/2 tbs Chili Powder
1/2 tbs. Smoked Paprika
1 package 10iinch corn tortillas
4 boneless, skinless chicken thighs (diced)
1lb. shrimp (cleaned, deveined)
1 small onion (chopped)
4-6 cloves garlic (minced)
3 Bell Peppers (green, red, and yellow-chopped)
1/2 cup milk
1/2 cup enchilada sauce
2 TBS unsalted butter
2 TBS all-purpose flour
1 1/2 cups of Mexican-style cheese (shredded)
2-3 Green Onion (chopped for garnish)
cilantro (chopped for garnish)
Pre-heat oven to 350 degrees.
1.) Dice the chicken thighs into small cubes and season with the BOLD Tony Chachere’s Creole Seasoning, chili powder, garlic powder, onion powder, and smoked paprika.
2.) In a separate bowl do the same with the shrimp.
3.) Add 1/4 of the marinade and 1/2 of the minced garlic to each bowl, mix well and let it rest in the refrigerator for about 20-25 minutes.
4.) After done marinating, saute chicken on medium heat and set aside once cooked.
5.) In the same pan, add shrimp and cook. Only 2 minutes per side. Be careful not to overcook the shrimp. Remove and set aside.
6.) In same pan, add chopped onions and bell peppers and cook until translucent. Remove and set aside.
The chicken, shrimp, and veggies should now be cooked and ready to be assembled for the enchiladas. Set aside and prepare the enchilada sauce first.
7.) In the same pan, add the unsalted butter, flour, and 1 tsp. of the Tony Chachere’s BOLD Creole Seasoning.
8.) Whisk together until the starch cooks out of the flour. Add the enchilada sauce and combine.
9.) Add milk and whisk until there is a smooth and silky consistency.
Now to assemble your Cajun-Style enchiladas!
10.) Add a thin layer of the enchilada sauce to the bottom of a baking dish.
11.) In a tortilla, add a layer of chicken, veggies, and cheese, roll up, and place it down in the baking dish.
12.) Using another tortilla, repeat the previous step with shrimp. Continue alternating chicken and shrimp until the baking dish is full.
***Traditionally, corn tortillas are used for enchiladas but I only had flour tortillas on hand. They still tasted amazing with the flour tortillas. ***
13.) Once the baking dish is filled with the stuffed tortillas, add a nice coating of the enchilada sauce on top.
14.) Cover the entire dish with the remaining Mexican-style cheese and bake at 350 for 20 minutes.
***For a nice cheesy brown top, put under the broiler for 2 minutes.***
After 20 minutes or so, your Cajun-style enchiladas will be nice and bubbly and ready for you to devour!
Be sure to garnish the finished product with chopped green onions and cilantro!
Do you see this perfect bite? Can you see the flavor? Rest assured, this punch of flavor will be in every bite! If you love enchiladas and you enjoy Cajun/Creole-inspired dishes, this recipe is an absolute must-try! Be sure to use Tony Chachere’s BOLD Creole Seasoning and Chicken Marinade because the flavor is unmatched! If you decide to give this recipe a try, please let me know how it turned out for you!
As always, thanks so much for stopping by!