Spices For Health McCormick Enchiladas Recipe

By Summer,

McCormick has a new “Spices for Health” campaign and Mom Start is one of their choice blogs to bring you recipes to help give your family more antioxidants in your normal diet using McCormick Spices. So far we have spices up your spaghetti and tacos; now we’re offering McCormick Enchiladas.


For my enchiladas I typically make them when I have left over meats, such as a rotisserie chicken I want to reinvent. Reinventing meat into enchiladas is best when you have a meat that isn’t flavored heavily so your enchiladas aren’t tainted with another flavor. Constructing enchiladas this way is fast since the meat is already cooked; what a great go to, right?!? Meats are also best chosen because they can easily be broken apart such as ground beef or turkey, shredded chicken or pork, or pulled pork. If you have a whole chunk of meat try shredding it with a fork, but note that the meat must be moist and tender.


For this recipe, I had fully cooked ground turkey. [Note: When using ground turkey, leave all juices in the pan and add spices. Allow spices to fully cover meat and allow the juices too cook off. For beef, drain grease from the meat. I also rinse my beef to remove any access fat and I wash the pan to remove grease before returning the meat to the pan to cooking in the spices. When adding spices to ground beef add 1/3 cup water and allow the water too cook off leaving the spices evenly throughout the meat.] McCormick’s recipe, however, suggests using 2 cups shredded cooked chicken breast, so I will use this in the below recipe.

Enchilada Recipe:


Enchilada Filling:
2 cups fully cooked shredded chicken
½ cup onions, sautéed
½ cup bell pepper, sautéed
½ cup shredded cheddar cheese
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon ground red (cayenne) pepper
8 ounces sour cream

Homemade Enchilada Sauce*:
1 cup tomatoes
¼ cup onions
¼ cup peppers
1 clover minced garlic

enchilada filling
6 tortillas
enchilada sauce
½ cup shredded cheese


1. Preheat oven to 350oF.

2. Mix all filling ingredients well. Divide into six equal portions and fill tortillas. Fold them up so filling won’t fall out and stick them in a greased baking dish.

3. Pour an enchilada sauce over the top, homemade* or canned. Sprinkle shredded cheese on top.

4. Cook enchiladas in preheated oven for 20 minutes to allow all ingredients to warm and the cheese on top to melt.

* Blend homemade enchilada sauce well until liquefied in blender.IMG_8190

Adding spices and fresh vegetables adds antioxidants and nutrients to foods you already include into your normal food rotation. For more on spices from McCormick you can Like them on Facebook. Also stay tuned to Mom Start for more recipes spiced up for you by McCormick … next up, PORK CHOPS!

Disclaimer: McCormick sent samples of the spices featured in this recipe.

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.


  1. Yummy! I’m going to look for these the next time I’m at the supermarket.

  2. Ooh those look so good!

  3. Sounds delicious! Thanks for sharing the recipe.

  4. That’s one thing I’ve never tried. Thank you!

  5. ana gonzalez says:

    I gotta try this new way of making enchiladas

  6. My mouth is watering!!

  7. Those look like something my husband would love.

  8. Enchiladas are one of my families fave meals, I make them at least twice a month..

  9. royalegacy says:

    This sounds like a good chicken enchilada recipe. I would ditch the bell peppers, though. They come back on me way too much.


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