Posts Tagged ‘Enchilada’

Tonita’s Cuban Enchiladas


Makes: 12 enchiladas (use two 9″x13″ baking pans)

2 cups chicken, boil the breast with chicken broth until chicken is cooked. Shred each by hand.
12 tortillas (flour-taco size or corn)
16 oz Tonita’s Sweet Vine Cuban Sauce, heat sauce in pot
1 1/2 cups of 3 Cheese Blend shredded (Mozzarella, Cheddar, & Monterrey Jack)

Take one tortilla, use tongs to dip the tortilla into medium-hot sauce for 5seconds. Remove the tortilla and lay it in the pan layered with sauce. Add chicken, some cheese and a spoonful of the Cuban Sauce to one side of the tortilla. Make sure to get some of the fresh ingredients and chunks of vine tomatoes into the filling. Roll the tortilla and continue the steps above.

Ladle additional Cuban Sauce over enchiladas and top with cheese and green or black olives if you desire. Bake enchiladas in the oven (350 degrees) for 20 to 25 minutes–or until heated.

Cangrejos Enchilado


Originally known as Crab in Creole Sauce – Makes 4 servings

2 1/2 lbs Lump Crabmeat or Fresh Whole Crab Cleaned and dismembered
1 Jr of Tonita’s Sweet Vine Cuban Sauce

Add 2 ½ pounds of fresh lump crabmeat or fresh whole crab cleaned, dismembered, and swiftly plunged, into 1 jar of the simmering Cuban Sauce Hot or Mild, add sherry or white wine, 1 juice of lime. Cook 10 minutes.
Transfer to a platter, garnish with parsley, and serve immediately, accompanied with rice, salad, and sourdough bread spread with garlic butter.

Variations: Shrimp or Lobster in Tonita’s Cuban Sauce

Substitute 1 ½ pounds large raw shrimp, shelled and deveined. Cook in sauce over low heat 4 to 6 minutes, until heated through.